The Waffle-ganza

As previously mentioned, Cloud bought a waffle maker.
It was a big deal. I actually got a little woozy. We both got pretty hyped.
But of course, we're not the sort of people satisfied with the mundane, especially not the mundane of waffles.
So the only "normal" waffles we made were for the test run.
And then things got interesting.
Cloud had a great big bowl of base batter, and we got experimental.

 We began with cute little chocolate waffle strips, made by stirring in a couple tablespoons of yummy Camino cocoa powder and sliced almonds.
They went pretty quick, because some other friends smelled the deliciousness and surreptitiously showed up at the door.




But then dinner rolled around. And do you think we are the sort of ladies who would've had enough of waffles by then?

                                                        We are not.

So we took more of the basic recipe, and Cloud stirred in ground flax and a touch of grated nutmeg. Emmy, meanwhile got all busy in the kitchen- she fried up some itty-bitty cutesy shrimp with shiitake mushrooms, and whipped up a bechemel sauce, but replaced half the milk with mushroom broth.
Then, as the French say, «Miam miam miam!» -we ate 'em all up!

Brunch the next day, however, was when the real madness started.

Yes. That is an egg.
Being cooked in a waffle maker.
We expected that it would be hell to get out, but were pleasantly thrilled to discover that it flipped out quite easily.
And it was flipped out ONTO...

Yeah, another waffle. This one had squash purée mixed in with the batter, adding a fantastically buttery flavour to the dough. It also had a couple tablespoons of grated Sardinian Pecorino cheese. 

Oh, and a waffled egg on top. 

Did I mention the waffled egg?

It was seriously perfect- crispy on the edges of the white, tender through the rest of the white, and a perfectly hot and runny yolk.

Salt, pepper, and  tomatoes made this thing divine!

To top off our waffle-ganza that night for dinner, Emmy made a bok choy and extra-garlic omlette. But instead of frying it, yes, that's right. Into the waffle maker it went.
We accompanied them with toast (ALSO done in the waffle maker) and drizzled on Sriracha  hot sauce, and more of that awesome pecorino cheese.

After all this waffle-fun, though, we made ourselves take a break.
After all, it's far too early in the year to be getting sick of waffles. Actually, far too early in our lifetimes to be getting sick of waffles.
So anyway, the following day was sanctioned waffle-free. Boring boring boring, I know. However, we managed to survive, and by 9:30am the day after that, Emmy was loudly knocking on Cloud's door. There was one more extremely important thing to be made: present waffles.
You see, it was Emmy's friend's birthday. Plus, a boy on the residence's first floor had done some HEROICS the week before, and we figured he needed some applauding. So we grated ginger and nutmeg into the recipe. And then crushed in cardamom and coriander. And sweetened it with coarse brown sugar. Yes, chai waffles. And that's not even the exciting part.

The exciting part was those toppings. Immediately after cooking them, when they were all steamy and hot, Emmy sprinkled on chocolate chips, and covered the waffles so the chips could melt.
And then...
When the chocolate was melty enough to be a little sticky, they sprinkled on EDIBLE GLITTER.
What have YOU eaten that glitters today?
That's what I thought.