After a long hiatus, I have returned to the world of waffle making. They really are delicious.
My father used to make us the best weekend waffles. Even the batter tasted great. The leavening made little bubbles that popped on the tongue.
For whatever reason, this week I got it in my head to make waffles. We had a cream-based seafood stew and as I pulled it out of the fridge I thought, “Chicken and waffles!”
For the uninitiated among you, chicken and waffles is a thing. A delicious, savory, creamy Pennsylvania Dutch dish that etched itself in my culinary memory from childhood.
The traditional Pennsylvania Dutch version consists of a plain waffle with pulled, stewed chicken on top, covered in gravy.
— Chicken and waffles – Wikipedia
Obviously, seafood is not chicken, but hey, I thought, close enough. I want waffles! Crispy outside, fluffy inside, what’s not to love? After a deep dive into the long-term storage situation I excavated the waffle maker from the bottom shelf of the basement cupboard. A not-so-quick cleaning* and dinner was served.
I made extra because waffles freeze well and if you want a quick dessert, say, don’t need more than visit to the toaster and a healthy dose of maple syrup.
Have we taken advantage of that fact?
Maybe!*
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* Sadly, in my experience waffle makers tend to be plagued by poor design and are difficult to maintain. Our current version is no exception.
* * Um, yeah. Hundred percent yes.
J.R. Johnson 
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