waffles

i ate waffles tonight while watching the big game. waffles could be the perfect food. piping hot. slightly crunchy. it's important that the waffles be made on an older waffle iron. the one we make ours with is over 30 years old. lots of character. i'm convinced that a little bit of each previous waffle we've ever made is deeply embedded into the fabric of the iron. every new waffle is related. talk about history.

the obvious perfection of the waffle is found in the dozens of little caverns for melted butter and hot syrup. those delectable pockets of taste sensation are what set the waffle apart. no "belgian" waffles. those are for strawberry eating sissies.

sometimes, tho not tonight, a layer of crunchy peanut butter serves as an amazing foundation to build on. hearty. protein-laced enjoyment. no creamy peanut butter...crunchy only. i learned about waffles and peanut butter from a good friend of mine about 25 years ago. thank you, friend. the only problem with using peanut butter is that it limits the amount of waffles you can eat in one sitting. life is full of compromises.

it is important to double syrup the waffle. the first coating of syrup needs to be put on and allowed to fully saturate the waffle. if time permits, a quick trip to the microwave before you put the second layer of syrup on is always a good thing. it is important to put syrup along the edges and down the center of the waffle. full diffusion of syrup is the key to true waffle bliss.

your face and hands are usually sticky after a truly good waffle moment. this is a small price to pay for the enjoyment received during the eating of a waffle. just thought you'd like to know.