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So today’s question really is:
How healthy do you want your food to be?
I can tell you friends, I have the best intentions. I signed up for National Oatmeal Nut Waffle Day with the true intention of bringing a yummy, healthy version of a waffle to the masses (or to the 50 odd people a day who read this blog!). Add some roughage (oatmeal), add some protein (nuts), top with some healthy apple sauce (no refined sugar for this girl!) and Voila! a delicious meal my naturopath can be proud of.
I my path towards this health conscious nirvana took this recipe:
1-1/2 cups whole grain buckwheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten (I used egg replacer)
2 cups milk (I used nut milk)
1/4 cup canola oil
1 cup quick-cooking oats
1/2cup chopped nuts
Directions:
In a mixing bowl, combine flour, baking powder and salt. Combine eggs, milk, oil; stir into dry ingredients and mix well. Fold in oats and nuts. Bake in a preheated waffle iron until golden brown.
The result?
*drumroll please*
I invented edible cardboard!
Yes, all that fiber, none of that butter and sugar, came together in some kind of synergistic way to make a truly dense and unappetizing waffle. I mean, it hadn’t even occurred to me that you could make a bad waffle, much less an offensive one.
So what’s the health conscious girl to do when faced with such a calamity in the kitchen?
(1) Smother said offensive waffle with brie. There, I can’t see it.
(2) Now dose with maple syrup… that about covers the worst of it.
(3) Tuck in… and promise myself I’ll go for a long walk in the morning to atone for my sins…
I’m going to skip the historical jaunt through the history of the sandwich* and launch right into my Personal Sandwich Olympics!
…Drumroll please….
Bronze Medal: USA
Open Faced, tomato, cheese, huge slab of toasted bread.
Consumed happily on a stop at the Anjou Bakery in the middle of an orchard in Washington State.
I think Schmoo’s face says it all.
No, we weren't 12 when we went to Ireland. Seriously.
Silver Medal: Ireland
Brie and Mashed Potatoes on brown.
Colorful, no. Tasty to two girls walking the Cliff’s of Mohr, and subsequently having a picnic cliff-side with our backs to the warm rocks and our faces to the ocean breezes? Heck ya.
Besides, we were in Ireland, you put potatoes in everything.
[For the record, this photo is of Inishmore, one of the Aran Islands in Galway Bay]
Gold Medal: CANADA (WOOT!)
In September 2003 Schmoo and I set out to make the perfect sandwich, something which would be worthy of nice bottle of red that RC had given to me for my birthday six months previous, and jealously hoarded since.
We bought a round of sourdough at the Italian Bakery, picked fresh cherry tomatoes from my yard, crisped the bacon, slathered on the mayo, and topped with brie. Sadly no photos exist, but I do have an email to RC from the next morning where I report that I was “lovely, warm, comfy and appeased” by the wine and sandwich night. A gold medal sandwich indeed.
Tonight’s sandwich is a homage to the gold medal winner: roasted-garlic bread (toasted), goat brie, thick sliced bacon, tomato, polski ogorki pickles and salt and pepper.
It was really really good.
So I made and ate another.
*Other than to clear this up: an 18th century aristocrat did NOT invent the sandwich. Come on people, it’s meat and cheese between bread… did you really think that nobody thought of that before?
Dea.
