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VIBES: D’Angelo “Really Love

Truth be told I’ve made a lot of waffles the past few weeks. First there were these, they were easy and came out just fine. Then I made these, which were good as well, but required a lot of butter and didn’t really have the crunch I wanted. Then I found this recipe here,  and these were the clear winner. They’re light, fluffy and slightly crisp on the outside. Separating the eggs and beating the whites really makes all the difference. If you don’t have time for that, I recommend this recipe, but beating the whites is really worth the extra effort.  Double the recipe if you’re feeding more than three people. This makes about 10 waffles on my press.


1 3/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 egg yolks

2 egg whites

1 3/4 cups milk

1/2 cup canola oil

In a large bowl mix together flour, baking powder and salt.  In another bowl beat egg yolks slightly, stir in milk and oil. Add egg yolk mixture to the dry flour mixture, stir until just moistened and still lumpy. Now beat the egg whites in a stand mixer or by hand in another bowl until stiff  peaks form (when the tips stand straight up.) Heat the waffle iron. Then gently fold the egg whites into the egg and flour mixture using a spatula. Make sure to do this very gently leaving pockets of fluffy egg whites. You want to retain the air in the mixture so it will stay fluffy. Do not over mix. Spoon the mixture into the waffle iron and serve with real maple syrup, butter, fruit, ice cream or whatever your heart desires!



I have a love hate relationship with fried eggs. For a while I’ve been more of an omelette, fritatta, or scramble person. But theres just something about the simplicity of a simple fried egg with some cracked pepper over a piece of toast. Chopped herbs add a bit of freshness. Fry this the spanish way, with a bit of olive oil and a cast iron skillet and you’ll take this dish to new places.


1-2 Eggs

1-2 pieces of great bread, toasted

a few tbsp of olive oil

cracked pepper

a tsp of fresh herbs, i used chives

Heat about 1/4 inch of olive oil in a very small, heavy skillet. I used cast iron. Heat over medium-high heat until very hot; it should just be beginning to smoke. Crack an egg into a cup or mug. When the oil is hot enough, carefully slip the egg into the oil and immediately turn the heat down to medium-low. Spoon the hot oil over the egg as it cooks. Cook for no more than a minute and a half then take the pan off the heat and remove the egg with a slotted spoon. Top with cracked pepper and chives. Serve with a piece of great bread, toasted.


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VIBES: BOBBY WOMACK “Across 110th Street” + STEVIE WONDER “Superstition

Last week it occurred to me that I needed a waffle iron, Like couldn’t live without one for another minute. So off to Target and $18.99 later (yes I bought the cheapest one) thats how these waffles happened. The waffle-in-the-box route wasn’t going to work for me, I  decided to try this overnight recipe which uses yeast to create light dough thats crispy on the outside. Warning: There is a lot of butter in this recipe, so you will want to take 4 spin classes after.


-1/2 cup warm water (about 105 to 110 degrees, so not too hot)
-1 packet (1/4 ounce, 7 grams or 2 1/4 teaspoons) active dry yeast
-2 cups milk, warmed (again, not too hot
-1 stick (4 ounces or 115 grams) unsalted butter, melted and cooled until lukewarm
-1 teaspoon table salt
-1 teaspoon granulated sugar
-2 cups (250 grams) all-purpose flour
-2 large eggs
-1/4 teaspoon baking soda
-Oil or melted butter for waffle iron
-Powdered sugar, syrup or berries for serving

The night before: Pour warm water in the bottom of a large bowl (allow room for dough to double in size while rising). Sprinkle yeast on top and let it dissolve and foam for 15 minutes. Stir in milk, butter, salt, sugar and flour. Cover bowl with plastic wrap and leave to rise overnight.

The next morning, whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with butter or oil. Ladle in 1/2 to 3/4-cup batter per waffle batch. The batter will be very thin and will spread a lot in the pan, so err on the side of underfilled until you figure out the right amount. Repeat with remaining batter. Serve immediately, or freeze and reheat in waffle iron or toaster later.

NOTES: The recipe calls for this dough to be left out overnight, Ive left it out and kept it in the fridge overnight and I prefer the flavor when you refrigerate it. If you leave it out, it does take on a more complex flavor, so its up to you. I used 1/2 almond milk and 1/2 skim milk which worked well. And I might try with less butter next time. They taste great- but its ALOT of butter!



VIBES: Twin Shadow – Run My Heart

I went to the grocery store to buy paper towels and left with three pints of blueberries. They were on sale. They’re in season. So thats how these happened. Im not going to say that baking muffins in the heat of July is the brightest idea, but thats my story.

BLUEBERRY MUFFINS (Via this recipe @ Smitten Kitchen)

-5 Tbsp unsalted butter, softened
-1/2 cup sugar
-1 large egg
-3/4 cup greek yogurt
-1/2 tsp grated lemon zest
-1 1/2 cups all purpose flour
-1 1/2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1 cup fresh blueberries (You can also use frozen, don’t defrost)

Preheat oven to 375 degrees. Line a muffin tin with paper liners or cooking spray. Beat butter and sugar together with an electric mixer until light and fluffy. Add egg and beat well, then add yogurt then lemon zest. Place flour, baking soda, baking powder and salt into a sifter and sift into the batter mixture. Mix until combined. Gently fold in the blueberries. The dough will be thick and sticky. Almost like a cookie dough. Scoop dough into muffin tin. I used a large tin (6 muffins) this recipe will yield 6 large muffins or 9 small muffins. The cups should be filled 3/4 of the way with batter. Bake for 30 mins or until a toothpick inserted into center of muffin comes out clean. Let cool on rack, serve with a pat of butter.

NOTE: This is not a super rich typical blueberry muffin recipe, its not overly sweet and the greek yogurt gives it a lighter feel, the lemon zest adds a fresh element. If you’re looking for a lighter tasting recipe this is for you -however it is definitely not the buttery, sweet, coffee cake-like muffin recipe.