My family was visiting again this weekend. My dad was going to come over during the week sometime soon to begin painting baby Shea’s nursery and assembling furniture, but we quickly decided chandelier assembly and such was a two person job. So the next thing I knew, my brother was the chosen one to tag along.
My mom was debating on whether or not to join along, but we can’t have family fun without mom, so she came too.
We started the weekend off with dinner at my dad’s “favorite” restaurant – Big Boy. We live close to one and my dad rarely gets to enjoy his most favorite burger, “the Brawny Lad”, a burger coated in butter and onion on a rye bun. Mmmm…noooot.
But, Big Boy was lots of good laughs and not-so-great food. As usual. But on Father’s Day weekend, we humor him. When we must.
Saturday was filled with hard work in the baby’s room (by the boys), and followed up with a dog event at a local winery. Dogs, live music, and wine and beer for everyone other than me…it was great. Lily made some friends and enjoyed the change of scenery. Last night, we took my family to dinner at a restaurant with a patio overlooking Lake Michigan. The weather was absolutely, positively perfect and the company wasn’t so bad either. The food, as well. 😉 It was pure Michigan goodness.
We indulged in soft serve afterwards — my recent favorite 😀
I think my brother and my dad were mighty impressed when for breakfast I produced several waffles from the freezer. When they asked what kind of waffles and I reported Cherry Almond Muffin Waffles, they were sold. In fact, I think they felt like they were fine dining. I need not tell them that these waffles are actually very simple and can thank the almond extract and my extensive you-picking for the cherries, creating the breakfast masterpiece that is Cherry Almond Muffin Waffles.
Now I just need to pick more fruit. That’s on the agenda for next weekend 😀
- 3 cups whole wheat pastry flour or white wheat flour
- 1 tsp salt
- 4 tsp baking powder
- ½ cup canola oil
- 2 eggs
- ⅔ cup sugar
- 1½ cups lowfat buttermilk
- 2 tsp almond extract
- 2 cups frozen cherries, halved
- Preheat a waffle iron.
- In a large bowl, whisk to combine flour, salt, and baking powder; set aside.
- In a medium bowl, whisk together the canola oil, egg, and sugar. Whisk in the buttermilk and almond extract.
- Mix the wet ingredients into the dry and combine with a rubber spatula. Fold in the cherries.
- Scoop about ⅔ cup batter into the waffle iron and cook according to manufacturer's directions. Serve warm with desired toppings.
Weekly Menu: June 15th – June 19th
- Sunday: Smoky Potatoes with Asparagus and Chorizo
- Monday: Honey Sriracha Chicken
- Tuesday: Thai Red Curry with Shrimp and Mango
- Wednesday: leftovers
- Thursday: homemade pizza
The weekend went too fast…as always. 🙁