Waffles

It's only appropriate that I'm watching Julie & Julia as I'm updating this blog and Julia is loving how much butter is in French cooking. These waffles.. are pretty much butter but boy are they good! We have another recipe for waffles but it's just not that good.. my husband got this one from the Joy of Cooking cookbook and made them for some special occasion a few weeks ago. I couldn't stop eating them. I LOVE that they stay crispy after you take them out of the wafflemaker instead of getting all soggy right away. Anyway, back to the butter. So my husband is a very meticulous cook.. which is why he doesn't like cooking very much. It stresses him out. So he got very stressed when he added the butter and it started to curdle in the cold milk. I calmed him down when I explained he could double boil it to melt the butter (put the bowl over a pot of boiling water) but it doesn't really matter. When I made them again the other day the butter still curdled it even after I tempered it. Ironically, if we'd bothered to read the ENTIRE recepie, it mentioned that it'll have a lumpy consistency and be fine when you cook it! Ha! Anyway, these are great waffles. PS, I don't like the really thick waffles.. I like the thinner kind.

1 3/4 cups flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt

3 large eggs
4-16 tbsp melted butter (We did all 16, yes that's 2 whole sticks)
1 1/2 cups milk

Mix wet and dry seperately (or just really well) and pour however much your waffle-iron needs. You can add chocolate chips, blueberries or really whatever you want. "You can never have enough butter."