Its freezing in Delhi and the wedding season has been chaotic. Despite me missing a few, I have been so caught up with the family stuff, that this post which has been long overdue is extremely late. Communicooking has been showered with some wonderful gifts, as a part of the anniversary- can now be found on www.communicooking.com! (more details on other related gifts later)
A part of the ‘1 year gifts’ was the much appreciated Waffle-maker. Waffles for me- are more than just comfort food. Initially started off as a luxury during my college years and later when I was in London, over a period of time, I discovered the versatility of the waffle and the ease with which it adapts itself to a meal at any time of the day- breakfast, lunch, dinner or dessert. Waffles are almost staple food in Belgium, and I have fond memories of a Belgian friend bringing me authentic chocolate waffles. That used be luxury- in student days! Another favorite has been the Waffles with Belgian chocolate ice-cream and maple syrup @ Big chill- with warm memories attached. In due course of time, I discovered that it was so much simpler to just have a waffle-maker at home, in order to enjoy the waffle more frequently. The gift was hence; just perfect- and no words will describe the appropriateness.
Waffles can be had as a savory snack or for dessert. The best part is that even after baking them, once can store and use them for days to come. I have often heard about freezing waffles, but have never tried freezing them personally. The best way to enjoy a waffle though, is to eat a warm waffle with cold ice-cream and maple syrup. Someone once said that “A waffle is like a pancake with a syrup trap”- nothing in this world would compare to a hot waffle with maple syrup.