Well, that was a mouthful wasn’t it? But a very tasty one, so I am ok with that. Welcome to the good ship waffle, folks. I am obsessed. I cannot get enough of them and instead of the usual 3 recipe tests, I find myself doing 5 or 6.
It is my 800th post today. That is 800 times over the last 6.5 years where I have sat down and written a missive, where I have planned a meal around it, photographed it, tried to find the best light in the room, wandered outside with my lunch and photographed it in the winter cold in the garden, rushed back in to eat it still warm, travelled to another country to write about it, hunted down something random in London because I needed it or because I needed you to try it. 800 moments of distraction, and joy. I am so happy that I decided to start this blog of mine, and that you like to read it makes me happier still. Every time.
Getting a recipe right is very important for me. When someone reads something here, and decides to make it at home, I want the experience to be joyful and perfect, and the resulting bite to be glorious. Whether that is a waffle or a big hunk of pork, a stew or a cake. I would hate to think that someone would go out and buy ingredients and then be upset with the results. So, I test everything, and try to explain everything as directly and simply as I can. These waffles went through six versions, not just because I wanted to eat them (and they were good at version 1), but I thought that I could improve on them each time. I love this recipe, the waffles are grounded and nutty, yet light. The citrus fluffy ricotta and the sweet rich maple syrup are a perfect play of sweet, sour and luxurious on top.