A mini waffle with Snow's maple syrup
A need for buttermilk can lead to new acquaintances.
I hadn't planned on a trip to the Farmer's Market today. When I woke this morning, I had it in mind that I would make buttermilk waffles, not only because waffles are a fine thing to make but also because, well, the buttermilk needed to be used. If you know what I mean. And then I'd do some gardening, and some piano practicing, and other stuff around the house. I had my dry ingredients measured, my eggs broken, and the buttermilk... well, it didn't need to be used anymore. If you know what I mean.
I thought to myself perhaps I could make a trip into town, swing by the Post Office, get fresh buttermilk at the food co-op, pick up some green onions and tomatoes at the Farmer's Market, and if I was lucky my egg lady would still have some eggs for sale... and just like that, off I was.
And because today is Everday Cook's last day, I decided to take a peek inside. I was expecting the line to be out the door — which is why I ate there yesterday, and so I was pleasantly surprised to see just three groups waiting to place their orders and only one of the desserts had been 86'd. Apparently I came in on the tail end of the rush, because the tables were packed. I spotted an empty seat and ask my table mates-to-be if I could join them.
This is the kind of town that Ann Arbor is: in line waiting to place my order, I ran into Heather O'Neal, and then I saw friends Andy and Sheila, and then my table-mates turned out to be Christine of Holy Basil and her husband Pierre. Christine and Pierre took a trip to Vietnam last year, and she has been sharing recipes on her blog for the dishes she enjoyed over there. Which reminds me that I'm just a little overdue (by a year!) to share photos and recipes from Joe's and my trip to Morocco.
Eventually, I made it home and I even remembered to buy the buttermilk (and Calder non-homogenized "natural" milk - I love non-homogenized). The waffle ingredients were all premeasured, just waiting for the buttermilk. And while a summer storm thundered its way overhead, rattling my cupboards (for real!), I finally made the waffles, just in time for an afternoon snack.
Oh awesome! I feel super cool because you now know Heather. I love it when friends connect and that is one of the reasons that I compulsively dinner party!
Posted by: TeacherPatti | June 21, 2008 at 11:39 PM
Your last waffle post almost made me go buy a waffle iron... sigh.
It's funny, because we lost power in that storm and we just went out to replenish supplies and a big one I needed is buttermilk, and the one thing I forgot???
Yup... the buttermilk.
Posted by: Jen of a2eatwrite | June 22, 2008 at 02:45 PM
It was fun dining next to a fellow food blogger :)
It's a real shame that Everyday Cook closed. I'm glad we got a chance to eat Chef Brendan's paella. I will miss it.
Your waffles are reminding me to make some too - using pandan extract. I used to get them to-go at Banh Mi shops in California. Those were the days...
Posted by: Christine | June 23, 2008 at 10:37 PM
Hi there! Sorry I missed out on that lunch.
Does pandan have a flavor, or just add color?
Posted by: Joe, Kitchen Chick's husband | June 24, 2008 at 09:15 AM
Hi Joe and KC -
pandan (or pandanus)leaves are often referred to as *asian vanilla* - they've got this delicate, earthy -sweet smell to it. I used in place of vanilla beans for a creme brulee not too long ago - came out great. Asian stores will sell little green bottles of imitation pandan flavoring but I find the taste/aroma a bit too artificial. I prefer to use frozen leaves that can also be found next to the other frozen greens. I actually got a hold of some fresh leaves recently and I can share a little bit of it with you... I'll be at the AA Farmer's market this Sat. If either are you are going to be there, please email me.
Posted by: Christine | June 25, 2008 at 02:20 PM
Thanks! That's interesting -- I've had desserts with pandan at Indonesian restaurants, but have never gotten to play with the actual stuff. Might be fun to make ice cream with... Unfortunately we won't be around this weekend, but we'd be very interested if you have some in the future.
Posted by: Joe, Kitchen Chick's husband | June 25, 2008 at 08:29 PM
We often do a mix of yogurt plus milk instead of buttermilk - easier to be sure that there's some of both of them around.
Posted by: Ed Vielmetti | July 15, 2008 at 12:58 AM
Ed, that sounds like a great french toast soaker. Though we rarely have yogurt in the house because we don't consume much dairy products. (Yet buttermilk is a staple? go figure.)
Posted by: Kitchen Chick | July 20, 2008 at 04:06 PM
Note to self: next time I'm at the Reuse Center or at the Salvation Army, shop for waffle irons.
Posted by: Ed Vielmetti | September 29, 2008 at 11:17 AM