There is this looming fear that I have absolutely no idea what I am in for. And it’s only reaffirmed when other women I love confirm that there really are no words to describe what being a mother, or childbirth is like.
I’ve had a few people I love tell me the first month after the child is born is the hardest. That you’re a walking zombie and you feel like the torture of no sleep and midnight feeds will never end, but they assure me, it will.
Another friend recommended the book “Bringing up Bebe” (I love you Katie!) and John and I actually bought separate copies and have been reading it simultaneously - discussing it together - like some exclusive husband/wife bookclub. It makes my heart swell that he cares so much about this stuff.
I love the book. I love the advice. I love the breast-and-belly-streching cream another friend gave me. (I love you Lauren!) I love the questions of “How am I feeling?” and the excitement others express when they know the news and touch my stomach. Most say they can’t even tell yet, but I can most certainly tell - nothing fits! And I swear, I'm just all around fatter.
There is still this looming fear that I won’t be strong enough to give birth. Or healthy enough, or I don’t know, why does everyone want to tell you their horrific birthing experiences? I keep telling myself this is probably going to be the hardest thing I’ve ever done. Like that will some how mentally prepare me a little better. I've run marathons and team relay races over 200 miles, but all of that, pales in comparison to the unknown I face in a few months….or for the rest of my life.
My dad made my favorite waffles for me on Sunday. One of the traditions we had growing up was eating breakfast for dinner - especially on Sundays. While I was making whipped cream, Mom was nearby crisping up some sausages (because sausages are a real pregnancy craving right now) and John was setting the table. I love our Sunday dinners together.
When Dad poured some more sizzling batter into the hot waffle maker, he sampled an-already-made-waffle and then handed me a torn off piece: “Because the chef must sample what he makes.” I gladly accepted, and flash-backed to when I was little and he would say the same thing.
He doesn’t know this, but I got teary laying in bed that night replaying that moment over in my head. Maybe it was the fact that everyone I love was busy making breakfast for dinner (another craving request); but I think it was the fact that in a time when everything feels a little scary and uncertain, I still have a dad who makes me waffles for Sunday dinner. It was just the bit of familiar I needed. And, it made me excited to make waffles for dinner with my little babe someday.
These are those waffles.
Love you friends. xo
We hope you enjoy the lil' video John + I made below. My dad wrote + composed the music for it. :)
the perfect custardy waffle
serves about 4 (it all depends on your waffle maker) We have a large Belgium waffle maker and we found that a doubled recipe makes about 16 waffle squares.
adapted from, the breakfast book.
These are like custard on the inside and crisp n' buttery on the outside. I think I ate 4 of them before we even sat down. (pause) These are by far the best waffles I've ever made. - my dad And so they live on to be our families breakfast waffle of choice. xo
bakers note: The batter here is a yeast batter, which means it needs to rise a bit before waffle making. So, these aren't the best "make the morning you want to eat them waffle". They ARE however the best "make the batter in the morning so you can have them for dinner waffle". They're worth it I promise.
time saving tip: Cook the the waffles ahead of time and stick them in the freezer, tightly and individually wrapped. Pop them in the toaster for when you'd like a fresh one and they seriously taste as good as the day they were made.
½ cup / 125ml luke warm water
1 package dry yeast (2 ¼ tsp)
2 cups / 500ml whole milk, preferably organic
½ cup (1 stick) / 113g unsalted butter, cooled
1 teaspoon kosher salt
1 teaspoon sugar
2 cups / 250g all purpose flour
2 large eggs, lightly beaten
¼ teaspoon baking soda
In a large bowl, whisk together your dry ingredients: salt, sugar, flour and soda and set aside.
In a separate medium size bowl, pour luke warm water and stir in the yeast. Let sit for 5 minutes. Yeast should slightly bubble.
Next add milk, butter, eggs, salt and sugar to your water + yeast mixture. Whisk until combined.
Make a little dip in the middle of your dry ingredients, and gently pour all of our wet ingredients into the bowl, whisking calmly until combined.
Cover bowl with plastic wrap. Let the batter rise either overnight or for at least 6 hours at room temperature.
We've always found no need to grease our waffle maker, but you know your waffle maker better than I do. Batter is runny, so take care not to overfill. A little goes a long way.
more notes: We usually double this recipe to have some leftovers.
bonus! To make "maple syrup sweetened whipped cream" beat 1 cup / 250ml heavy cream with 2 tablespoons pure maple syrup. Beat until soft peaks form. This make for some really sweet whipped cream - but it's sooo good with the tart strawberries and custardy waffles.