My goodness, was it already time for waffles so soon after I'd just made them? Why yes it was, or at least that was the operative answer on the final Tuesday evening of August. This time, though, it occurred to me that I ought to try out those Swedish pearl sugar-infused yeasted Belgian waffles known as Liège waffles, which I'd made once before just over 15 months (and over 400 meals!) ago. With time to rise in a warm spot, this enriched dough creates quite the confection, tasty in the eating but then heavy in the belly!
"Liège Waffles," from Nicole Rufus of TheKitchn.com. [Published 10 November 2021]
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