Still no baby.
So in the meantime I’ve been cooking (and eating) a lot. Here are some of my favorites:
These waffles are wonderful. If you’re looking for a new homemade waffle recipe, this one is highly recommended. I like to add a teaspoon of almond extract to the batter.
This puffy corn pancake recipe from the NY Times is also tasty. The first time I made this, I used peaches instead of blackberries, and the second time I used wild plums. I also baked it in a 12-inch cast iron skillet, which was just big enough.
Another NY Times recipe, this creamed corn with no cream is great. I added garlic scapes and a poblano pepper to the shallots. Oh, how I have missed the state-side vegetable selection!
Smitten Kitchen’s pasta with raw tomato sauce is really good. No recipe tweaks necessary.
These tomato sandwiches (also NY Times) are amazing. Please don’t leave out the bacon and mayo.
Food and Wine’s rosemary chicken with corn fricassee is very tasty and there will be lots of leftovers. I would marinate the chicken for several hours next time, though, for more flavor. And the fricassee is really good left-over with a fried egg on top.
I haven’t been making many (any, really) desserts because the ice cream selection here is so darn amazing. I can literally go to a local dairy, pull up to the drive-through window, and get a cone of freshly churned ice cream (and a bag of cheese curds and some beef sticks). Gotta love the USA!
According to Athena 