Saturday, May 11, 2013



  Mother's Day seems like the perfect time to reminisce about how mothers connect with their children through food.  Things like holiday meals, favorite family recipes, special occasions, and even the homemade popsicles mothers have made for years with Tupperware molds all contribute to our childhood memories of mother's kitchen and the love of family.
  I can't remember a time when Olivia didn't enjoy cooking.  As a child she even had her own herb garden that she tended and used for cooking purposes.  When she was in a stroller, she went with me on Saturday mornings to the local farmers market to pick out  produce.  Many of those people knew her by name and watched her grow up.  Olivia's love of cooking developed into an early desire to become a chef (a desire that was put aside when she learned many chefs work extremely long hours and often in the form of split shifts).  Nonetheless her passion for cooking has remained and we still share the love of going to the farmers market on Saturdays during the summer.
  I must say one of my greatest joys and, I have to say amusements, has been her growing interest in gardening and food preservation.  She reminds me often that she never really intended to have a garden.  As her mother, it gives me joy to see her approach the garden anew each year and work so diligently in late summer and early fall to preserve the harvest.  It makes me very happy to know she shares the love of the earth, God's creation, and being part of the circle of life.  I know that will live on in her long after I am gone.
  Building those memories and bonds is what Mother's Day is all about.  Fellow moms--enjoy your day and savor the bonds.  Also enjoy making these wonderful sourdough waffles.  Getting the starter going is a great family endeavor. The first few waffles may turn out a little light, like the ones shown below, but the rest will be golden and delicious.

Recipe from:  King Arthur Flour

Overnight sponge

Waffle or pancake batter

  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda


1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3) Cover and let rest at room temperature overnight.
4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5) Add the salt and baking soda, stirring to combine. The batter will bubble.
6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Recipe summary

Hands-on time:
42 mins. to 50 mins.
Baking time:
Total time:
12 hrs 42 mins. to 12 hrs 50 mins.

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