January 3: Suzanne and Michael set off across the field toward Colvin Mill.
[added by Suzanne: we walked 2 miles through the cold, barren winter woods to get to the mill. flour well earned! the ten dollars we brought to buy admission to the tour were instead frittered away at Ye Olde Country Store on flour, rock candy, sodas, and a designer wallet made in distant China. Yes, all that for $10!]
They returned hours later with a plump bag of whole wheat flour, ground at the mill. The bag bore the politically correct disclaimer: "Produced in a facility that also processes corn, soybeans and wheat." (Some economy there, mentioning the wheat as if the bag wasn't full of it.) The current-day savvy which must have generated the disclaimer is centuries away from the creaking old wood that ground the wheat. It made splendid waffles: Mix 1 cup Colvin Mill whole wheat flour, 3/4 cup cake flour, 2 t. baking powder and 1/2 t. salt. Separately mix 1 1/2 cup milk, 1/2 cup eggbeaters, and 1/4 cup roasted almond oil. Mix the two mixtures together and pour into the waffle iron. Serve with thin apple slices sauteed until lightly browned in roasted almond oil.
2 comments:
How nostalgic and picturesque! I'm sure there is the perfect French word to describe walking through the woods to buy stone ground flour to use in wonderful waffles at home.
You should really give this recipe to the American heart association or something, since they are pretty amazing waffles and cholesterol free.
"randonner" sounds like carefree abandon, the way the archetypical francaise would sans souci venture out and in the process create perfection
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