Because-it's-wednesday-Afternoon-and-you-remember-you-have-a-waffle-Iron waffles. And because, Bourbon
Honestly, sometimes I wonder what's going through my head when it comes to planning a meal for myself.
I can wake up and think of Vietnamese pho, and my day is not complete until I have either driven way out of my way, across town (in horrific, pull-your-hair-out Los Angeles traffic) to find it, or spent three hours making it myself, only to realize I don't have air conditioning, and all this aromatic, soupy steam is giving me a panic attack.
Today, it was waffles. Scrolling through Instagram, I happened on a gorgeous golden, buttery stack and I knew that, despite the fact that I only ever really want two perfect bites of waffle before I lose interest, I had to make some.
As a side note, waffles are kind of a thing for me. Mainly it's the idea of them that sends my cravings through the roof. I never order them on a menu - I can't commit to that. I have, however, built them up in my head as the perfect marriage of pillowy sweetness and satisfying crunch, and for that reason alone, I respect, admire and crave them.
I think the most excited I've ever gotten over a Christmas present, was the waffle iron my sister gave me one year. The irony of being pulled aside from the security belt at Brussels international airport by a guard, when my bomb-shaped waffle iron set off alarms in my hand-luggage, does not escape me.
Fortunately, I was allowed to keep said iron, and today i reap the benefits.
Being a bourbon drinker, a former resident of Atlanta, Georgia and a waffle fantasist, I set my mind to pairing them with roasted peaches, bourbon-caramel sauce and (just for good measure) a little Greek yogurt to lighten things up.
Set your oven to 400* F.
Toss the peaches with the cubed butter, honey and a pinch of sea salt, arrange them on a lined baking sheet and bake them for 20 minutes, turning them once, halfway through.
Meanwhile, make your caramel sauce and waffles. Add the sugar to a thick-bottomed saucepan and heat it over low heat, until the sugar begins to melt and takes on a golden color. You need to watch the caramel, as it can burn easily. Don't mix the sugar around! Just let it do its thing, and once it's all melted, you can gently give the pan a swirl. Let it reach a deep brown (but not black - black means you screwed up)
At this point, remove the saucepan from the stove and add the cream, bourbon and salt. It will bubble vigorously, but eventually simmer down. Return it to the heat for a few moments, until everything is nice and smooth and cohesive.
Make your waffles according to your favorite recipe. If that happens to be the back of a box, more power to you for taking back an extra half hour of your day.
Whip the yogurt and honey together until completely combined.
Finally, top those beautiful peaks and valleys with your roasted peaches, whipped yogurt and bourbon-kissed caramel.
Now remind yourself it's Wednesday, you're a grown-up and you just made waffles happen in the middle of the day.