Homemade Frozen Waffles

Cleta gave me a bag of frozen waffles that she had made from scratch and they came in so handy for a quick breakfast that after they were all gone I decided to make more.

 

I picked a buttermilk recipe from the allrecipes site.  It made 22 waffles.  They were a bit limp right off the waffle iron, but they crisped up perfectly after being frozen and popped into a toaster oven.

 

This was my setup.  I got the mini waffle iron from Ross awhile back for about $5.

  

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons white sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 cups low-fat buttermilk

• ⅓ cup melted butter

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

Directions

1. Gather all ingredients.

2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.

3. Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs.

4. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.

5. Preheat a waffle iron according to manufacturer's instructions.

6. To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

Wendell's Soy-Glazed Chicken

Wendell made this for his softball team and for his monthly gathering with classmates.  I got to taste one slice and it was goooood!!

The recipe is from Genio Ng at the Cooking with Genius site.

• 2 chicken thigh, with skin and boneless
• 4 cloves of garlic, minced
• 2 tsp of ginger
• 2 tbsp of soy sauce
• 2 tbsp of mirin
• 2 tbsp of sake
• 1 tbsp of honey or sugar
• Cornstarch, to coat the chicken
• Salt and pepper, to season

To garnish:  Sesame seeds, spring onions

1. Season the chicken with salt and pepper.
2. Coat the chicken with cornstarch and shake off the excess.
3. Heat the oil over medium heat. Cook the chicken skin side down for 7 minutes, flip and cook the other side for 5 minutes. Remove and set aside.
4. In the same pan, saute the garlic and ginger until fragrant.
5. Add soy sauce, sake, mirin and honey. Give it a good mix and cook the sauce until it thickens.
6. Add the chicken back to the pan and baste the chicken with the sauce.
7. Serve with hot steamed rice, garnish with sesame seeds, spring onions and enjoy!

Sanbaizuke

We had leftover hasu when Wendell made nishime for New Year's Day so I bought additional ingredients from the swap meet and made this sanbaizuke.  I used Cleta's recipe here.  Came out good!

Swap Meet Buys

It's been awhile since I've shared what I bought at the swap meet.  Here's what I got this past Sunday.

Plates.  $1 each.

 

Almond Cookies.  Free!  Vender said I could have them!

   

Puzzle Book.  $1.

   

Thick/smooth paper for card making.  $4.

   

Squeegee.  $5.

   

Planter pots.  $1/all.

   

Libby's Corned Beef.  $5.

   

Binder clips.  $1.

   

Assorted vegetables.  $??

   

Fabric to sew bags.  $30/15 yards.

   

Colanders and bowls to grow cilantro in.  $1 each.

 

Cool lime-colored tub to put Kai's toys in.  $2. 

 

Cleta's Pickled Veggies

Cleta used a recipe from the Crave section in last month's Star Advertiser for this.  It's so awesome ono.

Ingredients:

• 2 medium sweet onions
• 2 medium bell peppers
• 1 small cauliflower

Sauce:

• 1 cup Japanese rice vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 teaspoons Hawaiian salt
• 1 chile pepper, cut in half lengthwise, seeds removed

Directions:

Cut onions in half horizontally then cut each half in eight pieces to make 16 total wedges (about 4 cups). Cut bell peppers and cauliflower into bite-size pieces (2 cups of each).

Combine all vegetables in a large, non-plastic container. Combine vinegar, water, sugar and salt; stir to dissolve, then add chile pepper. Pour over vegetables and mix. Let sit at room temperature 8-10 hours, mixing occasionally. Water from the vegetables will seep into the sauce.

Distribute veggies and sauce into sterilized jars. Cover and refrigerate. Fills four 15-ounce jars.

Chili Pepper Plants Update

I threw them all away except for one plant.  Don't know if it was overwatering, underwatering, over fertilizing, thrip bug infestation or something else.

Miso Butterfish from Chef Zone

This was so so so so ono!  It was about $25 from Chef Zone. 

 

   

It came individually packed like this.

   

I added some of this and marinated for a few hours before broiling.

  

Kai and Big Lambchop

 You can click on the photo below to watch a video of Kai playing with his fave toy.

Wendell's Easy Air-Fryer Pork Belly

This used basically only five ingredients, and according to Wendell was so fast and easy to make.  And it was delicious.

I can't credit the source 'cause Wendell doesn't remember other than he probably saw it on Facebook.

   

On Da Desk

It's been awhile since I've art-ed.  I'm having fun doing this right now.  

BTW, Happy 2026!