Challah Waffles

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Today is a good day. There was a blizzard here in New York so the world is covered in a beautiful white blanket. And my office is closed! I get to spend a wonderful day on the couch with my roommates, cooking, eating, and watching TV. At some point I’ll probably venture out. If I had snowpants I would already have made a snow angel. It’s times like these I miss having a yard. Regardless of whether or not I go outside, there will definitely be hot chocolate.

I’ve been thinking of making yeast waffles for a while now. When we got out of work early yesterday, I decided last night was the perfect time to prepare them. I knew they’d make the best snow day breakfast. You let the dough rise in the fridge overnight and in the morning you get doughy, bready waffles. One of my favorite bloggers, Molly Yeh of mynameisyeh.com, has a recipe for yeast waffles that I instantly needed to try. They aren’t any regular yeast waffles, these babies are CHALLAH WAFFLES! Yes, you heard me. The recipe for the dough is similar to challah dough, and you knead in pearl sugar before throwing them on the waffle iron.

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The snowy world outside my apartment window.

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Soy Braised Kabocha Squash

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IMG_0049Can you believe it’s almost February? I’m trying to be a little better about eating seasonally. If I can help it, I’m trying not to get tomatoes in the cold winter months when they are obviously not locally in season. But guess what loves the winter? Squash! Kabocha squash, also known as Japanese pumpkin, is related to the pumpkin but it’s sweeter and less stringy. It’s also really starchy, but in a really delicious way.

The squash was the size of my head! I had to document it.

The squash was the size of my head! I had to document it.

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