I had a lot on my proverbial plate, but my eyes were bigger than my stomach. The heaps grew, but the flavor diminished. Beautiful foods were pushed aside to cram more and more varieties. Strong flavors weakened as the dishes mixed. My favorites were buried under others’ preferences, and my craved flavors were nearly lost completely. Tried and true dishes were just off– rushed, under cooked, and full of excuses. I didn’t need anything else added to this metaphoric plate.
What I needed was a cold hard assessment.
January, full of New Year’s resolutions and birthday reflections brought just that- a very snowy and cold reassessment. I realized there comes a point when too much is just too much. When I snap at my dog who just wants to play, too much is too much. When my posture sinks with sadness, too much is too much. When I barely see friends, too much is too much. When my dining room table sees more laptops and paper piles than brunches and guests, too much is too much, so I made some changes, big changes (more on those to come).
I cleared that proverbial plate. I looked at the menu with new eyes. What’s important to me? What invigorates me? What makes me feel passionate and yields my best work? This space, my own little corner of the blogosphere (thanks for joining me here!), the Urban Farmer, my not-so-little little one, sharing meals, feeding people…all these priorities emerged through the old, mucky heaps, with all the intentional, beautiful drizzles and garnishes of a styled plate at a fancy restaurant.
The natural thing to do after a cold, hard reassessment is a warm, celebratory brunch with good friends, so as my proverbial plate cleared, my very real plate FILLED in the best possible way- with Spelt Waffles, Quinoa Crusted Fried Chicken, Local Grits with Maple Roasted Root Veggies & Sage, drizzles of pure maple syrup, and a few mugs of a hot coffee.
Fried Chicken & Waffles is a mouth-watering combination, but it’s a combination I often pass because of chicken sourcing, frying oils, and a general lack of ingredient care. This brunch, however, celebrated this classic combination with love, care and collaboration.
I wish I could share the recipe for the fried chicken with you, but it was my friend Chris’s doing, and like many a talented cook, his kitchen process is fluid and off-the-cuff. I can give you a few hints. He started with organic, pasture-raised chicken. One of our friends is gluten free, which makes traditional breading problematic. We couldn’t flaunt fried chicken in front of her. That would just be cruel, so Chris used a Quinoa chip as a crust. Additionally, I lent Chris my bottle of organic, non-GMO Safflower oil for a guiltless fry, and the chicken had a stint in the oven for real juiciness. It was a gluten-free gamble, since he puts a lot of pride and practice in his cooking, but it was a crispy win- a win I wish I were still eating!
The grits were another ad-libbed process. I boiled the local grits from the Urban Farmer’s CSA, and as they thickened, I added bright, golden Irish butter, pure maple syrup and maple roasted sweet potatoes and crispy sage. It was a hit- a hit without measurements or recorded times, so I recommend some grit experimenting of your own.
I also recommend sharing your brunch with pups for extra enjoyment. Meet Runo. No, I have not added another little companion to our family though he did trigger the part of the brain that results in hours on petfinder.com. I’m exercising [some] discipline and resistance and trying simply to relish four-legged brunch guests whenever possible.
The one element of this brunch I can share accurately? The waffles! Mixed by yours truly, and flipped by my handsome fella, I recommend you add this recipe to a warm, celebratory brunch of your own! I you happen to have a gluten-free guest in your midst, I recommend this mix from Bob’s Redmill because as much as I love my grains, I’d hate to watch a friend skip waffles.
Butternut Squash Spelt Waffles
makes ~6 large waffles
2 1/4 cups local spelt flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 organic/cage-free eggs
1 cup organic whole milk
1 cup organic, local, roasted squash puree
3/4 cup seltzer water (I used my homemade kombucha, and it seemed to work)
1/4 cup olive oil
1 Tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Preheat your oven to 200°F. Preheat your waffle iron until in scorching hot.
Mix the dry ingredients on a large bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients, and whisk until smooth.
Scoop the batter onto the waffle iron and close.
Cook for 2-5 minutes, then repeat. Keep waffles on a tray, in the warm oven until ready to serve.
Serve with a generous pour of pure maple syrup!