72 Degrees

FullSizeRender-4She hurls herself into the front seat, always juggling accessories: phone, backpack, shoes, an open container of yogurt. She turns the radio off, no matter the song, because mom music sucks unconditionally. She then punches the sync button, undoing the setting linking driver and passenger temperatures.

She adjusts her side of the car either all the way up to HI or all the way down to LO. Fiery hot or icy cold; there seems to be no middle ground for a teenager.

I drive in silence, reminding myself that this insistence on autonomy is a necessary part of growing up, and that my music, in fact, does not suck. I’m also confident that someday our settings will be synched again at a pleasant 72 degrees. I only hope we don’t have too many more miles to go before we get there.

The Sleepy Apple

“No, no, no. God no,” she screamed, as if I’m an ax murder slowly walking towards her while menacingly sharpening my blade.

At first glance, it could be a scene straight out of a cheesy slasher film, complete with a beautiful starlet in distress and a deranged knife-wielding killer.

Except in this case, the distressed starlet is my daughter and I’m the psycho causing terror by slowly walking towards her wielding…wait for it…

…a box of Cheerios.

Welcome to our world. A world in which a mother and daughter, neither of whom are morning people, try to wake up while it’s still dark outside and function at a level high enough to get the daughter out the door in time to catch the bus to middle school. We’d make an entertaining reality show; the Kardashians got nothing on two groggy Davis ladies.

I envy those preternaturally cheery types who greet the day like a Disney princess. Unfortunately, I’m the opposite, starting every morning by cursing the alarm and crawling to the coffee maker. Those who love me know to hold all nonessential communication until the second cup has hit my bloodstream.

Sadly, since the sleepy apple doesn’t fall far from the sleepy tree, our mornings are rough – especially when the sleepy apple decides to go on a cereal boycott.

With only three minutes to ingest something reasonably breakfast-y before running out the door, my daughter requested I quickly whip up a batch of French toast. And since I’m 1) not a morning person and 2) sometimes a little bit of a bitch, I laughed and said, “As if.”

Not my strongest parenting move.

The argument quickly ricocheted from the merits of Cheerios to the classification of yogurt as a breakfast food. For the record, yogurt is unequivocally a breakfast food. Duh.

She stomped out of the house and I still don’t know what she ate for breakfast. I think she tucked a yogurt into her backpack. Maybe she ate it for brunch just to prove me wrong.

After my third cup of coffee finally did its job and cleared the mental cobwebs, I realized how funny this morning’s fight was and hope the sleepy apple agrees when she comes home from school today. I also decided to mix up a batch of overnight waffles as a peace offering and a way to ensure that tomorrow morning goes a little more smoothly.

These are my family’s favorite waffles: crunchy on the outside, tender on the inside and simply delicious. Making them couldn’t be easier – mix 90% of the ingredients together the night before and let the yeast do the work while you snooze. Then in the morning, curse your alarm clock, crawl to the coffee maker, fire up the waffle iron and enjoy an awesome breakfast, not a Cheerio or yogurt container in sight.

The internet is loaded with recipes for yeasted waffles, I like this one by Emma Christiansen over at thekitchn.com It makes a lot of waffles – freeze the leftovers and reheat them in the toaster for an easy breakfast that’s ready even before the first cup of coffee kicks in.

Overnight Yeasted Waffles

Stir 1 tablespoon active dry yeast into 1 cup of warm water, let stand for a few minutes until the yeast has dissolved. In a large bowl (like, really large because the batter is going to at least double in size) combine 2 sticks of unsalted butter (melted and cooled a little), 4 cups of milk (whole or low fat is fine) 2 teaspoons of salt and ¼ cup of sugar. Next add the yeast mixture and 6 cups of flour. Stir just enough to combine. Cover with plastic wrap and let the batter sit on the counter to rise overnight. If you’re concerned about milk sitting out overnight, you can let the batter rise in the refrigerator instead, but come on, live a little.

The next morning, whisk 4 eggs and 1 teaspoon of baking soda into the batter.

After that, simply fire up the waffle iron and get to work.

This recipe makes about 16 Belgian-style waffles.