When I was little my mother had this ancient waffle iron. It made very thin waffles with tons of holes in them. I’m not sure how she made them, for all I know she used a pre canned mix, it was the 80’s after all! I loved those waffles and now that I’m older I wish I had that waffle iron. It would have needed a lot of help as it only cooked on the bottom and you had to flip them half way through the cooking time when I was a preteen. I don’t think it was ever replaced at my mothers. She doesn’t cook anymore.
So about two weeks about now I decided I would do a Thai inspired dinner for Riley, Tim and I. I love Thai and we go for it occasionally. Now let me tell you I have a new appreciation for the person in the kitchen at that place because I tried to make salad rolls and what the hell is up with them being so sticky that they are just like balls of goo that you can’t spread out because they are so hot and you are now missing the tips of your fingers from dipping them in the broth.
I’m here, I’m here!!! Don’t forget me!!! Ok, so I really fucked up and missed the deadline by about almost 5 days. Whoops is all I can say. I could tell you my excuses (ranging from my children needing a lot of attention to it’s been way to hot here to cook cookies) but I won’t. I missed the deadline my fellow daring bakers… is there any way you can forgive me? I’ll stop rambling now and save that for another post, on to the cookies!
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.