Mornings we rise early, in the dark. Famished, thirsty. Full of anticipation for another day to begin. Dogs bark, trucks roar, the street sweeper whirrs, the garbage trucks open and close their huge crushing jaws. We are not alone in the city that never sleeps. Certain things are predictable and even wonderful. The city wheels go round this way.
I try to remind myself to embrace these painfully early hours as part of the natural rhythm of our life right now. Change what we can, accept what we can't change. Eating good things, especially with a good dose of pure maple syrup, helps. Wholesome, freshly pureed pumpkin makes me feel I've gone the extra mile for all of us. A little care for the caregiver.
Pumpkin Waffles
Makes 4 to 6 waffles, depending on size.
1 1/2 cups all purpose flour (sometimes I use white-whole-wheat flour)
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
3/4 cup milk
1/4 cup melted butter or olive oil (if you use olive oil, add 1 tablespoon sugar to the mix)
1 cup pumpkin puree (homemade or canned is fine...)
In a medium bowl, combine flour, baking powder, cinnamon and stir with a whisk. Beat the eggs and add them to the dry ingredients along with the milk and butter or oil. Stir in the pumpkin and combine well. Heat up your waffle iron and go to it! Serve with real maple syrup.
