Here are some things I like.
Knowing my neighbors' names, discussing Olympics results, mechanic recommendations, and how their artichokes are growing.
How when my cat meows it sounds like he's asking a question. Some cats have deep baritone meows, others are yeowlers and some peep. Mine is an interrogative sort.
How my baby (one year old? toddler?) helps me sort laundry, picking through the pile and flinging it every whichaway. Just like mommy.
How late summer feels so still, like a roller coaster at the crest of the biggest hill. You know Christmas is waiting down at the bottom.
WHOOSH are you ready?
It's still summer time, and early apples are mingling with late rhubarb. Blueberries are everywhere.
Bluebarb. It's a thing. Did you know?
It is summer time.
And it is also breakfast time.
That is another thing I like.
Whole Wheat Blueberry Waffles with Apple Rhubarb Compote
For the compote (this part adapted from Canelle et Vanille, should be made ahead of time):
100 grams rhubarb, small dice
100 grams Granny Smith apples, small dice
200 grams sugar
50 grams apple juice
1 Tbs fresh lemon juice
Cut the rhubarb in small dice. Peel and core the apples and cut them into small dice. Combine the fruit, sugar, apple juice and lemon juice in a bowl and let it macerated in the refrigerator overnight.
Next day, strain the mixture through a sieve. Bring the leftover syrup to a boil and cook to 221 degrees Farenheit. Add the macerated fruit and bring to a boil again. Skim any impurities, reduce heat to medium and cook for another 10 minutes. Pour the compote into jars and let it cool.
For the waffles:
3 c whole wheat flour (you can go splitsies with white flour for a lighter waffle)
1 T baking powder
1 t baking soda
1 t salt
1/4 t nutmeg
3/4 t ground cinnamon
1/4 c packed brown sugar
4 large eggs
2/3 cup canola or vegetable oil
2 t pure vanilla extract
2 1/2 c buttermilk
1 - 2 c blueberries
In a large bowl, whisk together flour, powder, soda, salt, spices, and brown sugar. In a medium bowl, whisk together eggs, oil, vanilla, and buttermilk. Add the buttermilk mixture all at once to the flour mixture and stir until just incorporated. Fold in the blueberries. Try not to overmix.
Cook according to your waffle iron instructions, and serve with apple rhubarb compote. Whipped cream would be good too, if you are into that sort of thing (I am).