I’ve been meaning to share my go-to cocktail and, if your life has been anything like mine lately and/or if you have lovely patio weather right now like we do here in Texas, a go-to cocktail is what you need!
I have to admit I was slow to get on the whisky bandwagon but I gradually found myself drinking whisky more in the winter (ah, can’t beat a hot toddy) and then, one day when I was out of rum for this super simple drink combo, I reached for some Canadian Club. After a few sips (and maybe several more), I decided I actually preferred whisky. All this to say that if you are not a whisky drinker, you should still give this a shot. It is light and refreshing and not too sweet. (Hint: The key is good ginger ale.)
Easy Whisky Cocktail
Fill a lowball glass with crushed or cube ice and pour in 2 oz. of whisky (I like Canadian Club or Maker’s Mark.) Top off with Reed’s Ginger Ale and squeeze in 1/4 of a large lime. Stir gently and commence to sippin!
Recently I had the opportunity to dream up a new Sunday morning tradition for me and the boy. In the past, Sunday morning meant that I would serve as sous chef and make coffee while his dad whipped up Daddy pancakes and an egg scramble. Now that his dad and I don’t live together anymore, we needed a new tradition — for just the two of us. Thus, Mommy Waffles were born.
Since the boy considers chocolate a food group, I will admit that Mommy Waffles are a little decadent. They’re a splurge, a treat. But you will be happy to know they are super easy to whip up. First, you start with my secret ingredient:
I know there are some people who insist on making everything from scratch. If you are one of those people, god bless you and feel free to use your favorite waffle recipe. As for me, I find the waffle directions on the side of the Bisquick box turn out consistently good results. I picked up a Belgian waffle maker somewhere along the way and, if you are going to make waffles, why not make large, puffy waffles? While my waffle is cooking, I heat up equal parts chocolate syrup and maple syrup and get out the powdered sugar. (Yep, everything is better with powdered sugar.)
After a quick transfer of the waffle to a plate, I drizzle with the warm syrup and dust ever-so-gently with powdered sugar. The end result is something to behold…
The boy has declared them the “best waffles ever!” (Sugar is the key to a young boy’s heart, indeed.) If you think these are too decadent for breakfast, cut them into quarters and serve them as a dessert for brinner or brunch. Everyone will think you slaved away to make something extra special. Just hide the Bisquick box. 😉