Thinking about food is a full time job. Today we spent the better part of the morning and into the afternoon deep cleaning our kitchen. We have been puttering and organizing the kitchen since we returned from the west, though it was time for a true delousing.
While cleaning, the mind has time to wander. And, since thinking about food is a full time job, my mind wandered to food and what is possible. The first thought of note was waffle stock. As a kid I used to eat eggo waffles by the stack slathered with cold butter and Vermont maple syrup. As an adult I long for the freedom of such a decadent pleasure. Amidst our cleaning, I traveled memory lane. And it is a good thing I did.
The journey sparked the idea for waffle stock. Waffle stock can be used as a base for waffle sauces and puddings, purees and sheets, consomme and jelly. We can use waffle stock as a poaching medium for lobster and a braising base for chicken and pork.
Right now the stock is cooling. The next few days will yield the results of deep cleaning and a wandering mind.