Is there a word for a meat-eating vegan? This describes our nine-year-old niece Lucia, who can eat anything except for eggs and dairy. Last week she took her first solo flight from Portland, Oregon to visit her favorite uncles, and we packed in four days of fun activities from the moment she stepped off the plane. Cooking pancake breakfasts together, riding every rollercoaster at Disneyland, hand-feeding tropical birds at the Long Beach aquarium, and watching the sunset (with cotton candy) from the Santa Monica Pier—we let her choose the itinerary, and had an unforgettable time. But the best part was having Lucia join us on Instagram Live last Friday for our most adorable episode yet! In case you missed it, the full show is now on our YouTube page and we have lots more coming soon, so be sure to subscribe so you don’t miss any upcoming videos.
Exactly one year from now, we are throwing a big party. It’s going to be great! Everyone will be invited, and we hope you can come. This week we welcomed some new members to the family: two adorable haas avocado trees—which replaced the feeble kumquat tree that hadn’t grown a single inch in the two years since we planted it. If the weather cooperates, next Cinco de Mayo we’ll be blasting salsa music, sipping margaritas, and mixing guacamole on the front porch, celebrating the first harvest of one of our favorite fruits. Until then, we’ll keep wiping our tears each time we have to fork over five dollars to buy one avocado at the store. Thankfully, there are more inexpensive ways to commemorate spring, and strawberries are certainly a sprightly source of sweet stimulus. And this super-simple breakfast is here to provide just that! Three cheers to spring and strawberries—and to future avocados and outdoor fiestas!
If you have ever had the pleasure of trying a true Belgian waffle, then you know that they are entirely different from the ones in the United States. Three years ago around the holidays, we were visiting our family who live in Amsterdam, and we took a three day side trip to Belgium, wandering the fairytale streets of Bruges, climbing spiral staircases in old medieval castles in Ghent, and roaming around a Christmas market in Antwerp sampling freshly made hot chocolate and of course the waffles that the country is so famous for. We tried several kinds during our short trip, and surprisingly, the best ones were at the train station on our way back to Holland. We knew they were going to be good when the baker asked us if we could wait five minutes while he made a fresh batch so we could enjoy them hot from the iron. Trying these authentic Belgian waffles was an experience that we will always remember. They were nothing like the waffles that we grew up eating for breakfast, as these didn’t come with any toppings or condiments. They had a sweet and crispy glazed exterior covered in a crust of glistening sugar like the best creme brulee, and a soft, sweet and buttery, chewy inside with pockets of molten sugar throughout. We thought that we would never be able to replicate the complex texture and unique sweetness of that incredible delight, but this recipe we discovered perfectly captures the authentic flavors of Belgium that we remember from that glorious day.