Marion Cunningham’s Raised Waffles
In the food section of my brain, there are two major filing cabinets: (1) New York City restaurants organized by location, allowing me to choose the perfect spot to nosh no matter where we are in the city; and (2) a recipe file.
My recipe file is mostly organized by ingredient (chicken, peas, bacon), though occasionally it’s organized by equipment. There are the recipes I make with my ice cream maker, the recipes I make with my new wok, and, filed away in there, was the recipe I wanted to make if I ever received a waffle maker.
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