I made waffles this morning for this first time in a looooooooooong time. Craig's never had them, but I think they're his new favorite. He's had a cold this week and his appetite has been a little down. All he'll eat a full meal of is applesauce--everything else he'll take about five bites of, then gag and spit it out on the sixth. (That was really fun when we were at some friends' house on Monday and he spit spaghetti out all over their carpet.) Anywho, he loves his waffles, though. Can you believe this little guy:

ate one whole one of these (with applesauce, of course, and no syrup)?

What a champ, at least I thought so. By the way, if anyone is interested in a really great waffle recipe, I thought I'd include this one. It's my favortie, by far. It's better than any Krustees or Bisquick or anything from scratch I've ever tried. It does require whipping egg whites, which if you don't have an electric mixer or at least a hand beater, I wouldn't recommend. If that's you, sorry. The fluffy egg whites really make this recipe.
1 3/4 cup flour 3 egg yolks
2 tsp. baking powder 1/2 cup veg. oil
2 Tablespoons sugar 1 1/2 cup milk
1/2 tsp. salt 3 egg whites, beaten stiff
vanilla and cinnamon, optional to taste
Preheat waffle iron. I start by putting the egg whites into the mixer, turning it on high, and letting it go while I do everything else. They're usually stiff by the time I'm ready to fold them in. (In case you don't know, beaten stiff or stiff peaks means that when you lift the beater out of the egg whites, it leaves a peak.) Measure the dry ingredients into a speparate bowl and blend. Combine egg yolks and milk, then stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour into waffle iron (my waffle iron takes about 1/4 to 1/3 cup batter per square) and bake until waffles stop steaming. Hope they turn out well for you! I make a whole batch (see above picture and add two) then I freeze them in twos and toast when I'm ready to eat them.