[In the redwoods, Armstrong Woods.]
2014 has been one of those that has passed by in a blur of long-haul flights, a flurry of naturally gluten-free flours, many moments of extreme joy learning how to be a parent, much homesickness, and attempting to adapt to a new culture (just in time to pack up and move yet again but that’s another story to be delved into later) — in short, another year in the life. We’re currently in northern California soaking up sun and rain both, loads of good family time, all the delicious espressos we can stand, and feeling nostalgic as always for our previous life here in the golden state.
Christmas is so soon and for once my small gifts have been wrapped well in advance, the packages mailed, the cards addressed and stamped. There are still some flourless cookies to bake – a project hopefully for this afternoon to be indulged in with Emily and strong cups of tea – but my persimmon cake rests happily on the counter and I’ve been trying to cut small slices to make it last as long as possible. DW made oat flour-wild blueberry pancakes the other morning and I’ve been thinking about waffles, specifically gluten-free waffles. I don’t think I’ll have a chance to make them before Christmas but I wanted to share the recipe here in case you’re still thinking about what to make for your holiday breakfast or brunch spread. Wishing you the happiest and most peaceful of holidays and a gentle slide into the new year ~ xo