Can we all please agree that, “I’m sorry if that offended you,” is totally not a real apology? And that, in the event you offer it as one, you should fully expect to get a dishtowel upside the head? Just so we’re clear.
While we’re at it, tell my students that none of that I’m-sorry-with-an-eye-roll business counts, either. And don’t waste your breath with, “I’m sorry you feel that way.”
When it’s time to apologize, only a straight-up, sincere, “I’m sorry,” will do. If you want to add some groveling, it will be happily accepted.
It’s with this knowledge of what constitutes an acceptable apology that I come to you today to express my regrets. I am sincerely sorry . . . ’cause I’ve been totally thinking you guys were nuts.
Awhile back, the interwebz exploded with enthusiasm about Biscoff Spread. Tons of food blogs were abuzz about the alleged deliciousness of said product. Based on the posts I read, I was pretty sure there were people composing songs in homage to it and creating oil paintings of the jar to hang in their living rooms.
I automatically became the Biscoff Spread Grinch.
This is totally just what I do. I’m too hipster, apparently, to like something popular (fortunately, being a hipster is also popular, so I’m also snotty about that). When things are trendy, I have a reflexive urge to scoff at them (except Gotye. You know you like that song.)
Also, I kind of assumed that the Biscoff Spread buzz was a farce to drive blog traffic increases. Basically, I thought bloggers were creating recipes with it mostly to tap into how excited people were and get more readers. I KNOW. That is so flippin’ cynical of me. I am ashamed.
I always intended to take my Grinchy, cynical self to the grocery store and buy a jar to confirm or disprove my suspicions, but never seemed to get around to it. In the meantime, I continued to be a total hater. I was drinkin’ the Hatorade.
Finally, though, a couple of weeks ago I was feeling lazy. I didn’t want to do a bunch of baking. Sometimes you want to Cook Hard Stuff and sometimes you want to make a simple, no-bake treat and then accidentally eat it all before you get a chance to take it to your holiday party, resulting in simultaneous feelings of self-disgust and dessert-induced euphoria.
I could have just made regular Muddy Buddies, also called Puppy Chow, which is basically a chocolate and peanut butter coated version of Chex Mix, but this was the perfect time to take Biscoff Spread out for a spin! I picked up a jar and created Sandy Buddies, a cinnamon and Biscoff flavored version of the original recipe. And um…
Y’all, I’m just gonna be honest. I ate an entire jar of Biscoff Spread with a spoon before I ever got a chance to try this recipe. Then I made two batches of this recipe (ostensibly to “tweak” it). Then I took it to work in an attempt to avoid eating it all. Then I still ate most of it at work.
What I’m trying to say is that I’m sorry. You were right: Biscoff Spread is the bommmmb (do people still say that? Are my students laughing at me right now?) You should buy 3 jars: 2 to eat with a spoon, and one to make Sandy Buddies repeatedly.
Also, can I just tell you how excited I am to try the Oreo Cookie Spread over on Buns in my Oven? Now that I’ve put away the Hatorade, I’m all, “SPREAD ALL THE COOKIES!”
Biscoff Spread Sandy Buddies
Recipe by: Willow Bird Baking, based on Muddy Buddies by Chex
Yield: 2 cups of Sandy Buddies — a good amount for around two people
This recipe is quick and easy, but so yummy and delicious! If you love Muddy Buddies and Biscoff Spread, you’ll love these. If you don’t love Biscoff Spread, stop being a grinch. (I kid, I kid!) Feel free to multiply this recipe a few times for a gathering.
Ingredients:
2 1/4 cups Chex cereal
2 tablespoons cinnamon chips (such as these)
3/8 cup (about 6 tablespoons) Biscoff Spread
2 tablespoons butter
powdered sugar for coating (I mixed in a little Cinnabon sprinkle topping)
Directions:
Place cereal into a large bowl. In a separate small bowl, microwave cinnamon chips, Biscoff spread, and butter for 1 minute. Stir. Heat for 30 second intervals, stirring between each, until mixture is smooth. Spoon mixture into cereal and gently mix to combine all ingredients.
Place powdered sugar with option Cinnabon Sprinkle topping into a gallon resealable bag. Spoon in cereal mixture and shake to coat. I like to then pour this into a colander and shake some of the excess sugar off. Then spread them on wax paper to cool. Place in a festive bowl to serve!
Note: Lotus (the Biscoff people) and Chex were not involved in this post, nor did either of those companies sponsor it. Cinnabon sent me some of their Sprinkle Topping to try for free, so I used it here, but I’d never mention a product I didn’t genuinely enjoy, free or not!
Um. I may or may not have gone to a Cookie Swap at Ina Garten’s House.
And photos and recipes from this cookie swap may or may not have just been published in Ladies’ Home Journal.
This totally happened.
It may or may not have been one of the coolest things that’s ever happened to me (it was.)
Enough fangirling, though. I know what you really want to know — the nitty gritty details! For the gorgeous photos and recipes, you need the magazine itself (look for Ina on the cover — it’s on newstands now), but I’ll be your go-to source for those gossipy behind-the-scenes details. Such as:
1. No really, Ina Garten is one of the sweetest, most hospitable people on the planet. She wasn’t a diva in any sense; rather, she made us all feel very welcome and appreciated. When she took a bite of my cookie, I admitted that I was totally starstruck, saying, “This is a life moment.” She laughed and told me about one of her life moments: when Meryl Streep tasted one of her dishes. She’s so down-to-earth, y’all.
2. No, we didn’t see Jeffrey — I so wanted him to come in and give Ina a big smooch like he does on Barefoot Contessa.
3. Ina’s breakfast indulgence? Oatmeal. Seriously! She says people are always disappointed to learn that that’s her biggest vice.
4. I found this out while eating breakfast with her before the cookie swap at her favorite restaurant, The 1770 House, which kind of blows my mind. Is this my life? Did that actually happen?!
5. Her yard is just as beautiful as it is on the show — and her garden is a sight to behold! As we were walking through it, the photographer pinched off a plump strawberry and ate it.
6. Speaking of our fancy schmancy photog, Quentin Bacon, we had a great conversation about celebrity chefs and pavlova (he’s an Aussie) on the bus to the Hamptons. He got a text message from Curtis Stone en route inviting him to a party. No biggie. I offered to attend in his stead, which for some reason was only met with laughter.
7. His last name’s BACON. Of course he gets invited to celebrity parties.
8. Joy the Baker and I caught a pedicab in NYC to a restaurant and couldn’t decide if we were having a load of fun or about to die. It was like a roller coaster that twisted in and out of oncoming traffic. Then we were way overcharged. Call it a bonding experience.
9. I took random photos of people kissing in Central Park. I hope they didn’t notice.
10. Ina Garten’s hair stylist has been doing her hair since before she was the Barefoot Contessa. I asked her if she ever felt starstruck and she shrugged and said, “She’s always been Ina to me.” How must that feel?!
11. The folks of Ladies’ Home Journal are a seriously fun bunch to be around. Our conversations ranged from food blogs to sex to religion and everywhere in between on our ride to the Hamptons.
12. The bus driver became my good buddy and NYC tour guide when I got carsick and moved to sit up front with him. Shout out to Alex!
13. Ina is even more beautiful in person — those freckles! She’s also petite — we took off our shoes for pictures with her.
14. Yes, of course I peeked in her pantry. It’s just what you’d expect: nice local products, a few items from her own product line, and tons of gorgeous dishes, all neatly arranged. We may or may not have also peeked in the freezer. Yes, she really does keep chicken stock in there! We lusted a bit after her beautiful kitchen.
As an aside, perhaps I don’t get invited to more celebrity parties because I peek in people’s pantries. Just a thought.
15. Cookie swaps that include Chandon Rosé and festive boxes spread across a gorgeous table dressed for winter are the best sort of cookie swaps.
16. You should buy Ina’s latest cookbook, Foolproof, which I was fortunate enough to receive a copy of. While it’s full of new recipes (including a mustard flank steak I already promised to make for Mike), it’s typical Barefoot Contessa: classic, elegant, and simple. You’ll love it. I read it like a novel before bed!
17. While I’m spendin’ your money, please pick up a copy of Ladies’ Home Journal — I really want them to feel how much we love reading about blogs and bloggers, and companies feel the love through sales! I’ve already bought several copies myself. LHJ is one of the few magazines really embracing food blogs and pioneering how they can work together with print media. Love that!
18. Want to see more of the article now? Here is the interview with Ina and here are all the fantastic cookie recipes! My cookies are Rosemary Thumbprints with Clementine Curd, and they’re seriously delicious.
20. Finally, I want you to get a chance to have the same wonderful experience with Ina that I had. LHJ is currently holding a contest called the World’s Biggest Cookie Swap. You can get details to enter and hopefully win a chance to have lunch with Ina here.
Thank you to Ina for your hospitality, and to Ladies’ Home Journal for the experience!
The teacher across the hall from me is named Julie as well. My last name is Ruble. Hers is Reulbach. We’re both have long, blonde hair and blue eyes. We’re the same height. We both blog and tweet. We’re both energetic (read: spastic) in the classroom. It’s easy to get confused.
When I saw Julie’s post on her amazing math education blog, I Speak Math, yesterday, I knew I had to write a copycat post. Her post was “A Day in the Life” post, written as part of Drawing on Math‘s initiative to show what teaching really entails. I’m not a math teacher, but I loved the idea. So here it goes.
A Day in the Life of a Language Arts Teacher
6:00 am – I wake up, stick some oatmeal in the microwave, and jump in the shower.
6:20 am – I dry my hair, doctor up my oatmeal and finally take the dog out to potty. I rush her and feel bad, but it’s hard to tell if she’s dawdling or really has to go.
6:45 am – I respond to a few emails and check the schedule while eating my oatmeal, taking my medicine, and throwing my dog’s bone a few times, hoping she’ll feel like I’ve spent some quality time with her.
7:05 am – I shuffle through the dryer for some clothes to wear. Byrd is whining because she knows I’m about to leave her — apparently the quality time trick didn’t work. I assure her that I’ll be back after school, stuff my computer and cord in its case, and grab a pack of popcorn for lunch.
7:30 am – I’m sharing “early teacher” responsibilities with Julie, so on Tuesdays and Thursdays, I’m supposed to get to school by 7:45. At this point I’m usually rushing out the door, trying not to forget a stack of papers or my keys.
7:45 am – I arrive at school and pull up my lesson plan. I write the Do Now and homework up on the board while chatting with a few students who like to come in early and spend time with me. I’d love to just have some quiet work time here, but there are always a series of small fires to put out: “The pen on the reading chart broke,” and, “I can’t find the book I’m looking for,” and of course, the dreaded, “I lost my notebook.”
8:00 am – I rush out to make copies and cut apart questions for our discussion groups today.
8:15 am – I find a nice relaxing station on iTunes radio for my first 7th grade class to listen to as they complete their 10 minute Do Now. They’re chatty today and late getting started. They also forget to stand their independent reading books up to display what they’re reading for the class. I warn them that if they can’t handle the freedom of a 7th grade Do Now, they’ll be relegated to the structured 6th grade version (which is silent and strictly enforced). Today the Do Now is a discussion reflection where they’ll think about what went well and what went poorly in their group discussions last week. They have to set 1-2 goals for themselves in today’s discussion, which is the first one they’ll receive a grade for.
8:25 am – We discuss the last few chapters of our novel, Red Scarf Girl: A Memoir of the Cultural Revolution, together. I realize as we’re describing two girls’ changes throughout China’s Cultural Revolution that it would be best represented as a double line graph, so I jump up and have the students help me create one on the board. They copy it down in their novels as a succinct portrayal of character transformation. I’m pleased with myself and have Julie Reulbach run in from her class across the hall and check out our math skillz.
8:55 am – The students share the discussion goals they created during the Do Now and start on their graded small group discussion. I observe and record grades in my grade book based on the dynamics and content of their discussions. The question is a hard one: to develop empathy, I’m having them find evidence from the text to support Communism — something they’ve been trained all their lives not to do. It’s hard to see others’ points-of-view, but even though they’ve discovered so many negatives about the system, they jump right in to figure out why some people in China thought it was a beneficial change.
9:10 am – I’m late dismissing my students because I’m quickly explaining their homework to them. They’re to scan through the chapters so far and draw symbols representing characterization and character transformation in the text. We’ll use these next week. Finally, I tell the students to do their Exit Procedure (where they clean tables, push in chairs, and usually get their agendas checked). Today I skip checking agendas and dismiss them all, wary of keeping them much longer.
9:11 am – My next 7th grade class filters in as my first one leaves, and I turn on the Do Now music. I repeat the lesson, though each class feels remarkably different due to the varying discussions.
10:05 am – I rush to dismiss my second 7th grade. Even though the 6th graders have a 10-minute break before the next class starts, they are already filtering in my room with tons of questions: Can they start their Do Now? (No, it’s not even written up on the board yet!) Is snack in my room today? (Check the schedule!) Have I ever read this awesome book? (No, but it sounds neat!)
I play-gripe at them to go outside and enjoy their break, which is my only break too. Some of them leave, but some of them dawdle, thinking that “having a question for me” is a good excuse to stay. Sigh. Especially when their questions are about books or one of their hobbies — baking, gaming, etc. — I feel bad shutting them down. After all, isn’t one of my primary goals as a teacher to build them up as people? So I listen and try to respond while scanning over my lesson plan, writing the 6th grade Do Now and homework on the board, and running through the hallway to make a few more copies (yes, they follow.)
10:15 am – My first 6th grade class of the day is already seated when I rush back in with copies. They complain that their Do Now isn’t written up (what a change from 7th grade today!) and I explain that their Do Now will be verbal today because it’s complex. I have them line up around the room and grab a Writing Log and a manila folder to staple it into. I’m the staple person, since I’ve long since learned that they will jam the stapler 8 times over before we get through the line. I staple each student’s Writing Log into the folder and they go back to their seats to sort through their portfolios. We’re preparing for Portfolio Review tomorrow, where their parents will come in and see the amazing work they’ve done in all their classes so far this year. They log their first essay — a descriptive essay of their perfect world — into their new Writing Log, place all of their graded work into the portfolios, and put their portfolios back in the crate.
10:45 am – The rest of class is workshop time for them to work on their current project: turning a Greek myth of their choosing into a comic strip. The project refines smaller skills like making a presentation neat and attractive, using appropriate layout and spacing on a poster, and attention to detail. But the main goal is to reinforce their ability to pick out the main points of a plot, something we’ll work on all year long. They’re also careful to use the drawing skills they’ve learned so far in their art class.
Today most students are working on character sketches, 4 panels that will introduce main characters to the viewer. The panels include the character’s name, a drawing of the character, a description of their physicality and personality, and the role they play in the myth. During workshop, I confer with students incessantly for questions ranging from, “Is this good?” to, “I can only find 3 characters in my myth.” We troubleshoot and brainstorm together. At both the beginning and end of workshop, I do a Status of the Class check, where I call out their names and they give me a quick summary of where they are in their process (for instance, “I’m on character sketch 2 of 4.”) This allows me to assess their progress.
11:10 am – Time for 6th grade Service Learning, which I inevitably forgot we had today. No worries; it’s my fifth year teaching Service Learning and I know the fantastic curriculum by heart. 6th grade focuses on Animal Advocacy. Today we’re demonstrating a dog treat recipe for the students. They’ll bake batches of them at home (alone with their parents or in groups) and bring them in to package, price, and sell at our town’s Christmas festival. The money we raise will be donated to the Charlotte Humane Society and Cornelius Animal Shelter, two local animal shelters.
I grab the ingredients for the treats and explain our goals to the students. We head down to the campus kitchen together and crowd around the island. I thank God when I see Julie Reulbach, who’s also my fellow Service Learning teacher, has already laid out bowls and handed out recipes to the arriving students. I prepare the dog treats, tossing in a few cooking pointers here and there while my co-teacher throws herself into the role of fabulous cooking assistant: opening ingredients, shushing students, and washing dishes. We high-five afterwards for pulling everything together.
12:05 pm – My planning period! Another teacher asks for some advice dealing with a behavior issue, so we take care of that together. The student involved is tearful, having made an uncharacteristically poor decision, so I feel my role vacillate between disciplinarian and comforter. Teaching is an emotional experience.
I head back to my room to draft a few emails (a thank you to a parent volunteer, a question to another parent) and find a new message in my inbox about Grandfriend’s Day, when our students will bring their grandparents and friends to school to share their daily experience. It’s coming up quickly and I know I need to look at the guest list and prepare. Like so many emails throughout the week, this message gets filed under “to be dealt with” in my brain, since it requires actions I don’t have time to take at the moment. So often, as my colleague describes, my inbox becomes an “email graveyard.” I periodically clean it out, but currently it has 219 emails in it — some of which I’m sure I was supposed to have already responded to! I try my best.
12:35 pm – This is my only prep period, so I have to eat my lunch quick before it’s over! I pop my popcorn and eat it while vegging out to the tune of Facebook, CNN, and People.com.
12:55 pm – I’m usually still stuffing the last few pieces of popcorn into my mouth (or let’s be realistic, dropping them all over my lap) as my next 6th grade class walks in the door. I welcome this new class and grab my stapler to repeat my lesson plan for them.
1:50 pm – This is project work time. My 7th grade students are working on finishing up the last bits of their Japanese anime project — an interdisciplinary application project that combines social studies, language arts, science, visual arts, and music. I rush down to the art room to help the art teacher facilitate their stop-motion animation, which we’ll show at their “Japanese Film Fest” style Portfolio Review. I feel a little useless since I’m not particularly artistic, but I at least offer a few helpful pointers about the animation process to a couple of groups and retrieve some colored whiteboard markers for another.
2:45 pm – Now it’s time for advisory, where I meet with a small group of 7th grade girls and check up on their academic and social well-being each day. Today we’re continuing a discussion on body image. They’ve brought in magazines and they each choose an advertisement and brainstorm about how it might make “everyday girls” feel inadequate. We have a good time poking fun at the ideals being touted by each magazine.
3:15 pm – I dismiss my students and head to Cookie Capers, a weekly baking camp I hold with several lower school students. This week we’re baking Pumpkin Cake Cookies. It’s a chaotic hour and a half, but somehow everyone emerges unscathed and well-fed.
4:45 pm – I jump in the car and head home to Byrd, who — as one of my fellow teachers like to say — is probably dancing around with her legs crossed.
5:05 pm – Byrd gets some relief when I take her out to potty. I’m exhausted, but I eat a quick snack and check up on emails I missed during camp. I fill my turtle’s feeding tank and feed him.
6:00 pm – Honestly, at the beginning of the year I’d usually lie down for a nap at this point, but then I ended up pushing all of my work later into the evening. Lately I’ve been trying to get it all finished earlier. Now, for instance, I might quickly piece together tomorrow’s lesson plan by adapting plans from previous years to students’ current needs and level of progress. Then I might grade some 6th grade projects. Thankfully, these are quick to grade since they’re not papers, but résumés the students wrote to apply for a job as the next Greek god or goddess.
When I have papers to grade, it feels like my whole schedule grinds to a halt. There’s never enough time in prep periods to get many of them finished — I can finish 5 a schoolday if I’m absolutely in the zone — and my schedule at home is usually jam-packed unless I’m staying up too late (which I always am). I’m so lucky to have a small number of students (60), but still, paper grading is a heavy burden.
7:00 pm – I throw on my workout clothes and drive to the gym for a 7:30 exercise class. Tonight it’s Zumba. I’m not very energetic, but I get through the class and the few individual exercises I do afterward — back raises, stair climbs. My night would be so much easier if I didn’t work out, but after developing health problems this summer, I’m not willing to sacrifice it.
9:00 pm – I head to my local deli to eat dinner and continue working. I usually read the news while I eat (or, let’s be honest, watch this live feed of the kitten room of a no-kill shelter), but then as soon as my food is gone, I’ll work on photo editing, recipe development, blog post writing, Willow Bird Baking social media upkeep, and email responses. I’ll also work on any lesson planning I still have left to do.
10:00 pm – The deli closes and kicks me out, so I head home to continue work. I take mini-breaks to poke around on Facebook, CNN, or my RSS feed. I always plan to get to bed by 11 but usually end up realizing around that time that I still have to take Byrd out, do something about the dishes all over the counter, rewash my laundry which has soured after being forgotten, brush my teeth, take my medicine, and other miscellaneous tasks before being able to go to bed.
12:00 am – I get into bed, kicking myself for not going to sleep earlier. I constantly lambaste myself for not using my time wisely; I feel like I could have peeked at Facebook less, not taken a nap (if I did), been a little more firm when 5 students came up to ask me a question at once during my prep period, or graded a few more papers instead of taking an actual break for lunch. In fact, my defensiveness about my exercise above probably stems from feeling guilty about taking that 1.5 – 2 hours for my health, even though I know it’s something I need and that ultimately will reduce (theoretically) my days out of work due to illness.
Unfortunately, since I have two jobs (you’re looking at the second one!), my weekends are slammed as well. Friday night is spent putting the finishing touches on a recipe, grocery shopping, and baking. Saturday is spent exercising, baking, styling food, and photographing food. Church is a highlight, but it consumes Sunday morning. Sunday evening is when I lesson plan and update my class pages. This means the only time I can spend with Mike is Saturday night and Sunday lunch (which is spent with Mike’s family). That’s on the weekends when he drives to see me in Charlotte. When I pack up, stuff Byrd in the car, and make the three-hour trip to see him in Raleigh, you can imagine the schedule havoc that creates.
So what’s the point? Just a big whine? Actually, no. I know that having a crazy schedule is a minor complaint. I love teaching and I love my students. I feel like I have the most amazing job in the universe. And frankly, I love that I have any job and a roof over my head.
But I would like to have time to prepare meals, exercise without guilt, and get enough sleep. This isn’t unique to me — this is the story of teachers everywhere. It’s just important that we know what we’re asking of teachers when making policies (and heck, pondering the state of their salaries across the country) so we’re treating teachers like the professional management that they are.
. . .
If you have time in your day to squeeze in some baking, these cookies are a comforting choice. They combine the salty, savory pimiento cheese with bright, fresh strawberry jam. I know it sounds like a weird combination, but just imagine the tart jam on, say, a cheese straw, and you’ll have a good idea of the awesome flavor of these babies. They’re easy to whip up and so unique — perfect for a holiday cookie swap or cocktail party (do people actually throw cocktail parties? And a better question: why are they not inviting me? Oh, right, because I don’t have time…)
Recipe by: slightly adapted from Southern Living, originally from Pawley’s Island Specialty Foods
Yield: 2 dozen cookies
These cookies are so easy, creative, and delicious! They taste like a spicy, nutty cheese straw with tart, sweet jam slathered on top. They’re addictive and perfect for Christmas cookie swaps.
Ingredients:
1 cup all-purpose flour
1 cup Southern pimiento cheese, processed fine (don’t skimp on the hot peppers)
1/2 cup pecans, finely chopped
1/4 cup butter, softened
2 tablespoons strawberry jam
2 tablespoons apple jelly
Directions:
In a large bowl, mix together the flour and pimiento cheese to form a paste. Beat in the finely chopped pecans and butter. Wrap the resulting dough in plastic wrap, forming it into a disc, and chill it in the refrigerator for 2 hours.
Preheat oven to 400 degrees F and prepare two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness, checking often to be sure it’s not sticking. Use a 2-inch circle cookie cutter, cut out cookies and place them on the prepared baking sheet about 2 inches apart. Place 1 teaspoon full of jam (apple or strawberry) in the center of each cookie before placing another cookie cutout on top and pressing the edges to seal them. You can reroll the scraps once to get more cookie rounds.
Bake for 12 to 15 minutes or until golden brown and crisp. Let them cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. No, really, let them cool, or you will burn your mouth off on flaming jelly. Do not ask how I know this.
Want to see more Days in the Lives of Educators? Here’s how:
My sandwich sat heavily in my stomach as I watched states turn blue and red Tuesday night, and I wanted to write something beautiful about empathy. I wanted to say it in a way Burt Bacharach didn’t already beat me to. I wanted to lament that that song was recorded in 1965 and we’re still trading barbs about who’s un-American, un-Christian, ignorant, and ill-informed instead of just discussing facts. I wanted to tell you about how my students wrote journals suggesting that folks research their decisions and discuss them compassionately — but then turned around the last period of the day and cheered/heckled about their mock election results.
I wanted to say all of this and ask you for help and give you my prescription and . . .
instead I’m going to talk about Waffle House.
delicious unbroiled, too.
I know this is going to be a confusing post, because I doubt anyone feels the same as I do about Waffle House. But I also know that you have a Waffle House of your own. Not a literal WaHo, as we called it in college, but a figurative place that means to you what WaHo means to me.
Waffle House is my safe house. It’s a weathered yellow, globe-lamped beacon on the darkest, coldest streets on the darkest, coldest nights.
When every other restaurant is closed, it’s open. When every person I see feels like a stranger, it’s open. When my best friend in the world is closed off to me, it’s open. When everyone is asleep and I’m otherwise totally alone, Waffle House is awake.
It’s not only open: it’s welcoming.
A woman works at my Waffle House who has practiced mothering for most of her life. She effortlessly extends that to me as if I might as well be her child, a gesture that astounds me in its generosity but one that she seems to barely consider. She’ll call me sweetie or hon or baby and offer me a soda. She’ll make a joke about where I’m putting all those waffles I’m eating. She’ll ask me how everything tasted.
She doesn’t have to do that. She probably gets paid half of what I do (and I’m a teacher; I don’t get paid that much). My tip — though I’ll tip generously out of gratitude — isn’t going to make up for her lower wages. Her boss isn’t sitting there watching her. She just does it because she’s in the hospitality business, and she feels hospitable toward me. I can’t get over it.
Even in the Waffle Houses where no one mothers me, they extend the basic gestures of hospitality: no matter what time of day I walk in, how I’m feeling, or what I’ve been through, I am offered a drink. I am offered food. Someone prepares it for me and sets it before me. I pray over my food and eat surrounded by a warm blanket of noise: conversations I’m not a part of, laughter, a story told in Spanish, a couple talking in hushed tones, a man flirting with a server, a song I haven’t heard in a decade from the neon jukebox.
Maybe all this seems accidental, but I think the WaHo culture was deliberately created. Have you ever walked into a Waffle House and noticed a laminated list of “House Rules” posted close to the door or above the grill? It proudly proclaims, “You are welcome in Our House,” and notes that they will tolerate no discrimination for any reason. Maybe it’s silly, but I’m always touched by that. I believe it.
WaHo also has it’s very own language, an important part of creating a culture. I can “hold the yolks” and get my hashbrowns “smothered, covered, topped, and capped.” I don’t just order a sandwich or chili: I order Aunt Lib’s patty melt and Bert’s Chili. You’re automatically an insider if you know the lingo — and if you don’t, it’s on the menu. So welcome inside.
I guess that’s what it is — in a world where everyone suddenly seems so combative and self-centered, so willing to divide and exclude, Waffle House is the epitome of inclusivity. My faith alienates some people and my politics alienate the others, so I often feel like I’m on the outside of circles. I just don’t fit. The easy labels don’t work. And since I’m a sensitive person, I really feel the barbs from both sides. No wonder inclusivity means a lot to me.
I feel like I’m writing a grade school essay on my favorite place, but maybe that’s what I needed to go back to tonight. Maybe I needed things to become a little simpler, a little warmer.
Speaking of warmth, this Broiled Southern Pimiento Cheese goes a long way toward comforting the soul. Just like Waffle House is one of my absolute favorite places, pimiento cheese is one of my absolute favorite foods. I ordered a version that had been topped with a bit of extra sharp cheddar and broiled into a warm dip at a restaurant in Raleigh, and after one bite, I knew I had to recreate it. You’re going to adore it!
Recipe by: Adapted from Paula Deen, and inspired by NOFO @ The Pig’s broiled pimiento cheese dip
Yield: about 2 cups of dip
I’m a pimiento cheese addict — I love it slathered on two slices of white bread, baked into something amazing, or just eaten as a fantastic dip. This is the best pimiento cheese I’ve ever had — much better than any I can find in the grocery store for sure! This recipe adds a few hot peppers for heat and then broils the pimiento cheese to create a warm, bubbly, comforting dip you’re going to love.
Ingredients:
3 ounces cream cheese, room temperature
2 cups grated sharp cheddar*, plus extra to mix in and for topping at the end
1/2 cup Hellmann’s mayonnaise**
2 teaspoons minced hot peppers (jalapeños or your favorite), or to taste
1/4 teaspoon McCormick’s roasted garlic salt*** (or regular if you can’t find it)
pinch of ground pepper
2 to 3 tablespoons pimientos, smashed
*I usually use two different cheddars. Food Lion Extra Sharp Cheddar is my favorite cheese ever (and no, they did not sponsor this post) and I usually mix it with another brand of cheddar I enjoy.
**Hellmann’s is the only mayonnaise I ever, ever use, and no, they also did not sponsor this post.
***McCormick also did not sponsor this post, but I haven’t seen roasted garlic salt from anyone else and I like theirs.
Directions:
In a food processor (you can also do this by hand, but the food processor makes it a bit easier), mix the cream cheese until fluffy. Add cheese, mayonnaise, hot peppers, garlic salt, pepper, and smashed pimientos and mix until combined. If serving as a cold dip, spoon the mixture out into a serving bowl, mixing in the unused freshly grated cheese for texture.
If serving as a broiled dip, preheat the broiler. Spoon the mixture equally into shallow ramekins and top with unused freshly grated cheese. Be sure your ramekins are safe for broiling — I chanced it very carefully, but glass is not recommended for broiling — try to find some shallow metal pans or some small cast iron skillets instead. Place the ramekins on a baking sheet and broil until the cheese is browned and bubbly, rotating the pan several times. Allow to cool slightly before serving with crackers, strips of bacon, charred toast, and/or crudites.
Waffle House also did not sponsor this post and doesn’t know I exist (except my favorite servers, who remember me every time!) I just love WaHo and wanted to share my thoughts about it with you.
Willow Bird Baking Challenge was a 5-week series wherein I introduced a new challenge each week. The challenges required you to get innovative in the kitchen. I was beyond impressed with the results. You all came up with creative flavor combinations, constructed gorgeous desserts (or savory treats), and tackled some things you had never tried before! These amazing ladies completed at least four out of the five challenges:
A special thank you to Kelly, Trudy, and Erin, who joined me for Willow Bird Baking Challenge Google Hangouts to introduce each new challenge!
Challenge #5 was to innovate cheesecake in some way that symbolized your personal culinary journey, because that’s what Willow Bird Baking is all about: celebrating our life lessons and steps toward kitchen confidence. Thank you all so much for joining in the fun!
Paula
Paula Made: Raspberry Cheesecake with Chocolate Crumb Crust (see more at her blog, Vintage Kitchen Notes)
Comments:“Just as I said I’m not a cupcake baker or lover, I am a cheesecake baker and absolute lover. It really is one of my favorite things to make. Can´t have enough recipes or need-to-try new flavor combinations. So when Julie of Willow Bird Baking announced the last challenge was to innovate on cheesecake, well, it was the perfect way to say goodbye.”
Dianna
Dianna Made: Nutella Caramel Swirl Cheescake Bars (see more on her blog, The Kitchen Prep)
Comments: “The best part of these is the Nutella Caramel I adapted from a Bobby Flay recipe for Peanut Butter Caramel. It is amazing drizzled over vanilla bean gelato {or, you know, eaten directly off a spoon.}
Again, Julie, I have really enjoyed taking part in your challenges and getting to know you a little better! Your blog is among my favorites and I wish you continued success and look forward to reading about more of your adventures.”
Shanna
Shanna Made: Halloween Candy Cheesecake (see more at her blog, Pineapple and Coconut)
Comments: “This challenge really was a challenge for me. I am not really a fan of cheesecake, nor have I ever made one in my entire life. I had a few mishaps and learned from my mistakes in case I ever decide to make a cheesecake ever again, but I am proud of how my first cheesecake came out. And it keeps my kids from eating all their Halloween candy. Win-win!!”
Rhyann
Rhyann Made: Mini Pumpkin Cheesecakes with White Chocolate Chip Cookie Dough and Chocolate Ganache (see more at her blog, Cooking College Chick)
Comments: “For the cheesecake challenge, I made mini pumpkin cheesecakes (mainly because I don’t have a spring form pan) with a gingersnap crust, topped white chocolate chip cookie dough and chocolate ganache. I’ll admit, it’s quite a combo but it’s really good. I think these mini cheesecakes are significant to me, because it shows how far I have come as a baker. When I first started my blog, I don’t think I could have come up with something like this. It makes me really excited to see what lies in my baking future!”
Bianca
Bianca Made: Pumpkin Spice Cake Cheesecake (see her blog Sweet Dreaming)
Comments: “I’m an avid follower of your blog and thought I’d join in on the last segment of your baking challenge. Here is a pumpkin spice cake cheesecake I made last week.”
Heather
Heather Made: Pumpkin Gingersnap Mini Cheesecakes (see more at her blog Bake Run Live)
Comments: “For our final challenge, I made pumpkin gingersnap mini cheesecakes. I used store-bought gingersnap cookies as the crust. No need to crush them- a whole cookie goes in the bottom of the cupcake liner! Then a simple pumpkin cheesecake batter gets spooned over each cookie. A quick bake, and you have a fun hand-held dessert that you can take to a Halloween party!”
Robyn
Robyn Made: Mini Lemon Meringue Cheesecakes (see more at her blog, Almacucina)
Comments: “Whenever I found myself closing the restaurant on a Sunday night, after the last table finally left and the money was counted and the floor was swept and the pots were washed and the trash was taken out, a slice of Lemon Cheesecake was the treat I packed up for myself (and a couple of brownies and a diet coke for Kenny) to take home. I don’t know why, but it just seemed like the right thing to do.”
LeAndra
LeAndra Made: Coffee Turtle Cheesecake (see more at her blog, Love & Flour)
Comments: “For the finale, I used your coffee cheesecake recipe and decorated it turtle-style by adding a few chopped pecans, mini chocolate chips and caramel sauce across the top. A family friend is known for her turtle cheesecakes, and since she once tried to teach me and a few friends how to cook, this seemed an appropriate representation of my culinary journey.”
Kelly
Kelly Made: Carrot Cheesecake with Pineapple Cake & Mango Mousse
Comments: “When I first started baking, I only baked chocolate cakes and the occasional fruit cake. A carrot cake was the first cake to make it into my regular rotation so I decided to do a carrot cheesecake. It’s paired with a pineapple cake and a mango mousse all wrapped in a joconde imprime. The mousse and joconde were inspired by the several hours of staring at the Daring Bakers’ pictures and daring myself to try something they did.”
Shelley C.
Shelley Made: S’mores Cheesecake (see more at her blog, C Mom Cook)
Comments: “I am not sure that this represents my full culinary journey, but it’s the flavor combination that has popped into my head first for each of the challenges. So I finally used it for the cheesecake challenge – s’mores.
It didn’t work out exactly as I’d intended. I’d envisioned it more like the ones you make, with the cheesecake layer topped with another full layer. I’d planned on making the top layer be a rich chocolate mousse with marshmallow pieces folded into it. But then my cheesecake layer came all the way to the top of the springform pan (and here I was thinking my pan was big), so I had to switch to plan B – extra ganache and toasted marshmallows!
The result was delicious. Decadently sweet and truly delicious. I’d like to try again, to see if I can make my original vision work. And I can’t wait to try lots more cheesecake varieties, thanks to you (you are truly a cheesecake queen!). Thanks so much for these awesome challenges. I have had a lot of fun with them and am really proud to have been a part of this fun month with you.”
Congratulations to all of the participants of Challenge #5 for their fantastic work!
