We had some guests for a few days.

Three of Margie and Lance's grandchildren were in town and stayed with us.  On Sunday we made breakfast (for dinner).  As I started making the waffles, I opened the waffle iron and found this:

A petrified waffle left in the waffle iron from the last time I made them.

To see if Gary would live up to his reputation of eating anything, Natalie and I decided to give it to Gary (even though it was as hard as a rock) to see if he would eat it.  At first we didn't tell him how old it was, but even after we did, we had to grab it from him or he would have eaten it.

He lived up to his reputation once again.

Here are our weekend guests.

And here is my new favorite waffle recipe:

Overnight (or several hours ahead) Yeasted Waffles--Makes about 8 Belgian-style waffle squares or 16 standard waffle squares; Note: Use a very large mixing bowl to make this recipe as the batter will double in size as it rises.

Night (or several hours) Before:

1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup melted butter
2 cups whole or 2% milk
1 teaspoon salt
2 tablespoons sugar (optional)
3 cups all-purpose flour

The Next Day (or a few yours later)

2 beaten eggs
1/2 teaspoon baking soda

Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.  (**My note:  If you are using double acting yeast, like SAF, instead of dissolving the yeast you combine the warm liquid, butter, salt, and 1 cup of the flour, and then add the yeast.)

Cover the bowl with plastic wrap and let it sit on the counter for several hours or overnight. The batter will double or triple in bulk as it rises. The next morning (or several hours later), beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.

Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer. typically 4 to 6 minutes.