As I mentioned in my last post, the first half of January was rough. But we’ve emerged on the other side, and, oh, is it gorgeous over here. Avery is back to smiling and belly laughing and shrieking, with some new tricks and lots of fun new words (!) added to the mix.
Kevin went out of town just when we were in the darkest part of the tunnel between where we were then and where we are now—the stretch where I wondered, melodramatically, if we’d make it out at all. After he left, my sister arrived for a visit, and things started to right themselves almost immediately. Sisters are like that, don’t you think?
Avery, Ali and I had a fantastic weekend. Really, my only complaint was how suddenly it ended. I woke up on Sunday, and felt that familiar pang in my chest. The one that comes on the days when our vistitors leave. We’ve been really lucky to have many visitors, so I know this feeling of tightness—one that creeps up into my throat—too well.
I wonder when that happened? When the roles reversed, and my baby sister started taking care of me as much as (truthfully, probably more than) I take care of her. At least I’m still the one who cooks for us.
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
butter and maple syrup, for serving
Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.