In the beginning we count weeks, “I’m 30 weeks pregnant.” Later we count months, “She’s 15 months old.” We ease into the idea of years, as if that will slow a score of them from suddenly passing by. The me who counted weeks and months made a decision and a promise. If time was going to pass as quickly as everyone said, if children grow in the blink of an eye, she was going to do her best to truly experience it. She would be with her kids. She would pay attention.
Dagny turned 20 years old this week. We started the day with pumpkin waffles, ended it with chocolate cake, and spent the day between together. I was there. I paid attention.
1/2 cup brown sugar
6 Tablespoons cornstarch
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 teaspoons ginger
1/2 teaspoon nutmeg
4 eggs, separated
2 cups milk
2 cups pumpkin puree
8 Tablespoons melted butter
Break up cornstarch with a whisk.
Add dry ingredients.
Add pumpkin and milk to yolks and set aside.
Whip eggs whites til stiff peaks form. Set aside.
Pour melted butter into the pumpkin mixture and whisk together.
Mix wet and dry ingredients til just combined.
Fold in eggs whites.
This recipe makes 9 waffles, and can be cut in half.
(Cake photo stolen from Dagny’s instagram.)