The waffles were good. I don’t think the spelt flour substituted for the buckwheat very well though.
I fiddled with the stuffed pork chops a bit. The recipe calls for stuffing bone-in pork chops with a mix of cooked bacon, sauteed onions, bread cubes, corn and cheese—a long lengthwise cut down the chop, then sealed with toothpicks, then roasted in the oven for an hour in a skillet with a top. Finished with a chicken broth, cream and sage sauce. I didn’t like the way the stuffing was spilling out of the chops and toothpicks were just not going to contain it (I made a full load of the stuffing, but only was cooking two chops), so I decided to prop them up and cook them almost like they were fully loaded baked potatoes. So I put long metal skewers through the chops that went out over the edges of the cast iron skillet and kept them both upright. To make sure they didn’t dry out, I put some of the chicken broth in the pan. (That way the broth for the sauce also got some of the remaining fond in the pan and any bits of the stuffing that fell off.) Anyway, that worked really well—the stuffing crisped a lot at the top of the chop and both chops stayed moist. as well. The cream sauce was great as well (and very simple), particularly with the roasted potatoes that I added. I didn’t do anything particularly snazzy for presentation, but it was just the two of us, so I think that’s ok.
Didn’t make the ice cream. Later this week.
Still very affectionately inclined toward the cookbook itself.
Speaking of cooking, here’s what I was stewing about over the weekend: the College Board and the African-American Studies AP and the complicated landscape of subreddits dealing with higher education.