I had such a fun weekend! Not only were Dave and I super productive getting stuff done around the house, but we were also able to squeeze some fun into our Saturday : )
After going to the Farmer’s Market and doing some grocery shopping, we decided it was the perfect day to take the kids on a bike ride. After all, it is not often that you get a beautiful sunny day in Germany…
Dave goes for bike rides every weekend, always exploring different parts of the area. Recently he stumbled upon a really neat playground/beach. He was so ecstatic about this discovery, he insisted that we go there the next time we all bike. I didn’t really think twice about it- “Yeah, okay. Scarlett would like to stop and play probably.” Well, jeez. I was either not giving Dave enough credit or he was severely underselling this playground… it wasn’t just a playground. It was like a play village. The kind of place a kid can only dream about playing.
It was so awesome that I had to make sure to take a bunch of photos because I didn’t think my description could possibly do it justice.
You should know that this was only about 1/3 or the whole place.
There was a ton more playground I couldn’t get in a single frame of the camera. AND on the other side of the bike path was a lake with a beach, a restaurant, volleyball court, a place to rent those group pedaling trolley’s, and a whole array of outdoor showers for the sand.
I mean seriously!? Wow, Germany. So cool.
Alright, so this is where I stop babbling about how exciting I find giant playgrounds and at least mention the waffles in the photos…
These are Oatmeal Waffles. Made from part homemade, toasted oat flour and regular all-purpose flour.
Pretty hearty and absolutely delicious.
I swear, the more I make waffles, the more I think I am beginning to like them better than pancakes.
Before I got a waffle iron, there was no question in my mind- pancakes were better than waffles. Hands down.
Now that I don’t get waffles frozen out of a box though… I’m not so sure about that.
I mean, they definitely have more texture to them with that great slightly crisp exterior and the fluffy inside. PLUS! How can you not adore the little squares for syrup to pool. You just can’t.
- 5½ ounces old fashioned rolled oats
- 4 ounces all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 3 large eggs, beaten
- 2 ounces unsalted butter, melted and slightly cooled
- 16 ounces buttermilk at room temperature
- Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
- Heat a waffle iron according to manufacturer’s directions.
- Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.
adapted from Food Network by Alton Brown