делаем еду 17 сент

Day in the life / kitchen day // mom of 4 kitchen duties Links and recipes: Sunglasses: amazon.com/dp/B0GTPJP7W3?ref=ppx_yo2ov_dt_b_fed_asin_title Spinners for school: https://www.amazon.com/dp/B0D8J414V5?... 3D Dragons: https://www.amazon.com/dp/B0G5WF4DKW?... Tiny Glow Animals: https://www.amazon.com/dp/B0H4R2V1JW?... Carrot salad:    • the retinol salad 🥕 full recipe pinned in ...   Waffle recipe: Freshly Milled Flour + Sourdough Discard Waffles Light, crisp edges, not dense. Ingredients (makes ~6 waffles) • 1 cup sourdough discard (100% hydration ideally) • 1¼ cups freshly milled flour (hard white or red wheat) • 1¼ cups milk (any) • 2 eggs • ¼ cup oil or melted butter • 2 Tbsp sugar (optional but improves browning) • 1½ tsp baking powder • ½ tsp baking soda • ½ tsp salt • 1 tsp vanilla (optional) Instructions 1. Mix wet ingredientsDiscard, milk, eggs, oil, vanilla → whisk until smooth. 2. Add dry ingredientsFlour, sugar, salt, baking powder, baking soda. 3. Stir gentlyMix until just combined. Don’t beat it — overmixing makes whole-wheat waffles tough. 4. Rest 5 minutesFreshly milled flour hydrates fast — this short rest gives lighter texture. 5. CookScoop into preheated waffle iron. Cook until golden. Notes • If the batter seems too thick, add 1–4 Tbsp milk. Fresh flour drinks liquid. • If too thin → add 1–2 Tbsp flour. • These freeze beautifully.