Surrounded, as I am, by magnificent cooks it is rare when my culinary exploits venture beyond the preparation of toast. Last night, when I proposed waffles for breakfast today, there was vigorous support but an absence of volunteers to prepare them. My offer to be the cook was met with laughter by Maya and Jeanine who view me as inept in the kitchen. Unswayed by this overt lack of confidence, I nonetheless prepared Belgian waffles for breakfast this morning. I used a formula which did not require yeast as this would have meant starting preparations last night. I measured ingredients with great precision unlike Jeanine who just eyeballs proportions. I separated eggs with only one post processing operation required to remove bits of shell. I beat the egg whites to within an inch of their life creating a wispy foam that I carefully folded into the rest of the batter. The first prototype is pictured here and full production was approved after initial customer sampling. I thawed frozen raspberries harvested from our garden to complete the offering. On a scale from “terrible” to “as good as mom’s” I received a very respectable “they are good” from Maya and her friend Fiona.