Here We Come a Waffle-ing

After half-heartedly weeding my pitiful garden and failing to make my whole wheat bread dough rise in the oven, I flung myself on the couch in despair. Dramatically I lamented to Hubby " I can't grow anything. And I can't bake bread!" It continues to boggle my mind how these two relatively basic tasks which humankind has been able to perform for centuries can be so utterly complicated for me. 

So again with the utmost humility I extend my gratitude to the farmers, vendors and artisans whose products I consume, and I beg you to adopt me into your encampment if the zombie apocalypse  does ever happen. 

Here's the booty from Saturday's market.

Notice something missing? That's right, a loaf of bread. I was feeling overconfident. Won't happen again.

 
 I picked up some new goodies this time; maple cream and maple syrup from Hedmarks Maple Ridge in Florence, WI. Maple cream has the consistency of peanut butter with a maple butter texture and since I love peanut butter on pancakes, this makes a wonderful substitute. Its also the perfect topping for Eggo waffles when you have to eat breakfast in the car but don't want to drip sticky syrup everywhere. Butter it on your waffle, fold the waffle taco-style and steer the wheel with your free hand. Yum.
 Another treat-bacon from Wilson Creek Gardens. Perfect for today's outdoor summer dinner of BLTs. Or chop it in a salad with Crazy Joe's cucumber salsa and tomatoes from Slagle Family Farms.
Naturally I had to round out all this fresh, delicious produce with Debacker's Blue Moon ice cream for the kiddos.

Menu items:
Sunday brunch -Swedish-style (meaning, I fudged the recipe) pancakes with Ashley's whole wheat bread and maple cream.
 Lunch- fried egg sandwich with my non-leavened whole wheat  bread
Dinner- Wilson Creek beef burger patties and grilled potatoes, zucchini and green pepper from Brousseau Farm, Crystal Falls.
Today:
Scrambled eggs with Crazy Joe's cucumber salsa
Leftover grilled vegetables with whole wheat biscuit.
Zucchini bread with applesauce
BLTs on whole wheat bread with green salad.