Coconut Macadamia Macaroon Pancakes

Oh yes, that's right. I forgot I had this recipe. It's one that I think you'll enjoy. If you're into coconut macaroons then this should be all up in your business.

It's a recipe I've made a few dozen times before, but somehow never got around to posting. Strange how after 10 years that can still happen.

So what else has been going on? Well, I'm still plugging away at the cocktail cookbook, Stewards of Spirits. I'm also jamming along over at About.com's Fruits and Vegetable channel. I'm keeping it very classy by talking about why coffee makes you poop and why beets turn your pee red. I've also started working for Gallo Family Wineries and all of their various brands, which keeps me pretty darn busy.

Lastly, I completely redesigned the Garrett McCord website; a task that was sorely needed and I'm very pleased with the results.

One more thing to announce among all this craziness is that I will be speaking at IFBC 2016. It'll be hosted in my town of Sacramento, the Farm-to-Fork capital. (Or if you're more of a drinker, the #farmtofuckedup capital.) I'll be speaking with some other fine people about freelance blogging and corporate food writing.

So yes. It's been way busy here. Still, I'm never too busy for pancakes as they only require a bit of attention and time, which is a good thing. Pancakes gives you a chance to concentrate on something that isn't work/school/family/relationships/taxes or whatever today's end of the world scenario happens to be. Fuck the Big Bad. Ms. Summers will stop him for you. You just focus on some breakfasty goodness.

So do yourself a favor. Sit down. Turn off the phone. Put on some Netflix. Make pancakes.

Ingredients
1/3 cup all-purpose flour
pinch of salt
2 teaspoons baking powder
⅛ teaspoon nutmeg
1/4 cup sugar
½ cup chopped macadamia nuts, plus extra for garnish
2 1/2 cups unsweetened dried shredded coconut
1 14-ounce can of coconut milk
1 teaspoon vanilla extract
3 large eggs
butter or cooking spray for the skillet

Method
Let's do this easy. Mix together the dry ingredients into a bowl. In another bowl, whisk together the wet ingredients. Pour the wet into the dry and mix together.

Easy so far, right? Okay, now get a skillet or fry pan and heat it up over medium-high heat. Add some butter or cooking spray to grease it up.

Now pour 1/4 cup amounts of the batter into the skillet. Cook on both sides until golden brown. Continue until all the batter is used. Enjoy with a lot of maple syrup and some extra chopped macadamia nuts.

My Day: Fresh Cherry + Coconut Scones

-God damn it all…-

How was your day?

Really? That's super awesome.

My day? Oh my day was utter godamnitallfuckery.

The day began with the fact that it is the first of the month. Ostensibly, it's a great day because at my work, a local nonprofit, this is the day that pledge payments are processed and new donations are recorded in the books. It means we can pay bills, do payroll, and generally keep our education programs a-runnin'. For me, this means I process every single one of these payments and touch base with every single donor. While rewarding and necessary it can also be hectic and tiring dealing with complaints, lost payments, and documenting every single piece of information in numerous ways for various departments. There are reports to generate, calls to make, mailings to file through, and so on and so forth.

And today, of course, every step of the way imploded on itself like a dying star with the gravitational pull to yank in extra bullshit to boot.

Absence and Secret Behavior: Cherry-Coconut Oatmeal

Finally finished touring this week and so I'm throwing up one of my favorite posts from the archives as I just haven't had time to write anything. The next week or two will be a little crazy so we'll see what happens with the posts so please bear with me. Hope you all have a lovely turkey day! Remember to keep Melt in mind for your holiday shopping!  ~Garrett

-We all have our little secret habits.-

Fiance is out for the weekend for his duty with the Army Reserves - an overnighter that he's not sure of the purpose of but that he is unequivocally required to attend. He was up around four in the morning this Saturday dressed in full camo with rucksack slung over his shoulder. He pecked me goodbye and reminded me that, yes, four am was something that existed and that he would be back late Sunday night. Then off he went while I drifted back to sleep.

And what a wonderful sleep it was.

It may sound a little terrible, but I love his reserve duty weekends that include an overnighter or require him to get up so early in the morning that it can barely be justifiably called morning.

-See? Sounds terrible. No loving mate should say such a thing regardless of how true it is.-

But then again it's hard for me to argue with the fact that I get the entire bed all to myself. After all, there's something to be said for sprawling. Tonight I won't have to share the covers with anyone but the cats and they don't complain when I spindle the sheets around myself into a fluffy cocoon of fleece, down, and flannel. No stray elbows are going to knock into my ribs and cause me to wake up with strange indigo bruises of somnambu-happenstance. And, though I adore him, Fiance's snoring is often mistaken for semi trucks downshifting on a highway, which, as you can imagine, doesn't make sleeping easy. Or feasible.

So yes; I slept well last night and I will sleep even better tonight.

29: Almond Joy Ice Cream

-Almost the end of an era.-

29.

I know that doesn't generate a lot of sympathy for those of you who have already seen this number come and go. You've made your peace with your twenties. They were swell, you had a shitty apartment and your older friends bought the drinks. You made a few bad decisions that - with luck and a bit of hindsight - hopefully haven't been repeated in your thirties-plus. I'm sure you think your twenties were nice and you have some great memories, but who would want to go back to that?

But bear with me for a bit. Remember that once it was suddenly the last year of your twenties. How suddenly that number had the gravity to yank you down to actualized adulthood. Think of how the next blank-9 birthday of your own is coming up and how another decade in your life will be closing so fast that if you turn to look at the days gone by you'll risk way-back whiplash.

A few years ago - heck, at 28 - the looming possibility of 30 seemed so abstract. It was a number. Something far, far away. Way over there and so distant you needed binoculars to get a fuzzy view of it. Little did you know it was charging in your direction like a pissed-off menstrual rhino.

We all poo-poo'ed our friends who turned 29. "It's just a number, after all. Who cares? Don't stress," we said so haughtily.

Then, sweet Georgia Ann, it's your turn. What the hell did you know a year ago and how did your older friends not backhand the shit out of you every time you opened your dismissive maw with another age joke or half-handed condolence? You're a god damn twenty-something anyways. What do YOU know about life?!

You Can't Sissy Scones: Chocolate-Coconut Scones + Fearless Chocolate Review & Giveaway

-Scones that use a delightful brand of chocolate.-

I admit that sometimes I'm a baking wuss.

Seriously, I can be such a damn sissy about things that it gets to the point where even I roll my eyes back at myself. When it comes to fluting a pie shell or piping icing I can be a total buttercream drama queen.

Now it's not that I don't mind getting my hands dirty. I garden something fierce these days and I've earned the grit under my nails. I've worked with chocolate and beets until the skin on my hands is stained shades of scarlet and henna so dark you would think I spent my time elbow deep in vats dying textiles under the summer sun.

Still, we all have our particulars. I for one hate making scones.

Coconut & Herbal Mint Cupcakes with Honey and Coconut Cream Cheese Frosting

I'm taking a few days away from the blog to recuperate a bit after a chaotic week of work and school which left me a little sick. I'll be reposting some of my favorite restin' and relaxin' recipes and posts up for the next few days should you be in the same boat as me. ~Garrett

This cupcake certainly raised some eyebrows. I based it off this recipe after the idea of translating it into a cupcake wandered into my head. I've never had a cake that was so fragrant with the taste of herbal mint. It's refreshing; think a Eucalyptus sauna for your mouth. It leaves you feeling so "Ahhhhhhhhh..." The cake is unlike anything I've ever really tasted before; sweetened by honey and coconut milk the cake tastes light - an herbal infused pastry.

I actively went out of my way at work to make people try and taste them so I could get feedback, all of which was very positive. People described them as earthy and organic. Light and refreshing. Unique and relaxing. The perfect dessert after a spicy Thai meal, a hypothesis we tested and afterward declared successful.

The mint is the star ingredient. Be sure to use your favorite variety of fresh mint, peppermint or spearmint being choice options if you or someone you knows grows it. Cool and refreshing, and the coconut imbues it with a bit of a relaxed exoticism. The honey comes in at the end and sweetens the whole deal.

It's a simple recipe I based off of my previous coconut cupcake recipe. This cupcake could be served at parties, but I encourage you to eat one by your quiet lonesome with a good book in a shady spot outside.

Coconut Milk Cupcakes
Makes 16-20 cupcakes / 350 F oven

What You'll Need...
3/4 cup of unsalted butter, room temperature
1 heaping cup of sugar
2 teaspoons of honey
3 eggs, room temperature
1 cup of canned coconut milk
1/4 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of kosher salt
1 teaspoon of baking powder
1/2 - 3/4 cup of sweetened dessicated coconut
1/2 cup of fresh mint leaves

What You'll Do...
1) Simmer the coconut milk with the mint until bubbles form around the side. Take off the heat and let sit for 2-4 hours, the longer the better. Strain out the mint leaves and measure out one cup of the coconut milk. (Reheat the rest as tea for yourself, yum!)

2) Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing. Add the honey and mix throughly.

3) Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).

4) Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.

5) Fold in the coconut. Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.


Coconut Cream Cheese Frosting
What You'll Need...
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered
1/4 cup of sweetened dessicated coconut
honey

What You'll Do...
1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2) Slowly add the powdered sugar. Fold in the coconut.
3) Brush the cupcakes with a bit of cooled honey and let cool. This step is optional, but tasty. 4) Spread the frosting onto cooled cupcakes. Garnish with fresh mint or extra coconut if desired.

Revani Cupcakes (Semolina Sponge Cupcakes with Citrus Syrup and Coconut)

From the Cupcake Archives because I am super crazy busy and/or trying to nap on my Spring Break.

Many years ago I went to Turkey as part of a life changing vacation through the Middle East. I went and saw the Blue Mosque, walked around the capitol city, enjoyed the local air and culture, and had some wonderful meals. One of the more striking desserts that always seemed to show up was a dish called revani. It was a new experience in cake. It was dense, heavy, and syrupy with a heavy citrus profile. It was a cake revelation.

Revani is a traditional sponge cake of Turkey and other countries like Morocco and Lebanon. Like any sponge cake the recipe is simple but getting truly amazing flavor takes patience and practice.

It's supposedly named after a famous Turkish poet who often extolled the beauty of food, but I can't seem to find any of his work on the Internet. If he supposedly did exist or if this is just a story, I'm not sure. Regardless it's a beautiful cake that really would inspire one to put down their soul into prose.

This is a cupcake with forgiving ingredients. I had no semolina so I substituted Cream of Wheat. Nor did I have dry dessicated coconut, so I used sweetened (I have yet to go grocery shopping after I moved, and the only thing nearby is Albertson's, I went with what I could get at the moment). Honestly, go with sweetened, it's just better and not as dry tasting. If you can get freshly grated, then go that route. I also used a tangelo for the zest rather than a basic orange, though the revani I had in Turkey used some very flavorful exotic orange that was incredibly floral and honey-esque, one I could not identify and I'm sure have little chance of finding.

You have to eat them with a fork, they're too sticky and syrupy to go by hand (we tried and it just gets everywhere, which is fine for outside but not in the living room I just finished cleaning). Very citrusy and very sweet, they're delicious little sponge cakes. We enjoyed them with a bit of yogurt for me and clotted cream for Rob as the dairies just helped accentuate the flavors. The coconut was light and added a nice floral finish. Overall a playful cupcake perfect for spring dinners outside on the patio and for Turkish themed meals.

Revani Cupcakes
Makes 9-12 cupcakes / 350 degree oven

What You'll Need...
1/2 cup of semolina or Cream of Wheat
1/4 cup of flour
1/2 cup of sugar
6 eggs separated, room temperature
zest of one tangelo (or other orange)

What You'll Do...
1) Preheat the oven to 350. Sift the flour and semolina together in a large bowl. In another bowl, beat the yolks and the sugar together until light and creamy. Beat in the orange zest and then gradually beat in the semolina and flour mixture.

2) Whisk the egg whites until stiff peaks form. Remember to have them at room temperature and to start at a low whisking speed, then gradually get to higher speeds. You have to coax them into getting white and fluffy.

3) Fold the egg white mixture carefully into the semolina mixture. Spoon into paper cupcake papers (not foil!). Bake for 12-16 minute or until a toothpick comes out clean.

4) Spoon lemon syrup generously onto cupcake and bake for an additional 2 minutes. Remove from oven and allow to cool and absorb the syrup.

5) Transfer to a dish and serve at room temperature with clotted cream or yogurt and sprinkled coconut. Drizzle on any extra syrup you may have left over.


Lemon Syrup
What You'll Need...
juice and zest of 2 lemons
3/4 cup of sugar
1 1/4 cup of water

What You'll Do...
Put all the ingredients into a pan and bring to a boil, stirring often. Reduce the heat and simmer for 8 minutes.

Easy Vanilla Coconut Rice Pudding

I usually end up making too much rice whenever I cook it. I usually make a simple snack of the leftovers by adding some salted butter, or throwing it into Monday night stir-fry when I use up any leftover veggies or whatnot.

However, this time I decided to try something different. I wanted to make some rice pudding, but I had no cream or whole milk, and didn't feel like stirring over a pot forever. So I whipped up this simple coconut rice pudding. It uses leftover rice, 2% milk (though whole would be fantastic), and some fresh vanilla because, well, I love vanilla. If you have some coconut flakes, I would highly suggest you garnish with them.

Simple and easy, it's a nice little way to use up that extra rice.

Vanilla Coconut Rice Pudding
1 1/2 cups of cold cooked rice
1 1/2 cups of coconut milk
2 cups of whole or 2% milk
1/3 cup of sugar
pinch of salt
1 vanilla bean, insides scraped out

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allows to cool and serve.

Related Links:
Horchata Rice Pudding
Bay Rice Pudding

Coconut Cream Ice Cream

I wanted one more run on the ice cream maker before it became too chilly. Luckily, Chocolate and Zucchini had a simple recipe with ingredients I had in my pantry. It's very tasty sweet. I upped the amount of coconut by about a cup and used some dark rum and vanilla sugar. It's quite a treat.

Be sure to tune in on Monday! Something special is going to be announced.

Coconut Milk Mint Tea with Honey

This is a ridiculously simple recipe that I enjoy making during the colder months, but also like to serve it as a dessert aperitif after a simple meal, or even just as a quick snack to satisfy my sweet tooth. This particular tea steps outside the normal definition of what tea is because there's no water involved, choosing to utilize coconut milk instead.

Coconut milk is a staple in my pantry as we prefer a variety of curries for quick and simple meals. The honey gives a bit more body, sweetness, and balancing between the mint and coconut.

Fresh mint is easy to find in the market, but it's even better if you grow your own. Mint is one of the few plants I have not killed (I even killed rosemary), the main reason is I just plant it by the hose and it gets all the water, shade, and light it needs. After snipping a few choice bits, I hang them up to dry for further use in cooking, baking, and in this particular kitchen session, tea. You can dry the mint in the oven at a low temp if you don't want to wait. Try to avoid bottled dry mint as it just isn't the same, but it works in a pinch if that's what you have.

While bold in flavor, it's also very rich. We serve it in small sake glasses as opposed to regular teacups since the powerful flavors, while beautifully intertwined, can be overpowering in large amounts.

It's another recipe I find simple, very quick, affordable, and flavorful.

Coconut Milk Mint Tea with Honey
Serves 4-6

What You'll Need...
1 can of coconut milk
1 1/2 tablespoons of honey
freshly dried mint

Special Equipment...
Tea steeper or teapot with a mesh basket

What You'll Do...
1) Place the coconut milk and honey in a small saucepan over medium-high heat. Stir to get the honey incorporated into the coconut milk.
2) Pound the tea in a mortar and pestle or tear with your hands. Don't use a food processor as it will create too fine a dust which will seep into the tea and out the steeper or basket.
3) Pour the coconut milk into a pot or glass. Place the tea in a steeper or basket and place into the coconut milk. Steep for about 1-2 minutes. Serve.

Coconut Milk Cupcakes with Coconut Cream Cheese Frosting and Fresh Pineapple

Have you heard about the Livestrong event? LIVESTRONG Day is the Lance Armstrong Foundation's (LAF) grassroots advocacy initiative to unify people affected by cancer and to raise awareness about cancer survivorship issues on a national level and in local communities across the country. LIVESTRONG Day 2007 will occur on Wednesday, May 16.

Barabara over at Winos and Foodies is running an official event to help raise cancer awareness called A Taste of Yellow where she's asking all local bloggers to bake using a theme of the color yellow. She, like so many other people, are battling cancer. My mom had a small spout with it, luckily she had a spare can of whoop-ass on hand and beat the crap out of it. Other's however haven't been so fortunate or are still fighting. I had fun and took some pride participating in this event, and I hope all you other food bloggers out there will too.

So yellow as a theme for a cupcake... Well, I wanted to use carambola but I seemed to have missed the season by a week or two and there were none to be found. Thank God for freshly cut pineapple. It's a perfect match for fresh fresh and aromatic coconut cake. Elise was the one who turned me on to this event so we decided to make them together.

The coconut cake is surprisingly light and airy for a coconut cake. Very light. We were both quite shocked by its bearable lightness of being cake. But, then again, most coconut cakes use oil and milk. We used butter and coconut milk. It seems like an obvious thing to do, but I've seen few recipes actually use the coconut milk. While the coconut I used came from a can or a bag (I do not have the tools necessary to hack open a fresh one) the pineapple really should be fresh for this cupcake; the cake becomes brighter, a happy sigh on a summer day sort of thing.

This recipe could easily be adapted to make a layer cake and is a crowd pleaser for the many picnics and potlucks that I'm sure you have coming with the warm weather.

Please also use this cake as a reminder to help fight cancer in any way you can. Volunteering at a local cancer center, donating, or even just listening to someone who needs to release are all wonderful steps you can take. So bake on, and live strong. If you would like to donate to the LIVESTRONG Foundation, please donate here.

Update 6/12/07: I adapted the following recipe for another great coconut milk cupcake recipe utilizing fresh herbal mint and honey here.

Coconut Milk Cupcakes
Makes 20 cupcakes / 350F oven

What You'll Need...
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of kosher salt
1 teaspoon of baking powder
1/2 - 3/4 cup of sweetened dessicated coconut

What You'll Do...
1) Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2) Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
3) Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
4) Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.

Coconut Cream Cheese Frosting and Pineapple
What You'll Need...
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered
1/4 cup of sweetened dessicated coconut
1 pineapple

What You'll Do...
1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2) Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
3) Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.

(Unfrosted cupcake photo by Elise Bauer)

Naga Cupcakes (Pumpkin Curry Cupcakes with Chocolate Ganache & Coconut)

These cupcakes were inspired by the Vosges Chocolates Naga chocolate bar. After trying it, I was inspired to try and make a cupcake version. This one really hit the mark. I decided to utilize a pumpkin cake, because damn, I lurvs me some pumpkin curry. It seriously rocks my socks.

The cake itself is just sweet enough to and makes for a shibby dessert. But after you bite into it, a moment later the spice hits, and intrigues you enough to take another. The curry warms your mouth and creates an exotic and slightly spicy cupcake. The chocolate ganache adds some extra sweetness and another layer of flavor, enforcing the Indian theme that defines this cupcake. The coconut helps cool down the spice and a bit and adds a slightly fruity taste to it all.

I used half semisweet chocolate and half milk chocolate since that is what I had. I think a semisweet and bittersweet mix would have been great too. It's really all a matter of taste. Spice wise, make sure you keep tasting as you go and adjust to fit your style. I know I added a little extra black pepper and whatnot to meet my taste. I also picked up a cheap little pastry bag as well! I wish I had a few more choices for tips, but ah well. At least I'm finally getting some practice in with one of these things.

Sweet, spicy, and bold is the Naga cupcake. It's good karma all around.

Naga Cupcakes
Heavily adapted from Martha Stewart.com
Makes about 24 cupcakes / 350 Degree Cupcakes

What You'll Need...
2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 1/2 teaspoons of curry powder
pinch of cayanne
1/2 cup of packed borwn sugar
1 1/2 cups of granulated sugar
1 cup unsalted butter, melted and cool
4 large eggs, lightly beaten
15 ounces pumpkin puree

What You'll Do...
1) Preheat over to 350 degrees F.

2) Whisk together the flour, baking powder, soda, salt, and spices. Set aside.

3) Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them in. Whish in pumpkin puree. Taste and adjust spices.

4) Put into cupcakes papers about halfway. Bake until they spring back to touch and a cake tester comes out clean. About 18-22 minutes. Rotate pan after 15 minutes if your oven is sketchy for even baking. Transfer to a wire rack and let cool.

NOTE: Curry powder consists of nutmeg, coriander, cayenne, black pepper, tumeric, cloves, and ginger So you can make your own. The spice in this cake is all really to taste; I added a bit more nutmeg, tumeric, black pepper, and cayenne to fit my particular taste since I really wanted a more pronounced spice and heat.

Chocolate Ganache
Adapted from Cupcake Bakeshop

What You'll Need...
14 ounces of chocolate (use your discretion and taste as to what kind)
1 1/4 cup whipping cream
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1 teaspoon of vanilla
unsweetend coconut

What You'll Do...
1) Chop chocolates and transfer into a heat proof bowl.

2) Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3) Let sit for 1 minute then stir until combined.

4) Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.

5) Whisk together sugar, salt, milk, and vanilla in another bowl until combined.

6) Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.

7) Let sit at room temperature until thickened. (I popped it in the freezer with a towel over it since it was late. Don't worry if it looks too runny.)

8) Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes and sprinkle on coconut.

NOTE: This makes a LOT of ganache. If you have any fresh fruit of waffles around, then you know what to do with the rest.