Vittles in Florida and Waffles in Maine

It’s almost officially spring – hooray!  I can’t think of a winter that I’ve been so excited to see END.

The changing light, even just slightly warmer temps and a weeklong trip to Florida last week have brightened my mood and made me more energetic.  Just to be outside, the hubs and I walked over 35 miles in 5 days on the hard flat beach of Daytona Beach Shores.

Daytona Beach Shores II

It was our first home exchange – a large 20th floor condo with beautiful views of the Halifax River during the day.

Daytona Beach Shores Riverview.jpg

And at sunset.

Daytona Beach Shores Sunset II

Just to be outside, I would have walked to Key West.

We ate a lot of key lime pie, my favorite was from McCoy’s at the Hyatt, more importantly at the Orlando Airport.  Yep, the airport.  Best Key Lime Pie I’ve had in a long time – fresh, fluffy and tart.  So good, in fact, I had it twice.  Arriving and Departing.

McCoy's at the Hyatt Key Lime Pie II

I LOVED this Old Florida style restaurant, where everyone is your cousin –the delicious and crispy everything —  coconut shrimp, shrimp & grits, pecan crusted catfish, tender cinnamon rolls and hush puppies served piping hot were the #1 reason we walked all week.  Worth.Every.Bite.

Aunt Catfish's On the River, Port Orange, Florida II

Aunt-Catfish's II


Aunt-Catfish's Coconut Shrimp II

Crispy hot coconut shrimp, cinnamon roll, hush puppy and a broccoli casserole like your Aunt makes.

Now it’s back to northern reality.

March in New England means maple season is here (maple syrup should be a food group).  With warmer days and cold nights, the sap will run and the sugar houses will be open. Visit one in Maine this upcoming weekend for Maine Maple Sunday.   Check out @jbmanch’s photo on Instagram I’m dubbing Eight Shades of Maple.

And speaking of the weekend…guess what!  It’s my blog’s first anniversary!  A blogiversary.  It’s not a coincidence that I first hit publish on the Spring Equinox, March 21, 2014.  New beginnings…before I left my job last year, I just had to let God know I was serious so he could make all the pieces fall into place and help me connect the dots.  It’s fun to cook, write and publish the blog—and I hope that you will recreate some of the recipes I concoct in my kitchen.  I love reading your comments and connecting with readers and friends near and far, past and present.  So let’s keep connecting and while we’re at it, add your email to my list and never miss a recipe.

Big thanks are due to Leigh, who let me know there was an ingredient missing in the Matcha & Tahini Bites recipe.  Ruh-roh.  Like just the tahini, people!  No big, just the second most important flavor.  The recipe is updated for your pre-workout chomping pleasure.  And it’s green for the arrival of spring – timely.

Matcha Tahini Energy Bites II

Did I mention maple season means it’s time for waffles and warm maple syrup?  I mean, it’s always time for waffles, but now during sugaring season, most definitely so.  I don’t do anything fancy (why make mornings harder?) because I’m perfectly happy with Stonewall Kitchen’s pancake mix.

Stonewall Kitchen Panckae Mix II

It was so cheap at their outlet in North Conway, NH a few weeks ago, I bought a bunch of it.  For the waffles, I basically use the pancake recipe (not the waffle recipe which is not as flavorful, imo) on the side of the container.

Buttermilk Waffles II

The key is to use buttermilk, 1) for the probiotics (there’s got to be something good in a waffle) and 2), because importantly, it gives the waffle (or pancake, if you go that route since it is the pancake recipe) some fluffy height without getting into beating egg whites (who has time for that? well, maybe you do, but I certainly am not that energetic in the am).  I love it – just add 3/4 cup buttermilk, 1 tablespoon melted butter and a large egg with 1 cup of the mix and your good to go.  My other tip is to not overmix the batter — in fact, the SWK mix will be lumpy, that’s totally OK.  I also mix it up and then let it rest for 10 minutes before I ladle it into the hot waffle iron.  I’m not a chemist, but it seems that the resting time gives the buttermilk and baking powder some time to do it’s fluffy magic.

Buttermilk Waffles II

If I was in the market for a waffle iron now, I’d look at this one – yes, Breville is more $$$ but we recently bought this toaster which has elevated our morning toast to a new spiritual experience (seriously, the toast rises up on cue like it’s being reborn), so I expect the same attention to detail from the Breville waffle iron.

I have an old VillaWare waffle iron that still works well except for the genuflecting up and down from the table that the cook must perform in between waffles so the thing can reheat.  I usually times the recipe below by the number of people I am serving because NO MATTER WHAT THEY SAY, they always want another.  And another.

Buttermilk Waffles II

So that’s my update and an easy recipe, more a reminder to eat waffles with real maple syrup.  You?  What are you anticipating this spring?

May it be filled with flowers, bunnies and good things to eat.



I was not compensated for this post, I just like the products so much that you should know about it.  Simple as that!

Buttermilk Waffles
Prep time
Cook time
Total time
I love a good waffle. My secret is to use Stonewall Kitchen's Farmhouse Pancake & Waffle mix, which I personally think is some of the best in the biz. Slightly adapted from the side of their package. This recipe can be doubled, tripled, quadrupled....depends on how many you are serving!
Recipe type: Breakfast
Cuisine: American, baby!
Serves: One 4 square waffle
  • 1 tablespoon unsalted butter, plus extra for serving
  • 1 large egg
  • ¾ cup cultured buttermilk
  • 1 cup Stonewall Kitchen's Farmhouse Pancake & Waffle Mix
  • Optional: coconut oil or canola oil spray
  • Positively necessary: Pure maple syrup, as much as you like
  1. Melt 1 tablespoon butter. In a bowl, whisk egg to mix. Add buttermilk and whisk to combine. Add melted butter and pancake mix and combine just until batter forms. It will be lumpy but that is OK. Let it rest for 5 to 10 minutes.
  2. Meanwhile, if desired (and allowable according to manufacturer's directions), lightly spray surface of waffle iron with vegetable oil spray and heat until ready to use. Ladle batter onto waffle iron and cook until golden brown. Remove, and with a serrated knife, separate the four squares to serve immediately with warm maple syrup and butter.


Published on March 19, 2015
This post may contain affiliate links. Read my disclosure policy here.


  1. well now I need to go to the beach and eat some waffles! See ya! These look great!

  2. Barbara,
    Who’dathunk that an airport hotel would have tasty pie?! That’s good to know.
    I’ve never tried this mix–I’ve always got everything on hand for scratch waffles so I just do that. Always with maple syrup, though!
    This spring I am anticipating that the peas and chard I just planted will flourish. It’s that time of the year when all things are possible in the garden!

  3. I couldn’t agree more about being SO happy that it’s finally SPRING!! That key lime pie looks to die for and the recipe for waffles sounds so good!! I haven’t made waffles for my family in some time and you’ve reminded me that it’s time!!

  4. Wow, what a wonderful trip! The home swap idea is really appealing. but I wouldn’t know where to begin. :-) That key lime pie looks amazing. And I love Stonewall Kitchen. We visited on our last trip to Maine.

  5. I love Stonewall Kitchen! I have a house in Maine and have always have a soft spot to the state. Can’t say no to waffles either 😉

    • Maine is great, we have lived here for the past 28 years, now we also have vacation rental homes in Mt. Washington Valley, New Hampshire. Finally crossed state lines!

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