Endless possibilities for toppings include the author’s choice of a simple fried egg on each one
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
Not long ago, I saw an image on Facebook with the caption “The hardest part about being an adult is figuring out what to make for dinner every night.” I chuckled.
Sure, it’s a slight exaggeration, but I can empathize. And when I saw it, I thought, “Well, add breakfast and lunch to that, too!”
Our boys take their lunches to school every day and eat breakfast at home. While I’m grateful we can give them homemade, healthy meals, it can also be challenging to make sure we don’t slip into the pit of “mundane.”
We’re a family that likes variety, which means my husband, Eric, and I need to challenge ourselves when cooking so no one gets bored. It’s not always an easy balance.
Our oldest, Griffin, has really taken to cooking. Easton is becoming more interested in it as well. On the weekends, Griffin will start making protein pancakes or waffles, and they taste great! It’s been nice to see him becoming more independent in that way.
Just the other night, Griffin saw me getting out his waffle maker (yes, it is his waffle maker), and he asked what I was doing. I told him I was making hash brown waffles. His eyes lit up and he asked, “Oooh, can I help?” Pretty soon, Easton and Havyn were also in the kitchen with their aprons on ready to “stir, stir,” as Havyn says.
