ROOTS & WINGS

27. Gorgonzola-Waffles

I don't know about you, but when in crisis, I fire up my waffle iron.

And in crisis I am... still. It only took me eight PRECIOUS years to realize it.

But first to 7/30 this year... when I learned that I not only gained 9 kg / 20 lb excess luggage but also that my body fat shot up to 39% (in Europe that's obese.) A few days later I learned from my doctor that I have a pre-diabetic fat liver, beginning Level 2 (of 3).

On 3/5, when I had my body checked the last time, everything was well – so all of that I gained in roughly five months.

This already happened exactly the same eight years ago, from May to October 2017, after my parents' deaths when I wanted to fill the void... I guess, and ate mostly unaware (like "this" time, too).

Anyway, then I gained 15 kg / 33 lb., similar body fat, the pre-diabetes was bordering diabetes requiring treatment (= meds), and a beginning Level 3 fat liver that was so swollen that it caused pain... and I can tell you: don't try THAT at home.

It was definitely a warning shot as my dad died lastly of liver cancer, and a Level 3 fat liver (even if non-alcoholic) is halfway there.

So, for our doctor it was a clear case, especially after he didn't even need to ultrasound the liver but felt it with his hand. But after two parents had left the hospital feet first, I said, "Nothing against Luxembourgish health care" – one of the best health systems in the world – "but I'm a little paranoid, Doc."

Then I proposed my "treatment plan": dietary change and sports. I'd return on March 9, 18 (when my late mom would've turned 71), and hospitalize myself if I got worse before.

"You're an adult." The doc definitely wasn't happy, but "Don't let the door hit you on the way out." (Thank God he's of the sarcastic sort.)

What can I say?

A quarter year later (including Christmas!), the diabetes was reversed and the fat liver down to Level 1.

This year, he simply said, "I think I have a Déjà Vu," cocking an eyebrow at me.

I shrugged and said, "Some people it takes longer to actually swallow the ugly toad." I was referring to the repressed feelings from then, my whole life before... and, although he "only" knew the medical histories of my parents, he seemed to get it. "See you in a quarter year?"

"Probably not," he said wryly. "You'll only brag like last time."

"I never brag, I'm proud of my achievements."

He snorted and rolled his eyes. "Don't let the door hit you on the way out."

Since his practice is right around the corner from our corner store, I went straight there and bought the ingredients for not only this recipe, but also its "successor".

Then I went home and... well, fired up the waffle iron. Crisis, ye know.

Like "22. Gorgonzola-Sauce zum Reinlegen" , this recipe was inspired by the makers of the Gernekochen Food Blog (in German), Benni & Theres, or better, their book Unsere besten Waffeln (Our best waffles).

They also added caramelized pear to it, but I hate pears so I had them with my sour cream, instead.

And somehow... after having these the crisis wasn't suddenly that bad anymore.





Serves: 4 waffles Recipe, and probably for a Belgian waffle iron, that fits more dough at once; 9 waffles ME. In a normal heart waffle iron.

Prep Time: about 1 hr

Degree of Difficulty: Easy





WE NEED


WAFFLES


170 gr / 6 oz. Gorgonzola BEST from a deli / cheese shop, or market. When from the supermarket, make sure it's from Italy.
60 gr / 2 oz. butter
2 eggs M-L-sized
300 gr / 2.5 cups flour
350 ml / 11.8 US fl.oz. milk
1 tsp baking powder
1 tsp salt
1 tsp pepper



SOUR CREAM


500 gr / 1 lb. 2 oz. quark 20% fat

200 gr / 7 oz. natural sour cream UN-flavored, /-sweetened, or otherwise ruined. I usually take 30% fat. Higher amount of fat / protein sates quicker

1 red onion
2 garlic cloves
4-6 tbsp aceto balsamico
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
2 oz. herbs Fresh / Frozen chives, parsley, etc.





WE DO


1. Cut the butter into pieces and let soften in the mixing bowl. Cut the Gorgonzola into 1 cm / 1/2 in cubes.

2. Beat the butter + eggs until frothy, then add the other ingredients and mix until you have a creamy dough.


3. Grease + heat the waffle iron and make the waffles.


4. For the sour cream, finely chop onion, garlic + herbs, if you use fresh ones. Whisk together quark + natural sour cream with balsamic, sugar, salt + pepper, and last add the herbs.



Guten Hunger!