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Sailing with a Group on the Solstice

I am a travel agent that escorted a group of 44 people on the brand new Celebrity Solstice in March of 2009. Here is my graded review of the ship.

Embarkation: A+. We arrived via bus at the Port Everglades terminal at 12:15. By 12:45, all 44 passengers were checked in and on the ship. Embarkation is very well run with so many open windows that there were virtually no lines. Upon entrance to the ship, we were given a glass of champagne or a mimosa.

Ship: B+. This ship is a beauty. It is elegant with subdued tones and warm, rich colors. The public areas were for the most part laid out very well. We liked the fact that the Entertainment and Promenade Decks held of most of the entertainment and alternate dining venues. It was convenient having all on two decks.

The theater was lovely but there are quite a few seats that are obstructed by pillars. In addition, there were not enough seats to accommodate all of the passengers who wanted to see the early show. During the lifeboat drill we asked the Celebrity employees how many passengers the theater held and were told 1600 with the entire rear of the theater filled with people who were standing. While that would seem to be more than half of the passengers, the reality of several hundred people standing to watch a show is not viable.

The only complaint our group had with the ship layout was the fact that there are no aft elevators. It was a very long walk for passengers who had rooms toward the back of the ship.

The new Lawn Club showed signs of wear. While this is a new feature on a ship it is really wasted space. While there were a few bocce, golf and croquet tournaments on the ship, when these activities were not taking place, we didn't note anyone partaking in these sports on their own. The space could better be utilized for additional seating for the Hot Glass Show or for lounge chairs, as the pool area loungers were always packed during sea days.

Cabins: A We had an inside cabin on deck 8 - 8188. The cabin was very spacious, on a par with some balcony cabins we've experienced on other lines. The bed was in the center of the room with plenty of room to walk around. Our luggage fit under the bed easily. There were two chairs in the cabin, a small table and a desk with two small nightstands. Our only issue was that there were not enough drawers - only 5 small drawers next to the desk. The closet was also small, but we surprisingly had enough room for our hanging clothes. But the lack of drawers required we put much of our clothing in the cabinet over the bed, which was a bit difficult to reach.

The bathroom was also spacious with glass doors in the shower and plenty of storage space. The sink was a bit inconvenient as water splashed on the vanity and floor when you washed. The bar in the shower for leg shaving was a great addition, but was a bit high for the older ladies to get their foot on. We did miss a clothes line in the shower for hanging wet bathing suits - it took two days for our suits to dry hanging on hooks.

We loved the flat screen tv. But there is a distinct lack of channels. Besides two CNN channels and two ESPN channels, there was little else to watch besides the many ship channels. Thank goodness there were Free Movies on Demand, as that was a life saver. The interactive features were a little tricky to use. We tried accessing the internet with the keyboard in the room but the mouse was impossible to work and we ended up using the Internet Café when we needed to check e-mail.

Food: B. We ate breakfast and lunch most days in the Oceanview Café. The buffet is set up very well, with stations holding various related items. The set up eliminated long lines at the entrance to the café. There were the usual lines for cooked to order eggs in the morning and hamburgers, steaks and hot dogs in the afternoon. The waffles were excellent, as was the veggie pizza. The ice cream selections change daily and were very good. There were Asian selections daily for lunch and standard pasta and many different salads.

What I found to be missing were sandwiches. There was a station that had cold cuts and tuna, etc. with bread where you can make your own sandwiches, but I have enjoyed having paninni's and small pre-made sandwiches on other ships.

We did eat here one night and I was very disappointed. Most of the stations were closed and what was available was again pizza, pasta, pre-cooked steaks, salads. On other cruise lines, the buffet at night mirrored what was being served in the dining rooms.

Grand Epernay Dining Room: We ate four nights in the main dining room. We were at table 135. Our group of 44 dined together at six tables and Celebrity did a great job of assigning the tables together.

Food reviews are very subjective. Having traveled on Celebrity when the Executive Chef was Michel Roux and having found the food at that time to be superb, we were disappointed in the food quality on this ship. That said, we didn't starve, but were simply not as pleased as we expected to be. The first night I had the lamb shank which was very good. I am also a great fan of the cold fruit soups and they were very good. But the rest of the nights, I found myself ordering the always available steak, as nothing struck me as particularly interesting. Now trust me - we didn't starve, but we didn't think that there was anything that stood out enough for me on the menus that sounded interesting. Even the desserts were so-so.

We ate one night at Silk Harvest. The food and service were very good. The sushi was excellent with some interesting choices. They brought plenty of dishes out and all were very good.

We also ate in the Bistro on Five and thought the food was very good here as well and again, great service. One of us had a crepe and one had a paninni and the server told us we could order several items if we wanted, but we just couldn't eat that much. We had a dessert crepe that was also very good.

We ate some of the free pastries at Cafe Bacio and they were good as was the gelato at the Gelateria. However, once we found the free ice cream in the buffet every day, we didn't feel the need to pay for gelato anymore.

Pools and Spa: A - Mid-ship found two pools, the Family pool and Sports pool as well as a wet zone that was never turned on along with four hot tubs. At the front was the Solstice pool with two hot tubs. On sea days as usual the chairs around the pool were always filled by chair hogs that leave their items and never sit on the chair. Just once I'd like to see a cruise line with the guts to tell Pool Attendants to remove items after an hour of no one sitting on the chair. We found we enjoyed the Solstice pool - it was slightly quieter since no one under 16 was permitted and it was enclosed. They do keep the room a little too cold - many were bundled under towels because the air conditioning was too cold.

My wife made an appointment for a manicure at the salon on Thursday. Even though no one was having a manicure when she arrived she still had to sit and wait 10 minutes before being taken. The girl who did the manicure was very nice; she had a pleasant conversation and a decent manicure.

Entertainment: C+ This is one area that I, as well as many of the others in our group, felt Celebrity has really cut back on. Celebrity doesn't have Headline Acts anymore. The majority of nightly shows in the Main Theater were done by the production singers and dancers. Perhaps because we live near New York City and frequent Broadway shows, I am a bit jaded about these production shows at sea. They were okay,nothing more. The singers were adequate but not terrific. I got tired of seeing the same faces each night. On the night in St. Martin, there was no show at all, just a movie ( Iron Man which I had already seen in theaters last summer). I wholeheartedly recommend Solstice, the Show. It was very well done - not as good as an actual Cirque show, but considering that these are the same kids that do the production show, they did a fantastic job.

The first nights show featured Oceans Four, an acapella group that sang during the week at night in various areas on the ship. Their first song was barbershop quarter and I cringed, but then they did some Frank Valli and the 4 Seasons and others and were better. The Broadway style show on the second night was okay, but again - because I go to Broadway shows all the time, I compare to that and probably shouldn't.

The night they had a featured xylophonist, we couldn't stay more than 10 minutes. The guy was good, but not good enough for a 45 minute show - it was interminable. If Celebrity is looking to satisfy the over 70 crowd - well, this is great entertainment. If they are looking for a younger passenger - this isn't going to cut it.

The Cruise Director himself was also a bit subdued. He had a joke each night at the theater. But he was not one of those bouncy, overly enthusiastic guys who continually tells you to applaud, applaud, applaud. His staff was pretty good - the girls that were at the golf and bocce tournaments were good as was his assistants at the Newlywed show.

I will say that the Celebrity Orchestra was great. They played in the foyer a couple of times and were terrific. I could have listened to a whole show of them only - why didn't Celebrity think of that?

In room entertainment - I liked the music channels on the interactive TV, the free On Demand Movies (which I wish had a larger selection) but the regular TV channels were awful. CNN didn't even show the weather temperatures from back home or any of the islands we went to. Cruise lines need a little more mainstream TV. Two of the passengers in our group caught norovirus and were stuck in their room for 24 and 48 hours and almost went insane from the awful TV. choices.

Service: I will break out service in three areas - room stewards, food service and Customer Service Desk.

Dining Service: B. The service in the Grand Epernay Dining room on the first two nights was chaotic. It got a bit better after night 4, when we spoke to the Maitre 'D. We were with a group of 44 people spread out over 6 tables with four different servers. Celebrity did a fantastic job of keeping the group together. We were in tables 123- 135 on deck three near a window.

Celebrity waiters tend to like to wait for their entire group of tables to be seated before taking orders. The first night, we sat for 15 minutes before our Head Waiter came over to take our orders. The other tables had already ordered. We ordered drinks from someone else, and then a woman came over to take another drink order. Why two people for drink orders? It took over 20 minutes to get our drinks (this went on every night), until the Maitre 'D happened to be talking to us at our table and asked how the service was and we told him that we had already been waiting 15 minutes for our drink and still they hadn't come. Even HE couldn't find the guy who took our drink order. After that, we ordered from another server and our drinks were delivered in less than 10 minutes. If you wanted iced tea, even ANOTHER person had to take that order and we waited 15 minutes for that as well. The service was so nondescript in the dining room that I don't even remember the name of our Head Waiter. Throughout the cruise, the dining room service was slow, but did get better that last two nights of the cruise. It was not the quality of service we experienced previously on Celebrity.

I will say that the Maitre 'D was very good. We had some issues with birthdays and anniversaries that were supposed to have been delivered that didn't happen. I spoke to the Maitre 'D and he took care of making sure that these were celebrated.

We ate in Silk Harvest and Bistro on Five and the service in both of these restaurants were excellent. The quality of the service here is what brought my overall rating to a B.

Room Steward : B. Our room steward was good, not exceptional. I noticed on the first day that the bathroom floor was dirty - there was hair in the corners of the floor. The rest of the bathroom was fine, but the dirty floor was a turnoff. We had a bottle of champagne in our room, and he brought ice for the first two days, but we didn't open it and the ice never reappeared after the first two days.

What we did like was that the room steward was very unobtrusive - we rarely saw him and he did a decent job with the rest of the cleaning. I did have to ask him to bring us a dry cleaning bag - there was none in our room and we usually do use this service at least once on a cruise.

Customer Service Desk: D . Because we were leading a group, we did have to use the Customer Service Desk a few times for requests. The people at the desk were very unfriendly and condescending. I have never seen a group of people who seemed to not like the jobs they were doing. Every one of them tried to brush off my requests and it seemed that I was bothering them.

Two of our group went to the ship Dr. and were quarantined to their room for 24 and 48 hours. The ship Dr. told them they could have free room service, free pay per view movies, and free soda during the time they were quarantined. They were told differently by room service - only one free soda, they could not order what was being served in the dining rooms, etc. They called the Customer Service desk and were told that was the way it was. We tried to get answers for them and were brushed off as well.

Once they got out of their quarantined status, they went to the CS desk too and were brusquely dismissed by the Customer Service person when they asked to have the auto tip removed so they could tip accordingly, since their room steward was the only one permitted in their room during the time they were quarantined. The desk rep. wouldn't allow them to speak to anyone but him and they became outraged. Only then were they finally permitted to speak to the head of Customer Service, who, when he sat down with them, told them that they WERE given incorrect information from room service and that they should have been allowed to receive what was served in the dining rooms and they should have had soft drinks at no cost. They suffered unduly for 48 hours because of misinformation and the lack of assistance by Customer Service.

I will say service in other areas of the ship - the buffet, ice cream counters, etc. service was very good.
We also had an event coordinator for our group who was outstanding; from the cocktail party we had to getting our group disembarked at the same time when they received varying disembarkation numbers. She was the one who did what Customer Service should have done.

Disembarkation: A+. We got up and ate breakfast in the dining room, then went back to out room and retrieved our carryon and headed to the Theater to our waiting area at 8:20. We were there merely 20 minutes when our number was called. We found our luggage immediately and headed to our bus for the transfer to the airport.

Overall rating: B++ We enjoyed the cruise very much and so did our group. We did like the ship and would recommend it. Their Customer Service Desk needs some improvement and they need to get their act together in the dining room and perhaps do a little better with Entertainment. But none of these were deal breakers or would prevent us from sailing on the Solstice again.

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Even though you can only cook one thing in a waffle maker, they tend to be very useful. Among other things, few foods are as tasty, or as easy to prepare for the first meal of the day. At the same time, if you choose the right ingredients, you can always have peace of mind knowing that you will be eating something filled with high quality nutrients. Once you switch from frozen waffles to fresh made ones, you are sure to notice a number of benefits.

Make Waffles That Fit Your Dietary Needs

If you are diabetic, or have high cholesterol levels, you will always need to be concerned about various ingredients found in frozen waffles. That said, even if you are relatively healthy, you should still be concerned about additives and preservative that may cause other forms of long term damage to your health. When you have waffle maker, you can always control the ingredients that go into each waffle. For example, you can choose whole grain flour, as well as different kinds of fruits and other additives. As may be expected, these changes will be much better than simply relying frozen variety that are filled with refined sugars and other unhealthy ingredients.

Save Money on Home Made Waffles

Even though the price of food is egregiously high, pre-processed foods are still more expensive than individual ingredients. In most cases, if you want to make basic waffles, a bag of flour and a handful of other ingredients will be much cheaper in the long run. You may even be surprised to find that a single five pound bag of flour will last far longer than several boxes of frozen waffles. At the same time, you won't have to worry about losing valuable space in your freezer. If you have an external freezer to manage excess food items, you can save a good bit of money on your electric bill once you disconnect it.

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As you may be aware, waffles are traditionally breakfast foods. On the other hand, there is nothing wrong with adding other things to the batter that might be suitable for other meals. Among other things, you may want to add eggs, broccoli, and even cheese to a basic waffle mix. Once you start experimenting with waffle variants, you are sure to come up with all kinds of delicious foods that are fast and easy to eat. If you have a busy schedule, or a hectic household, this is sure to be of some help to you.

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Ask most people what the biggest day on the Norwegian calendar is and they would probably say the first day of the ice fishing season. If you're in that group (come on, be honest) you may be shocked and surprised to find out you're WRONG...close...but WRONG! If you live in Dane, Rock, or Green Counties, you should be run out of town on a rail.

The correct answer is Syttende Mai. (Pronounced Setten de my). Syttende Mai holds the same significance in Norway as the 4th of July holds in the United States. At the end of the Napoleonic Wars, Norway, which had been under the control of Denmark since the mid-1300s, was given by Denmark to Sweden. The Norwegians were miffed at this turn of events since they always considered themselves an independent country and on May 17 (or Syttende Mai), 1814, they signed a constitution declaring themselves so. Sweden was unimpressed and continued to rule Norway for another hundred years, finally granting independence in 1905.

But I digress. Syttende Mai is celebrated with children's parades, big parades, dances, and food, lots and lots of food. And what do Norwegians eat, you may ask? According to Howard Mohr, in his bible of Scandinavian lifestyle in the Upper Midwest How to Talk Minnesotan, Norwegians like white food. If it's not naturally white, they'll make it white. While this is mostly true, it's not completely true. A little color does creep in, here and there.

Like most cuisines, Norwegian cooking includes things both wonderful and to the uninitiated...frightening. Here then is a quick overview of Norwegian cooking. The most famous Norwegian foods are the ever-popular lutefisk and lefse. Lutefisk literally means lye fish. Lutefisk is air-dried cod, called stockfish, that is sawn (literally) into manageable pieces, soaked in fresh water for eight days, a lye (you read it right, lye) solution for two days, and then fresh water again for an additional two days. After all that, lutefisk is simmered until it is firm and translucent. Lutefisk is NOT an acquired taste. You either like it or you don't.

While lutefisk is available here and there in grocery stores, especially around Christmas, it's not the easiest thing to find. The Olsen Fish Company on the north side of Minneapolis is the world's largest producer. They make over 650,000 pounds a year. They sell stockfish for the do-it-yourselfers and processed and ready to cook lutefisk for the rest of us. The lutefisk is packaged under Olsen, Viking, Kemps, and Mike's labels but you can't buy directly from Olsens for they are strictly a wholesale company.

Lefse is made from potatoes. It's thin and flexible, and it looks and feels much like a flour tortilla. It has been likened to a dish rag but that is an unfair judgment by people who have tried poor quality, store bought, or old product. Fresh lefse is a delicate, flavorful delight, especially when buttered and rolled up with brown sugar.

The absolute best place to get lefse is to find a church with a crew of little Norwegian ladies who set up in the church kitchen and crank out lefse to sell as a fund-raiser. Stoughton, Mount Horeb, or Westby are good places to start. Failing that, the general consensus among lefse connoisseurs is that Countryside Lefse in Blair, Wisconsin, is by far the best commercially made lefse around. The reason is that they make lefse the same way you would at home (or at church). They use real potatoes and they roll and flip the lefse by hand. Countryside Lefse is distributed to local grocery stores but you can also order directly from them on their website lefse.com.

Lutefisk isn't the only fish dish around. Almost as ubiquitous is pickled herring. Norwegians eat tons of the stuff every year. Herring are pickled in the traditional manner with vinegar and spices and then things get interesting. There are 15 species of herring and at least that many ways to pack them. The two most popular variations are in a sour cream or wine sauce, but recent years have brought about new varieties including Cajun and fresh dill.

Fiskeballer (fish balls) and fish soup can contain almost anything. The main trick with fish balls is to run the meat through a grinder at least five times. Oddest sounding of all is fiskepudding or fish pudding. It's exactly what it sounds like. To get the light, spongy consistency required, you need really fresh fish. The fish is pureed with cream and some other stuff and then baked. It's usually served hot and drenched in butter.

Now that those are out of the way, we can move on to the important stuff -- cookies and baked goods. The most recognizable Norwegian cookies are krumkake. These cone shaped delights are sometimes filled, but often are served plain (as God intended) and are light and crispy with just a hint of cardamom. Sandbakkel come in a variety of shapes. The dough is pressed into forms that are essentially tiny tart tins. They have a thicker, more substantial texture and a definite almond taste. Fattigman (poor man's cookies) are similar to sandbakkels in texture but without the almond flavor. Fattigman cookies are different in that they are deep fried. A little powdered sugar on top and you have a very tasty cookie.

By far the prettiest and most delicate cookies are the rosetter, or rosettes. The cookie starts with a thin batter, then flower- or star-shaped irons with long handles are dipped into the batter and then lowered into hot oil. The cookies fry until they are a beautiful golden brown. Once they are sprinkled with powdered sugar, they are as much a work of art as they are a paper thin, yummy treat.

Cakes of all kinds are part of the Norwegian diet. Two in particular are worth noting. One is the kransekake. This is an almond cake that is baked in 18 thin concentric rings that are then stacked to form a cone 12 to 18 inches tall, all glued together with frosting. Kransekake is usually served on special occasions, especially weddings. They are decorated for the occasion with real flowers, party poppers, flags, or whatever. They're about as putzy as a cake can get and seem deceptively simple to create once you have the special baking rings. When things go wrong, kransekake are next to inedible. However, when Ole and Lena smile and it turns out as it should, kransekake's pleasing texture and almond flavor make all the work worthwhile.

At the other end of the spectrum, Norwegian apple cake is a study in rustic elegance that satisfies without pretension. Sugar, flour, salt, baking powder, apples, nuts, and an egg combine to create a sturdy cake loaded with bits of nuts and apples. It's simple, but this is a clear case of the sum being greater than its parts. Serve it with a little fresh whipped cream or vanilla ice cream on top. Best of all it's even better the second day.

Odd and assorted other Norwegian specialties include rommegrot, fruktsuppe, and sweet soup. Rommegrot is sour cream soup that is usually generously drizzled in butter and sprinkled with sugar and ground cinnamon (Norwegians seem to do this a lot). Rommegrot is thick and sweet and needs something to wash it down. Red current juice is popular, but you might be better served by beer or Aquavit.

Fruktsuppe, or fruit soup, is pretty much what it says it is, a soup made with tapioca, prunes, raisins, apples, oranges, and just about any other fresh, frozen, canned, or dried fruit you happen to have around. The difference is that while Americans like their fruit soup cold, Norwegians serve it hot, garnished with lemon and orange slices.

Sot suppe (sweet soup) is pretty self-explanatory. It is also a fruit soup made with dried fruits, especially raisins, currants, prunes, and tapioca, but this one is served cold. Accompaniments include Christmas bread, Christmas cookies, open-faced sandwiches, and a variety of sliced cheeses.

This is far from a complete list of Norwegian foods. Norwegian is as wide and varied a cuisine as that from other countries and it waits for you to go exploring. Many of the foods I've mentioned are available prepackaged or as mixes. The web offers recipes galore for those who want to get hands-on. Either way, you can enter into the spirit of the holiday because, like on St. Patrick's Day, on Syttende Mai everybody is Norwegian.

Buying Norwegian in Wisconsin

Many Norwegian food items are things you cannot get at the local Pick 'n Save or Piggly Wiggly. These are specialty items that are only available at certain shops. Some require special appliances. Lefse and krumkake griddles and sandbakkel tins are usually available at the same stores. Here is a partial list of places to check out.

Open House Imports, 306 E. Main St., Mt. Horeb, WI 53572, (608) 437-5468 openhouseimports.com

Open House carries a nice selection of products including Freia Chocolates, sandbakkel, lefse, and rommergrot mixes, fish soup, fish balls, salmon and caviar spread, lingonberries, and Hartshorn Salt (a hard-to find ingredient of some Norwegian dishes). They also carry Norwegian equipment.

Dick's Quality Meats, 201 Main Street, Mt. Horeb, WI 53572. A good source for herring, lefse, and, at holiday times, lutefisk.

Norske Nook Restaurant and Coffee House and Gift Shop -- Osseo, 13804-13807 7th Street, Osseo, WI 54758, (715) 597-3765 norskenook.com

Norske Nook -- Rice Lake, 2900 Pioneer Avenue, Rice Lake, WI 54868, 715-234-1733

Norske Nook -- Hayward, Hwy. 27 South, Hayward, WI 54843, (715) 634-4928

The Norske Nook is a legend in Wisconsin, offering "from scratch" cooking and fabulous baked goods. The restaurants offer a limited selection of products but the selection at the Osseo gift shop is more extensive with imported cookies, lingonberries, lefse, potato dumpling and Norwegian pancake mixes, and more. They also carry lefse and krumkake griddles, sandbakkel tins, and other needed equipment.

Dregnes Scandinavian Gifts, 100 S. Main St., Westby, WI 54667, Phone: (608) 634-4414 Toll Free: (877) 634-4414 DregnesScandinavianGifts.com. Dregnes had the best selection of goods of all the places we checked. They offer Norwegian cheeses, fish soup, two different kinds of fish balls, vanilla and pearl sugars, Ljus syrup, glug, and numerous mixes. Their kitchen shop carries any cookware necessary to turn out a delicious Norwegian meal.

Nordic Nook, 176 W. Main St., Stoughton, WI 53589, Phone: (608) 877-0848 Toll Free: (866) 912-6665 nordic-nook.com. The Nordic Nook has a nice selection of Norwegian cooking gear and all the standard food offerings. A couple of unusual and yummy additions are pepparkakor (gingersnap) caramels and Ole and Lena fortune cookies.

Cheesers, LLC 186 E. Main St., Stoughton, WI 53589, Phone: (608) 873-1777 Fax: (608) 877-0362 cheesers.com. Stoughton has the biggest Syttende Mai celebration outside of Norway so you know Stoughton is serious about Norwegian food. Cheesers doesn't offer the cooking equipment like the others but they do offer a nice selection of products including a broad selection of flatbreads and crisps, fresh lefse, coffee, Jarlsberg cheese, and two kinds of Gjetost. This is a great place for all your cheese needs. Their selection is comprehensive.

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How to add dry ingredients to the recipe for Belgian waffles free breakfast food cooking video. Expert: Karenwaizumanbaio: Karenwaizuman was graduated from Boston University with a degree in hotel management food. Since then, she has developed a national grocery store chain, has committed to launch a gourmet food department. Director: Karenwaizuman



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These two breakfast recipes are great for any time of year, and any kind of celebration! Besides being great morning delicacies, they can also be a great afternoon snack or treats at a party. Using specialty Terra Americana food products and spice blends these are delicious treats that are simple to make! Be sure to check out our website for information about these food products and our other specialties.

Fines Herbs Belgian-Style Breakfast Bread

8 tbsp unsalted butter, at room temperature
2 tsp finely chopped minced garlic
2 tbsp Fines Herbs
1 tsp salt
1 tsp freshly ground black pepper
1 loaf French bread or Italian bread (or 2 smaller loaves)

1. Preheat oven to 375 degrees F.

2. In a small bowl, mix together the butter, garlic, Fines Herbs, salt,

and pepper well.

3. Slice the bread 1" thick but do not cut all the way through the bottom

of the loaf.

4. Spread approximately 1 to 2 tsp of the garlic butter in between each

cut.

5. Wrap the bread in aluminum foil and bake about 10 minutes.

6. Serve immediately.

Belgian Waffles

Use Maple Flapjacks mix (bag), except when combining ingredients only add 1/2 cup of milk to the dry mix, along with 2 eggs and 2 tbsp vegetable oil.Then bake in a waffle iron for 4-5 minutes or until golden brown.

Traditional Belgian Waffles are topped with fresh strawberries Whipped cream. Own personal twist, trying to put bacon and chocolate chip mixture, blueberries, or a waffle iron waffle grill them. Or, like others at the beginning of a unique waffle flavor elements.

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スモーキーデアフンボルトベルギーワッフル 1 - stirring as directed, add the waffle mix boxes krusteaz ... 1 / 2 cup milk cup mustard 1 dejion 3 / 4 cup cheddar cheese, shredded smoked options. Shredded pieces of Canadian ベーコンヒッコリースモークベーコン ..



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Please see the basic ingredients of recipe Belgian Waffle breakfast food cooking free video. Expert: Karenwaizumanbaio: Karenwaizuman was graduated from Boston University with a degree in hotel management food. Since then, she has developed a national grocery store chain, has committed to launch a gourmet food department. Director: Karenwaizuman



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I cook gluten-free, so finding a good waffle maker was a big deal, because GF recipes work a little differently than wheat recipes. This machine has been great, and the BEST THING: the size of the waffles it makes are perfect for toasters! When you're done eating, you can take the leftover waffles, stack them up nicely in a square tupperware container, and then freeze them or put them in the fridge for toasting later. The slices are like pieces of bread, they fit perfectly in the toaster, and the whole family loves to eat the during the week (not just on Waffle Weekend anymore!).

There are a lot of great reviews of this fine waffle maker, so I won't repeat them. Be aware that the negative reviews seem to come from people saying, "I did exactly what I do with my other waffle maker, and it doesn't work!" That's because this isn't like your other waffle maker. Adapt, folks! Read what Robin said - experiment a little, and you'll be making perfect waffles in no time.

Cuisinart WAF-6 Traditional-Style 6-Slice Waffle Iron, Brushed Stainless Steel Features

• Traditional-style 6-slice waffle iron in brushed stainless-steel housing
• 6-setting browning control for light to dark golden waffles
• Green "ready" light; red "power on" light; locking latch; under-base cord wrap
• Non-stick baking plates clean up easily; flared sides catch drips
• Measures 15-1/4 by 6-8/9 by 13-4/7 inches; 3-year limited warranty