I recently was talking to some players on the team I coach about some funny YouTube videos when one kid said his favorite website is utahlacrossenews.com (probably trying to get out of sprints). I asked what topic I should write on next and he said “waffles”. This not only surprised me but also made me fear for the future of our country. However, “Old Man” I accept your challenge. I’ll try coalescing lacrosse and waffles and leave politics out.
I’ll start with the mixture which begins separated and the ingredients all have individual qualities. It has taken a long time for each ingredient to evolve (learn) to gain these qualities. The flour or bisquick (don’t judge me) is the main constituent which makes the waffle possible. The eggs used have grown from being small eggs in past to becoming giant uniting members of the mixture. Cinnamon adds that delicious flavor to yield a waffle which forces consumers to enjoy over and over. Water allows everything to work together and can help develop the consistency for the perfect waffle.
Once all the ingredients have been grouped together in a large bowl the mixing can begin. If you socialize all the ingredients together too harshly they will fly out of the bowl and your dog will end up licking it all off the floor. However, if the mixer is too relaxed the ingredients won’t mingle and your combination will be lumpy and incomplete. Being able to stir and fold the mixture perfectly is difficult and you have to make adjustments along the way. If you have the correct tools to help such as the correct size bowl, mixer, attachment to the mixer, and spoon to keep the extra amount off the walls and in the batter, you can create a mixture to bake into the perfect waffle.
Now that you have the perfect batter is has to be baked. This is a timely process which can’t be rushed. Your liquid blend must become something rigid and strong on the outside but soft and imaginative on the inside. The mixture will grow in size when stuck in between the two hot irons and I’m sure the ingredients resist the pressure but the process in necessary. The heat promotes the mixture to grow and the irons form the mixture into the shape for the perfect waffle. Timing is key. Separate the irons too early and the mixture is soft and won’t hold shape. Separate too late and the mixture has become burnt and crumbles.
If you are lucky and everything comes together just right all you have to do is add Vermont maple syrup and maybe some whipped cream and you have the perfect waffle.
I hope you have all be able to follow along. You can submit your guess for what the syrup and whipped cream stand for in the comments below. If you guess correctly I’ll send you a Grow The Game shirt from Utah Lacrosse News!
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