Next week will mark the one-year anniversary of the first class we ever taught as The Breakfast Project. That first week we made waffles with the kids, and we’ve decided we’re going to make it a tradition during a week in February from now on in celebration of the milestone.
This overnight recipe is versatile (use any combination of grains as long as you keep about half of the base all-purpose white wheat flour) and delivers a ton of flavor due to the long fermentation process. It’s also a recipe young people can do every step of with confidence, including the most important one - licking the whipped cream bowl at the end!
We discussed the official languages of Belgium and looked at a map of Western Europe, noticing how French, German, and Dutch are spoken in the countries that border Belgium as well. A couple of our students used to live in Belgium and could attest to our fun fact about the mind-boggling large amount of chocolate sold in the Brussels Airport every day.
