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Look! New content! Sourdough waffles! · Monday August 5, 2019 by colin newell

Hey there strangers and friends. Long time no see.

One of my most popular recipes are my dairy free waffles It is a blog best seller.

These easy sourdough waffles are a byproduct of looking for one more twist on my 2008 sourdough starter – a starter that has tolerated neglect and abuse the likes of which would likely violate the Geneva convention.

Truth be told, I have not made waffles the entire time we have lived in our new house. That is over 5 years waffle free at home. Terrible.

My waffle maker (grill) has been languishing in the basement cold room the entire time. It needed an aggressive cleaning. Today I took it outside and put in on the sidewalk and cranked the heat. It had more blackened grease and ash on it than than a heat shield on the Space Shuttle. Anyway, all cleaned and time to dive in.

Day One (the night before…)

1 cup sourdough starter (fed that day)
1½ cups unbleached white flour
1 cup water

Next morning.

½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla
3 tablespoons melted butter
2 eggs, beaten
2 tablespoons sugar, optional

Instructions

Combine sourdough starter, flour, and water in a glass mixing bowl.
Depending on thickness of your starter you might have to adjust water. Cover and let sit overnight.

The next day preheat and oil your waffle iron.

Stir all remaining ingredients together (salt, baking soda, vanilla, melted butter, eggs, and sugar if desired) and pour on top of the sourdough mixture.

Stir with a fork until combined.

Cook in waffle maker until golden brown… usually 3 or 4 minutes depending on the iron.

Top with butter, fresh fruit and Canadian maple syrup.
This waffle mix makes stupendous pancake batter – depending on your sourdough starter, the cakes and waffles have a tangy twist as well as a gentle sweetness. All things equal, you can take or leave adding the sugar.


Colin Newell is a 20+ year blogger, editor creator of coffeecrew.com and a foodie about town – town being Victoria B.C. Canada.

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Great coffee in Ottawa - creating a list - checking it twice. · Tuesday April 30, 2019 by colin newell

Origin Trade (111 York St.)

Origin Trade is in the Byward Market. …coffee beverages stellar, but the atmosphere and aesthetic of the cafe is awesome too. It’s a cozy setting is the perfect place to come study with a friend during the fall season.

Bridgehead (Various)

This socially responsible local chain was the first company in the nation to serve fair trade coffee. Specializing in specialty grade beans, their goal is to connect the producer with the customer in a meaningful way.

The Ministry of Coffee (279 Elgin Street)

The Ministry of Coffee is all about innovative brewing technologies. They rotate their drink menu every week, with selections coming from all over the continent. They do courses on home coffee prep.

Café Morala (734 Bank St.)

If you’re looking for some coffee with a Latin American flare, we recommend Café Morala! They offer various coffee and hot beverage options such as Americano and Mexican hot chocolate, along with delish Latin American pastries and sandwiches like empanadas, tamales and much more.

Happy Goat Coffee Co. (35 Laurel Street)

Happy Goat Coffee treats coffee like an art form and are happy to educate their customers about the different types available and their origins. Roasting only the most superior beans, the niche coffee company aims to protect their environment through sustainable small scale farming which supports diversity and local economies. They also sell three or six-month coffee subscriptions on their website.

Quitters Coffee (1523 Main Street South – Stittsville)

Casual cafe by day and bar by night, this independent coffee shop features chic décor, outdoor seating and quality service. Their coffee menu is constantly changing and they carry various local brands of craft beer and wine. They also serve a fantastic breakfast and lunch.

Equator Coffee (412 Churchill Avenue / 1 Elgin St. (NAC))

Equator coffee strives for good service and amazing brews. Everything they do is focused on their three main pillars: “Fresh Roasting, Fair Trade Purchasing and Organic Certification.” They value investment in and commitment to their local and global communities; they partner with SchoolBox to bring classrooms and school supplies to Central America. We especially recommend their newest location at the recently-renovated National Arts Centre! Relaxing with a beautiful view of Elgin street through its floor-to-ceiling windows.

Grounded Kitchen, Coffee & Bar (100 Gloucester Street)

Founded in the summer of 2010 by Amir Rahim and Gabriel Pollock, Grounded is definitely down to Earth with simple, natural grub and stellar coffee. The open kitchen concept of the Centretown establishment tries to evoke the feeling of an outdoor market while indoors. Much of the interior has been recycled and or refurbished, such as the whiskey barrel bar or the pair of wood carts once owned by the Museum of Civilization, lending it an eclectic vibe.

Morning Owl Coffeehouse + Parlour (Various Locations)

Morning Owl is owner Jordan O’Leary’s way of celebrating his family’s Abruzzese roots. Using organic and direct trade Little Victories coffee, this shop offers all types of coffee concoctions, including lactose-free options. Drinks range from flat whites to undertows to lattes in a variety of original flavours, such as Nut N’ Honey, Peppermint Patty, Nutella and Snickers. They have four locations scattered throughout the city.

Francesco’s (48 Jamie Avenue)

This award-winning artisan coffee chain roasts their coffee to order, using state-of-the-art equipment to make 10 to 60 kilo batches every 17 minutes. Thick roasting drums and precise control and cooling technology make some of the best coffee around. They can even deliver your custom order to your front door in under 36 hours from the time of roasting.

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Transitioning the chapters of life - Chapter one - hey, what's with the bow tie? · Saturday March 16, 2019 by colin newell

I was sitting with my lovely wife Andrea at the Fernwood Coffee House today at noon. Between bites of a breakfast egg bagel and sips of black coffee (and her sampling her London Fog…) we reflected on the passage of time – and how we grow and change.

Cutting to the chase: “What’s with the bow tie?” She asked.

Right. Bow ties, in the 21st Century trigger a lot of different responses – and it all depends on where you are. I work at a University (in IT) and in my wandering between classroom buildings, my lab and the cafe, my attire is usually business casual; in the Springtime, shirt and slacks – in the summer, an Aloha shirt and blue jeans. I never, ever wear shorts. What I wear is dependant on the day of the week and the time of year. Many places, schools, Universities and colleges have a casual Friday. We have flipped that on its ear and do a formal Friday. Some of the staff wear ties, scarves, fancier head gear and yes, even bow ties. It is simply a timeless look that works anywhere at anytime. At least that is what I tell myself. Today, while popping into a bookstore for some items, I was asked by the staffer at the counter if I was “going to a birthday party…” “Uhm… no I hesitated then I realized that I was dressed as a magician that would be going to a birthday party! Impression, then response!

Truth be told, Victoria B.C. is not an urban centre with a high awareness of fashion. Go to an opera in Victoria and the listener next to you is just as likely to be dressed for a hike or a dig of the root vegetables in the back garden. And not that this offends me much – actually it offends me a bit. I truly believe that clothing is not about elitism (at least entirely…) and more about the expression of “I care about my appearance!”

And yes, I am an extrovert and I am a bit of an attention suck. For what other reason would I pay attention to fashion trends and make an effort to stand out… well, at least a bit. “But where does this begin?” she asked.

“Well!” I exclaimed as I took a lung full of air.

In 1979 while attending a series of courses at one of the local colleges, I noticed a 21 year old classmate who stood out from the rest. He was wearing a Harris Tweed sport coat. I’d seen elbow padded professors wearing these beat up old classics but I thought it was their exclusive reservation. It’s wasn’t and on this blue jean clad student, it worked. It got me thinking about how we make impressions based on the image that we present. My career choices would always put me in contact with the general public so I had to craft some kind of “package” – over time, this “look” would evolve into a fashion forward sense that changed with the times. My 1st suit for my first date near the Christmas of 1980 would be a cotton corduroy thing from a mall Mens store. It was a modest beginning. Interestingly, I did not buy a tie for this outfit and my date at the time reminded me of the necessity of achieving “balance”. There could be no balance with a three piece suit and no tie.

It was a beginning. The 1980’s offered a wealth of quirky choices for men while remaining somewhat centred in the fashion mainstream – and as it would turn out, the “stream” of fashion in Victoria, at the time, was little more than a rivulet. That would change, little by little, over time.

Flashing forward, I have been working at a University since the late 1980’s (now around 6 years away from retirement!) and that is a few items of clothing under the bridge. The biggest transition is yet to come. It’s thought that graduation, marriage, death, divorce and retirement are among the most stressful of transitions. One takes stock and wonders what it will be that they will be next. Reinvention. It’s a thing. It’s healthy, too a point I guess.

So. The bow tie. For me, it is an expression of, “Hey, it’s still me and I’m still here and I still care…”

When I stop caring… well, let’s not go there.


Colin Newell is an about town writer, food and coffee guy, member of the Canadian Media Guild… and always on the hunt for a great cup of joe and a sharp looking tie.

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West Coast living in the dairy free World - Wonderful waffles · Friday March 15, 2019 by colin newell

dairy free waffle-pancake recipe

Perhaps more than life itself, I love breakfast. If I fail to start my day with lots of carbs and a bit of protein, I might as well stay in bed.

Welcome to a re-boot of my level best most popular blog post ever! The Waffle Special!

What do I eat for breakfast? The most important meal of the day!
A typical morning for me includes granola, fruit, yoghurt, multi-grain toast and water.

I know what you are thinking: No coffee and no juice. Nope. Never. If anything, I drink water for breakfast. Your body does not need a sugar slam first thing – so don’t drink juice!

But you’re the coffee guy Colin!
Coffee is a ritual that comes later – Almost always around 10AM.

Lately, I have been doing way more baking. Muffins. Cookies. Waffles. Why? To save money and enjoy life more!

I sous-chef for 100% of our home cooking, but I tend to nibble more at work.
So, in addition to making all of my own coffee and the coffee for the lads in the lab, I make all my own baked goods for my weekdays.

But back to breakfast: I love breakfast and we all know that breakfast tends to include dairy in some form or another. It is hard to find a work-around. But you can. Here is my dairy free waffle recipe. This is not purely vegan, but I suppose with a bit of work it could be.

Ingredients and instructions.

1 3/4 cup of all-purpose unbleached white flour
1 tablespoon baking powder
Pinch salt
1/4 teaspoon Cinnamon
2 Egg yolks
1 3/4 cups premium quality Soy, Coconut or Almond milk
1/2 cup cooking oil, ideally canola oil
2 Egg whites

In a large mixing bowl (which will ultimately hold several days worth of waffle mix) stir together flour, baking powder and salt.
In a smaller mixing bowl beat egg yolks. Add Soy, almond or coconut milk, cinnamon and oil.

Add your wet to the flour mix all at once. Stir or fold til mixed but still slightly lumpy.

In yet-another-bowl whip egg white to form a stiff peak.

Gently fold egg whites into soya-flour-oil mixture leaving a few whisps of egg white visible.

Heat waffle iron letting waffle mix work for about 7 minutes.
Pour batter onto preheated iron. Do not open while the waffles are cooking! Timing will vary depending on your iron.

Serve with butter, maple syrup, fresh blueberries and hot, hot coffee!

Enjoy! This recipe updated March 2019


Colin is a Victoria resident and food lover that is constantly searching for the perfect cup of coffee. His blog has been on the air since 1995… but who’s counting?

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Subscribe to this naughty blog - fresh posts to your e-mail box! · Friday March 15, 2019 by colin newell

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