For Jim, Cookiecrumb, and Cassie

I have at least three friends who were involved in the preparation of this lunch. Jim Sartain, who brought me the sourdough starter for the waffle, Cookiecrumb who urged me to try savory waffle toppings, and Cassie who sold me the organic, free-range egg. This blogging thing is really great - where else can you find people knowledgeable in so many ways?

I made the waffles according to Jim's recipe, photocopied so many times that it looks downright grainy.  It still makes a good, crisp waffle, however. I think it was Cookiecrumb who suggested mushrooms on waffles, so I sautéed some and added their bluesy funk. And Cassie's hens, who took the winter off, are now laying in fine style. If you live in the East Bay, it's worth a trip to Cassie's to buy her eggs. Only $6 a dozen, compared to the $8 or $9 you'd pay at Astronomico's.

Plated together and drizzled with a tad of Jim's sweet-hot Sartain's Menu sauce, it made for an interesting and unique lunch. The lively spice of the sauce was tamed a bit by the rich yolk of the poached egg, the mushrooms added their own dark, earthy flavor, and the slight tang of the crisp sourdough waffle set the whole thing off.

So, hats off to my three blogging pals, and thanks for the suggestions!

Jim's Sourdough Waffles
1-1/2 cups sourdough starter
l egg
4 Tablespoons cooking oil
1/4 cup instant dry milk or evaporated milk (I used evaporated as I couldn't find dry)
1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons sugar

Beat sourdough starter, egg, oil and milk together thoroughly. Combine dry ingredients and blend together until they are smooth and no lumps of baking soda remain. Sprinkle evenly over the batter and fold in gently. Give the batter a few minutes' rest, then bake in a lightly oiled waffle iron until the steaming stops or becomes very light.

We have had them with maple syrup and butter and they were great - very crisp. Or top as you wish.