I haven't done anything productive since I can't locate my car key at 10 in the morning. Congratulate me! I was supposed to go to a mass service but when I fished out the key, I can't find it. Panic! Panic! I must have dropped it inside the car - Friday night. Yeah, my car key was inside the car. Galing ko, no? Person A had to come over from Caloocan to open Jellybean with his spare key and retrieve the missing one.
And since I haven't practiced the art of doing nothing for so long, I welcome the non-stop rain and lay in bed. Now I got tired of it so I am having afternoon tea. Ang haba ng intro. I am addicted to tea. If you've been following me, I live for tea. Okay, OA but I love tea. What makes my afternoon tea special is that I have a stroopwafel stash to pair with it.
Stroopwafel is caramel-filled waffle from the land of tulips and windmills. They were first made in Gouda, Netherlands in 1784 using breadcrumbs dipped in syrup. Poorman's bread. It tastes sugar-syrupy sweet from the filling.
The box I have right now is from Person A. Gouda's Gilde caramel waffles are baked according to the original recipe from 1864.
I first tasted this pastry five years back when Person A introduced this to me. His company's headquarter is in Netherlands. A local brand sells this but it's far from the authentic taste. Starbucks and Coffee Bean also carry the stroopwafel but it costs around PhP 50/piece whereas we can get a disc of 10 for as low as 2 euros.
How to enjoy your stroopwafel.
Soften the waffle and caramel over steaming tea. It will be biscuit-hard if you don't.
After 2 minutes, wash down the sweetness with tea. A tip: don't overheat your waffle, it will soften and get soggy.
Person A and most people like theirs with coffee. Brewed is better since it washes and tempers the sweetness.
What cup are you enjoying this afternoon?