This weekend was one of my favorite weekends of the year — General Conference. It doesn’t get better than dozens of inspirational and uplifting talks. Plus, it seems that it’s everyone’s excuse to make the biggest and most delicious meals.
Our weekend was no exception.
We started off Saturday morning with homemade waffles (using my favorite recipe for waffles and pancakes) and homemade buttermilk syrup. My family was in town (for general conference), and my mom brought me a fun new cookbook, so I quickly took advantage of the new delicious-looking syrup recipe, and it certainly didn’t disappoint. Peanut lapped it up, and after finishing his waffles, picked up his bowl of syrup and drank the rest. I may or may not have done the same. (recipe at the bottom of the post).
We spent Saturday evening in Salt Lake at my aunt’s house with all the girl cousins, aunts, and Grannie, while the men were off at the Priesthood session of conference.
On Sunday morning we took advantage of another big breakfast opportunity and invited Kayla and her little family over for monkey muffins, breakfast casserole (made by Kayla), and bacon. There would have been pictures, but we scarfed it down too quickly.
After the last session was over on Sunday evening, we took a family walk since we’d been cooped up in the house all weekend. It turned out to be 40 degrees, so we all nearly froze, but the cemetery across the street from our house was beautiful with all the trees in bloom.
And to finish our weekend of gluttony, we made homemade s’mores over our electric stove (which worked surprisingly well).
A fantastic weekend.
And now, since you’ve waited so patiently, here is the recipe:
from The Gathering of Friends Celebrations (volume 3)
3/4 c. butter
1 1/8 c. sugar
3/4 c. buttermilk
1 1/2 tsp vanilla
1 1/2 tsp baking soda
In a large pot over medium heat, melt butter, then add sugar and buttermilk. As it begins to boil, turn down heat and let simmer for 3 to 4 minutes. Remove from heat and add vanilla and soda. The syrup will foam immediately. Serve warm. May be refrigerated for up to 2 weeks.
*this is only half of the recipe, and it made plenty for all three of us, plus leftovers. Also, make sure you use a big pot, because the soda makes it very foamy, and it will overflow if you’re cooking in a small pot.