Whisk egg yoke with vanilla and melted butter, add full milk, add flour, baking powder and salt. Beat well. Beat egg white seperately till stiff, add to mix. Pour 1/4 cup batter in each preheated waffle iron square, wait till bubbles start, close, when steaming stops after a few minutes, turn, bake other side till steaming stops. Makes 12 waffles. To get waffles crisper, bake longer at lower temperature. Leftover waffles freeze and microwave reheat well.

Pull avocado stem to see if it comes off easily and has green flesh underneath, that means it is ripe. Slice avocado skin in half, dont cut into the pit. Twist halves, remove pit with teaspoon. Scoop 1/2 flesh out of skin. Slice avocado 1/4” thick, rub with lime juice. Garnish waffle with chopped cilantro, 2 slices of avocado on top, 8 drops of pepper sauce. Put leftover avocado pit and peel in potting soil in window to grow. Or, crush pit, steep in boiling water to make tea.

Put 3 ripe peeled avocados in food processor with 3 peeled cloves of garlic, Tbs lime juice, Tbs vinegar, 3 leaves fresh cilantro, 24 drops pepper sauce, 3 Tbs whipping or coconut cream, pulse till smooth, taste. Add more whipping cream if desired. Serve over waffles, salads, tacos, refried beans, pasta. Enjoy.