The Perfect Breakfast: Olive Oil Waffles with Creamy Apple Compote
Next up our Bright Rx Apple Series, we have Ashlae W. of @ohladycakes! Ashlae W. is a food blogger turned cannabis entrepreneur, based in Denver, CO. She started her food blog, OLC, nearly eight years ago and has been sharing her love for all things peanut butter and chocolate (sometimes together) ever since. We had a chance to ask Ashlae a few questions, read on for her Q&A and dreamy Olive Oil Waffles with Creamy Apple Compote!
Interview with AshlaeWhat is your favorite item in your house? What touches make your house your home
I don’t like to pick favorites but I really, really love our bed. Casper mattress/pillows + Parachute duvet = MAXIMUM COMFORT. I actually look forward to the end of the day when I get to change into pajamas and chill in bed watching reruns of The Office with my man.What do you like to keep out on your kitchen countertop or "kitchen shelfie"
I love having all the essentials within arms reach – cooking oils, flaky salt, etc. I also keep our most used appliances on our countertops, like our electric kettle, countertop oven, and stand mixer (just to name a few). We’ve got a few shelves so I keep other frequently used ingredients (like nuts and beans), plates and bowls, and all my favorite cookbooks on those. Again, it’s about keeping all the things we use most just an easy reach away.What does living in a golden state meant to you?
Choosing to see the light/happiness/etc. as often as possible. Emphasis on the *as often as possible* part because, you know, alllll the emotions are part of the human experience. ;)If you had all the time in the world, what meal would you cook for yourself on a Sunday night?
We devote a lot of time to cooking our meals from scratch. It’s important to me (and my husband) that we eat a nutrient dense diet that’s minimally processed, filled with fresh produce, etc. And I’m not opposed to spending long hours in the kitchen if it means we’re going to eat really well. One of my favorite meals is homemade turkey meatballs, (eight hour) slow roasted tomatoes, and a medley of pan-fried vegetables (mushrooms, broccoli, garlic, etc.), served with well-oiled pasta and smothered in pesto made from the basil we grow on our balcony. I’d make it every week if Thom would have it but, alas, he believes that variety is the spice of life.What was your favorite thing that your mom/dad/grandparent cooked for you when you were little?
My Oma’s vegetable soup. It was homemade and hearty, with a tomato base and big chunks of potatoes and I am literally salivating just sitting here thinking about it. She always served it with a sleeve of saltines on the side and now that’s the only way I can eat vegetable soup – with at least half a sleeve of saltines crushed on top.
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