There’s something about the crispy bite of waffles, with its crunch with soft center, that seems to be universally appetizing across all nations, color blind. I had a taste of pancakes, but the complex and varied texture of waffles does elevate it to something rewarding and self appeasing. A dry bland waffle, which you may find in ordinary unrated cafes, like the recent one I had at Long Beach, may leave you parched, but a nicely dressed waffle seems as self adorning and self pampering more so than a nice massage at a spa or parlor. The cool creamy ice cream blended with a bite of waffle mixed cool and crunchy with sweet entry, with fruity mix of strawberries and bananas, such as I had at Cocohodo on Beach Bl. at Buena Park, puts those textures and blend of tart and sweet in a nice palatable combination with whipped cream and syrup that elevates it to a pleasant combination without over indulgence of any one specific flavor. A waffle is a simple recipe, with baking powder and a waffle griddle, and slight variations, something I found daily as street food in Pusan, S. Korea, and sometimes at continental breakfasts. I make mine chewy with syrup dipsters, but sometimes like a self rewarding sunday, it’s sure worth the bite.