I love fried chicken--it's evident

Waxing poetic with abandon

With so much focus on the bird

I've neglected its companion.

The golden waffle needs its due

It's surely earned the praise

Sometimes it's forgotten

When I mentally start to graze.

Waffles debuted in Medieval times

As unleavened, flat round cakes

The French called them "La gauffre"

English adapted waffre; oops--mistake!

The Belgian appeared in the 1960s

The frozen waffle, a decade prior

In 1911, electric irons replaced

Hot greased pans cooked over fire.

The base ingredient is arbitrary

Buttermilk, whole wheat or blue corn

Millet and sugar and buckwheat

A canvas that begs you to adorn.

The variations are limitless

Any version will surely please

Coconut and gingerbread,

Hot dog and cheddar cheese.

There's Waffles Monte Cristo,

Orange marzipan delight,

Swedish with lemon butter,

Jalapeno!--ooh!--I want a bite.

Bacon blanketed waffles or

Walnut, raisin and vanilla

Passion fruit laced with honey

A recipe taken from Anguilla.

Portabello mushroom waffles

Served with some spicy greens.

Stuffed with pancetta and fontina

Served with some fava beans.

There's the Liege and the Taiyaki,

Biscuit, bonte and potato

Sour cream and cilantro

And fresh sun dried tomato

The fruit and whipped cream version

Is the masses' preferred refrain

Baby, this ain't IHOP!

We have a reputation to maintain!

The waffle is evolving!

It's not just for breakfast anymore

There's exciting ways to serve them

OK, yes, I'm a waffle whore!

I like my waffles savory

Cooked crisp and topped with butter

I don't want no fruit or syrup

Or embellishments that clutter

The key to the poultry pairing

Is that whole "savory and sweet"

Waffles don't work as dessert

They deserve to be with meat

I like it with fried chicken

It soaks up all the grease

A side of greens cooked just so

Damn! Belly is mighty pleased

Anytime is Waffle Time

The urge comes on without warning

Enjoy them oval, wedge or square

Everyday's a Sunday morning.