I don't often eat waffles, but when I do, I want homemade, puffy waffles, packed with flavor and interesting (often savory) mix-ins. The ones in this photo are zucchini waffles, which you can make now during the zucchini avalanche, and freeze for later. Spread the cooked waffles in a single layer on a cookie sheet and freeze for a few hours. Then toss them into a zip lock bag, where they will be perfectly happy for months. To reheat, simply pop a couple of waffles in the toaster. Ted makes waffles on our Cuisinart Griddler panini press, for which we bought separate waffle plates.