We needed something special for this dreary, snowy afternoon… the first day together that Cat and I have had in over two weeks! So, I decided to make some savory brunch waffles, filled with carmelized onion and smoked turkey, Monterey Jack and Parmesan cheese, then to top them off with some cheesy scrambled eggs.
I wanted to try doing something interesting with some of the venison my neighbors so graciously shared with us, so I played fast and loose with my Mom’s Arabian schwarma recipe. My *only* regret is that I forgot to wrap one up for myself, to take to my Mom’s house this week. 
My picture-taking skills seem to have deteriorated lately, but this dish turned out so well that I decided to post it here anyway. You can’t really go too far wrong with pork, in my book, but this was a lot of fun, as well. Tishie loves the Orange Chicken we get at our favorite Vietnamese restaurant in Richmond, so I was going for something at least similar. What I wound up with was not a ringer, by any stretch, but it was good enough for the rest of the crew to ask about a dozen times, as they do when they love something I’ve made, “You DID write this down, right?”
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