Waffle

     Why do the squares all have to be empty. Do I fill them all in. Do I just pour and let the syrup fall where it wants. Should I make a pool on the plate and dip. Should I go for the Belgian or the regular. Is it going to be whipped cream or butter. Soft so it bends or crisp so it crunches. I’d like it one way, then I’d like it another, then I’d like it that way and then the first way instead…