I am writing a short post this morning, because I feel like I’ve been at my computer all week.
As I wrote on Tuesday, I’m am simply overjoyed and overwhelmed by all of the new visitors, your wonderful thoughts and comments, the fact that some of you are taking the time to read my posts from waaaay back..I din’t even know what to say. Just thank you. I’ve spent my time this week trying to reply to every single one of you and it has been really fun (and if I missed someone, I’m crazy sorry!!)
And now it’s 6:45 on Friday morning. My time to get ready for my Peapod delivery, bake the Friday muffins for my boys, maybe fry up a little bacon, and start my weekend with a little bit of calm…
and that’s what I’m going to do. I’m going to write this short post, a short post for my writer’s blog, and then I’m going to step away to reflect, renew, refresh….because I want to keep writing posts that are worthy of your time and thoughts. Having you hear to think and discuss with me means so much. I won’t keep you if I start writing crappy posts!!
So I leave you with our Friday muffin recipe, which is really quite simple and delicious:
Adapted from Joy of Cooking:
Preheat your oven to 350
In a bowl, whisk together your dry ingredients:
2 cups of all-purpose flour (but bread flour works, too, and makes it delicious and moist)
1 tablespoon of baking powder
1/2 teaspoon of salt
Nutmeg to taste
Cinnamon to taste
Cloves to taste
and if you’re really cool and you have some Penzey’s Cake blend, sprinkle a little of that in, too.
(If you want to make these buttermilk muffins, add 1/2 teaspoon of baking SODA too)
For your wet ingredients, in another bowl, whisk together:
1 stick of unsalted butter, melted (yeah, you heard me)
2/3rd cup of brown sugar
(combine these first. I find that it makes the texture better and the taste richer)
1 teaspoon of vanilla extract
2 large eggs
1 cup of milk, cream or buttermilk. (Heavy cream makes it super rich. Buttermilk makes them fluffy/crumbly)
Combine your wet and dry, and mix until batter just comes together. It will likely NOT be smooth, and that’s ok. Put into a greased muffin tin (makes 12) and bake for about 15 minutes.
Now this ain’t no food blog with pretty hi-res pictures, because I’m not all that rich, so use your imagination. I promise, they are delicious. Serve them hot with butter. Preferably with a cup of hot coffee (but for my international readers, tea is perfectly acceptable. 🙂 )
Ursa Major knows the difference between Friday and other days because Friday means “muffins” and “peapod.” It’s very cool. And these muffins aren’t crazy full of sugar and stuff like what you get at the bakery….so I don’t mind serving it to my boys once a week.
I’ll be back on Monday, full of dreams, full of stuff to say. Today is for muffins, and for baking bread, and since it is rainy and cold here in Massachusetts, I think I’m going old-school and making a meatloaf.
Happy cooking. Happy reading. Happy living. Happy Friday. Happy quiet moments. I hope you’ll take the time to find one today.
And thank you. And welcome. And then again, Thank you. I’m so glad that you’ve found me. I’m so glad you’re here. See you Monday!