All kinds of things lately, including some good food. For example, we celebrated spring a couple days ago with the first asparagus, which I cooked in a little butter and served up with bulgur, lentils, and poached eggs (also because spring). Life can't be too terrible when you can get asparagus and eggs from the backyard and cook them within five minutes of bringing them inside. Not that it's all spring all the time around here; yesterday was cold and raw and Leah's roasted root vegetables were just what we wanted.
A couple weeks ago I wanted something to bring along on our first trip to the Stevenses new house where we were going to help paint, and I made up another muffin recipe. It came out tasty enough that I wanted to write it down here so as not to forget.
In a large bowl, whisk together:
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
In another bowl, combine:
1 cup unsweetened applesauce (I used some very sour sauce made from Cortland apples)
1/2 cup brown sugar
1 egg, beaten well
1/4 cup canola oil or melted butter
2 tablespoons molasses
1/2 teaspoon vanilla
Add the wet ingredients to the dry and stir to combine. Spoon into greased muffin tins and bake for around 20 minutes at 375°F. Makes 12 regular sized muffins (or 30 little ones, as I did it the first batch).
Also on the baking front, I've been enjoying eating oatcakes made with this recipe from Orangette, which I was pointed to by this post on Soulemama. Oatcakes are a thing that, once I'd heard of their existence, I wanted to try, but in my research last year or thereabouts I didn't find a satisfactory recipe. This one is perfectly satisfactory and very tasty with jam (or Leah's chocolate-chip cookie dough dip).
A while ago Jo linked to a tortilla recipe that uses oil instead of shortening (and cooks in a skillet instead of the oven, as in the Joy of Cooking version), which I find delightfully easy and delicious. Homemade tortillas are wonderful and make rice and beans seem like something special. We're also putting immense quantities of cilantro on many things, when we have it around, which is also special.
The cilantro may be a side effect of reading Tamar Adler's An Everlasting Meal: Cooking with Economy and Grace a couple months ago. Other signs we've internalized some of her messages in that inspiring book are our increased consumption of home-made croutons and breadcrumbs and the fact that when I cooked the lentils the other night I saved the water they cooked in—which is now a remarkable broth, how could I have ever thrown it away?!—in a jar in the fridge. A jar that is even labeled. (The poached eggs of the first paragraph are also Adler-related.)
This evening while the boys were being wonderful playing with playdough (Leah makes that—most recently a double batch of blue and yellow) I pulled out a recipe I hadn't made in a while: banana bread made entirely in the food processor (well, except for the part when it's in a pan in the oven). It's good stuff, but I come to doubt the efficiency of using the machine. Yes there are fewer things to clean up then there would have been if I'd used the two bowl "muffin method" (as Alton Brown calls it), but cleaning the Cuisinart is so aggravating that it carries as much mental weight as three or four bowls. Also I'm not sure I trust that spinning blade to mix things up properly. Oh well, every once and a while in the name of variety—and of using up those two brown bananas.
So, we have some food here. Come by if you're feeling hungry!