My daughter has been doing this on her blog, Changing Compass, and I wanted to jump on the bandwagon too. We need to think about things like this...thinking is good.
-warm edamame, lightly dusted with kosher salt
-shoulder rubs/squeezes while waiting in line somewhere with Jim. (oh my, it's heaven!)
-seeing green popping up...makes me think it's time to get out the rake!
-cruelty...I want kindness spread worldwide...like melted butter!
-seeing a dog, forgotten, put at the extreme far point of a property. Short chain, no blanket in the doghouse, and sitting in mud. Makes my blood boil, and one day, I will knock on their door!
-kids on cell phones, texting as they walk, not interacting with the pal walking beside them. Walking home from school was such an adventure..we kicked up leaves, yakked our heads off, plotted schemes, stopped for a nickel cherry coke and a penny pretzel. Sheesh, I'm not a hundred, but it sounds so, doesn't it?
-add cranky old ladies to the loathe list....I'll have to work on that!
This recipe, another from the Farmer's Almanac, got me salivating.
I'm going to give these a whirl when company is around.
Yield: 24 muffins
1-3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter, room temperature
3/4 cup maple syrup
1 cup sour cream
3/4 cup chopped walnuts
Warm maple syrup
Confectioners' sugar, for dusting
Preheat oven to 400 degrees. Grease muffin tins.
In a small bowl, stir together flour, baking powder, and baking soda and set aside.
In a medium bowl, beat the butter until smooth, then slowly add maple syrup, beating constantly. Beat in sour cream and egg. Stir in walnuts. Add the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin tins, filling two-thirds full. Bake 12 to 16 minutes. Cool in tins 5 minutes, then move to a cooling rack. Dip muffin in syrup and dust with confectioners' sugar. Serve warm