Roses and muffins
I bought a bouquet of roses last week, and I have no idea what kind they are. I've never seen roses like this before. They're green with pink edges. No, seriously.
See? Green with pale pink edges. The flash makes it look a little more electric green than it really is.
Here you can see the shade better. It's a creamy pale green, but most definitely green. Anybody know what they are?
I got a Borders gift certificate from my mom for Valentine's Day. Because she loves me and knows exactly what I want. And, actually, I'd gotten a bunch of used books at Bookman's already, but what I really wanted was an all purpose cookbook. So I did some research and ended up getting Mark Bittman's How to Cook Everything. I am crazy about it. I've made three or four different pasta sauces, a couple salad dressings, and today I made muffins. That might not seem like a lot of cooking, but I only got the book last Wednesday, and I've been in a coma for the past two days, so that's a lot of cooking, especially for me.
I was wondering what to make next, and browsing my kitchen, and I realized that I had the stuff for blueberry muffins. Basically, it's stuff you have all the time, except for the blueberries which I'd happened to get at the store earlier. I wanted to try the recipe because he said he wasn't a fan of sweet muffins, and I'm not, either, which is why I don't usually like muffins.
So today, in half an hour, I had
Sweet muffin, tart berries, creamy butter, so delicious.
3 Tbsp. melted butter or canola oil
2 C. all purpose flour
1/2 C. sugar
1/2 tsp. salt
1 tsp ground cinnamon
3 tsp baking powder
1 egg
1 C. milk
1 C. blueberries, rinsed (you can use frozen berries, too, and you don't need to thaw them first)
1. Preheat oven to 400°F. Grease a 12-cup muffin tin
2. Mix together dry ingredients in a large bowl. In smaller bowl, beat together milk, egg, and butter (or oil). Pour the wet ingredients into the dry ingredients and mix them gently, folding instead of beating, stopping as soon as the ingredients are moist. Gently fold in the blueberries. The batter should be lumpy, not smooth, and thick but moist. Ad a little more milk if necessary.
3. Spoon batter into muffin tins, handling the batter as little as possible. Bake about 20 minutes, or until the muffins are browned and a toothpick comes out clean. Remove from oven and let rest 5 minutes before taking out of the tin. Serve warm.
Twelve little muffins, all in a row.
He also says that you can add fresh or frozen cranberries instead of blueberries, and I was thinking today that maybe I'll try raspberries, too, though with the raspberries I might want to use yogurt instead of milk to make them richer.
See? Green with pale pink edges. The flash makes it look a little more electric green than it really is.
Here you can see the shade better. It's a creamy pale green, but most definitely green. Anybody know what they are?
I got a Borders gift certificate from my mom for Valentine's Day. Because she loves me and knows exactly what I want. And, actually, I'd gotten a bunch of used books at Bookman's already, but what I really wanted was an all purpose cookbook. So I did some research and ended up getting Mark Bittman's How to Cook Everything. I am crazy about it. I've made three or four different pasta sauces, a couple salad dressings, and today I made muffins. That might not seem like a lot of cooking, but I only got the book last Wednesday, and I've been in a coma for the past two days, so that's a lot of cooking, especially for me.
I was wondering what to make next, and browsing my kitchen, and I realized that I had the stuff for blueberry muffins. Basically, it's stuff you have all the time, except for the blueberries which I'd happened to get at the store earlier. I wanted to try the recipe because he said he wasn't a fan of sweet muffins, and I'm not, either, which is why I don't usually like muffins.
So today, in half an hour, I had
Sweet muffin, tart berries, creamy butter, so delicious.
3 Tbsp. melted butter or canola oil
2 C. all purpose flour
1/2 C. sugar
1/2 tsp. salt
1 tsp ground cinnamon
3 tsp baking powder
1 egg
1 C. milk
1 C. blueberries, rinsed (you can use frozen berries, too, and you don't need to thaw them first)
1. Preheat oven to 400°F. Grease a 12-cup muffin tin
2. Mix together dry ingredients in a large bowl. In smaller bowl, beat together milk, egg, and butter (or oil). Pour the wet ingredients into the dry ingredients and mix them gently, folding instead of beating, stopping as soon as the ingredients are moist. Gently fold in the blueberries. The batter should be lumpy, not smooth, and thick but moist. Ad a little more milk if necessary.
3. Spoon batter into muffin tins, handling the batter as little as possible. Bake about 20 minutes, or until the muffins are browned and a toothpick comes out clean. Remove from oven and let rest 5 minutes before taking out of the tin. Serve warm.
Twelve little muffins, all in a row.
He also says that you can add fresh or frozen cranberries instead of blueberries, and I was thinking today that maybe I'll try raspberries, too, though with the raspberries I might want to use yogurt instead of milk to make them richer.