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daily life
i (finally) got energy-efficient bulbs for about half the apartment (the ones we use most often). they're taking a bit of getting used to - they take a while to brighten to their advertised wattage, which is kinda like lighting a gas lamp and waiting for the flame to steady. something about this appeals to me.
i'm making relatively healthy and very tasty cookies. i made my first batch of healthy homemade muffins yesterday, and they turned out amazing. time to diversify the fruit, yes indeed. recipes at the end of the post.
i have potting soil, so the plants are going to get overhauled sometime in the near future (cuttings, anyone? i have quite a variety of hard-to-kill plants). the Italy pics are slowly being named, and will be uploaded sometime in the near future, i swear. the unending pile of thank you cards has finally been dented.
the financial stuff is still a nasty little knot in my stomach, and the muscle outside my right eye has spent the last 3 days aching atrociously (not the eye, just the muscle that controls the eyelid) and causing the migraine-that-never-ends. things seem to be getting a little better on that front.
now, if only i could start writing again...
SCRUMPTIOUS AND HEALTHY BLUEBERRY MUFFINS
1 1/2 c. whole wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt (i honestly don't think this is needed)
1/3 c. honey
1/4 c. oil
1/3 c. milk
1 lg. egg or egg substitute
2 tbsp. lemon juice (next time, i'm going to use 3 tbsp)
1 1/2 c. fresh or frozen blueberries
1. Sift together the 4 dry ingredients into a mixing bowl. Make a well in the center.
2. Beat together the remaining ingredients (except the berries). Pour this into the well, and stir gently until just blended, gradually adding the berries.
3. Fill muffin cups 2/3 full.
4. Bake 30-35 minutes at 350 degrees.
5. Cool in pans 5-10 minutes before removing.
Makes a dozen small muffins.
Oatmeal Chocolate Chip Cookies
• 1/3 cup butter
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup white whole wheat flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp. cinnamon
• 3/4 cup quick cooking oats
• 3/4 cup dark chocolate chips (i cut a dark chocolate bar into chunks)
Preheat oven to 350 degrees. Beat butter and sugars with an electric mixer. Beat in egg and vanilla. In a medium mixing bowl, stir together flour, baking soda, salt and cinnamon. Stir flour mixture into sugar mixture until well combined. Stir in oats, then chocolate chips. Roll dough into walnut-sized balls and place 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes.
Makes 30 cookies.
Per cookie: 84 calories, 3 g fat, 13 mg cholesterol, 13 g carbohydrate, 1 g fiber, 1 g protein, 1% Vitamin A, 0% Vitamin C, 1% calcium, 3% iron
i'm making relatively healthy and very tasty cookies. i made my first batch of healthy homemade muffins yesterday, and they turned out amazing. time to diversify the fruit, yes indeed. recipes at the end of the post.
i have potting soil, so the plants are going to get overhauled sometime in the near future (cuttings, anyone? i have quite a variety of hard-to-kill plants). the Italy pics are slowly being named, and will be uploaded sometime in the near future, i swear. the unending pile of thank you cards has finally been dented.
the financial stuff is still a nasty little knot in my stomach, and the muscle outside my right eye has spent the last 3 days aching atrociously (not the eye, just the muscle that controls the eyelid) and causing the migraine-that-never-ends. things seem to be getting a little better on that front.
now, if only i could start writing again...
SCRUMPTIOUS AND HEALTHY BLUEBERRY MUFFINS
1 1/2 c. whole wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt (i honestly don't think this is needed)
1/3 c. honey
1/4 c. oil
1/3 c. milk
1 lg. egg or egg substitute
2 tbsp. lemon juice (next time, i'm going to use 3 tbsp)
1 1/2 c. fresh or frozen blueberries
1. Sift together the 4 dry ingredients into a mixing bowl. Make a well in the center.
2. Beat together the remaining ingredients (except the berries). Pour this into the well, and stir gently until just blended, gradually adding the berries.
3. Fill muffin cups 2/3 full.
4. Bake 30-35 minutes at 350 degrees.
5. Cool in pans 5-10 minutes before removing.
Makes a dozen small muffins.
Oatmeal Chocolate Chip Cookies
• 1/3 cup butter
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup white whole wheat flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp. cinnamon
• 3/4 cup quick cooking oats
• 3/4 cup dark chocolate chips (i cut a dark chocolate bar into chunks)
Preheat oven to 350 degrees. Beat butter and sugars with an electric mixer. Beat in egg and vanilla. In a medium mixing bowl, stir together flour, baking soda, salt and cinnamon. Stir flour mixture into sugar mixture until well combined. Stir in oats, then chocolate chips. Roll dough into walnut-sized balls and place 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes.
Makes 30 cookies.
Per cookie: 84 calories, 3 g fat, 13 mg cholesterol, 13 g carbohydrate, 1 g fiber, 1 g protein, 1% Vitamin A, 0% Vitamin C, 1% calcium, 3% iron