First, a quick explanation–When I find a recipe online that I want to try, I print it off and put it in a binder. I keep a pile of scrap paper for this purpose. A big chunk of this paper is from old school projects. I recently dismantled my poetry anthology from high school, and a lot of my recipes have been printed off on those poems. As this blog IS in fact a combination of my love of food and literature, I feel it only right to share those poems when they pop up on the back of the recipe of the day! I hope you enjoy them as much as I do.
You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert, repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting–
over and over announcing your place
in the family of things
Roberts, Edgar V., ed. Literature: An Introduction to Reading and Writing. Upper Saddle River, NJ: Prentice Hall 2001. 957
Buttermilk Oatmeal Muffins
Adapted from And Then I Do The Dishes
1 1/2 cups quick-cooking oats
1 1/2 cups buttermilk
2 eggs, beaten
3/4 cup packed brown sugar
1/4 cup veggie oil
1/4 cup unsweetened applesauce
2 tsp vanilla (I just realized I completely missed this ingredient! Ha! They tasted fine!)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup dried cranberries
Preheat oven to 400 F. Prepare muffin tin.
In a large bowl, soak oats in buttermilk for 15 minutes. Stir in eggs, sugar, oil, applesauce, and VANILLA. Add chips and berries. Combine dry ingredients in separate bowl. Stir into wet ingredients just until moistened.
Fill cups 3/4ths full. Bake in oven for 18-20 minutes. Cool in pan for 5 minutes before removing to wire rack.
I like to wrap my muffins individually in plastic wrap and freeze them. Then I grab one and microwave it for a few seconds when I get to the office for a quick breakfast. Just make sure if you are going to do this that you use paper liners, NOT foil.