Wow! It’s been a LONG time since my last post! It has been a miserable week for me, and I really have done nothing but lay on my back with my legs in the air. Last weekend was my baby sister’s graduation party–the same day that I happened to get a terrible sinus infection. I was supposed to help my mom all day, instead I slept on the couch most of it and was all but a ghost at the party. Sunday was not much better, but it was beautiful outside. We all went out to sit on the patio for a while.
If you know me, you know that I have VERY fair skin and burn very easily. I was only going to sit out for a little while, as I cannot stand the sun long. However, the fact that I was sick, in combination with the 90 degree heat made me fall asleep! Bad news bears, let me tell you. I’ve been burned bad in my life, but NEVER like this. When I woke up Monday morning, my knees and ankles had swollen to the size of softballs! I got out of bed to use the restroom and almost fell because it felt like my shin bones were going to explode out the front of my legs!
Only today am I finally able to really stand and walk without agony. The swelling has finally gone down. Hopefully I’ll get back to cooking this week. I definitely have some recipes to try for you! Let me be a lesson to you, SUNBATHING IS NOT WORTH IT!
I had a request for this recipe. I had posted it a long time ago on my old old blog, so I thought I’d put it up here for you guys!
adapted from Dorie Greenspan’s Orange Berry Muffins, from Baking: From My Home to Yours
Grated zest and juice of 1 lemon
3/4 cup milk
2 large eggs
3 TBSP Honey
1 stick butter, melted and cooled slightly
1/3 cup sugar
2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1-2 cups mulberries
Preheat oven to 400 degrees F. Line muffin pans.
Pour lemon juice into measuring cup and pour in enough milk to make 1 cup liquid. Whisk in eggs, honey, and melted butter (be careful not to scramble the eggs).
In large bowl, rub the sugar and zest through your fingertips until sugar is moist and you can smell the lemons. Mix in flour, baking powder, baking soda, and salt. Pour liquid ingredients over dry and mix gently, until no dry flour remains (will still be lumpy). Fold in berries. Divide into muffin cups.
Bake for 22-25 minutes. Tops of muffins will be golden brown and springy to the touch. Cool for 5 minutes before stuffing still way too hot muffins in your face.
Note: Once muffins are all the way cool, I like to wrap them individually in saran wrap and store in my freezer. Then, on a busy morning all I have to do is grab one and stick it in my purse, then nuke it in the microwave at the office for about 45 seconds. Makes a really quick and easy breakfast.