May 19, 2013
Despite my best efforts, some blog posts just end up becoming lists. This is one of them.
1. Summer vacation is 21 days away BUT WHO’S COUNTING? In all seriousness, I am more than a little sad at the thought of leaving behind this group of kids. They will always have a special place in my heart, as they were the ones who have absorbed and witnessed my sometimes-very-fraught adjustment to motherhood. I was very touched and honored when they voted me to give the faculty speech at their Eighth Grade Promotion. Fingers crossed I manage to avoid being overly cheesy and actually say something meaningful.
2. I can’t recommend this Psychology Today article about the modern phenomenon of a “wholly sanitized childhood” highly enough.
3. There’s been a baby boom of late in my group of friends: 3 new little lives since the start of May, and more to come in June, July, & August! So tremendous how those who are so small can change so much, and such a joy to support and cheer friends at the start of such adventures.
4. I made this ice cream last week and seriously, if I hadn’t known that it was dairy-free, I never would have guessed. Incredibly creamy and simple to make; I’m planning another batch, but with blackberries next time.
5. Being thirty is starting to feel as awesome as I had hoped it would. I am comfortable in my own skin, both physically and metaphorically, and have a much easier time deciding what matters to me and what doesn’t; though I still lead myself into temptation sometimes, I have much better access to that still, small voice that affirms “Yes, this way,” or detracts, “Girl, you know better than that!” I am not as afraid to own up to my mistakes, and I am acutely aware of my own shortcomings. I’m not busy trying (in vain) to plan out every detail of my life. I am able to say Take me or leave me, but without the anger. I’m not so damn defensive all the time. I don’t feel like I have so much to prove.
6. I made these muffins for Mother’s Day, or as is the case in our house, Mothers’ Day, and they were a big hit. The day was very special for many reasons, but it was especially fun to be able to surprise Jill with this video.
very slightly adapted from Smitten Kitchen
This is a moist, dense, not-very-sweet muffin that is a snap to make. If you want something sweeter/more akin to cake, you can bump the sugar up a bit or make an easy frosting of powdered sugar & milk to drizzle on top.
½ cup coconut oil
¾ cup all-purpose flour
½ cup whole wheat spelt or whole wheat flour
1 ½ tsp. baking powder
¼ tsp. salt
1 cup full fat, plain yogurt—at room temperature
1 large egg—at room temperature
½ cup sugar (if using unsweetened coconut, you can cut this to 1/3 cup)
1 tsp. vanilla
1 cup unsweetened coconut, flaked or shredded
1 ½ cup fresh mango cubes
Grease or line muffin cups-for me, this recipe yielded 1 dozen.
Heat the coconut oil in the microwave or a saucepan until it just melts. If it gets too hot, wait for it to cool down before whisking in the room-temperature yogurt and egg, plus sugar and vanilla.
Whisk together dry ingredients. Make a well in the center, pour in wet mixture, and stir gently to combine—don’t overmix! Fold in half of the coconut and all of the mango. Batter will be thick; if it seems too dry, add a splash of milk or coconut milk.
Scoop the batter into the prepared muffin tins and top each muffin with a five-fingered pinch of coconut. Bake 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool muffin tins on racks until the tins are cool enough to handle, then remove the muffins from tins and place back on racks to cool completely. Enjoy, or store in an airtight container at room temperature for up to three days.