Cooking

Wednesdays end up being fairly hectic in my life. I teach from early through the afternoon, work out then go to Writer's Group. So I rarely cook on Wednesdays.
Then comes Thursday, lovely Thursday where the day stretches out before me and slowly unwinds any way I want it.
I start with a run and get all kinds of ideas. This morning, as I neared the end of my 6-mile run, I decided to make muffins. I shared that recipe with you last week.
When I walked in from the 32-degree morning, Grace and Earl were in the kitchen making breakfast before leaving for work, and Grace made a sad face that muffins wouldn't be ready until later, but there should be some here when she gets home (depending how many Tucker and I eat).

I added raspberries to this batch since I was running low on blueberries.

I'd already decided yesterday that I'll make lasagna for dinner. So after I finish grading, and catch up on Facebook, I'll head out to the grocery store to get lasagna fixings and that may take a bit of my time this afternoon.
I'll make it early, before Tucker heads to his evening class and Grace goes to rehearsal.
Cooking, when I have the time, is a joyful activity. Eating is even better.

Breakfast Obsession

I am obsessed with breakfast food lately. And not just at breakfast.
In the past two weeks, I've made blueberry yogurt muffins -- twice. I prepared croissants and pineapple for breakfast before Spencer returned to school.

Last Sunday, I fixed pancakes and sausage for lunch when we got home from mass.
On Tuesday, as I worked out at the YMCA, someone on TV was talking about French toast. I made French toast when I returned home, just for myself because everyone else was asleep or at work.
On Wednesday, I prepared Belgian waffles and bacon for dinner.
This morning, I cooked scrambled eggs with sauteed tomatoes.
I'm not sure why I've been fixated on breakfast food.
When I was a kid, I refused to eat breakfast food. My mom or I would fix half of a peanut butter sandwich, and I would go to school after eating the folded over sandwich and drinking a cup of milk.
Hopefully, I'm just getting all of these delicious breakfast foods out of my system.
I think my family would agree that the yummiest are the blueberry yogurt muffins.
Here's the recipe from Taste of Home website.

Ingredients

• 1 cup all-purpose flour
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg
• 1/2 cup vanilla yogurt
• 3 tablespoons canola oil
• 2 tablespoons 2% milk
• 1/2 cup fresh or frozen blueberries

But I make these even more caloric by adding a streusel topping from the Southern Living cookbook.
1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter softened
Mix the streusel and sprinkle on top of the muffins.
Hope I didn't make you all hungry.