Wildflowers in Joshua Tree
I’m about to go for a hike and check out some springtime flowers.
Hammer and Nails
I’m excited to see new shop class opportunities for kids, although it is too bad most schools can’t afford to offer them as part of the regular curriculum. With a carpenter for a father, I was lucky to grow up making things like toy race cars and rubberband pinball machines.
Lemon Breakfast
Studying, drinking coffee, and eating the lemon muffins my housemates made from The Breakfast Book by Marion Cunningham. Lord knows I love lemon anything.
Lemon Yogurt Muffins
- 2 c. all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 c sugar
- 2 tbsp honey
- 2 eggs
- 1 1/4 c. plain yogurt
- 1/4 c butter, melted
- 1 tbsp lemon zest
Preheat oven to 375 and grease a muffin tin. In a small bowl, sift flour, baking powder, baking soda, and salt. In a larger bowl, thoroughly mix sugar, honey, eggs, yogurt, butter and lemon zest. Add the dry ingredients to the egg mixture and beat just until blended, no more. (That’s a key to many muffin and biscuit recipes. Overmixing makes hockey pucks.) Bake for 15 minutes.
For an extra hit of lemon and sugar, make a syrup of 1/3 c. lemon juice, 1/3 c. sugar, and 3 tbsp water. Boil on the stove for a minute or so and then drizzle over the muffins when they come out of the oven.
For more from Marion Cunningham, give a listen to this short 2004 interview from Morning Edition. She goes for an early morning swim, makes pudding, and makes an argument for cooking everyday meals:
It’s the best way we can bring ourselves together with others. [..] There are so many steps in all this that are subtle, that are humanizing.
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