This has been a stressful year full of home repairs and upgrades, not to mention the state of our country. My cooking has suffered as I am often too tired to conjure up an artful meal. That means dinner is scrambled egg tacos, grilled cheese sandwiches, grilled salmon or other ‘I can make this in my sleep’ dishes. I’m looking forward to a supper of ricotta pancakes.
Our meals are simple, but I want them to look and taste appealing so our bison chili is garnished with grated cheese, cilantro and crumbled corn chips. Sandwiches come with a salad of arugula, lettuce, pears and walnuts. Or sometimes simply with carrot sticks and a pickle. Occasionally I’m appalled that I’ve made a beige dinner, i.e. sauteed chicken with roasted potatoes and cauliflower. Oh well.
I’ve taken a tip from Zoë and make a larger than usual quantity of a dish like green chilé so we can have instant meals when the going gets crazy. I try to have several containers of cooked Rancho Gordo beans in the freezer for quick tostadas or a roasted sweet potato stuffed with beans, cheese and pico de gallo.
In all the chaos I can still get inspired by a sudden desire for apples or a half-remembered recipe for cranberry muffins so I’m encouraged that I haven’t lost my cooking mojo. I look forward to our annual Christmas Eve dinner with friends and to my sister Susan’s Christmas feast. Hopefully our household woes will be over in the new year. Onward!
With our cold nights and bright chilly days my tastes turn to foods of the fall. Tart apples, squashes, grains and warm spices. I’ve been dipping into my many cookbooks revisiting recipes I’d forgotten. I use the New York Times for new recipes but there are treasures in all those books. And I find pleasure in reading notes in the margins from past experiments and recipe revisions. Sometimes I had written for whom I had made a particular dish and that sends me into memories of evenings around our table with friends.
This recipe is somewhat adapted from The Breakfast Book by Marion Cunningham of Fannie Farmer fame. I love her down to earth comments, as here, where she suggests using your hands to mix the stiff batter. Try these with whole wheat flour. You’ll hardly notice and will be adding to the nutritional value. I used golden wheat flour, a whole grain. For apples, I diced unpeeled Cosmic Crisps. Makes sixteen – eighteen muffins. The recipe is easily cut in half.
Apple Muffins
Combine two cups golden wheat, whole wheat, or unbleached flour, 3/4 cup brown sugar, two teaspoons baking soda, two teaspoons cinnamon, one teaspoon salt. Stir in two large eggs, beaten slightly, ½ cup safflower or other vegetable oil, two teaspoons vanilla. This makes a thick batter.
Add four cups diced apples (about 3 largish), one cup walnuts, and one cup raisins. Use your hands to mix well to distribute the fruit and nuts. Spoon into sixteen greased muffin cups, filling them almost full.
Bake at 325° for 25 minutes or until a toothpick comes out clean.
How I Learned to Cook, an Artist's Life ─ Barbara Shark 
You will always have your cooking mojo dear Barb. xoxoxoxoxoox Sherry
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Barbara, You are a curator of recipes, books and art for all of us. I love dipping into your suggestions. I made the cranberry muffins with oil instead of butter, almonds instead of pecans, and some whole wheat flour instead of all white, and flax eggs instead of eggs I don’t have at the moment. They were amazing! The powdered, toasted nuts are the secret ingredient. Thank you!
You have earned your kudos in Home Repair for at least several years. You should feel proud.
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