what day is it

Holiday Mondays have a way of messing with me.

I realized this morning in the way to work (work in the morning means it's Tuesday) that I hadn't done my blog post. I had however, done nearly 50 midterm practice questions, three loads of laundry, and half the dishes. I'm willing to call that a productive day.

Oh, and muffins.

Muffins are in some ways a near perfect food. Much like biscuits, you can whip them up in no time at all, they can be sweet or savoury and you can dress them up of leave them plain. Plus, portable, hand held food.

Chocolate Chip Muffins

What you need:

• 1-1/2 c flour
• 2/3 c sugar
• 1 tsp cinnamon
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup plain yogurt with as much fat in it as you can find (or sour cream)
• ~1/4 c melted butter
• 1 tsp vanilla 
• 3/4 cup chocolate chips

Nope, no cinnamon in the picture. That's because I decided to add it as I was mixing. Cinnamon and chocolate are a tasty combination.

What you gotta do:

Put all the dry powdery stuff in a big bowl and whisk it together.

Put all the wet stuff into another bowl, and whisk it.

I know most recipes go into a lot more detail than that when explaining how to make muffins, but really, that's what happens.

Dry in one bowl, wet in the other. This is so easy a 9 year old could do it.

Now, pour the whisked wet into the whisked dry.

And then fold them together with a wooden spoon. It's not a runny "batter" by any stretch of the definition, and really feels kinda like a fluffy cookie dough as you're mixing those last dry bits in.

Along with the chocolate chips.

This makes the perfect amount for 12 muffins, and it definitely sits up like cookie dough in the tins.

I baked mine at... Fuck, preheat the oven to 350 degrees.

Oh yeah, this is my new oven.

No window. And no light inside either. I'm going to go insane baking cookies. I need to see them! I like to watch the edges spread, and the tops lose their wet look, and see the chocolate melt...

Also, it seems to cook a bit hotter than my last one. Stove elements seem to have more juice too. Amusing since my last one was only 2 years old and this thing is nearly antique. Does "Admiral" even make stoves anymore?

Anyway, bake the muffins at 350 for about 18 minutes. Mine smelled done after 16, and a toothpick came out clean, but like I said, seems to cook a little hot. Plus, the line on the dial is nearly worn off so it's difficult to tell exactly what temp I've set the oven to.

Let them cool in the pan for a few minutes before moving them to a rack.

Freeze in pairs for breakfast throughout the week.

So, are you a peeker? Do you have to see what's going on in your oven?

I'm in!

Yes, in fact, I did say that.

The move is complete and I now live in an apartment with interior walls. Bedrooms are wonderful things. Square footage is too. My new kitchen is the size of my previous bachelor pad.

It's not the ideal kitchen, particularly since it was holy fucking filthy when I got it, but it's shittonnes better than my previous one.

However, I haven't managed to go grocery shopping yet. I've been too busy cleaning my bathroom six times; it still needs 2 or 3 more. Breakfast is much easier to make than dinner. And you can eat it for dinner. No, this isn't a post about cereal.

Mushroom Omelet

What you need:

• 2 eggs
• 1 tbsp low fat milk or water
• a handfull of mushrooms
• half an onion
• some cheese
• an herb

What you gotta do:

Omelets don't have to be filled with much. Fresh things can be used, like cherry tomatoes, herbs, or avocado. Leftovers can too! Omelets are a great way to use leftover asparagus and other greens.

Me, I had mushrooms, so that's what I made.

Slice the onion and mushrooms. I sauteed mine in bacon fat over medium high heat, but butter would work too. Once the onions are nice and browned, set them aside for a bit.

Motion shot! Tough to flip veggies in a pan and take a picture at the same time.

If there are bits of caramelized stuff left in the pan, wipe them out. You want to start with a smooth, clean pan. You also want the heat just below medium, so if you just sauteed something give the pan a few minutes to cool down.

While the pan is cooling or heating, crack the eggs into a deep bowl.

Orange was not the best choice for this, but they were the bowls I'd already unpacked. Also, egg yolks should be bright orange, not pale yellow. Add the milk or water. Don't use cream or a high fat milk. The fat seems to weigh the eggs down. Weird, I know, but it does. Beat the eggs and liquid until they're nice and foamy.

Drop about half a teaspoon of butter into the pan over heat that is about 3/4 the way to medium and let it get nice and foamy too.

Slowly pour in the eggs. Gently push the eggs toward the centre of the pan and tip the pan to fill in the empty space.

When the eggs are set enough that you can't get them to run freely into the open space, spread them evenly and cover them.

Yes, I know this is not the traditional french omelet way, but I don't like to have runny egg in the middle of my omelet. Covering them cooks them.

Once they're set completely, or still slightly snotty if you prefer them that way, spread the filling on most of one side. Cheese, herbs, whatever you've got. Bacon works. Mozzarella and marinara is interesting. Mushrooms and cheddar are what I used.

Now, the flip. If you spread your filling all the way to the middle, you aren't going to get a complete fold over. But, there is a certain aesthetic appeal to having some of the filling exposed.

If you had the time and patience (and potatoes) to make hashbrowns, they make a great side. If not, refried beans work.

What's your favourite breakfast for dinner?