My flat iron just bit the dust.
It’s the second one in the last two months to meet such a fate. The fourth over the last 4 years.
And that darn thing cost me 100 bucks.
So what can I do other than pull my hair back into a ponytail, slap on some make-up and pray nobody notices random hairs sticking out of my head, with no place to go but wild.
Or, I could sit on my closet floor and sulk. Which is what I’m doing now.
Or I could sulk, and blame Mr. Woo, while sitting on my closet floor. Yes, I think I’ll do that.
Everything is his fault.
I wouldn’t even care that I don’t look pretty if it weren’t for him. Admittedly, I’m not breakin’ my back. But still, I do like to shower, brush my teeth, and straighten my hair to keep the home fires burning.
And what about those children he spawned? People expect them to look cute too. And if they don’t . . . .you know who they blame. . . . .me. Big frizzy-headed me. With my big frizzy-headed kids.
Not that they need their hair flat ironed to be cute.
They would be cute anyway.
Shame on me for suggesting such a thing.
It’s his fault. He made me a mom.
And now, as I sit here sulking, HE won’t even let me do that in peace.
Because this big honkin’ Cuisinart Food Processor/Blender thing is staring at me.
He received it for his10 year “work anniversary” salute. His company sent home a catalog full of all kinds of goodies to choose from for being a valued employee. Cool watches, fun outdoor lawn equipment, neat gadgets. And what did he choose?
Something for me.
Not for him, who has worked very hard for the last 10 years.
He bought something for me, to make my life easier. Something to make me smile. Something to say, he loves me, and that he works hard for “us”.
Did I mention he’s been working for that company for 11 years? And this Cuisinart has been sitting unopened on my closet floor since his 10th year? That’s one year of sitting on the closet floor.
Ungrateful, horrible me. Just stone me now.
So see, I can’t even be mad at him for no reason because everywhere I turn. . . . .his wonderfulness lurks.
Don’t look now. Incoming email. From. . . . .Mr. Woo.
See, I told you. His wonderfulness lurks.
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So what am I supposed to do now?
Eat? That’s what I’m thinking.
Maybe a really substantial Lemon Blueberry Muffin would do the trick.
Lemons for him, cause that’s his fave.
Blueberries for me, because I’m going to need to work on my anti-aging remedies if my hair is going to hell in a hand basket.
Lemon Blueberry Muffins
Before we go any further there are a few things you need to know about this muffin.
1. This batter is thicker than your typical cake batter. Substantial. Stick to your bones type. More along the lines of cornbread. Without the corn, and sweeter, with big, plump, luscious blueberries. Oh, yes. Take a look.
|oops! forgot to add the blueberries, they’ll be in the next shot.|
2. Second, most recipes for muffins say fill the liners 2/3 full. But Nicki Woo says, “Don’t stop there.” Fill those suckers all the way TO THE TOP. The tippy top. It’s the only way. Go out hard. Don’t be a punk.
3. And finally, you don’t have to add the final lemon glaze to the muffin tops. It isn’t mandatory. It might save you like 10 calories, and maybe 20 seconds of your life. So, if you must, leave it out. But your kids might love you a little less. And your friends might call you names behind your back. I’m just sayin’.
Okay, on to the recipe!
Makes 10-12 muffins
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1 TB grated lemon peel
1 cup plain yogurt
6 TB margarine or butter, melted
2 TB lemon juice
1 cup frozen or fresh blueberries
2 TB Lemon Juice
2 TB sugar
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine white flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon peel. Set aside.
3. In a smaller bowl beat the egg with a fork. Add yogurt, melted butter, and lemon juice. Blend well.
4. Pour egg/yogurt mixture into the dry ingredients, and stir until combined. Fold in blueberries.
5. Fill lined muffin tins with batter. Bake 20 minutes or until golden brown and a toothpick inserted comes out clean.
6. While muffins are cooking, make topping. Heat lemon juice in small glass container in the microwave until hot. Add sugar and stir to dissolve.
7. Once the muffins have cooled for 5 minutes, brush the muffin tops with glaze. Eat.