Quinoa muffins, flowers, and other happy ramblings
Of things that make me happy, nice weather tops the list. My optimal climate is about 60 or 70 degree weather, low humidity, sunny or partly cloudy with a light breeze. I love Spring precisely for this reason. While it is often rainy, the weather is just beautiful, not to mention that the trees are budding and some of those cool purple and pink trees and blossoming. Those are my favorite.
Spring makes me feel natural, grounded and “earthy.” This is probably why some people think I’m a hippie — 🙂
In any case — hippie or not — every year in Spring I make an effort to eat closer to the Earth, to walk barefoot, to soak up the sun and smell the rain. It reminds me of my roots and most importantly, reminds me of my vulnerability. Storms might rumble in the heavens, or floods my wash away the ground beneath me, but if I stand strong in my faith then I’ll be okay.
I don’t mean to be preachy, but the past few weeks have turned my world upside down, but I’m dealing better than I ever would have imagined. I know that it’s only because He is my stronghold.
I took this picture at the beginning of May 2011. It’s probably my favorite of all the pictures I’ve ever taken. I love flowers.
I love beautiful weather. I love flowers. I love coffee and tea. I love muffins for breakfast.
Mmmmm. Muffins. Muffins with raisins and butter. Mmmmm. Butter.
I stole the recipe from here.
*I used ww pastry flour instead of all-purpose, and I think I accidentally added an extra 1/4 cup of milk and the batter was really wet so I added about 1/2 cup of all-purpose flour extra. HOWEVER, I might not have added the extra milk (I really wasn’t paying attention). Case in point, if the batter seems horrifically thin, you might want to add extra flour.
*for GF/LF, use dairy-free milk and gluten-free oat flour