After 10 days of computer nightmare, I am back on my laptop again. Perhaps a break would have been easier if I did not have so much work and so many projects that are computer dependent. Now there is catching up to do – and getting ready for travels again, as I am off to Gabriola Island, BC on Friday to teach Guiding the Journey. Once again, I work my way through what is in the refrigerator, using up what I can in the next few days. I have a wealth of plums that I could not resist at the Farmer’s Market last week – time to think of what I’d like to create with them, in between packing and preparing.
In the midst of the most distressing parts of the computer struggles, I was reminded of how calming cooking can be. The familiar rituals of chopping vegetables, puttering around the kitchen, preparing something nutritious and satisfying to eat – these activities were grounding at a time when it was easy to fly off into distress at the idea of not having my handouts put together in time for the workshop, or not having my primary music source for the movement work. I am deeply relieved that all is in place to proceed – and glad that I can be soothed by something as simple as preparing food.
Poppy Seed Ginger Rye Muffins
I developed this recipe originally during the time of much muffin baking as our house building project started in spring 2000 – I’d feed muffins to the crew that had come to prepare our driveway and dig our foundation. Today, by mistake, I used rye flour, and came up with this adaptation.
1 cup rye flour
1/2 cup poppy seeds
1/2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
3/4 cup yogurt
1 tsp vanilla
1/2 cup crystallized ginger
Mix wet and dry ingredients separately. Combine briefly and scoop into muffin tins sprayed with cooking oil (I used Spectrum coconut oil). Bake at 350° F for 20-25 min.
Makes 12 muffins
Nutrition (per muffin): 189.8 calories; 42% calories from fat; 9.4g total fat; 39.7mg cholesterol; 143.5mg sodium; 136.5mg potassium; 24.1g carbohydrates; 1.8g fiber; 14.7g sugar; 22.2g net carbs; 3.4g protein.
