Today

Soaking up the sun

Today is a complete contrast to my last post. The sun is out and it is warm. Not hot, not warm as in "it has been so cold that anything above freezing counts as warm," but genuinely springtime warm. Malcolm and I went to the park this morning to watch geese and play on the playground; this week I've been trimming the crepe myrtles, and the first seeds of the vegetable garden have been planted.

Last night before bed I was reading Aimless Love, the new collection of poetry by Billy Collins (one of my absolute favorite poets) when I rediscovered this poem, which completely captures my feelings about our spring weather:


Today

If ever there were a spring day so perfect,
so uplifted by a warm intermittent breeze

that it made you want to throw
open all the windows in the house

and unlatch the door to the canary's cage,
indeed, rip the little door from its jamb,

a day when the cool brick paths
and the garden sprouting tulips

seemed so etched in sunlight
that you felt like taking

a hammer to the glass paperweight
on the living room end table,

releasing the inhabitants
from their snow-covered cottage

so they could walk out,
holding hands and squinting

into this larger dome of blue and white,
well, today is just that kind of day.

(Also available online from Poetry Magazine)

Another icy day

Malcolm and I are sharing a slice of lemon sour cream pound cake, covered in Nutella, because that is the kind of day it is. Icy, rainy, and generally unpleasant; a good day for pound cake and sitting on the couch.

 

Now that I have started running regularly though, I feel a little twitchy at the thought of sitting around all day. Thank goodness the gym is open. I will have to go later and get in some time on a treadmill, just to feel like I have moved around (and burned off some of that Nutella).

Until then, I'm going to go cut another slice.

Edited: I can't believe this is another recipe I haven't shared yet. It is the Cooking Light Sour Cream Pound Cake from the April 2002 magazine. It is my go-to recipe for pot lucks. Try it. You will thank me.

Pumpkin Muffins

I cannot believe that I have never posted this recipe here, since it is one of my favorites, but it doesn't show up in my search of the site.When I used to make these, Benjamin and I would hoard our portions, stretching them to last several days; now, there are four of us in the house (Benjamin, me, Malcolm, and Benjamin's mom), and a dozen muffins was reduced to two lone survivors by the end of the day.

From Gourmet November 2006

Adapted from the American Club

Makes 1 dozen

Active time: 15 min.

Start to finish: 1 hour

INGREDIENTS:

1.5 cups all-purpose flour (I used 1 cup white flour, 1/2 cup whole wheat)

1 tsp baking powder

1 cup canned solid-pack pumpkin (I used a little over 1 cup of baked, purreed pumpkin)

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice) (I used 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 or 1/8 of the rest)

1.25 cups plus 1 Tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:

Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.