Now, one would think that situations you see in in sitcoms only happens on sitcoms. A few minutes ago, I received the strangest call. It was from a wireless phone that I did not recognized. I picked up the phone and the person asked for Jeri Harmon who I happened to know. I thought what are the odds of receiving the wrong phone number and the person he or she is asking for you you know. However, as it turns out, Jeri gave the person my telephone number because she does not own home phone number. Of course, I take down his telephone number to give to Jeri so she can call him. I have unwittingly become her answering service.
On another note, I stopped by one of my favorite health foods stores in New York City. There are times when I drink soy milk and use it for smoothies. There are times when I take a break from drinking milk. Bell Bates is the name of the store, and they have good prices on health food. I buy a pound of rolled oats for $1.99 and it’s last me at least a month. I also pick up raw nuts like brazil, pistachios, and walnuts. Flaxseed to put in hot cereals or smoothies, amaranth and quinoa as alternative to rice because I am allergic to rice (and means all rice). I do not understand why I am allergic to rice, but I know it’s just weird.
I wanted to share a muffin recipe that make a great snack, and a great way to sneak veggies into the kids. I made it a few years ago, and liked it. It’s from Better Homes and Garden, do not worry I am not like Cindy McCain and pass off recipes as if there were mine, lol. I know that the buckwheat might sound too earthy for some, but adding the cinnamon and orange juice will give it a nice balance and taste. Well, it’s time to turn off the lights and call it a night. Good night everyone!
Three B (Buckwheat, Blueberry, and butternut squash)
- Nonstick cooking spray
- 1-1/3 cups all-purpose flour
- 3/4 cup buckwheat flour
- 1/4 to 1/3 cup sugar
- 1-1/2 teaspoon baking powder
- 1 teaspioon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, slightly beaten
- 1 cup mashed cooked butternut squash
- 1/2 cup fat-free milk
- 2 tablespoons cooking oil
- 1/2 teaspoon finely shredded orange peel
- 1/4 cup orange juice
- 3/4 cup fresh or frozen blueberries
- Rolled oats
1. Spray twelve 2-1/2-inch muffin cups with nonstick spray or line with paper bake cups; set pan aside. Combine the all-purpose flour, buckwheat flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl. Make a well in the center of flour mixture; set aside.
2. Combine the eggs, squash, milk, oil, orange peel, and orange juice in a separate mixing bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Preheat oven to 400 degree F. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.