Almost 101 actually. A couple weekends ago, I left the tomatoes for awhile and we went to visit with my Grandmother. She was staying at Cayuga Lake with my aunt and uncle and we had a very fine time with all 3 of them. The cottage there once belonged to Grandma and Grandpa and I spent many childhood days tromping through the woods and ravines and floating on the water, so spending time there is always a peaceful pleasure. 
We can even look forward to seeing her more in a few months, since she is coming to Upstate NY for part of the winter for the first time I ever remember – she has always skeedaddled off to Florida or North Carolina long before any snow hits the ground up here. She will no doubt take the opportunity to kick my butt at Scrabble again – I’m looking forward to that!
This post has been updated and moved to the new blog.
Fast forward a few weeks and the whole kitchen is full of these babies. SO many of these babies. The pots on the stove simmer endlessly – sauce, stewed, roasted, ketchup, juice, enchilada sauce, salsa – where will it end?
I am not quite praying for a frost yet, but it probably won’t belong till I am crying “Uncle!” I’ll have to make sure and come back to look at these photos in January…
I talked to him last night and Kindergarten “is really cool”. Just last weekend though, he told me that he doesn’t mind if I still occasionally want to “hold him like a baby, even though I’m pretty big”. I guess time hasn’t flown too much yet.
This a pretty standard muffin recipe, and as with all muffins, the key is not to over-mix the batter, which makes them tough. So, you combine the dry ingredients in your main mixing bowl, and the wet ingredients in a smaller bowl, and then combine the two, taking care to stop mixing as soon as the two mixtures are fairly well incorporated. There are going to be lumps, but that is fine, so don’t try to get those smoothed out.
Bake at 350 for about 15 to 18 minutes for regular sized muffins, and a little less for minis. They are done when a toothpick inserted near the center of a muffin comes out with just a few moist crumbs. Remove the muffins to a cooling rack and prepare the glaze:
Serving immediately is probably a really good idea.
Better make sure you hide one for yourself though – they won’t last long.
have a great weekend folks!
