Okay, I have been a VERY VERY bad blogger.
But I have an excuse: graduation craziness, a hectic work summer schedule, and a computer crash (yes, I lost ALL of my photos…sigh) have conspired to make me less inclined to blog. I had been planning a food update (I am cooking like crazy in my new apartment), but I don’t even have the pictures of the finished invitations from my last post to show you (they are trapped on my old computer).
At any rate, I’m waiting for a couple things to happen in order to have time to do a proper post [one of those being the retrieval of the data from my old computer, the other being the receipt of the bf’s promised birthday present to me – which is a copy of Adobe Creative Suite (!), but i have to wait a while for the latter, because he says he wants to wait till the next version comes out this fall…boo; I have become such a complete post-processing junkie that I want my photoshop now (my 7.0 installation CD is lost or otherwise no longer existent)]. But in the meantime, here are a couple of photos from my kitchen yesterday morning, and a recipe, to boot. (Hooray for trial versions of Microsoft Picture Viewer).
One, some limes that my roommate arranged very prettily in a wooden bowl:
Two, some Pistachio-Jasmine Muffins that I made a few nights ago to destress:
Pistachio-Jasmine Muffins Recipe: (based heavily on this recipe)
* 2 cups all-purpose flour
* 3/4 cup light brown sugar (packed) + 2 Tbsp for topping
* 1/2 cup old-fashioned oats
* 1/2 cup pistachio nuts, chopped
* 1 Tbsp baking powder
* 1/2 tsp salt
* 3/4 cup jasmine-tea infused milk (made by steeping a bag of tea in some warmed milk)
* 1/2 cup applesauce
* 1/2 cup vegetable oil
* 1 egg
* 1 dry tea bag (about 1/2 a tbsp?) worth of Jasmine Green Tea, finely chopped or ground
Preheat oven to 375 degrees F.
Mix flour, 3/4 cup sugar, oats, 1/4 cup pistachios, baking powder, dry tea, and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil, and egg all at once. Stir gently to mix.
Spoon into paper-lined muffin cups (my batch made about 16 muffins). Mix remaining pistachios and brown sugar for the topping. Spoon topping over batter. Bake at for 18 to 22 minutes or until golden brown, turning pan after 15 minutes for even browning. Cool 5 minutes; then remove from pan to cool further.