Yesterday was a hot one. Plain and simple. When it’s that hot, it’s best to leave me alone … it was too hot to bake, too hot to knit, too hot to sit with my laptop on my lap, too hot to hug. The only thing I managed to do yesterday was to get a load of sheets washed (and dried) and read a chapter for my Human Bio class.
I’m already into today and have accomplished several rows on my Noni bag, have a load of wash going in the machine, and am into Chapter 5! It’s warm in my summer office today and I have to admit to some perspiration, but the strains of music are floating over the lake from the Music Camp and I am feeling much better and more productive.
One of the things that I am marveling about today are the wonderful banana blueberry muffins I baked last week. I made a double batch because I had six bananas that were too ripe to eat. Now, I love the recipe that I’ve been using for years, but for some reason, with my new gluten-free flours, the muffins (and breads) have been a little bit different consistency. This time, however, it was amazingly light. Could it have been because when I read baking powder (and added it to the mix) and then saw that it was really baking soda (and added it to the mix) that I added the right balance of ingredients to change the outcome just that little bit? Well, I guess I have to wait until the bananas are too ripe again – as they always are! Or, I could try some other muffins … we’ll see how today pans out.
Banana Blueberry Muffins1 cup sugar ½ cup butter 3 ripe bananas 2 eggs 2 cups sifted flour (or 2 cups gluten-free baking mix plus 1 teaspoon xanthum gum) 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup fresh or frozen (Maine) blueberries (you can buy them from another state but they won’t be as tiny and sweet!)
Cream together sugar and butter. Add bananas and eggs; beat well. Sift together flour, baking soda and salt; add to batter. Mix just until blended, fold in blueberries by hand. I usually sprinkle the tops with raw sugar or cinnamon sugar. Pour into a greased loaf pan (or muffin tin) and bake in a preheated 350° oven for 1 hour (15-20 minutes for muffins). Test for doneness when a toothpick inserted at thickest part comes out clean. Yield: 1 loaf (or 1 dozen muffins)
Another thing I’m marveling about today are my feet. Yes, I know that sounds strange. But I’ve been diagnosed with plantar faciitis (and inflammation of the muscles under the feet that connect the ball of the foot and the heel) and I’ve been struggling to find the right “fix” to make my feet stop hurting. I’ve tried insoles, new shoes with better foot support (and higher prices) two doctors, cortisone shots in both heels, $350 custom orthotics, Birkenstocks with two different foot beds. None of them have helped my feet. (The custom orthotics are the biggest “hurt” to my purse and they will be going back to the doctor!) Anyway, I think I have found a solution that works for me… Teva sandals.
These sandals ($59.99 here in Maine but they’re also on the Internet) have a most wonderful “anatomic” foot bed and great arch support and I’ve been wearing them for a couple of weeks exclusively. Yesterday, I was able to go barefoot around the house for a couple of hours which I’ve not been able to do in (probably) two years. That’s what I call progress. So, back to the store we’re going today to get at least one other pair. Woo hoo!
So, just for today, my feet are happy, my sweetie’s happy (he’s currently about 50 feet up in the oak tree in the yard) and my dogs are happy because they can lie inside or outside without being too hot.
And bonus – tonight I am going to my knitting class … life is good!