5

Hello, world. It’s been a while, for which I apologize. Life has been hot, humid, and busy. I’m leaving my job at the federal government! It has occupied almost a year of my life, and the vast majority of my post-undergraduate career. And I’m moving into the non-profit sector, for an international development organization that I am very excited to be a part of. Plus, I mentioned this blog in my first interview, and then received some good reviews in my second interview. Working with foodies is becoming a priority in my life; I can sense it. Anyway, between my running schedule and frantically tying loose ends at my government job, cooking has fallen short of blogging. Of course I have been cooking – I just haven’t had the time to photograph and consciously think about the recipes that would benefit you all as the sous chefs you will all become at some point in your lifes. Rather, I have my friends over for dinners in my microscopic kitchen, and I give them lessons on how to properly chop onions, or how to brown chicken, and we all come up with get-rich-quick schemes to market my love of food. And then I decide against it, because I’m terrified of turning my passion into work and money. My entire life, the people I love have cooked for me, and taught me to cook for myself. I could only return the favor by cooking for those I love, and teaching them to cook for themselves. It’s only fair, and it’s one of the many things I love to do.

I know the focus of this blog was originally intended for sweet, confectionary foods, but let’s be honest. Who wants to turn their oven on in this heinous Mid-Atlantic heat/humidity wave? Not this blogger. No, sir. Not me. But my colleagues at work and my friends have been pestering me for an update. I’m sorry – it has been too hot to cook. I have literally lived off of raw vegetables for the past month or so. I’m very happy for that, since it is literally too hot to run. Until this past weekend. Well, it was still to hot to run this weekend, but I started my new half marathon training session this morning – let’s see how long it will take to get used to waking up at 6:30 to run and shower before work! I’ll keep you guys updated.

Anyway, I spent this morning running around the National Mall to jump start my metabolism from all of the blueberry muffins I ate yesterday. It was Sunday, and we had blueberries galore, so I couldn’t resist the temptation of making blueberry muffins. It’s such a family-like food to me, since my mom made them on the weekends when I was a little girl. The boxed mixes, of course. Now, I’m definitely not the person who condemns boxed mixes of any sort. I actually started cooking with them through college, because it was so easy. And then I added to them, and messed around with the ingredients, and then I reached an epiphany: boxed mixes are expensive. So I advise you to do this, if you are looking to cut back on your food spending. When baking, keep your kitchen stocked with flour, sugar, baking powder, and butter. Most baking recipes include some variation in the measurements of those ingredients. I don’t remember the last time I spent three bucks on mediocre muffin mix.

WHAT YOU NEED:

2 cups flour
1 and 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup butter
2 eggs
1/2 cup milk
2 to 3 cups fresh blueberries

WHAT TO DO:

First, sift the flour, baking powder, and salt together.  Then, in a separate bowl, beat the sugar and butter together with a hand mixer until light and fluffy.  Then, add the eggs and milk, mixing until smooth.  Slowly beat in the flour mixture until the batter is lava-like and thick.  Fold in the blueberries.  Divide into baking cups in a muffin pan — it should make about twelve.  Then, bake for 20 to 30 minutes, until a toothpick comes out clean.