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Cheesy Corn Muffins with Green Chiles and Millet

Cheesy Corn Muffins with Green Chiles and Millet

There are certain foods that, even if quite marginal, are still kind of good. Pizza is one. I certainly appreciate and prefer really good pizza - but when the craving for hot, melty cheese strikes, I'll take bad pizza over no pizza any day. Brownies fall in this camp, too. Muffins, on the other hand, can't claim this category and I don't often write about muffins here only because they are so often overly-sweet and not all that interesting. But I'm also always up for a challenge and creating a great updated classic that's simple to make and packed with whole grain nutrition and flavor (savory, please!): Game on.

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Mushroom, Kale & Cheddar Tart with Cornmeal Crust

Mushroom, Kale & Cheddar Tart with Cornmeal Crust

I've been thinking a lot about work lately, mainly because both Sam and I are beginning to fall behind with our own work and trying to figure out how to Balance It All with a baby and a family and a mortgage and dreams of cabining in distant sunny valleys. Ha! I have a few wonderful employees so while I was away on maternity leave, everything at Marge functioned just fine, leading me to start asking some bigger questions of myself: where should I put my energies and time? How can I get to a point where I feel like I'm doing work that really helps others and makes a difference? What's next for me? Many of us spend such large chunks of our days, weeks, and months at work that it makes sense to question some of these things. Are we doing good? Do we feel good? Are we being challenged, stimulated, excited? Right now, Sam and I are balancing childcare on our own: he spends two days of the work week with Oliver and I the other three. So the stakes feel higher for both of us; when I wake up and it's my workday, it feels like the clock is ticking and it's more important than ever to make it really count. 

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Not Quite Yet

Not Quite Yet

This time of year always comes quietly. I call these weeks "bridge weeks": it's warm during the day and tomatoes and corn are still at the markets, but the light is a touch more golden and it's chilly enough in the mornings and evenings to grab your closest sweater. While fall is my favorite season, I find myself going inward a bit in September, wanting to experience the change of seasons without the Internet or  TV forcing it upon me, or Starbucks announcing what seasonal drink I'd likely crave at any given time. We're fickle people, aren't we? One week eating stone fruits and discussing the dog days of summer and the next diving head-on into pumpkin breads and cookies. This is why I don't read many food blogs at the very beginning of fall because I'm not quite ready to jump right into pumpkin breads and cookies. Here at our house, there are still tomatoes to slice, warm walks to take, and backyard picnic table with my name on it.

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Cocktail Hour

Cocktail Hour

If you've been around A Sweet Spoonful for awhile, you already know a few things: 1) I like strong drinks and 2) I don't often accept freebies or do giveaways on the site. With this next post, one of those things has changed. While I just don't see the relevance or need for plastic batter bowls that store batter in the handle (what?!), towels specially designed to sop up red wine, or acid-resistant bud vases (hmmm)--I do see the need and relevance for vodka. So when the kind folks over at SKYY vodka wrote to me to introduce their new Ginger infused vodka, I told them to send one on over. Quickly. It's been a tough few months. In thinking about how I wanted to mix it, I kept thinking how great it would be to pair it with fresh lime juice and mint. I didn't add any sweetener because, in addition to liking strong drinks, I dislike syrupy sweet ones. So if this  has a bit too much of an edge for you, add a dash of simple syrup. But honestly, I think you'll like it. It screams outdoor patios and freshly mowed lawns. There's a drink out there called the Moscow Mule, which is basically vodka, fresh lime juice, and a few glugs of ginger beer. My recipe is in the same family but it's more like the Stiff Mule: we're not messing around here. I think I'll call it that.

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