I'll go with thee to the lane's end... I am a kind of burr, I shall stick. Shakespeare, Measure for Measure

I write not to teach but to learn. Rebecca West

drew's writing:

  • "Always Forever Now," Ideomancer volume 13, issue 2
  • "Black Sun," Black Static # 32
  • "Bread or Cake" and "Pride/Shame,"2nd Annual Philadelphia One-Minute Play Festival
  • "Copper Heart," Polluto Magazine issue 5, A Steampunk Orange
  • "The Accomplished Birder's Guide to Overcoming Rejection," Last Drink Bird Head, edited by Ann and Jeff VanderMeer
  • "Another Night With the Henriksens," Player's Theater Halloween One-Act Festival NYC 2008
  • "Hating the Lovers," and "Pipe Down!" Geez Magazine: Thirty Sermons You Would Never Hear in Church
  • "Beth/slash/Nathan," Paper Fruit Blogiversary Contest

Thursday, November 25, 2010

a cranberry sweet potato marshmallow muffin recipe to make you thankful

Not feeling thankful? I invented a muffin to cure you. With spices, cranberries, and marshmallow yams, this muffin embodies thanksgiving dinner (but without the turkey, because that would be disgusting).

(Also, don't be fooled by the marshmallows, this is a true, wholegrain, healthful muffin you can take hiking, not one of your cupcakes-in-muffin's-clothing muffins.)

The dry ingredients are two and three quarter cups of King Arthur's white whole wheat flour, half a cup of sugar, 5 tsp of baking powder, 2 tsp cinnamon, 2 tsp ginger, and 1 tsp each of clove and nutmeg.

Wet ingredients are half a stick of butter (4 tbsp), two lightly beaten eggs, 4 tbsp canola, and half a cup of whatever milk is on hand including rice or soy.

You'll also need one yam which should be partially baked, or microwaved 3 to 4 minutes till it's yielding but not squishy. Dice the yam. I microwaved the cranberries half a minute but wonder if this is necessary. Mix the berries and diced yam into the batter, stick the marshmallows on top. The mini marshmallows need no preparation, being perfect just as they are.

Last step before baking: Just to make sure the heavy, whole wheat dough rises I proof one packet of Hodgson Mill yeast, let it bubble for five minutes, then pound and knead it into the dough just like I was making pizza. Is this step necessary? Maybe not if I had aluminum-free double-acting baking powder on hand, but I only had the regular baking powder and wasn't taking any chances.

Bake them 20 to 25 minutes at 350 degrees, and you will cure the most implacable ingrate.

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