Moving has been going well. The house is mostly unpacked at this point and my new job is going well. Our kitchen is still a little lacking (I don't remember what we were missing until I go to start making something and it's not there). Grocery shopping takes more time than I would like (not yet knowing the lay of he land) coming home from work takes more time than I thought (with the traffic) and we are much much busier than we thought.
It's still growing on me. I now work different hours than before and breakfast/dinner are both more complicated than they were before. Steve will also be at school a lot in the future, so it's going to take us a while to get back in the swing of cooking. I'm still not even there yet, and I enjoy cooking.
Now that I don't have lunch provided for me at work daily, I'm going to need to start packing my lunch on a regular basis. I also need to start making breakfast too. Really, it's just getting into my new routine.
Below is a recipe for Morning Glory Muffins that are great when frozen. They are a perfect breakfast on the go.
- 1 1/2 cup whole wheat flour
- 1/2 cup AP flour
- 1 cup brown sugar sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 2 cups peeled grated carrots
- 1 large granny smith apple, peeled, cored and grated
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (almonds, walnuts or pecans)
- 1/2 cup raisins, soaked in bourbon and hot water
- 3 eggs
- 1/3 cup vegetable oil
- 1 mashed banana
- 2 tsp vanilla extract
- 1/4 cup orange juice
- Soak raisins in bourbon and hot water until plump. Discard excess water. Preheat oven to 375 degrees.
- Whisk together flour, sugar, baking soda, spices and salt. Add carrots, apple, coconut and nuts
- In a separate bowl, mixed together mashed banana, oil, vanilla egg and juice. Add to flour mixture and mix until just evenly moistened. Fold in raisins
- Pour into prepared muffin pan and bake about 25 minutes or until done.