Fancy Fig friends! I have things to say. Incredible, isn’t it? Almost two months without a word from me. I am sorry I have been so negligent. Now that I am finally starting to feel a little settled in after starting a new job perhaps you will hear from me more often…or at least more consistently. I can’t make any promises though. Summer seems to be my prime time for cooking. In the winter I just try to get by, a “eat to live” sort of thing. I have been doing a little baking though. Some bread. Some muffins. That’s pretty much it.
In October I made Cook For Love’s pumpkin bread recipe (except muffin style) for the first time. It was a success! They are easy and tasty. And just between us, they also stir up all sorts of sentimental autumn feelings. Yes, I get really nostalgic during the fall. Something about that transition from summer to fall, then fall to winter. Best of all, these muffins are super convenient for weekday breakfasts. I’ll make a whole recipe (minus the raisins, plus some cream cheese frosting) and freeze them. Each night I’ll take one out to let it thaw and in the morning it’s ready for me to eat before work or take on-the-go. Or sometimes I’ll have toast for breakfast and bring the muffin with as part of my lunch.
Okay. Can I apologize for my photo’s lack of quality? If I recall correctly, every time I baked the muffins there was a very legit reason as to why I couldn’t bust out either of my “real” cameras. So I resorted to my iPod camera. Trust me, they were really real reasons. I think that both were dead at the same time. Thanks for trusting me. And thanks for enjoying this high-quality iPod photo of a half-eaten muffin. You know you want in. Give it a try and let me know how it goes!
the fancy fig 