Blueberry Muffins

I'm going to make these tomorrow. I will let you know how they are.

To Die For Blueberry Muffins

Rated: Submitted By: Colleen Photo By: chibi chef Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 8

"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."

INGREDIENTS:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 2/26/2011

My two favorites

Until I have a child, I will be telling Sushi stories. 

Yesterday, Matt picked up Sushi and for the first time Sushi put his head on Matt's shoulder. so sweet! Matt was so excited, he blushed and was like "look look look!" That night, when we were watching tv in bed, Sushi plopped down between Matt's feet. Sushi didn't sleep, but just stared at us. I think he was either making a statement, or testing the waters. 

Valentine's Day Surprise

When I drove up to the house Sydney warned me that Sushi did something on my bed. Did he puke? I know he didn't poop, because he only did that once - when he was very, very mad at me. Apparently, he puked. I was so mad...now I have to wash the comforter. ick.

So, as I walk in the house, Sushi is in the hallway and runs as fast as he can into my bedroom (he's really fat, so this is significant). As he ran in, I was like "oh, so you want to show me the puke you left me." ... to my surprise, there was no puke on my bed!

There were flowers and Valentine's chocolates! YEY! I wonder if Sushi was trying to take credit.

Thank you Matt and Sydney xoxo

GIST list

Things I am thankful for today...
1. To being married to my high school crush and the nicest man in the world.
2. Sushi's expression when I came home from work. He looked so happy to see me! :)
3. To having a job in this awful economy. It's getting worse for the people in the arts.
4. To Spring just around the corner. I HOPE!
5. And of course to thinking of my future first born. xoxo

Nightmares are becoming a theme

I was having nightmares even before I got prego, but now they are more vivid than ever. Sometimes the whole night is filled with this horror.

Two nights ago, I dreamt the house was haunted and ferocious ghost dogs were attacking me. Thanks a lot Ghost Adventures.

Then I got pulled over by a cop who was not amused when I pulled out the pregnancy card. He then tried to start my car for me and it wouldn't start. It sounds boring, but it was really scary at the time.

THEN I kicked Matt out of the house because I was SO angry that he wouldn't answer my question.

---
Also, I seem to have a recurring dream where I need to get (someplace), but I have to take a series of elevators or I have to walk the subway alone at night. It's always a puzzle and I never get to the destination.

Thoughts?

This may be related to my daily life. For the past few days EVERYTHING has been annoying me. Even the little stuff. And I get so mad that I feel like I could punch the wall. I know it's ridiculous.

Baby Durham #1 is on the way!

I'm about 11 weeks and feeling great! ha ha. feeling great? My back hurts and I can feel my insides stretching, but I love it.

Matt and I heard the heartbeat last week. The dr wasn't sure if we would be able to hear it because it's still pretty early, but BD (Baby Durham) didn't let us down. It was amazing, but I think I was in shock. Every time I think about it, I get more and more excited.

This is baby #1 for me and WE couldn't be more pleased.

More later.

New Developments

This semester I am teaching 3 classes - all Western Art 2 (Renaissance to the present). It is my favorite class to teach, because I know the content pretty well. I've taught this class for about 5 years and finally, I feel like I could teach it in my sleep.

I'm also still in charge of the Art Resource Center. The students that I supervise are great, but honestly, I don't know anything about the equipment that we lend out to the faculty and students. It makes things very difficult, but I'm learning more everyday. Challenges...challenges. We had some thefts within the first 2 weeks of the spring semester. Two cameras were stolen. The University has to replace them and that gets very costly. The ARC has little to no funding.

On another note, I am obsessed with food. Cooking food, going out to eat, snacking, etc. Now that I've moved back to Toledo after being away for over 10 years, I remember that there are NO GOOD RESTAURANTS here. Outback has been disappointing...Mexican, American... Sidelines is okay, but that's about it...and I can't have pulled pork sandwiches everyday.

I guess I am going to have to learn to be a better cook. ugh.

Stay tuned for more details about developments with the Durhams!

Roasted Chicken with Caramelized Onions Soup

This looks good, too.

2 teaspoons vegetable oil

2 medium onions, cut in half and thinly sliced (about 1 cup)

8 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

1/8 teaspoon ground black pepper

2 medium carrots, sliced (about 1 cup)

2 stalks celery, sliced (about 1 cup)

3/4 cup uncooked trumpet-shaped pasta (campanelle)

2 cups roasted chicken cut into strips

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally.  Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.
• Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the onions and serve immediately.

RECIPE TIPS

• Cooking Basics: Cut the peeled onions in half lengthwise. Place the halves cut-side down on the cutting surface. Slice each onion half in parallel cuts up to, but not through, the root. Cut the root end off to free the slices.
• Time-Saving: Slice onions on a mandoline or in a food processor fitted with a slicing blade.
• Serving Suggestion: Serve with warm buttermilk biscuits. For dessert serve chocolate mousse pudding with whipped topping.

Simmered Italian Rice

I just saw this on a commercial and it looks so good. I am going to make it this week.

1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness^TM or Certified Organic)

1 teaspoon Italian seasoning, crushed

3/4 cup uncooked regular long-grain white rice

1 cup chopped fresh spinach

1/2 cup grated Parmesan cheese

• Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
• Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Stir in the cheese.  Serve with additional cheese.

Sometimes it's too easy

I put this snowman up in our front door. At the end of the day, I mentioned that no one noticed it. Matt and Syd both said "I did!" I said "oh really" and asked Matt when he noticed it. He said "I noticed it way back around Thanksgiving." I asked Syd what she thought about that and she said she noticed it earlier that day. I said "that's right, Syd, because I bought it TODAY! ha ha. Matt means well...  :)

Presents are Wrapped!

Christmas Lights

This is the first time either of us have put up Christmas lights outside. Pretty good for the first time, but our neighbors so far have outdone us. It's an art form that we haven't mastered.

Belated B-day Post

Here is the cake Sydney and I made for Matt's birthday last week. Can you tell it's homemade? :)

Indian Bean Soup Recipe (Vegetarian)

I'm making this tonight and I will post a pic once it's ready. It takes a bit of time to chop the veggies, but it is so worth it.

Indian Bean Soup
Ingredients
4 tbsp vegetable oil (I use 2 because 4 makes it too oily for me)
2 onions, peeled and chopped
8 oz potatoes cut into chunks
8 oz parsnips cut into chunks
8 oz turnips or rutabagas cut into chunks (I've only used turnips)
2 celery stalks, sliced (I sometimes don't use this because I think it is a waste of money-unless you use the rest of the celery for other things)
2 zucchini, sliced
2 garlic cloves, crushed
2 tsp ground coriander
1 tbsp paprika
1 tbsp mild curry paste
5 cups vegetable bouillon
salt
1 1/2 c canned black-eyed peas, drained and rinsed
chopped cilantro, to garnish (again, waste of money)
need food processor or blender

1 - Heat the oil in a pan, add all the prepared veggies, except the zucchini, and cook over moderate heat, stirring frequently for 5 mins. Add the garlic, ground coriander, paprika, and curry paste and cook, stirring constantly, for 1 min.

2 - Stir in the bouillon and season with salt to taste. Bring to a boil, cover, and simmer over low heat, stirring occasionally for 25 mins.

3 - Stir in the black-eyed peas, sliced zucchini, and replace the lid and continue cooking for a further 15 mins, or until veggies are tender.

4 - Process 1 1/4 cups of the soup mixture (about 2 ladlefuls) in a food processor or blender. Return the puréed mixture to the soup in the pan and reheat until piping hot. Sprinkle with chopped cilantro if using, and serve hot.

More Wedding Photos - by Lisa Miller Photography