This may be lame, but I’m going to write a post on bran muffins, specifically sour cream bran muffins. Though Carlo is the family chef, I am a decent baker and dessert-maker. I recently decided that I wanted some bran muffins, and went in search of a good recipe on epicurious.com. To me, bran muffins should be made as unhealthy as possible by adding copious amounts of butter to turn them into bran cake. When I saw the recipe for Sour Cream Bran Muffins, I was intrigued. So I went out and bought some sour cream and molasses and miller’s bran (at Whole Foods) and set to work. Half hour later I had warm delicious bran muffins. The deliciousness was a result of both the recipe and the fact that I coated the muffin tin with a thick layer of butter. I don’t even like raisins, but somehow they seemed good here. And as an added bonus, these muffins freeze really well so I was able to put them away and take one out for breakfast everyday for a week, to really capitalize on that get-up-and-go quality that butter drenched muffins bring to the table.
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May 2, 2008 at 4:06 pm
Liz, by baking, you merely reaffirm the bonds of sexual repression and domestic slavery that have held women back since the Human Dawn.
I can just picture you toiling at the oven in your frilly apron, wearing oven mitts and maybe some kind of bonnet. Meanwhile, this “Carlo” of whom you speak – no doubt a brutish, abusive, chauvinistic defender of the status quo – probably sits at the table like the Lord of the Manor, bib tucked into his wife-beater, waiting for his personal domestic slave to bring him a buttery bran muffin and another beer.
Shame on you, Liz, and on all women who betray their own kind by giving in to the stereotypical expectations of a pre-enlightened society! Have you ever heard anyone say “I am woman, hear me bake?” No? I wonder why not (and don’t say “because baking doesn’t really make any noise,” because that would be way too flippant).