I know! I know! I disappeared. A few people have even written to ask if I’m okay. In fact, I am a little embarrassed to report that all is perfectly fine. I have quite simply been a very feckless blogger. The holidays swam by in the fug of my very first sinus infection, and then, I discovered some nefarious activity on my website (hackers — shakes fist), which is still being resolved — and then we decided to seize the opportunity and redesign this site (more details tk — we have updated the site’s “theme,” but have many more finishing touches before the new look is complete :) In between, I’ve also been juggling laundry, dishes, kid wrangling, calls to Time Warner Cable, travel articles, and, you know, life, both fun and not-so-fun. Most importantly, I have been working nose-to-grindstone on my new novel. Like all new writing projects, working on this one feels like I’ve never written anything before in my life, and the daily struggle leaves me drained — happy, but exhausted. As I recently wrote to a friend: “I am in first draft lockdown right now — therefore, no blogging, no travel (no fun) and how long is it possible to survive on pasta and soup?”
I’ve been making these zucchini chocolate chip muffins for several months adapted from this recipe. They feature wheat germ and zucchini, as well as a handful of chocolate chips. I keep them in the freezer for weekday breakfasts — a quick blast in the microwave, and they emerge lovely, moist and warm. And during this recent spate of lentil soup pots — which, though delicious and nourishing, are not exactly photogenic — they are currently the most attractive subjects produced in my kitchen :)
So, there you have it! A little update on my welfare and whereabouts. I wish I could say that I’ll be back soon… but the truth is, I’m not sure when I’ll be blogging regularly again. (I’m not giving up the blog entirely, just taking a break while I bash out a draft of my new manuscript.) If you use Instagram, Facebook, or Twitter, I would love to keep in touch with you there. And of course I’ll keep you posted on my finished website redesign and new projects as they develop. Onward, friends!
Zucchini chocolate chip muffins
Adapted from Whole Foods Market
Makes about 15 small muffins
3/4 cup whole wheat flour
1/2 cup white flour
1/4 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 egg
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 tablespoons plain yogurt
2/3 cup sugar
1 teaspoon vanilla extract
1 cup grated zucchini
1/3 cup chocolate chips
Preheat the oven to 350ºF. Mix together the dry ingredients. Add the wet ingredients, followed by the sugar and vanilla extract. Fold in the zucchini, then the chocolate chips. Spoon into a wrapper-lined muffin tin. Bake for 22-25 minutes.