I baked up a batch of Heidi Swanson's millet muffins. They are so good I must confess to eating three of them the day I made them. I tweaked the recipe a little. I cut both the butter and honey in half without any loss of flavor. Here is the recipe link. I was able to enjoy the butter I left out of the recipe by spreading it over the two halves of my toasted muffin and topped that with Happy Girl's organic strawberry lavender jam. I like to toast my muffins because when I was growing up in NYC I used to get toasted corn muffins in the snack bars found in the subway stations through which I traveled. Prepared in this way I get both nostalgia and enhanced eating pleasure.
I have found my new favorite kitchen gadget, it cost me $1.09 and I found it at Ichiban Kan in Japantown. It's a small handheld grater and I was able to use it to create the most beautiful grated carrots.david tanis' carrot and coriander salad with these lovely, not flat but rounded, fluffy, airy carrot threads. The salad was tasty the day I made it but so much better in quesadillas the following day. I grilled a sprouted wheat tortilla added the carrots, cayenne and manchego cheese. It made a tasty evening snack.
I have big plans for tomorrow's kitchen activity. I am planning on another batch of millet muffins (fast and easy)along with espresso chip oatmeal cookies from Vegan Cookies Invade Your Cookie Jar. And I am hoping to create my own sourdough starter which I will name as soon as I know it will live and that I can be committed to its care. I kept my last starter alive for several years. I would like to make whole wheat english muffins as soon as the starter is mature. I would also like to bake Dorrie Greenspan's savory cheese and chive bread, I am a bit behind on my French Fridays with Dorie.