During the spring and summer, my favorite breakfast is vanilla Greek yogurt with granola and fresh berries. However, as the weather cools, I start to switch to warmer breakfast foods like oatmeal. Fall has so many wonderful flavors: pumpkin and all sorts of squash, sweet potatoes, and, of course, apples.
As I may have mentioned before, I cohost a brunch devotional every other week with some friends. Among other things, it provides a great opportunity for trying new recipes.
I almost always try to bake something gluten free for these gatherings, since so many of my friends have gluten sensitivities, and this week, with some local apples on hand, I knew I wanted to make apple muffins.
Things don’t always go the way you expect.
For example, I expected that my next blog post would be about the cream cheese apricot scones I made last Sunday (which you may have seen if you’re following me on Twitter). But after the scones were baked and eaten, I found I had nothing to say about them. They were ok. Pretty good, but not amazing. A little dry — I haven’t figured out why yet, so there’s no lesson to glean. And aside from the flour explosion (above), no funny anecdotes to share.
So, moving on to Thursday, which I had off from work due to it being the 4th of July.
I’d originally planned on getting lunch with my boyfriend, but when an unexpected ant infestation in his apartment delayed him, I was still hungry. No problem, I had some local veggies sitting in my pantry waiting to be made into curry.
Except curry seemed like so much work. Wouldn’t donuts be easier?