I’ve sold about $245 worth of stuffs from my online store in the past week. It’s definitely January! My sales always IMMEDIATELY pick up again after the holidays. I never sell anything all December, its just usual for me. So now I’m all proud that I’m making money again! I’ll have a lot of work to do, but I will be using some of it to see Tinker Tailor Soldier Spy this weekend as a treat. Yes yes I will!
Per my Food Network boyfriend, Alton Brown:
- 1-ounce sliced almonds
- Nonstick spray
- 8 1/2 ounces all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3 whole eggs
- 3/4 cup plain whole milk yogurt
- 1/4 cup vegetable oil
- 8 ounces sugar
- 10 ounces grated parsnips
Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.
*I did not have any almonds, so I used about 1/4 cup of chopped walnuts and just threw those in for texture and a few more on top of each for presentation. I also used half cake flour and half whole wheat flour just out of curiosity. Just to see how it would turn out. ^_^ These are DELICIOUS! I’m a HUGE parsnip fan and so I was blown away by how great these tasted! Mine were a bit overcooked, I PERSONALLY would suggest if you have an unusually hot oven (which it seems I do) to bake these at 350 (instead of 375) for 25 minutes. But the fact that these were friggin amazing despite being overcooked is just a testament to how great they are! OH P.S. Check out the awesome freaking new cooling rack I got on a clearance at Cabela’s! Cost me next to nothing and I LOVE LOVE LOVE it!
There was a lunch emergency with a close friend of mine today. She was depressed and needed someone to chat with, so I dropped everything to go pick her up and go out to lunch with her. I got the thai sweet and sour tofu, which was totally something I could have made at home, but thats ok. I don’t like spending extra money on stuff that I could (probably) make just as good if not better myself, but I was rushed into picking something as I was busy listening to my friend talk rather than looking over the menu. It was good though!
Tomato, Mushroom and Havarti sandwich
Pretty self-explanitory. I put slices of tomato, havarti cheese and mushrooms on sourdough bread and topped it with a mixture of tomato pesto sauce and light mayo. Grilled on the foreman. I had to make a quick lunch as I had to be at work at 7:30 at night. Yeah, weird I know. So after my lunch out with my friend, and then working out, I had about an hour to take a shower and make some food, which for me is VERY little time. So I whipped up a super quick and super tasty sandwich!
I had all super nice customers at work! There’s this girl that I have a major crush on that I work with who was also working, so that always makes for a good day as well. (Yes yes, I’m married to a guy, I have a crush on a girl, he knows full well. Whats wrong with that? ~_^) All is right with the world!
Exercise: 1.5 hours at gym + retail job for 4.5 hours