Sunday, May 11, 2008
CELEBRATE! Rather than share any long, involved stories about the mothers that I love on this day though I just want to keep it simple and short and sweet so that you can just think about your own mom and the women in your life that are important to you, whether they are mothers or not. Why? Because, though I think it is great that there is a day to celebrate mom (hey, I'm no fool, I like any holiday that gives me the chance for gifts) I happen to know many nurturing, loving, incredible "phemomenal" women who are, just by sheer technicality, not mother's in the conventional sense of the word. I like to think of mothers as all women - young, old and inbetween. Afterall, I think that the nurturing instinct that is in all women is to be celebrated.
AWARDS: I've been saving up this day to make a special post with some awards to some very special bloggers who have touched my life and inspired me this winter. Today, I celebrate these amazing women and equally amazing and funny guys, and invite you all to celebrate them with me. There are so many others that are not on this list, simply because they have already received these awards or because I could only choose a few or because, bottom-line I haven't found them yet.
You see, a while back, Chriesi from Almond Corner and Melanie from My Kitchen Cafe were both kind enough to award this little blog I started with awards. Chriesi gave PheMom an 'E' award for being an Excellent blog and Melanie gave it a Blogging with Purpose Award. Very cool. Very, very cool. Why? Because, when I started this, I remember thinking that I was going to do it, even if no one wanted to read it, but oh, I really hoped that it would be entertaining for more than just me. Afterall, I started this New Year's Eve because I was lonely and bored and 2 1/2 months into what has become our 7 months of seclusion. As I write this, I am still waiting for the go ahead from the NICU where Cole was born last October (7 weeks early). All they keep saying is "after Mother's Day." Ironic much? Yeah, I thought so too.
So, I now have the privelege and pleasure of introducing my choices. As I mentioned, there were so many that I wanted to give this award to (as evidenced by the really long list of my favorite blogs I've found or had time to add to the list on the sidebar of this blog)!
HOW IT WORKS: Now, I know there are rules for the 'E' Award somewhere, but I am now typing one handed with the baby sleeping on my other arm, so this is whatcha' get. I will let these lovely folks know that I've awarded them with much love in my heart and that they can do the same to 10 others - here, my rules forward digress. I know for a fact that some of the "loved ones" below don't particularly care for meme's and that is totally fine with me. I know their hearts are in the right place and that is more than enough. (You, yes, you, you know who you are - you don't have to worry about passing this on - just know you are loved and that I just wanted to letcha know). Should you want to pass it on, then by all means, nab the badge from here and spread the love by commenting to your choices that you are awarding them an 'E.'
Without further ado, I am passing the 'E' Award for Excellent Blogs on to:
Stephanie at Dispensing Happiness
Kate at The Clean Plate Club
Melanie at My Kitchen Cafe
Gabi at The Feast Within
Blake of Blake Makes
Aran at Cannelle et Vanille
Manggy at No Special Effects
Maggie at Dog Hill Kitchen
Stephanie of A Whisk and Spoon
Now, for the Blogging with Purpose here are my "nominations."
Blogging with a Purpose:
Barbara at Winos and Foodies
Joy the Baker
Helen at Tartlette
Libby at The Allergic Kid
Award-winners, here's what you can do if you would like to nominate any other blogs:
1. nominate 5 blogs which haven't had this award before
2. each of the blogs must have a purpose
3.the nominated blogs should link back to this page
4. the logo from the award can be put on their blog and to link back to this blog!
Easy enough, huh?
THE GIVEAWAY: Now, if you've made it this far, to show my gratitude and appreciation for being here, all you have to do to have a chance at winning a $25 gift card to Sur la Table is to leave a comment here telling me why you love reading blogs. I know why I do, but I think it is fun to find out what appeals to others! I also want to thank you all for coming here and commenting - you will never know how much it means to me that you are here! So, comment away through May 15th and then I'll use a random number generator to choose the winner.
So, now, I'll give you the recipe (finally, I know). I simply adapted the recipe for Orange Berry Muffins in BFMHTY by Dorie Greenspan. In case you still don't have this book (and seriously, if you don't, what are you waiting for?!) I've noted the changes for the original below as well (see how nice I can be).
(Adapted from Orange Berry Muffins - Source: Dorie Greenspan “Baking: From My Home to Yours”)
Grated zest and juice of 3 limes (1 orange)
About 3/4 cup buttermilk
2 large eggs
3 Tablespoons honey
1 stick (8 Tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup raspberries (blueberries) - fresh, preferably, or frozen (not thawed)
Decorating sugar, for topping (optional) (I used "raw" turbinado sugar)
Additional - 1/3 cup sliced almonds, for topping (optional)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the lime (orange) juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub the sugar and lime (orange) zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the raspberries (blueberries). Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar and almonds, sprinkle on the sugar after the muffins have baked for 10 minutes (I actually just sprinkled both of them on before going into the oven). When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.