Next week we will all gather with family and friends and give thanks. I'm here to tell you, don't wait. It has been a weird week here with a young and apparently healthy runner collapsing and dying after the local half-marathon, a man jumping from an overpass, and a friend losing a sister to a car accident. Every time I attend a birth I am reminded how precious life is, but this week I realized how fleeting it can be.
So let that person ahead of you in line, cut someone some slack, say you're sorry. Give thanks daily, not just the third Thursday in November.
Make some muffins and give them away.
Espresso Banana Muffins (modified from Super Natural Cooking by Heidi Swanson)
Heat oven to 375 and line a cupcake pan with liners. Position racks low in the oven.
2 cups whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. kosher salt
3/4 cup chopped walnuts, toasted
1 packet Starbucks Via (or one TBS fine espresso powder)
1/2 cup cocoa nibs
6 TBS unsalted butter at room temperature
3/4 cup sugar
2 large eggs
1 cup plain yogurt
2 tsp vanilla extract
3 large bananas, mashed
Combine flour, salt, baking powder, coffee, walnuts and cocoa nibs and whisk to combine. In the bowl of the mixer cream the butter, then add the sugar and beat til light and fluffy. Beat eggs in one at a time. Stir in vanilla/banana/yogurt, then briefly and gently mix in dry ingredients. Scoop into muffin tin and bake ~25 min til golden.