Well, here's my progress report so far:
- massively behind, still, in my online grading.
- making progress on my lecture/presentation.
- dramatically over-writing the script for one of my digital stories.
- reading reading reading lots of interesting stuff re the above.
- watched two thirds of House of Cards with the historian.
- eaten pancakes for breakfast and an omelet for breakfast and leftover buttermilk blueberry muffins* for breakfast.
- and leftover enchiladas for lunch.
- taken many restorative walks with the historian and the big bad Bruiser.
- gone to the library with a couple of grandsons and my daughter-in-law.
- done piles of laundry.
- sorted through lots of stuff and put lots of it away and culled out lots of things to give away.
Tomorrow will be the attainment of the digital story and the further embellishment of the presentation/lecture notes. And Friday, more of the same. Plus grading, I guess. Who can say?
*Buttermilk Blueberry Muffins.
I read a recipe that I adapted. These were sublime, so don't hesitate to try them. They made an unbelievably lovely Sunday breakfast.
1 1/4 c. white wheat flour
1 1/4 c. unbleached flour
2 t. baking soda
3/4 t. salt
1/4 c. raw sugar
Mix the above ingredients together.
1/2 c. butter, melted
2 eggs, beaten
1 c. buttermilk
1 ripe banana, mashed
Mix the above ingredients together and pour all at once into the dry ingredients. Mix until the dry ingredients are just moistened--as always with muffins, you shouldn't beat the batter until it's smooth. The banana adds sweetness that's not sugar, but it doesn't overwhelm with its bananarama.
Add one cup of blueberries (you can use frozen ones if you're like that) and stir them through. Dole the batter evenly into twelve muffin cups. Sprinkle the tops with cinnamon sugar. Bake at 400 degrees for about 20 minutes, or until the tops are golden.