I've been feeling a little thinly stretched lately. I know that over the next few months, once the most important decisions have been made for all the little wedding details, that everything will settle down again and the days and weekends won't feel so full.
But right now, today, I'm really tired.
My mind is trying to wrap itself around all those little details, keep my e-mails organized (not a good time for Yahoo to change its e-mail format on me, I'd like to add), remember who I've spoken to and about what, and all while still trying to take cake orders and manage my baking schedule. It's becoming a little too much.
Even though each cake order is just a little extra money here and there, it's something, which helps during a time when we are budgeting for the wedding. I am just starting to wish that I could take on the role of creative director, and delegate the tasks I don't feel like doing to someone else. But I am ingredient planner and shopper. I am inventory and supply manager. I am creative planner. I am calendar organizer. I am baker.
There's no other option than to do it all by myself, but I do understand why small, creative businesses fail. The extra work (while also working another full-time job), the tedium, the cutting into my personal time on the weekends, and even lately, on the weeknights, too... it all takes a little bit of the fun out of it. It's been too long since I baked and decorated a cake just for the enjoyment of it.
I haven't even carved a pumpkin this fall, which makes me sad. It's one of my favorite things to do before Halloween.
I'm longing for a day at home, with nowhere to go and nothing to do for anyone else, the empty hours stretching out ahead of me like a cat lying lazily in the sunshine, fragrant black coffee and a plate full of freshly baked chocolate chip muffins.
One Year Ago: Lasagna Soup with Herb Garlic Focaccia Bread
Two Years Ago: Steamed Mussels and Carrot Streusel Pudding
Chocolate Chip Sour Cream Muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup semi-sweet mini chocolate chips
- 2 tablespoons coarse Turbinado sugar
Preheat the oven to 350 and line a muffin pan with 12 paper liners. In a bowl, combine the flour, sugar, salt, baking soda and nutmeg. Add the eggs, sour cream, oil and vanilla and mix until combined. Stir in the chocolate chips, reserving a few to sprinkle on top, if you like.
Spoon the batter into the liners and sprinkle the tops with the sugar and remaining chocolate chips. Bake for 15-17 minutes, until a toothpick comes out clean. Serve warm or room temperature.
Yields 12 muffins
Recipe from Curly Girl Kitchen