I had an oddly sad experience today. I was reading this post about a crochet edged pillow. As I scrolled down the post, when my eyes first caught sight of the pillow, a flash raced through my mind. It was just a snippet of a pillow I made when I was young. I continued to read and then, Bam! Another flash!
It drove me crazy. What were these little flashes? They seemed familiar and left me with a warm feeling, but I just couldn’t place them. I held my head in my hands with my eyes closed for a few minutes … thinking … thinking. It made me so sad that try, hard as I might, I just couldn’t get that memory back.
All I have to go on, is that edge of the pillow. It wasn’t crocheted, but rather, big loops sewn with yarn — I can clearly see them and I wish I could remember how to do the stitch. I think I made several of them and I’m pretty sure they were pillows made of washcloths (which sounds really awful!), but I still can’t “see” the front of the pillow. And judging by my reaction to the memory flashes, I think I loved making them. Maybe MyDadLovesMeBestSister remembers them? It’s funny, over the years, I’ve thought of lots of things I made when I was young, but I don’t remember ever thinking about those pillows. Isn’t it weird how just a glimpse of something, seemingly so innocent, can trigger a flashback? It’s sad that my memory board seems to have a short in it.
Ah well, onto something from the here and now. Last week, Jody posted this recipe for Creamy Sausage Stew and I decided to give it a try. It was delicious! After a few bites, TheManoftheHouse said “This is really good!” And then, when almost finished, “I don’t remember having this before, but this is REALLY good!” Clearly, his memory is better than mine!
I had big plans to make some artisan bread to go along with it, but I dropped the ball and didn’t get the dough prepped in time. Instead, I opted for a quickbread that we enjoy with hearty winter meals. Just in case you decide to try Jody’s great recipe (and you should!), I thought you might like some muffins to go along with it
Boston Brown Bread Muffins
1/2 cup (2 0z/60 g) rye flour
1/2 cup (3 oz/90 g) yellow cornmeal
1/2 cup (2 oz/60 g) whole-wheat (wholemeal) flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup (8 fl oz/250 ml) buttermilk
1/3 cup (2 oz/60 g) firmly packed dark brown sugar
1/3 cup (3 fl oz/80 ml) vegetable oil
1/3 cup (4 oz/125g) molasses
1 cup (5 0z/155 g) raisins (optional)
Preheat oven to 400 degrees F (200 degrees C). Butter standard muffin tins.
In a medium bowl stir and toss together the rye flour, cornmeal, whole-wheat flour, baking soda and salt. Set aside. In a small bowl whisk together the buttermilk, sugar, oil, molasses and egg until smooth. Add to the combined dry ingredients and stir just until blended. Stir in the raisins, if desired.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for a moment, then remove.
Makes about 12 standard muffins.
Now, if you’re in the northern hemisphere, you’re all prepared for the next polar vortex. You know it’s coming — it’s only February! ;-D