Some strange virus seems to have settled on this house overnight. It's not that any of us are really sick - it's just that obnoxious "blah" feeling no matter what you do. What's more, it's affecting everyone. Joey's been headachey all day, breaking out into random sweats. I've been nauseous and exhausted. Judah's not been himself, either. Oh, and even the cat was throwing up today - something she's done maybe three times in the three years we've had her. What's the likelihood that all of us feel ill all at once? I would like to blame it on the fact that we haven't seen the sun since sometime Sunday morning. It's been cold and rainy and we haven't spent any time outside in a week. Blech.

On a happier note, we discovered some Chinese dumplings at our usual grocery store yesterday that are super duper tasty - these ones are filled with pork, vegetables, and leek. Instead of going to enjoy some awesome soup at Dick's cafe, we decided to make our own (cheaper) variation of it. Seriously, this soup is a winner. It's quick, foolproof, and delicious. Just prepare some tasty broth goodness (beef or chicken broth from a carton, hot sauce/soya sauce, minced garlic, chilis, whatever), cut up a variety of fresh veggies (carrots, broccoli, zucchini, cauliflower, red peppers, green onions, mushrooms, etc.) to throw in, and plop in your dumplings to cook as long as the package says. Seriously. Fool. Proof. 

Well, I hope you're all having a good day out there. If you make this soup, I promise it will make it better. :)

a recipe for a rainy day.

It's a gloomy day here in the sticks.  The skies are thick with clouds and everything is drip-drip-dripping.  They say snow is on a way.  In fact, they are so confident as to issue a snowfall warning for our region.  I really wish I knew who "they" were...

muffins for the win!

Anyone who knows me will know that baking is something I absolutely love to do.  It's one branch of culinary expertise that I can actually bless Joey in.  I can cook few meals that can even compare to his amazing cooking abilities, but baking?  THAT I can do.

Enter these muffins.

I know.  They are beautiful.  And totally not my invention.  I happened to stumble upon a pretty little blog by Joy the Baker.  All it took was for me to read over the recipe, and I was sold.

Are you interested?  Then, happily I present to you

Browned Butter Blueberry Muffins
makes 12 glorious muffins

7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries

For the topping:
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners.

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and the butter will begin to go brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, egg yolk, and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder, and salt in a medium bowl.  Add milk and butter mixture all at once and stir gently to combine.  Gently but thoroughly fold in the blueberries.

Divide the batter among the muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

And there you have it!  So simple, but so good.