A gentle introduction, in the morning

I am not what you'd call a morning person. Truth be told, I loathe the bleat of the alarm clock with a passion generally reserved for the extraordinary-- and this comes from an enthusiastic, passionate person. Working two jobs does not help this hatred. Most mornings, I crawl out of bed and pull myself into the shower, barely making it through the routine and to my office before the day's begun.

This morning, however, was different. This morning there were muffins.

muffins in pan, originally uploaded by swirls & morsels.

Katy laughed when I told her I planned to bake before work. She knows me well enough to understand that morning and productivity do not coalesce in my vocabulary. In fact, they're rather snobbish strangers-- each turning away and ignoring the other's existence. This morning I gently introduced them; the result has left me energized and satisfied since.

yogurt honey muffin, originally uploaded by swirls & morsels.

Yogurt Honey Muffins
adapted from Baking: easy-to-make great home bakes

4 tbsp butter
5 tablespoons thin honey
1 cup plain yogurt
1 large egg, at room temperature
grated rind of one lemon
1/4 cup fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/8 teaspoon grated nutmeg
1/2 cup chopped walnuts

-- Melt butter and honey in saucepan. Remove from the heat and set aside to cool slightly.

-- Whisk together egg, yogurt, lemon rind and lemon juice in a medium bowl. Add the butter and honey mixture.

-- In a separate bowl, sift together all dry ingredients.

-- Fold the dry ingredients and walnuts into the yogurt mixture.

-- Fill lined muffin pan two-thirds full. Bake in 375 degree oven until muffins spring back when lightly pressed. This should be about 20 -- 25 minutes. Serve warm, or at room temperature.

It tasted of comfort

A blessed evening off-- arrived home to a clean kitchen, fresh produce and the promise of a great baseball game. What more can a girl ask for? Except, maybe, for good wine and heart-warming soup.

I worried about this soup: I've never made anything with a water-based broth. It worked, though. The lentils relaxed into the bath, imparting a much needed thickness and texture to the broth. It does not make for a pretty photo, and for that I apologize. What it lacks in beauty, though, it more than makes up for in taste. This soup is simple-- satisfying and clean all at once. I served a pretty fall salad besides-- honey crisp apple slices and good sharp cheddar atop a bed of crisp, spicy arugula. There was no dressing per se; instead we drizzled this pumpkin seed, walnut and sage infused olive oil and splashed some apple cider vinegar.

Tonight's vino was Chilean-- Cavas Submarinas, Cabernet Sauvignon 2004. After my first sips, I told Katy "If I knew what tannins were, I'd say this has too many." Turns out I was right. The inital glass was bitter, a little too acidic for my tastes. I like that it's dry, and offers a deep flavor. After an hour or so, we noticed a distinct difference-- the wine seemed to mellow, really. Less acidity, less bitterness, and more of a smooth, rich taste. It was pleasant on the tongue, long after the swallow. Although we're not entirely sure whether this difference was due to allowing the wine to breath, or the fact that we'd each already had a full glass.

I'm sorry I don't have a photo. I tried, but soup is not an easy thing to capture-- especially if there's spinach floating in it. Trust me when I tell you: it wasn't pretty. But, oh, it tasted of comfort.

Red Lentil Soup
adapted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas

1 tbsp olive oil
1 large onion, chopped
1 1/2 cup red lentils
1 - 2 tbsp red curry powder
1 bunch spinach leaves

-- Heat oil in a soup pot; add onions and cook over medium heat until just golden.

-- Add the lentils, along with 6 cups water. Bring to a light simmer, then stir in curry powder. The broth will not taste like much yet, but resist the urge to add much more seasoning-- it will develop with time. Cover and lightly simmer for 25 to 30 minutes.

-- As the soup cooks, the lentils will loose their shape and release their texture into the soup. Once you cannot see the lentils anymore, add the spinach (and more water if your soup is too thick).

-- Taste for seasonings now. Add salt, and a bit more curry powder if needed. Simmer uncovered for another 5 minutes. If at all possible, remove from heat and let sit for an hour or so-- the flavors will meld nicely in this time. Heat gently before serving.

-- Enjoy!