A. Appreciate the rain. Other people have so much more or less of it than they need. Just appreciate yours.
B. Remember to use I-statements when expressing your discomfort with someone else.
- Example: “I feel angry because you ate all the pie, dude!”
- Example: “I feel happy because I scored three goals on that group of children, which means I win.”
- Example: “When you poke me in the side, I feel tickled.”
- And so on.
C. Consider the consequences of your actions.
- Like if you eat too many blueberries and spinach, it might give you the runs.
- Or if you get into the shower with your glasses on, they might get wet.
D. Re-use zip-lock bags.
E. There can never be too many raspberries or blueberries, despite what I said earlier.
F. Trust yourself.
Emily, this is actually your third birthday gift because I bought number 2 today, but you haven’t received it yet and I don’t know exactly how to count anyway.
Banana Blueberry Lemon Poppyseed Muffins
Preheat Oven: 350
Emily, do that first(!)
In Bowl #1 (the LARGER bowl):
1 cup Milk
any kind, including Lactose Free, works, although I’d stay away from Soy
1/4 cup Oil
your choice but probably Canola
Splash of Vanilla
1/4 cup Honey
1/4 cup Brown Sugar
1/4 cup White Sugar
1/4 cup Lemon juice
1 or 2 mashed up bananas
Scoop of yogurt or cottage cheese? Sometimes I do that
In Bowl #2 (the smaller bowl):
2 cups Flour
any amount of it can be whole wheat, yummy
2 tablespoons Poppyseeds
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
Mix both bowls thoroughly. Then pour Bowl #2 (dry) into Bowl #1 (wet). Mix it up. No chunks.
Add blueberries like a fool. Usually I use about half a bag of the frozen variety. It just seems like the right amount. I also think the littler ones are better.
Grease yo pan.
Will probably make about 12 littles or 6 bigs, but it depends what you add exactly. Don’t be afraid to fill them up, these aren’t big risers.
Cook time: Between 15 and 22 minutes
Emily, set a timer.