Whew. Well, I apologize for such a long pause on the blogging, but exciting things have been afoot. I also apologize for never revealing the Tiny Kitchen Remodel in its fullest, because now there’s no need.
Yes folks, there’s a new kitchen in town. In fact, it’s a new town and a new home. The Husband and I packed up the furry kids, most of the house and the surprisingly large amount of kitchen equipment I have and put it in a U-Haul. We survived the freeways of Los Angeles (see This Is LALA Land for more info on that—she’s a stronger woman than I) and crossed into our hallowed land of Santa Barbara.
It seems that asking the universe for things can work on occasion. My esteemed, wise and wonderful mother-in-law encouraged us to decide what house we wanted, and seriously—we have the pictures to prove that we got exactly what we wanted, and then some. But apparently, the universe wants me to have dishpan hands, as it refuses to provide me with a dishwasher. Yet.
But I’m not complaining, I swear I’m not, because we basically got a new house, even though we’re renting. Huge front and back yards with several citrus trees and large areas for vegetable gardens (yes, prepare for gardening posts!), a porch, a spare bedroom, windows galore, an ocean view (!!) and an office each for The Husband and I. Oh, and more storage space than we know what to do with.
And the kitchen. I actually got to take the plastic off new appliances (though not a dishwasher, as previously mentioned) and kept opening the oven to see how much space was inside. What? You mean I can fit a cookie sheet SIDEWAYS?! The fun thing is that the layout is the same as the Tiny Kitchen, but expanded, so it didn’t take too long to get used to it. But now what do I call my blog? The Not-So-Tiny Kitchen Stories? Doesn’t have quite the same ring to it. Suggestions on a postcard please, readers.
So you can imagine that moving house right before the holidays was a little stressful, juggling work (thank you, patient clients!), social engagements and packing. We didn’t even have time to put up any Christmas decorations, but in the end that didn’t matter, as about three streets away there was a house so overdecorated you could see if from space. I’m not kidding—the photo only shows the smallest part of the lights and decorations that rampaged across this property. I’m sure you could have supplied a small African country with power for a year with the electricity they used over the Christmas period.
But now we’re settled in, and meals have been made, breaking in the new kitchen very nicely. It’s been nice finding our new routines, like morning coffee together on the porch, enjoying the view and throwing the frisbee for Kayla while the cat looks on from the window. Enviously, as he’s lost outdoor privileges due to coyote proximity. (Don’t feel too bad for him—he’s an elderly purebred Maine Coon with about as much street smarts as a Tellytubby.) I’ve joined a running Meetup and have already gotten up to 6.5 miles, and regular readers will know what a pleasant surprise that was for me. They’ve got a farmer’s market twice a week in town, which seems like a total luxury and only fair since the only Whole Foods is all the way across town.
The Husband and I have even had some friends over, and that’s where this recipe stems from. I had invited my dear friend Rose over for tea and to see the house, and had nothing to serve with our hot drinks. A quick trip to the store after an internet search for inspiration produced these lovely muffins. They’re paleo, of course, but still light and fluffy.
Paleo Banana-Blueberry Muffins
Makes one dozen.
2 cups almond flour
1 whole, very ripe banana, peeled and mashed
3 Tbls maple syrup
1 tsp baking soda
1 tsp baking powder
1 Tbsp apple cider vinegar
Pinch of salt
1 tsp vanilla extract
2 Tbsp almond or coconut oil
1 cup blueberries
Preheat the oven to 350°F. Line your muffin tin with paper cups and set aside.
Whisk the eggs together well, then add the rest of the wet ingredients: Banana, syrup, vinegar, extract and oil. In a separate bowl, combine the dry ingredients: Almond flour, baking soda, baking powder and salt.
Combine the wet and dry ingredients, and stir just until mixed. Fold in the blueberries carefully, then evenly fill the muffin cups.
Bake for 25 minutes and eat at least one while still warm.