Friday, May 2, 2008


This morning, Mallory jumped on our bed to say good morning and torture the cat...not exactly in that order. After Mo was banished from the bed Mallory hugged me and said, "Mommy- you are so sweet."

After my meeting tomorrow a few of us are going to lunch. I am always asked, but always feel like I need to get back to the troops. I've been told recently that I am inspiring, a role model and motivate people. Hmm...I still feels foreign to me that my peers would look up to me. That little voice in my pipes up- *They wouldn't think that if they REALLY knew me.* But, truth be told, I am changing. I am not the horrible person I thought I was. I have mellowed, which I think is a benefit not only for myself but for those around me. Who wants to be around someone who while striving for perfection literally paralyzes herself? How much time was wasted agonizing over the PERFECT meal for dinner...not being able to make a decision? How much energy spent worrying about what was right or wrong? Compassion for everyone- putting myself in their shoes- has really made a difference in my life. I have learned to not take things AS personally... Nine times out of ten when someone has an issue or is in a bad mood it is not about ME, but THEM. This is so freeing. I am still working on not caring (as much) about what people think of me. This has been a lifelong isn't easy. At the conference I am attending the first weekend in June I want to bring an item for the silent auction. I better figure it out...I just can't think. I could try making something...but what??

I made the most amazing Cooking Light dinner muffins last night. They'd be delish for a brunch as well.

Cheddar-Green Onion Muffins

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups fat-free buttermilk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray


Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

12 muffins

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