17 March 2011

Iron Muffins

Joel recently bought a iron muffin tin and last night we finally tested it out. The verdict? Perfect muffins!

Because the muffin "tin" is thicker and sturdier it made for evenly baked muffins that rose gorgeously. Generally in the kitchen, as far as baking items are concerned, thicker is better and nothing is better than cast iron. I highly encourage any kitchen nerds/muffin enthusiasts to hunt down an iron muffin dish. The recipe is our good old gluten-free standby, pumpkin chocolate muffins. Yum!

Our meals have still be pretty much like this.

This particular meal we made was slow-cooked pork short-ribs, creamed corn and sweet potato fries à la Isa Chandra Moskowitz. Usually dinner is comprised of a meat and two vegetable dishes. Other delicious things that have graced our table: No-noodle lasagna, big-ass salads, stir fries and brothy soups.

Also, in case you don't check my art blog here is a little something that I just posted here

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