Writer’s Block? Not So Much (Ultimate Breakfast Muffins)

Everyone knows about writer’s block. Everyone has probably faced it some time or another. I don’t know if it has anything to do with being a senior nearing the end of my high school career, but that intangible blockade has been attempting to impede me quite a bit lately.

Whenever that happens, though, a quote from Kathleen Norris (an essayist and poet, I have discovered, though I know nothing about her past that) often comes to mind:

“All writing is difficult. The most you can hope for is a day when it goes reasonably easily. Plumbers don’t get plumber’s block, and doctors don’t get doctor’s block; why should writers be the only profession that gives a special name to the difficulty of working, and then expects sympathy for it?”

I laugh a bit and suddenly I am able to move on and write more, whether it be a personal rendition of T.S. Eliot’s The Waste Land for my AP Literature course or, well, this blog post that I’m writing now.

Who knew muffins were also stackable? But I digress.

Does this have anything to do with food, though? Why, yes–this is a food blog after all, people! 😉

I think writer’s block–whether Kathleen Norris thinks it exists or not–manifests itself when the body is simply not prepared or in good shape. Lack of sleep, exhaustion, and hunger have hardly ever been good things to write on (except when I wrote that stream of consciousness piece about my hunger…but I digress). These muffins, however, can take care of that last variable for you.

These muffins are a 1-2-3 punch to stave off hunger! Ha! See what I did? There's 3 muffins lined up in the picture...oh, I'm just on a roll today.

Girlfriend loves the contrast of the soft, pillowy, almost savory muffin with the crunchy and sweet crumble on top. Eat one of these with some fruit or a smoothie, and your day is set! Don’t blame me if one isn’t enough to satisfy you, though. 🙂

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Fudge in the Restaurant Business (Orange Banana Bread)

After reading this blog, you probably understand that being a full-time student takes up a lot of my life—I typically spend, including rehearsal time and extracurricular activities, 45-55 hours a week at school. Even with all that, I manage to work on the weekends at the restaurant down the street from my school as a host and cashier.

Yeah, I know, it still doesn’t even make sense to me how that all goes down, but it does, so I just roll with it.

The walnuts are just spilled around for the photo–I’m not that messy when I bake, people.

I love working in the restaurant business as a teenager. I get to develop great people skills by meeting all kinds of customers, customers ranging from the super nice and absolutely polite to the quirky crack-ups to the…well, we’ve all seen those certain kinds of patrons at restaurants, so I’ll just leave up that up to your imagination.

All jokes aside, though, my restaurant is great. My waiter, cashier, and host co-workers and I are like a big family. We’ve got the motherly waiter who always bakes and takes care of the rest of the staff, the kooky uncle-cashier who you always want to hang out with, and the rest of the clan, all ending up with me: the little kid of the whole bunch :). I think that spirit that patrons see is what keeps them coming back for more. Well, other than the scrumptious food, that is.

One side zesty orange, the other sweet and wholesome banana.

One perk of working in a restaurant? The cooks sometimes give me the old bananas from the week to take home! They’re overwhelmingly brown and black on the outside and mushy on the inside, but I think they’re beautiful. Do you know why?

Well, I can make this out of them:

This bread has your name all over it, people.

Old bananas are the best bananas to use for baking bread, I’ve found. The peels are brown and unattractive, but the inside is mostly in tact, so by no means are the bananas inedible. Since the bananas have over-ripened, I can cut down on the sugar in the recipe I use them in while replacing the lost sugar with the natural sugars that are present in the ripe bananas, making what could have been packed with empty calories into a healthy snack or part of a healthy breakfast.

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