I have so many things going on in my life that I feel deserve blog entries of their own, but between a massively increased workload, a sorrowful goodbye, a cautious hello that turned into an angry goodbye, and an anticipated hello that never actually materialized, I'm too physically and emotionally drained to put pen to paper with any semblance of heart. I'll try though, and if any of these half-assed snippets spark my desire to write more, I'll expand upon them another day.
Then I had a very long workweek. And a very long half of the next workweek. After my Nth fourteen-hour workday in a row, I went out with my cousin and had my pedicurist paint my toenails blue. (The color is called Dating a Royal, actually.) I haven't had blue toenails since I was about eight years old, and I'm not entirely sure I had them then, either.
I went to see Harry Potter and the Half-Blood Prince, the film version of my favorite J.K. Rowling novel, on Friday and again on Saturday. Friday's viewing was a muted early-morning affair with Rutila and Saturday's viewing was a raucous all-day spectacle with thirty of my college classmates (including Q, Charles, and Wink). To kill some of the three hours we spent waiting on line outside the IMAX theater, we patronized a farmer's market and loaded up on quick breads and fresh fruit. I bought a carton of red currants, and when I got home around midnight, I pulled a recipe out of my ass and used them to make Sunday morning breakfast.
Red Currant Mini Muffins
3/4 stick salted butter, softened
2 tbsp citrus-infused olive oil (or 2 tbsp extra-virgin olive oil and 1 tsp citrus zest)
1/2 cup sugar
1/4 tsp vanilla extract
1 egg + 1 egg white
1 tbsp baking powder
1 cup flour
1/2 cup confectioner's sugar
1 tbsp whole milk
1 cup red currants (or blueberries), stems removed
Preheat oven to 375 degrees. Beat butter, olive oil, and sugar until fluffy, then beat in eggs and vanilla. Add baking powder and flour and mix until incorporated. Stir in red currants. Spoon into greased or lined miniature muffin trays; cups should be 3/4s full. Bake for 18 minutes or until muffin tops are browned. When muffins have cooled, remove from trays and arrange on a plate. Add milk to confectioner's sugar and stir until a thin glaze forms, adding more milk if necessary. Drizzle glaze over muffins and allow glaze to harden. Alternatively, you can dust the tops of the muffins with powdered sugar -- these are pretty tart so they'll need some sort of sugar on top.
Makes thirty miniature muffins. (This will also make a dozen regular muffins -- bake for about 25 minutes instead.)
Today, I went to New Yankee Stadium for my fourteenth Old Timers' Day, the once-a-year event where retired Yankees greats put on their old uniforms, line up on the field, reminisce about the good ol' days, then play a few innings for old time's sake. On Old Timers' Days back in the mid-1990s, my father used to point out the ballplayers of his youth -- Nettles and Gossage and Jackson and Dent -- and say to me, "Sooner than you realize, you'll be sitting here with your kid, Tino Martinez and Derek Jeter and Mariano Rivera are going to be playing in the Old Timers' Game, and you're going to know how I feel right now." I scoffed for a decade, then the first two players from Yankees teams I watched as a child, Dwight Gooden and Darryl Strawberry, showed up on Old Timers' Day. Last year, David Wells, Paul O'Neill, and Tino Martinez took the field. This year, Chad Curtis, Charlie Hayes, and my precious, cherished, beloved Mike Mussina (who won 20 games for the Yankees just last year) joined the ranks of "old timers." I'm starting to realize what Dad meant more than a decade ago, though I can't pin down the emotion just yet. I have some time before Jeter and Rivera are up there, though, and I don't plan on facing my thoughts until that day comes.
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