I had the best of intentions…and a genius plan…… I really did.
But Mother Nature wasn’t having any part of my forethought and planning…..
I called the landscaper early Thursday morning and asked him to blow out the backyard during their weekly visit – there have been a few windy days lately, and I wanted the yard clean so I could utilize it over the weekend. It was going to be hot, so I figured there would be plenty of pool/BBQ time involved.
Well, long story short, we had a huge storm Friday and Saturday, complete with thunder, lightning, hail, rain, flash flooding and 45+ mile per hour winds….
sounds fun, doesn’t it?
Sure, if you consider the fact that the wind tore a hole in the new canopy (not to mention flipping it over and bending the frame), pulled a couple of end caps off the shade cover, my pool was thisclose to overflowing, and last, but not least, completely annihilated the clean yard.
Tons of debris – everywhere – from my neighbors evil pine tree, broken branches, leaves, palm fronds….. ugh.
Better luck this week.
Fresh Ginger Lime Muffins – adapted from williams sonoma
1 piece unpeeled fresh ginger (4 to 5 oz.)
3/4 cup plus 3 Tbs. sugar
2 Tbs. finely grated lime zest
2 cups all-purpose flour
3/4 tsp. baking soda
8 Tbs. (1 stick) unsalted butter, at room temperature
1 cup buttermilk
In a small saucepan, combine the ginger and 1/4 cup of the sugar. Cook over medium heat, stirring, until the sugar melts and the mixture is hot; this takes only about 2 minutes. Set aside to cool until tepid.
In a small bowl stir the lime zest and the 3 tablespoons. sugar. Let stand for a few minutes, then add to the ginger mixture. Stir and set aside.
In a medium bowl, stir and toss together the flour and baking soda. Set aside.
In a large bowl, beat the butter until smooth. Add the remaining 1/2 cup sugar and beat until blended. Add the eggs and beat well. Add the buttermilk and mix until blended. Then add the flour mixture and stir just until blended. Stir in the ginger-lime mixture.
Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the tins for 1 minute, then remove.