Monday, October 26, 2009


I was reading a survey that said that Monday is considered the worse day of the week.  I guess because it is the beginning of most people's five day work week.  I like Mondays because it is the beginning of a new week, a fresh start.

I did a lot of errands today and guess, I mostly ran into people who dislike Mondays.  There was a lot of attitude out there.  I didn't take people's behavior personally, but instead tried to smile and be pleasant.

I have been listening to Maya Angelou's book, Letters to My Daughter.  It talks about her path in life and living a life of meaning.  She talks about having an attitude of gratitude.  Maybe Mondays wouldn't seem so negative, if we remembered how much we have to be thankful for.

5 Things I'm Thankful for on a Monday:

1.  That I was granted another Monday to see the sun rise and the sun set.
2.  That I have a job to go to on Tuesday.
3.  That I have a family who loves me no matter what day it is.
4.  I can share a kind word or a smile to someone who doesn't like Mondays
5.  I can make a pot of soup and a batch of muffins and then not cook for several days!

Chicken Noodle Soup and Cranberry-Zucchini Muffins

Cranberry-Zucchini Muffins
based on the recipe from Martha Stewarts Baking Handbook
the (****)  indicate altitude changes

1 3/4 Cups all purpose flour  (+ 3 T)
1/2 t. baking powder    (- a pinch)
1/2 t. baking soda         (- a pinch)
1/2 t. cinnamon
1/4 t. salt
2 large eggs   (+ 1/8 cup egg beaters)         
1 cup sugar  (-2 T) 
1/2 cup vegetable oil
1/2 t vanilla
1 cup finely grated zucchini 1/2 cup fresh or frozen whole cranberries   (I coarsely chopped them instead)

Preheat oven 375 degrees ( 385 degrees)
Prepare 10 cups of a standard 12 cup muffin pan
In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt, set aside.

In a large bowl whisk together the eggs, sugar, oil and vanilla.  Stir in the zucchini.  Add the flour mixture and stir to combine, do not over mix.  Using a rubber spatula fold in the cranberries.  Divide the batter evenly among the 10 prepared muffin cups.

Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center comes out clean, 25 - 30 minutes.  Transfer the pan to a wire rack to cool for 10 minutes.  Turn the muffins on their sides in their cups and cool.  Serve warm or at room temperature.

 Hope you enjoy the muffins and Mondays.

Until next time- Kyle

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