Pizza bagels and blueberry muffins

I am a huge fan of blueberries. This morning we made blueberry muffins from the Enchanted Broccoli Forrest cookbook by Mollie Katzen, and apparently they were delicious, though there were tons and tons leftover — two Tupperwares and a bowl, plus a couple broken ones I just gave to whomever was in the kitchen.

We’ve found we are benefiting greatly from preparation beforehand. Last night Maia made the wet and dry mixes for the batter with only slight assistance from me, because I was busy making the oatmeal peanut butter cookies from Vegan with a Vengeance for myself and Cynthia. Cynthia cooked last session, and she’s been amazingly helpful while we try to navigate the whole cooking thing. She is also vegan. Our arrangement is that when one of us is cooking, the other develops a vegan option.

For lunch we made pizza bagels, and at the end of the meal we had only one Tupperware full of leftovers. I would consider that a success. Laura was subbing in as assistant cook, and she was the one who took these lovely mozzarella-striped pictures of bagels (that’s me in the background).

I took this one of awkwardly squashed still-semi-frozen bagels. Delicious?

We just phoned in our second food order, narrowly avoiding ordering 35 cucumbers and other instances of too much food. The woman helping us had a bit of trouble understanding Maia’s British accent, and that coupled with our ambiguous knowledge of food quantities was kind of hilarious. Apparently, “yogurt — lots” isn’t an appropriately specific order. Who knew?

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