Life. Is. Good. And this meatloaf variation is proof.
When regular meatloaf is done well, it is one of my absolute favorite foods on God’s green earth. Warm with a drizzle of ketchup across the sliced side is a little slice of heaven when life is overwhelming.
I always, always cook with the group, but rarely do I get around to posting in a timely manner. Know that this dinner was enjoyed on a really cold Saturday night when my oldest child was playing board games and eating pizza at a friend’s house, and the little one feasted on chicken nuggets and canned fruit while I hovered at the stove.
I’ve been cooking throughout my blogging hiatus, but changes in my personal and professional life drove changes in the way I cook, too: more fudging of the recipe, less time shopping for expensive ingredients; more time on Pinterest in search of one meal with ingredients that all four of us will eat.
I tried this recipe (kind of) one night this week, and it was great! I hadn’t been to the grocery store in a while, but I had two huge potatoes in a drawer, a few inches of BBQ sauce in the fridge, a cold kitchen that didn’t mid 60 minutes of heat from the electric oven, and a husband who wanted to grill Big Steaks.
First off, let me just say how proud I am that these cookies look like the ones online! They crackled exactly as they were supposed to, and for the first time in a L-O-N-G time my products looks like it is ready for a photo shoot. I can not express what this means to my ego.
Dorie has done it again and brought such simple joy! These were fabulous on so many levels:
1) The crisp, tight flavor of fresh lemon was great after so many gray days of temperatures below 20 degrees, and anticipated wind chills FAR below zero.
2) The sour cream in the better makes the muffins wonderfully moist. They popped out of the muffin tin without a crumb left behind, and the few crumbs I spied on the napkin that I ate off of at my desk this morning easily came together with my fingers as I hurried to mop up every. last. one. Seriously.
3) The smell of lemon pastry really freshened up a house that hasn’t seen an open window in months. I should bake these weekly just for the emotional high that brought.
I thought these were wonderful, and I don’t think I’ll ever eat a lemon muffin from the office cafeteria ever again. There must be both health and financial benefit in that. The Other Eater, on the other hand, merely thought they were “good.”
But my baking experience left me with a question for my fellow cooks. I made 6 muffins with paper muffin cups for sharing with others, and six straight in the muffin tin for eating at home. The paperless muffins for a lot taller than the paper-wrapped muffins, and I’m wondering why. Any ideas?
In general I’m thinking that next time I’ll make 10 naked muffins for oversized indulgence, just so you know.