Thank you thank you thank you thank you.
The words “thank you”, no matter how often I repeat them, cannot adequately convey the depth of gratitude and overwhelmed happiness I feel after reading your beautiful, wonderful, supportive, and soul-strengthening responses to my last post. As I sat in front of my laptop the other day forming the words to explain why I deferred the PhD (and the anxiety of having to immediately choose between two exciting job offers), I honestly didn’t believe many people would bother to read the post or be interested in what I was going through.
I cannot express in words how much it means to me that so many of you not only read the post, but took the time to share support, enthusiasm, encouragement, and your own stories of facing similar cross-roads and difficult decisions. Every comment made me feel stronger in myself, and at the same time incredibly proud to be part of this supportive global blogging community we’ve created together.
You all made me cry.
I’d also like to thank the people who emailed me privately, and those who popped out of the woodwork for the first time to say hello and offer support. I hope you stay popped out! (I mean that in the most non-weird way possible.)
To further establish the boundlessness of my gratitude and thanks and appreciation and other tautologies, I thought I’d share the muffins I teased you with the other day.
I can’t help wishing I had something more decadent to thank you with, but it turns out that these muffins are contextually perfect. You see, I baked them to take to work. On my first full eight-and-a-half-hours-long workday, I packed a carrot and two plums for my afternoon snack. WORST DECISION EVER. (And not just because the carrot and two plums arranged themselves in a manner clearly designed to symbolically taunt my singleness). Let this be a lesson to you: fruit and vegetables alone cannot sustain a chocolate-lovin’ girl through the 3pm slump.
These muffins, on the other hand, are perfect for refuelling a girl who is carefully coaxing together complex issues into a single, coherent policy document.
Sweet but not-too-sweet, wholesome yet light and near-doughy in texture, slightly nutty from sunflower seeds and vegan to boot, these carrot and sunflower muffins are just begging to become your newest work colleagues.
I do not, however, recommend that you make eating your colleagues a regular event. I hear that’s a bad move in terms of career advancement.
Vegan Carrot and Sunflower Seed Muffins
Very loosely based on a carrot and zucchini muffin recipe from Family Circle Kids’ Snacks and Lunches
- 1/2 cup wholemeal flour
- 1/2 cup plain flour
- 2 tsp baking powder
- 2 tb (40ml) brown sugar, packed
- 1 tsp cinnamon
- 1/2 cup (75g) grated carrot
- 2 tb sunflower seeds
- 40g Nuttelex (non-dairy margarine), melted
- 1 tb ground flax mixed with 3 tb water
- 100ml soymilk
1. Preheat oven to 200°C (400°F). Grease or line 6 – 8 cups of a standard muffin tin (if you use a silicone muffin tin as I did, you don’t have to worry about greasing. You do, however, have to concern yourself with forgetting the connection between silicone and certain plastic surgery procedures).
2. Sift flours and baking powder into a bowl (or don’t bother, if you’re me), then stir in the sugar, cinnamon, carrot, and sunflower seeds.
3. Combine melted Nuttelex, flax and water mixture, and milk. Add this mixture to the dry ingredients, and stir until just combined. Don’t overmix!
4. Spoon batter into muffin tin and bake for 18-20 minutes, until golden and cooked through.
5. Take with you when you go about your working-girl business.
6. Wait. No. Not that kind of working girl business. I ain’t no Pretty Woman.