It’s been a hectic, full-on, emotional, overwhelming, wonderful, work-packed, freelance-heavy, laughter-bursting, worry-creating, heart-aching, giddy, soul-affirming, serious, giggly, harp seal, headachey, delightful, hugs-missing, hugs-getting, topsy-turvy and intense week.
A bit like life overall, really.
There have been nights talking and laughing late into the dark with Sarah, including the moment when I curled up in a ball on the couch and she looked at me, head cocked, and said “You need to have a break; we need to find you somewhere warm to frolic for an afternoon”, and that single sentence proved she knows me through and through.
There have been mornings with Lisa and ping-ponging messages back and forth with my family in Australia. There have been Timbits deliveries from our awesome Editor-in-Chief and Donut Muffin Friday expeditions with Cass at work. There has been reading, lots and lots of reading novels while wrapped in blankets with coffee nearby.
And there have been muffins. Many muffins. Another batch of my Paleo Black Sesame Coconut Flour Muffins, and then these wonderful Banana Molasses Muffins. Warm with ginger, cinnamon, and blackstrap molasses (high in iron, what!), fragrant with banana and a whisper of sweetness, dense yet soft and lovely as part of breakfast or an afternoon snack, this batch of muffins made me breathe a little easier this week.
But I need you to do something for me, okay? When you make these, I need you to promise me that you’ll eat at least two split apart and adorned with salted butter (or your favourite vegan butter substitute).
Seriously. I mean it. You need to take one of these muffins, warm from the oven, break it in half and sweep some butter across the crumb so that it melts in silkily and creates the most divine sweet-warm-salty-buttery-hearty-nourishing bite.
Then try this trick again with a cooled muffin. The butter will stay cold and creamy, and your teeth will sink through, and it will be divine in a different way. Trust me.