The last 6 years have been so full for our family.
3 states, 2 kids, 1 PhD*. It's been an amazing ride. So very many parts of it were exhausting, but when I think of them now, from this position of relative calm, I am deeply grateful for all the fresh starts, for the good that's followed us and the changes of scenery that help to leave old habits behind.
Although we are beyond fortunate to have the amazing local friends we've made, it is the friends who stick with me through years apart that overflow my heart with thanks. The friend who showed me what it looks like to pick up the pieces after your world falls apart, who uses those eyes that see more clearly now to capture beauty. The friend who showed me what it looks like to own your passion and work towards it slow and steady, whose curiosity and drive combined couldn't have helped but meet with success. The friend whose voice so often comforts me, who showed me what it looks like to speak in the most stifling of places - where you're already known- whose voice, already resonating with life and hope, is becoming clearer by the day.
There are so many of you, friends that have opened your homes to me while we've been on the road, friends who've been on the receiving end of pages-long email rants, friends who show me that endurance is possible when I feel sapped, and those who show me that my roots run deep, just not necessarily in one place, when I'm feeling tossed about.
I am so impressed by all of you. And so fiercely proud to know you. I am so thankful that you are the people that fill this life of mine.
Aunt Nancy's Corn-Oat Muffins
This recipe has travelled with me, too. It's one my aunt modified, from what original I'm not sure. It was a favorite growing up, and a rare treat since it requires a little planning ahead if you're going to get the full effect. Right out of the oven, these are so soft and crumbly, I add a pat of butter and eat them with a spoon!
1c buttermilk (I often just sour a cup of milk with 1T vinegar or lemon juice. Buttermilk is yummier, but not necessary.)
1/2c yellow corneal
1/2c quick-cooking rolled oats
1/2c packed brown sugar
1c all-purpose flour
1/2tsp baking soda
1/2tsp baking powder
1/2c vegetable oil
Mix buttermilk, cornmeal, and rolled oats. Let stand 1 hour (not necessary if you're in a rush, but does make a difference in texture)
Preheat oven to 400F.
Mix in egg and brown sugar.
Add remaining dry ingredients, stir till blended.
Add vegetable oil, stir well and divide into muffin cups.
Bake at 400F for 20 minutes. Makes 12 muffins.
*Not mine :-)