Memorial Day 2020

This has to be one of the most boring Memorial Days I have ever had.  I didn't get up until around ten a.m.  While I was eating breakfast, Peggy called and we talked for a bit.

I scanned some pictures of Cassy and Tyler that Megan sent me in 2006, and I added them to my flickr account.  I called Connie and reached her, but she could not talk at that time.  She said she will call me back.   I scrolled through an Amish recipe page on facebook and picked out a few recipes to save.

I prepared creamed chip beef with toast for my lunch and had a side of the carrots I cooked yesterday.  Rice pudding for desert.   In the 1970's I found some 1950s recipes in a woman's magazine (probably Woman's Day or maybe Family Circle) for creamed chipped beef.  I lost the recipe but I have pretty much memorized it.  I substitute Buddig sliced dried beef for the real dried beef that comes in a jar.  Buddig is much cheaper and its less salty.   This particular recipe calls for mushrooms, unlike most recipes.  Anyways, I prepare it a couple times a year and I really like it.  If I recall correctly, my father (who had something similar while in the army) liked it, too.

ION TV is having  a LAW AND ORDER: SVU marathon, seems to be season four.

I decided to try to use up the cider in my frig that has started to turn.  I found this recipe:  https://newengland.com/today/food/breakfast-brunch/muffins/cider-doughnut-muffins/

CIDER DONUT MUFINS !!!

• 2 cups sweet apple cider
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/4 teaspoons ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt  (I used less)

Preheat your oven to 375° (I set my oven at 365)and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside. (I used cupcake papers)

Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.

Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.

In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes.

For the topping:

3/4 cup granulated sugar

• 2 tablespoons ground cinnamon
• 4 tablespoons salted butter, melted

 prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature.

  The muffins are pretty good, but I can barely taste the cider.  I doubt if I will make them again.  

After cleaning the kitchen, I needed a nap, so I laid down and watched part of episode 3:3 of THE A WORD.  I dozed off and then Peggy called.

I didn't do much of anything for the rest of the day except eat and watch TV. What a wasted day.