Show and Tell

This is what we found when we cut open our papaya.

Sprouting Seeds.

This is the raw buckwheat I’ve been trying to sprout.

If you look close enough, you might see tails sprouting out from the seeds.

These are the seeds inside of the jackfruit we bought.

You can cook them in water.

They taste like chestnuts.

This is our coffeemaker, except we don’t drink much coffee.

We use it to brew tea.

It works just fine and dandy.

These are the muffins that rocked this event.

Peanut Butter Power Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4-1 cup creamy peanut butter
  • 2 tablespoons cold butter, cubed
  • 2 eggs
  • 1 cup water
  • Topping: Cinnamon, granulated sugar, brown sugar, crushed peanuts
  • 2 chocolate chips pressed into each muffin

Directions

  1. In a large bowl, combine flour, sugar, baking powder and salt. Mix in peanut butter and 2 tablespoons butter, eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle topping on each muffin. Press 2 chocolate chips within  the center of each muffin.
  2. Bake at 350 degrees for 15-17 minutes or until muffins are golden brown.
Basil & Mint Corn Muffins.
My mama tells me that these are her favorite.
I thought I was her favorite.
Beets from our backyard.
I used it to create this beauty:
My sister tells me that these are her favorite.
And my favorite you ask?
This Earth.
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