My husband and I are both self-employed. He’s a furniture maker and I’m a writer, so it can be tough to take weekends off and stay on top of bills and work, but we’re trying to do a better job of creating a routine in which there is time set apart for leisure and joy. Basically, we’re attempting to be more intentional about keeping Sunday. The word Sabbath simply means rest. We need to rest and delight on the Lord’s Day.
Our kids are little, so they’re early risers no matter what. On Sundays we get up and go to the 7:30 am Mass, which is never crowded. We’re usually a bit late and flustered, but glad we came, and then we come home and throw together a big breakfast, or go out for brunch. There may even be a bike ride or kitchen dance party, who knows? Whatever you do, it’s nice to waste time together, and to feel as if the celebration at church is in some way carried into the rest of your day.
This week, try making brunch for your girlfriend, kids or housemates. Whatever your heart desires: chilaquiles, french toast, eggs and bacon, breakfast tacos, you name it. Rest, or if not rest, at least, delight.
Here are some easy muffin recipes we’ve tried and love. The first is a awesome because you can make the batter whenever (it keeps for 3-4 weeks in the fridge). Then, you can throw in frozen berries, peeled diced apples, or other fruit. Please support us. We appreciate it!
Refrigerator Bran Muffins
Place in bowl: 2 C. bran cereal
Pour Over: 2 C. boiling H2O
Set aside to cool.
Cream in lg. mixing bowl:
1 C. butter
11/2 C. sugar
Add and beat in:
1 qt. buttermilk
soaked bran mixture
Mix together in separate bowl:
5 C. flour (I use 2 white and 3 whole wheat)
5 tsp. baking soda
Add dry ingredients to wet and mix on low until flour is moistened
Fold in: 4 additional C. dry bran cereal
(I also add about 1/2 C. wheat germ and 1/2 C. flaxseed)
This batter keeps 3-4 wks in the fridge.
Bake muffins at 400 degrees.
Inspiration for your kitchen dance moves:
Poppy Seed Muffins (makes 1 doz.)
Mix in bowl:
2 C. flour
1/4 C. poppy seeds
1/2 tsp. salt
1/4 tsp. baking soda
In another bowl, cream:
1 stick butter
2/4 C. sugar
Add to creamed mixture:
2 eggs, one at a time
3/4 C. sour cream
1 tsp. vanilla
Gradually beat in dry ingredients. Don’t overbeat.
Bake at 375 degrees