I love the ground.
Definitely not camping on the dirty, bumpy floor stuffed in a human caterpillar suit trying to figure out if the movement below me was some sort of woodsy, slithering monster or if I finally gave in to the idea of it being safer to just go to the bathroom in my sleeping bag rather than risk the terrorizing darkness outside my tent.
I enjoy a good, carpeted floor to sit or lie on. It relaxes my mind. Here, I feel grounded.
It’s almost like I’m lying in a plane beneath and just out of reach of the racing thoughts above me. Apparently in my world, fast thoughts rise like smoke so my classroom instincts command me to stop, drop and…well, OOoommmmm.
There’s much to think about in a day. For example, today’s ponderings include why my boss is such a douchebag, how I totally could win Dancing with the Stars when I dance in my daydreams but in real life my body can’t seem to thrust a single “cha” when a minimum of two are required and why the IRS makes it so darn hard to pay them. Seriously, just tell me how much I owe and I’ll give you a check. Please stop telling me to fill out more anything-but-“EZ” forms that may as well be written in hieroglyphics for all I’m able to comprehend.
Yep, when I’m on the floor I feel as grounded as a teenager. Or do parents not do that anymore?
See what I mean…ok, I’m actually typing while lying on my living room carpet now.
So how about some corn muffins huh? With raspberries?
Perhaps I should pack a bundle up and send them in with my check to the IRS. Maybe that will entice them to reconsider being so non-“EZ.”
After all, you’d be hard pressed not to enjoy your day just a little bit more with one of these in tow. Honey sweetness and moist centers envelope ruby raspberries to make a delightfully delicious cake.
All you have to do is…
Pluck sweet clustered berries from their bush.
Let bright golden grain rest upon a sifted flour bed.
Allow the wet layers to get to know each other.
Divide the sweet fairly among the fluted children.
Open your eyes to the potential of a delicous combination.
And then make it imperfect.
Cornbread Cupcakes with Raspberries and Honey Butter Icing
These stunning dolls take the grainy, dry and savory flavor of cornbread and moisten it up to the tender crumb that a cake demands. At its core it houses royal red raspberries that help your tongue feel the presence of the honey undertones without being overly sweet. These are not only lovely to look at but soul satisfying to enjoy.
1 pint raspberries
1 1/2 C flour
1/2 C cornmeal
3/4 C granulated sugar
1 T baking powder
1/2 tsp fine sea salt
1/3 C grapeseed oil
1/4 C raw honey, softened slightly
1/4 C butter, melted
1/2 C creamed corn, good quality
3/4 C buttermilk, well shaken
1 tsp vanilla
1/4 C butter, softened
1/4 C raw honey, softened
1 1/2 C powdered sugar
2 T milk, slightly more or less to achieve desired consistency
- Preheat oven to 350 degrees F. Place cupcake wrappers in a cupcake baking tray.
- Sift together flour and baking powder. Add cornmeal, salt and white sugar and whisk.
- In a separate bowl, whisk together the creamed corn, buttermilk, eggs, vanilla, oil, honey and butter. Be sure your honey and butter have cooled before mixing with the eggs.
- Add the dry mixture to the wet and stir gently- just until combined.
- Scoop batter halfway into the cupcake holders. Place two raspberries vertically into each cupcake and gently push down, but not too far to hit the bottom of the pan.
- Spoon a little more batter over each to cover the berries and to fill the cups 3/4 of the way full.
- Bake in preheated oven for 16-19 minutes, just until a toothpick comes out with a few crumbs on it. Be careful not to bake too much where the toothpick comes out completely dry.
- Allow to cool on rack completely.
- Whisk softened butter, softened honey and powdered sugar together. Slowly add milk until a slightly runny icing forms. Spoon a thin layer over cooled cupcakes. Enjoy!