I happen to know him. He doesn’t live on Drury Lane, like the song says. He lives with me.
He’s a little boy, actually. It’s my son. He’s the muffin boy. Well, on Friday, anyways. This past week in school, Bigs’ class read If You Give a Moose a Muffin. I love that series. I still have the mouse one from when I was a little girl.
The kids made moosey muffin boxes. How cute is that?! So on Friday, we made those yummy little Jiffy muffins. I let Bigs do all the work.
He poured the mix into the bowl, poured the milk (that I measured) into the bowl and whisked those together with the egg that I cracked. He used my scoop to put the mix into a mini muffin tin. He did great!
Here’s his “thumbs” up (it’s his pointer finger). Cuteness.
So what if I overcooked the muffins. He’ll never really know.
We ate them for snack and read If You Give a Mouse a Cookie since we don’t have the moose book at home. It was a fun activity and Bigs was proud he made the muffins on his own. And I was proud too!
It was a yummy food day, that day, since I also made those healthy Snickerdoodle Pancakes again! I gave them to Smalls one at a time to hold and eat at his leisure.
And for lunch (for Hubs and I), I finally made that tropical(ish) cous cous salad I’d been wanting to try.
It was SO good! I couldn’t stop eating it and that was okay, since it was so healthy!
Would it have been better with fresh cilantro (versus dried)? Yes. Would it have been better with a super ripe and fleshy, golden mango? Yes. But we work with what we have, people! Well, I do. Because I never have all the ingredients on hand. Ooops.
It was REALLY tasty. Chock full of good grains, beans and mango.
I loosely based it on the recipe from here:
Like I said, I didn’t have fresh cilantro, my mango had almost seen better days and I didn’t even have chives or a hot pepper. I cubed my mango and tossed it in a teeny bit of brown sugar, just to macerate it a little bit. I think it helped it taste more ripe. I made enough cous cous for 3 servings (according to the box). While that was absorbing the water, I drained and rinsed the black beans and made the sauce. I used about 5 tablespoons of olive oil and some really good squirts of lemon juice (would love to have used a real fresh lemon, but you already know what I’m going to say…). I added salt and pepper, a little bit of garlic powder and I had a Weber’s Mango & Lime grill seasoning for fish that I put in there. It really lightened up the flavors. I then added quite a bit of dried cilantro. I whisked away and once the cous cous was ready, I mixed it all up together. I added cayenne pepper to mine. It was great!
And my husband only eats hot things (mostly) and this salad can be served warm, although it is abundantly better cold, in my very humble opinion.
I hope you try it!
By the way, thank you to those of you who have prayed for my baby son. We had to take him to the doctor’s office two more times since I’ve written and also today, we took him to the hospital for chest x-rays. They were looking for pneumonia, which they did not find. God is good! I just need my little spicy baby to get better and back to his spunky little self.