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Thursday, August 21st, 2014
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The Working Mom: Boys Will Be Boys


By Tammy Danielson

Mon, May 19th, 2014
Posted in All Columnists

When I first started writing this column five years ago, I referred to my husband a few times in my own style of wife humor. However, while I was busting a gut laughing, he found my stories less than humorous and also found out very quickly how many people read this column. With that knowledge, he asked me to not write about him anymore. What?! That is some of my best stuff! Between him asking me not to include him in my articles and my son growing up and able to read and also asking me to not write about him, my best story material has been silenced. So, I decided I could “generalize” comments about men and women without being too specific and still have a great column (I hope).

Despite the fact that men and women can be talking about the same thing but start at a different angle and end up with different take on a conversation, there is one conversation lately that we all understood. My in-laws recently invited family members for a grill out one evening. It was one of the first warm nights in May with no breeze and gave a glimpse of the summer to come. My retired father-in-law was grilling burgers and the rest of us were enjoying talking, catching up, and watching my great-niece Bryndle---it was a nice time. What surprised us and brought great emotion was a gift my father-in-law to my husband. It was a gun that he held dear for over 40 years and decided to gift to his son. At this time in his life, my father-in-law also has plans to give heirloom gifts to his other children as well.

The feeling of that moment was felt by all of us there and just goes to show that men and women CAN come together with a common understanding, despite the fact that a well-known book claims we are from different planets. But the real question is…will I ever write about my husband again? Sure I will, but let’s keep that between me and you. ssshhhh.



Inside-Out Carrot Cake Muffin

or, YUM for short



Cream Cheese Filling

8-ounce package cream cheese or Neufchâtel cheese

1/4 cup granulated sugar

a few drops of almond extract (optional)



Muffins---makes 1 dozen

2 ¼ cups All-Purpose Flour

1/2 cup granulated sugar

¼ cup light brown sugar, firmly packed

1 1/2 teaspoons baking powder

¼ teaspoon baking soda

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs

3/4 cup water

1/3 cup vegetable oil

1 cup grated carrots, lightly packed; about 2 medium-large carrots

Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups. To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside. To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients. In a small bowl, whisk together the eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots, stirring to combine.

Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here. Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4” to 3/8” of the top of each muffin cup. But don’t try to use all the batter; unless you have particularly deep cups, you’ll have about 1/3 cup batter left over. Bake it in a separate custard cup, if desired.

Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch. Remove the muffins from the oven, and as soon as you’re able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be quite warm. If you wait for them to cool, it’ll firm up.

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