Bottomless Pits

For as much as I love it, I am ready to admit that sometimes staying at home is a bit....monotonous. Trust me, I never take for granted the fact that I get to work at home. I spent too many years wishing I could be right where I am to regret this move. I hated leaving my new baby, and turned into some postpartum, hormonal creature yelling at poor young workers in blind furious rages. True story, sorry Josh.

It's not like I get swept away down the domestic drudgery drain. I've accepted the pile of laundry awaiting me everyday. I understood the constant picking up of toys like clockwork everyday. These things were always there, from the beginning and will always be there. They are my constants, and remind me of how blessed I am.

What strikes me these days, what floors me the most is a truth that I've never let myself accept. I never acknowledged it as a chore until this moment. I AM CONSTANTLY FEEDING PEOPLE. My kitchen is in a constant state of preparing, cleaning or eating.



Oh yes I love to tinker and toil in the kitchen, but I realized that at times this is a bit ridiculous. I could stand in my kitchen all day and be constantly employed doing something at all times. These little people have endless hollow stomachs. All day long they eat. Oh sure, I've set it up like this. I've made little grazers of them, but I really feel like that it's best to feed them these little meals through the day.

Every now and then I hit upon something that will stick to their ribs for a little longer than 20 minutes. This allows me time to do other things like make a bed, fold laundry, type a blog post, do some actual work, or fold laundry.

These oatmeal muffins were one of my favorite after school snacks or breakfasts when I was little. I have no idea where my mom got the original recipe. I only have the bare bones of the recipe written down - ingredients and cooking temps. I don't even use 2 bowls for these muffins. Everything into one bowl and in the tins in less than 3 minutes.

I've included the gluten free and regular version for you. Just in case you are in need of feeding multitudes as well.

Oatmeal Date Muffins

1 cup rolled oats (Bob's Redmill has a gluten free version)
1 cup buttermilk
1 egg
1/2 cup brown sugar
1/2 cup vegetable oil
1 cup flour (when making them gluten free I use 3/4 cup of my gluten free flour mix and 1/4 cup millet flour + 1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped dates
1/2 cup chopped walnuts

I usually mix all ingredients in one bowl. I let the oats and buttermilk sit and soak while I gather up all my other ingredients. Don't forget to line your muffin tins and preheat the oven to 400º. Then add all of the other ingredients on top of the soaked oats. Mix and pour into the muffin cups. Bake for about 16-20 minutes. These are great hot out of the oven smeared with butter.



So I'll see you the next time they let me out of the kitchen, full, happy, and with all the laundry folded.