I feel like I’ve mentioned a lot lately that I currently have four jobs and am going to school, and I’m getting slightly worried that people think that I think that I’m better than everyone else because I work harder.
That’s not true.
I’ll admit to having that horrible, purpose-defeating pride about doing so much and sleeping so little that is making North America read like a pretty depressing statistic of over-worked, under-paid robots. But I don’t (usually) feel overloaded. Not because I’ve been doing this for so long that I don’t know anymore what it’s like to relax, but because my jobs are my downtime.
I love the social aspect of circus: I’ve met my partner, my adopted sister, and some amazing friends through it. I love the physical aspect: I will never get enough of pushing my body until my muscles ache and I can’t breathe and I can just lie on the mats and watch the metal hoop spin above me. I love the brave, adventurous souls that I teach, from the 8-year-old blonde girl with the freckles who always wants to do just one more triple falling angel to my mom’s 70-year-old friend who swung on the flying trapeze for the first time.
I love writing and communications and social media marketing. I often get sucked into a rabbit hole on the internet of things to learn about how to measure engagement and what Ryan Holmes has to say about LinkedIn and whether or not I should try to curb my propensity towards polysyndeton. Then I get that over-stimulated feeling where I WANT TO READ ALL THE THINGS and I can’t so instead I flip back and forth between tabs and barely process anything other than frantic nerd joy.
I’m working on that.
Finally, despite my schedule, I’m so glad that I’m making time to blog again. Thank you to everyone who continues to visit this page and read my ramblings and try my recipes. I love the freedom and creativity I’m allowed here: my own platform with no purpose, loose guidelines, and terrible segues.
Also, I love lemon poppyseed muffins.
(See what I did there?)
Lemon Poppy Seed Muffins
- 1/2 cup butter (I use European style) at room temperature
- 2/3 cup sugar
- 2 eggs
- 1 and 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- zest of 2 lemons
- juice from 2 lemons
- about 1/2 cup of milk
- 1 teaspoon vanilla
- Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan and set aside.
- Cream butter and sugar until pale and fluffy. Mix in eggs one at a time until fully incorporated.
- In a separate bowl, sift flour, baking powder, baking soda and salt together. Stir in poppy seeds and lemon zest.
- In a liquid measuring cup, squeeze lemon juice. Add enough milk to make 2/3 of a cup. Add in the vanilla.
- Stir 1/3 of dry mix into butter mixture until just barely combined. Add 1/2 the liquid, and then alternate adding and combining until everything is in one bowl.
- Scoop the batter into the prepared muffin pan. Bake for about 22-24 minutes or until an inserted toothpick comes out clean.