It's nice to be nice to the nice

My friend T. is participating in the Avon walk for breast cancer today and tomorrow. Over the course of two days, participants walk 39 miles. To participate, they also have to raise at least $1,800, which means that the event generates huge amounts of money for breast cancer research and prevention. Circumstances being what they were, I wasn't able to participate this year, but in my book doing something like this where you not only raise money, but connect with people in a show of overwhelming support for those that you are helping is generosity of spirit at its finest.

T. has been working really hard for the past few months to train for the walk (39 miles is far, people) and raise money, and I couldn't be more proud of her. Tonight all the participants in the walk will be camping out in a park in Bethesda. To show my support, I put together a little care package that I'm going to drop off to her tonight. I included these muffins, which are made with quinoa, a grain that is full of protein and lends a really interesting, nubbly texture to the crumb of these muffins. I think these will be perfect for a morning energy boost before another day of walking, and they travel really well, too.

Quinoa Muffins

Slightly adapted from "Everyday Food" Magazine

Makes 12 muffins

1 cup quinoa, rinsed

1/4 vegetable oil

2 cups all-purpose flour

3/4 cup packed dark-brown sugar

1 1/2 tsp. baking powder

1 tsp. salt

1/2 cup raisins

3/4 cup whole milk

1 large egg

1 tsp. pure vanilla extract

1. Preheat oven to 350 degrees. In a saucepan, bring quinoa and 2 cups of water to a boil. Reduce to a simmer, and simmer for 15 minutes until quinoa is tender and water has been absorbed.

2. While the quinoa cooks, spray a 12-cup muffin tin with cooking spray.

3. In a large bowl, whisk flour, brown sugar, baking powder, salt, and raisins together. When the quinoa is done cooking, spread it out on a large plate or cookie sheet to cool. When quinoa has cooled, add 2 cups of the cooked quinoa to the dry mixture and stir until incorporated.

4. In a separate bowl, whisk together oil, milk, egg, and vanilla. Add it to the flour mixture and stir until just combined. Divide batter among muffin cups.

5. Bake muffins until a toothpick inserted in the muffin comes out clean, about 25-30 minutes. Let cool.

Note: The muffins can be stored in an airtight container for up to 5 days.

Wishin', and Hopin', and Thinkin', and Prayin'

Decidely not in the kitchen for a while, but were I able to cook and eat countless calories without them going straight to my thighs, here are some things I would make:

• Zucchini Garlic Soup from The Kitchn
  



• Deb's Spicy Sweet Potato Wedges
  



• Ken Hom's Peking Duck Stir-Fry



• Clotilde's Yogurt Cake and Lemon Curd from the Joy of Baking



• Ina's Strawberry Scones



• Dorie Greenspan's Hot Chocolate via Orangette
  

Le sigh.

The Count of Monte Cristo Sandwiches

It's like snow! Or sandwich dandruff.

I am sick. I rarely ever get sick, but when I do, it's always the same thing: a sinus infection. An infection of the sinuses. A yummy thing to talk about on a food blog, for sure. This affliction plus the fact that I have sore arms from pruning the Foliage of Massive Proportions in my front yard yesterday means that this post will not be interesting in the slightest. So, I'm just going to go ahead and get to the food.

These are some pretty fantastic sandwiches that are confused as to when they should be served. Vaguely French-toastlike qualities: breakfast? Ham and turkey and cheese: lunch? Easy to prepare: a sad dinner for one? Perhaps. To all of the above. The real answer: these are a party for your tastebuds any time.

A Monte Cristo Sandwich

Serves 1 lonely soul

2 slices Texas Toast
2 slices Swiss cheese
2-3 slices of turkey breast
2-3 slices of ham
2 eggs
1 tsp. milk
1 Tbsp. butter
Powdered sugar (for dusting)

1. On one slice of toast, layer 1 slice of Swiss, the turkey and the ham, then top with the other slice of cheese and other slice of bread.
2. Whisk together eggs and milk in a bowl.
3. Dredge the sandwich in the egg mixture as if it were French toast, being careful to hold it all together. Toothpicks may come in handy.
4. Melt butter in a skillet. Toast the sandwich in there for a minute or two on each side, until it starts to brown and the cheese is melted.
5. Remove from skillet and dust with powdered sugar. Serve alone or with a fruity jam or maple syrup.

Monte Cristo sandwiches are typically deep-fried, but this one isn't. In case you didn't figure it out. Above is the way my dad makes them, and the way I like them. Got an issue? Here's a tissue. No really, I have lots of both.