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Chocolate is what makes Valentine’s Day sweet and infinitely loved. When served with spices and nuts, it’s rich in antioxidants. Cinnamon and cardamom stimulate sexual desire. Chilies quicken the beating heart. The scent of vanilla increases sexual sensations. Nuts and seeds are rich in vitamin E, which is an important nutrient for maintaining the health of sexual organs. Read more →
Someone said, “There goes the neighborhood’s intelligentsia,” upon hearing about a bookstore closing in the neighborhood. It was a quaint shop of diverse — mostly African-American — literature, music, and small gifts. The book store owner gladly ordered any book upon request, and she welcomed suggestions about upcoming books and authors. When I first moved into the neighborhood, seeing a book shop prominently display African-American literature, from the Nobel Peace Prize to the urban world fiction authors, warmed the heart. The shop had a cozy atmosphere with stained wooden shelves, framed autographs from notable authors, a painting of an angel reading a book that doubled as the shop’s logo, a play corner for young kids, and a long comfortable window seat. It was difficult to not stop in to say hello on the way to the coffee shop. Other times, a cup of coffee was enjoyed in the shop. Not only was the shop a place of literature, for it supported the community. It sponsored poetry events for young adults, introduced new authors, held reading workshops for children of various ages, and organized book clubs for adults. Read more →
Two forgotten green apples sat in a fruit bowl as days passed away. Their tart, crisp attitude gave way to soften centers. Their bright skin became oily and dull. They were breaking down from neglect. Finally, they were rediscovered, but it was thought to be too late. No longer good eaten raw, the irresponsible owner placed a foot on the trashcan’s pedal to open the lid. Suddenly, a wild card thought crossed the mind. The melting of butter, measuring ingredients, and breaking eggs into a single bowl commences. The apple’s old skin was peeled away revealing a slightly soften texture and a bruised flesh. Their core was carved away, and the apples were diced to tiny pieces. The pieces were bathed in a cinnamon batter. Scooped into paper muffin cups. Sprinkled with brown sugar and nuts. They were placed into the oven. Two forgotten green apples were reborn as Apple Muffins.
This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. This recipe can be altered with substitute ingredients. A little rum to the batter is a nice addition and nuts are optional. Whole milk is the best diary for this recipe, because the pancake will rise better than using soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples are the favorite fruit, but under-ripe pears taste equally good. Add cranberries or raisins to the batter for another variation. Use white sugar or maple syrup to replace the brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch iron skillet, but cut the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.