Susannah, My First Born Is Yours

Yup, these muffins are that good.

Sift* 2 C flours (Susannah sometimes does a 1/2 C of almond meal, but I kept it simple with AP)
1 t b. soda
1/2 t salt

Set aside. In a bigger bowl,

Cream 1/2 C butter
1 C sugar

Add 2 eggs
2 mashed bananas**

In a third bowl combine 1/3 C milk with 1 t lemon juice (or use 1/3 C sour cream instead)

Alternate between the milk/sour cream and the dry ingredients to mix into the creamed ingredients until just combined. Do NOT overmix. Seriously. You'll break my heart. Don't do it.

Divide batter evenly into a greased muffin tin, bake at 350 for about 30 minutes (check with toothpick)--turn at 12 minutes, check at 20 minutes--I don't trust ovens!

* I never sift. I know, that's bad. On days when I'm feeling particularly guilty about it I stir the flour around with a fork, like I'm beating eggs. Whatever gets you through the day, right?

**As mentioned in the main post, I heat the bananas in the oven on low until they are warmed through. Best to use the most overripe bananas you can find--start getting in the habit of putting browned ones in your freezer. Really, this recipe is worth it.

Tomato Tortilla Soup

from Moosewood's Simple Suppers:

3 C diced onions
2 t olive oil
2 t ground cumin
1 t dried oregano
1 quart vegetable broth
1 28-oz can of diced tomatoes
2 t minced canned chipotles in adobo sauce
1.5 C crumbled corn tortilla chips

In a soup pot, cook onions over medium heat for 5 minutes (til soft). Add cumin and oregano, stir for a minute. Add broth, tomatoes, and chipotles then cover and bring to a boil. Reduce heat and simmer for 10 minutes.

Here they tell you to pulverize chips in the blender, and blend a portion of the soup. Meh, skip all that. Just crush the tortilla chips by hand into the soup pot. Or, for a finer crush, put them on a plate and crush with the bottom of a measuring cup.

About 6 servings, 30 minutes