Moose and I touched down in NYC on Sunday evening after a week spent down south with family, friends and the occasional dusting of snow.
We walked into our apartment, ordered the best veggie chili in the borough, watched football and then listed our two tickets for a popular New Year’s Eve concert for sale online.
We had spent a nice chunk of change on those tickets. We were really looking forward to it, especially because we could walk to the venue and wouldn’t have to put forth the additional effort of getting on a subway or hailing a cab on one of the craziest nights of the year. But after a week of flying, driving and excessive eating, we just weren’t feeling it.
I like to tell myself that these kind of decisions, the ones that involve shrugging off an event that many other people are longing to attend, are not made because I’m old and tired, but because I’m old enough to recognize and embrace when I want to do something and when I don’t, and I am past the point of caring what I should do because it’s exciting or because I’m in New York City or because it’s cool.
Do the kids even say “cool” anymore?
I also like to tell myself that any calories consumed between late November and early January don’t count, and that they certainly aren’t the reason that I can barely button my coat all the way up right now.
I spent my New Year’s Eve watching Clueless and thinking about how horrified Alicia Silverstone
would be if she saw that I had stirred peanut butter and powdered sugar together in a bowl and was devouring it with the ease of a normal adult leisurely consuming their morning high-fiber cereal.
I suppose I’ll spend the next few weeks breaking myself of my holiday eating habits. After a while, even I can agree that candy isn’t the wisest choice for lunch and that hot cocoa isn’t always a suitable substitute for water.
Vidalia Onion Mini Cornbread Muffins
Recipe adapted from Paula Deen
Makes 24 mini muffins
- 2 tablespoons vegan butter substitute
- 1/2 of a large Vidalia onion, chopped
- 1 cup cornmeal
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill weed
- 2 tablespoons grape seed oil
- 1/2 cup unsweetened soy milk
- 1/2 cup vegan sour cream
- 1 teaspoon apple cider vinegar
- 1/2 cup Daiya Cheddar Style Shreds
Preheat your oven to 350 degrees Fahrenheit.
Grease or line a mini muffin tin.
Melt the vegan butter substitute in a medium skillet over low-medium heat.
Add the onion to the skillet and cook until the onion is tender, approximately 3 minutes.
While the onion cooks, whisk together the cornmeal, all-purpose flour,baking powder, sea salt and dill in a large bowl.
In a separate bowl, stir together the grape seed oil, soy milk, sour cream and apple cider vinegar.
Pour the batter into the muffin cups.
Bake for 22-25 minutes or until a toothpick can be inserted and removed cleanly.