Bird By Bird

At 1 a.m. I finished reading Anne Lamott's Bird By Bird: Some Instructions on Writing and Life. ghostsandrobots and daisydumont, my first intention—completely forgotten in mid stream of consciousness—for engaging in discussion the other day, was to tell you about this book. It owes a lot to Natalie Goldberg, but is more honest, moving and inspirational (if that's possible). One feels Lamott typically has difficulty staying afloat in the world (she frequently describes how writing exploits one's personal neuroses and insanity). She manages by balancing anger with reverence and kindness. This book offered some fresh insight to come to grips with my own flavour of dilemma. Recommended.

I'm not yet sure what's on the agenda for this weekend, but at sunrise this morning the loom had bedroom eyes.

Apricot pecan sorghum muffin

These just came out of the oven and they're so yummy I might eat the whole dozen by lunchtime. Sorghum is one of my favourite ingredients in gluten-free baking. It has a dense but soft texture and mild flavour ideal for coffee cake type goodies. Sometimes I am grateful to wheat for being such an asshole. Ever since I left, life has been more fascinating.

110 g sorghum flour
100 g brown rice flour
90 g cornstarch
1 tsp xanthan gum
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp gluten-free baking powder
180 g brown sugar
2 large eggs
300 g yogurt
1 tsp vanilla
100 g canola oil
1 large handful pecans, chopped
1 handful dried apricots, chopped
2 generous chunks candied ginger, chopped
1/4 cup maple syrup

Preheat oven to 350°F and grease a muffin tin. Combine flours, cornstarch, xanthan gum, salt, baking soda, baking powder and brown sugar in a large bowl. Whisk together eggs, yogurt, vanilla and oil. Add to dry ingredients and stir to combine. You don't have to be too careful, because it's wheat gluten that makes muffin batter tough if you stir it too much. Combine chopped pecans, apricots and ginger with maple syrup, then fold into batter. Spoon into muffin tins and bake 20 to 25 minutes until nicely risen, slightly brown and firm to the touch.