These days, I find myself routinely returning to the same few recipes - cookies, banana bread, lemon cake. There's something especially comforting in the assurance that the results will be the same, that success (in my opinion) is guaranteed.
The same goes for what I've been doing. It's been the same places, same faces, same names, of late. I've been feeling particularly insular, returning to the simple things that bring me comfort, not particularly willing to venture out for the new and the exciting.
In all honesty, I've been a little depressed, and its akin to being placed in a stifling jar. Examinations are round the corner (it feels like I'm in a perpetual cycle of tests and examinations), hence the frequency of going out, or lack thereof. There isn't much to do and look forward to, which probably sounds incredibly bleak on your end. The whole notion of spending 12 hours a day on revision scares me, it really does.
Hopefully I'll be able to get some desperately-needed R&R over the next week, before plunging into the entire melee of tests. I'll see you on the other side. Wish me well. x
This recipe is based off one of my favorite polenta sheet cake recipes. There's nothing quite like the gritty texture of cornmeal found in a typically smooth, aerated cake. I'm not a huge corn person - I shun it like the plague - but I find the addition of lemon and blueberries to this otherwise mellow flavor acceptable, and good, even. I've been making it a couple times to share, and its especially good in the early morning hours, after being briefly toasted in the oven. There's nothing quite like biting into warm cake first thing in the morning, when its dark and quiet out, alone.
Blueberry Polenta Muffins
Time taken: 10 + 20 minutes standing
Makes: 10 - 12 muffins
Thanks to Zhai Eco for the lovely blouse and pants I'm wearing here. Head over to their site here for some BTS shots and words by me. (coming soon)