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I hope, by the time you read this, I will have an appointment for my first and maybe even for my second COVID vaccine.
I can’t wait.
But, honestly, it’s confusing.
My last missive from the Vaccine Administration Management System says, “Thank you for registering...If you have not gotten that notice...”
How in heaven’s sake would someone know that they had not gotten a notice if they haven’t gotten the notice?
In any case, it feels like everyone I know has gotten an appointment and has had their first inoculation, except me.
I would like the vaccine and soon.
I’m taking all the right precautions. I get tested every 7 to 10 days and I keep myself pretty much isolated. I am reading two to three books a week and watch too much television (even the documentary about Tiger Woods!). And I cook, cook, and cook. I have been eating healthy, even though I haven’t lost much weight. I miss terribly not going out to restaurants and have not gotten much take-out, either.
I give myself props for that because I do know that good restaurants (and I know we have lots of good restaurants) use good ingredients, including butter, cream, and sugar. I use way less of those ingredients.
I look forward to going out with abandon once again, with family and friends, at places far and wide. And so I yearn for my vaccines.
In the meantime, cook, cook, cook. My daughter Darcy cooks a lot and we talk every day about what we ate for our meals.
I like it when I have already eaten so that her dinners don’t make me hungrier.
This recipe came from a friend of hers, who found it in the January/February issue of Relish. Darcy, as always, changes ingredients and amounts, too. I do not until I have made it more than once. Overall, the recipe is good, but it needed a bit of sugar, so the one you see has a tablespoon or so of sugar. I did add a bit more broccoli than it called for. Each morning I eat one and it holds me until noon or 1 p.m.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at firstname.lastname@example.org.
Slightly adapted from Relish magazine
Yield: 12 muffins
Prepare a 12-cup muffin tin and use vegetable spray into each. Preheat oven to 400 degrees.
1 cup milk (2 percent is fine)
¼ cup canola (or any vegetable) oil
2 cups all-purpose flour
1 to 2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon dried mustard
1 cup shredded cheddar cheese
1 cup frozen or fresh broccoli florets, cooked in boiling water
for three minutes, drained and chopped
2 scallions, chopped
Mix together egg, milk, and canola oil.
In a large bowl, whisk together flour, sugar, baking powder, salt, and mustard.
Add the egg mixture and fold into the dry ingredients.
Using a rubber spatula, mix in the cheese and broccoli.
Using a large tablespoon, fill each muffin cup with the batter; slightly flatten each muffin.
Bake about 18 to 22 minutes, until golden and toothpick comes out clean.
Lee White is the Columnist for Zip06. Email Lee at .