Walnut muffins

This muffin recipe was largely inspired by some similar ones in Recipes from the Weimar kitchen, and some important constraints on this morning's breakfast. In particular, I had no eggs on hand, nor any milk. This eliminated the usual muffin recipes that call for eggs or dairy. Additionally, I wanted yeast as the leavening. The resulting muffins were pretty good...

Begin by dissolving

2 teaspoons of dried yeast, and
3 tablespoons honey

in

1-1/4 cups warm water. If this doesn't begin to froth in about 5-10 minutes, the yeast aren't up for the task of raising the muffins... I keep my yeast in the freezer, so sometimes they take a while to warm up. While the yeast are getting warmed up, mix the dry ingredients:

1 cup whole wheat pastry flour,
1 cup wheat germ, and
1 teaspoon salt.

Cut in

a few teaspoons of olive oil or vegetable shortening, and
1/2 teaspoon vanilla.

Then briefly mix the wet ingredients into the dry. Fold in

1/2 cup (or so) of finely chopped walnuts, and

drop into greased a muffin pan. Preheat the oven to 325 deg F, and let the muffins rise for 10 minutes or a little longer. Then, bake for 12 minutes.

Compost soup

The name was given by Edwin, and in terms of appearance (and texture!) it is quite apt.

Begin by chopping

2 onions,
4 cloves garlic,
1 carrot, and
1 potato.

Heat and fry the above vegetables in some oil and

salt,
pepper,
thyme,
rosemary, and
1 bay leaf.

Cook until the onions brown. Then add

1 can garbanzo beans,
4 oz. frozen spinach,
1 can diced tomatoes, and
6 cups of water.

Bring to a rapid boil and cook for 20 minutes. Lower the heat and add 8 slices of cubed bread. Serve with grated romano cheese.