Philadelphia in the fall

I move to Philadelphia in the fall about a year ago. At that time, I fell head-over-heels in love with this city. The city is very pedestrian and bicyclist friendly. It is filled with old-world-city charm (think small streets, rowhouses, lots of cafes and independently owned restaurants and stores). I moved into a great neighborhood in South Philly; easy walking distance to really good food supplies to let me cook to my heart's delight. It was lovely and wonderful. So what if there is a bit of trash every where I look? So what if I had to be constantly vigilant that I don't step on the ever present dog poop on every sidewalk?

Winter and spring, Philly is still quite nice. Spring, especially because there are very many flowering bushes and trees- more variety here than any other city I've lived. Magnolias, lindens, cherries, pears- to name a few. The air is rich with fragrance. Mostly in a good way because the air is light (not yet heavy with humidity), breezy, and, more often than not, sweetly scented. Yes, the dog poop and trash is still every where, but with so many things in the spring to distract the nose and eye, it is less of a problem. But not the same as that "I'm dizzy with love" feeling that I had in the fall.

Summer is not Philly's season. It is humid (so my asthma acts up), it smells (with increase in humidity and temp, the dog poop, trash, and sewer smells are every present), and just all around hot and not fun. I'm happy that my garden does well in the summer but really, I can do without the rest of the city in the summer.

Then the other day, I walked around my neighborhood and felt the same pull on my heart I felt a year ago for this city of brotherly love. The air was mild. It didn't smell as much. People are just chilling outside. It is fall again in Philly and I'm in love again.

baking adventure

Growing up in a Chinese-American household, baking (and good baked goods) were not a priority for my family. I didn't learn until I was an adult that I actually like bread- I had always had bad bread. Considering that I grew up on mostly wonderbread or wonderbread-like substitutes, it is shocking that I was even willing to try bread as an adult.

I can cook but I had always convinced myself I'm not really a baker. I just occasionally dabble in baked goods, when a really good reason calls for it. Also, I am ill at ease with the amount of sugar and butter (or lard in some cases) that goes into baked goods. I have made banana bread in the past that is supposed to be healthy- nuts, low on the processed sugar, no butter, whole wheat, etc. Sometimes it turns out okay but mostly it turns out like one of those health food protein bars and not at all like banana bread.

Well, I have noticed that lately, I have had cravings for some fat and sugar on a carbohydrate delivery system. Usually, I go to the grocer's, a local bakery, or a coffee joint and get my hit. But to try to live frugally this summer, I have committed myself to at least try to make at home what I crave. Not only will it help me save money, it helps me understand how much things really cost (in terms of both time and money) and what I am eating.

J and I have made a couple of things this summer- scones and oatmeal chocolate chip cookies. They were fabulous. When we dig up the pictures, I'll post a full report. Today, I wanted to talk about my latest adventure. Right now, I am making pumpkin chocolate chip muffins.

J just recently finished a very big project (that went on for MONTHS) and is currently hosting/running/doing and event at the Philadelphia Park(ing) Day. Basically, on Park(ing) Day, people sign up in advance for a parking spot in the city and turn that spot into a park of sorts. J's is called Sketch Park- a park where people can sit around and draw/sketch/doodle/etc. I wanted to have something for him when he came home to celebrate. What better way than fat, sugar and carbs?

POST-SCRIPT
Made two batches (tot: 24) of mini-muffins. I used a silicone muffin tray with a light wiping of canola oil (an oiled towel works just as well as a spray). The muffins popped out very easily. The first batch (in the oven for 30 minutes) was undercooked and doughy tasting. The second batch (in the over for 35 minutes) had a light golden brown top, slightly crunchier and oooooh-soooo-yuuummmmy!!!

J appreciated the muffins as best he could, considering that he is very tired and sick. I think it is the post-stress crash plus the bug he caught from me.