at home with ann

Sometimes turkey burgers can be bland.  Or dry.  Or you try to cook them on the grill and they don't work because they are so low in fat.  These turkey burgers, however, were delicious.  Adding a couple extra ingredients gave them a great texture and flavor, and the layer of goat cheese on the bun was just the thing to take them to the next level.  After photographing, I topped with a little bbq sauce and lettuce, but you can roll however you like.   Colin and I eat dinner at the early-bird-special hour of 6:00.  Now that daylight savings has come this means it's light enough when we eat to photograph my food with the benefit of natural light as opposed to the yellow hue of our dining room chandelier.  Colin finds this fascinating, and this photo shoot went like this: C: What are you doing with your plate on the window sill, Mommy? A: I'm taking a picture so I can share the recipe. C: I'll help.  I have a bite? A: I'm almost done...

Muffins just might be Colin's favorite food, and I can't blame him.  Perfect little snack sized treats, delivered in a cute tin, filled with delicious fruit - you can't go wrong.  That being said, we go through a batch of baked goods at an alarming rate around this house, even when they are hidden on top of the refrigerator (the last remaining surface that is out of reach of tiny hands).  We made these muffins to accompany our vegetarian chili last week, thinking they'd be a good replacement for cornbread and also be a nice snack for anytime.  Plus, they are full of healthy sweet potato and millet, so they are nutritious and it's ok to eat two (or four). Sweet Potato Millet Muffins recipe from Eat Live Run Makes about 16-20 muffins Ingredients: 2 cups flour (I used whole wheat pastry, but all purpose would work, too) 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup millet 2 eggs 1 medium sweet pot...