At brunch this past weekend, I ordered my usual Eggs Benedict, but noticed something new on the menu: it came with a homemade English Muffin. I wasn't sure if I'd even notice the difference, since it would be smothered in runny egg yolks, creamy sauce and a slab of ham. But after my first bite, I vowed never to buy another package of store-bought English Muffins again. Yesterday I made my own batch (from this recipe) and with only a handful of ingredients, they came out fluffy, chewy and filled with nooks and crannies.
September 11th always creeps up on me. Even saying the date out loud feels raw and prickly, even though I couldn't have been further removed from the events that took place eleven years ago. I had just started college a few days before, was living in a dorm without a TV, and at ...read more