Last night I had a choice to make: go to Fashion Week or stay in, make muffins and catch up on some deadlines.
When I first purchased my media pass I was so excited to go and live it up – the people, the models, the fashion, the designers. Then I went to the launch party, it was interesting but not what I would usually do on a Thursday night. The best part was the deviled eggs, the most delicious I have ever had.
The first official night of Fashion week was the day after. The venue was gorgeous, and I must say I felt pretty cool getting my media pass, swag bag, and snagging a seat in the front row. Unfortunately it started late and after the first three designers showed, there was an hour break and we were an hour behind schedule already.
I left during the break. My typical Friday nights are lined up with Say Yes To The Dress, Four Weddings, and my hubby-to-be (Friday night is my one and only time to get full control of the T.V.). I decided that waiting around and trying to make conversation with other people more suited for the occasion definitely did not top that.
I didn’t return the second night; I told myself that I would go on the third and final night. But when 5 p.m. rolled around that Sunday and I was just taking freshly made muffins out of the oven and hadn’t begun to start on the magazine article that was already past-due, I knew I wasn’t going. And I probably knew it when I left early on Friday.
As much as I wanted that kind of event to be my scene, it just wasn’t. I’m glad I tried it, but I’m not disappointed in myself for bailing. I still love fashion and parties, and I will work that into my life when it suits me. But for now, Friday is for wedding-prep shows with my love, and weekends are for procrastination and baking.
So what did that crazy girl end up making you may be asking yourself?
I found this recipe on eat me, delicious’s blog which I adapted to make it vegan(ish).
Banana Peanut Butter Oatmeal Muffins
1 1/2 cups whole wheat flour
1 cup old fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
1/2 cup brown sugar
3/4 cup mashed banana (about 2 med.)
1/2 cup natural peanut butter
Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, mashed banana, peanut butter and soy milk until very smooth, making sure all egg has been well-incorporated. If you are using frozen bananas – as I did – microwave them for about 30 seconds and then mash them up. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.
It makes 12 but I doubled up. They came out perfect!
Nutrition (per muffin)
Calories: 241, Carbs: 34, Fat: 9, Protein: 6, Calcium: 7, Fiber: 3
|ceiling at the fashion show|
|sky high heels|
|my favourite look and model|
|pretty in plaid?|
|the only model I saw who was this scarily thin|
|my yummy muffins|