Today I’m attempting something I’ve never tried before. I’m
making English Muffins. I know you were hoping I was going to say something a
little more exciting like hang gliding or breaking some sort of Guiness World
Record like the most chickens to jump through a hoop in a row, but no, I’m
simply going for a soft, yet crunchy combination of nooks and crannies just
like Thomas’.
This monumental moment came about in large part because of
the retraining my shopping habits have undergone these past few months. It is
several days after Easter and time to make Cream Ham and Eggs, which is a meal
most loved by the three male members of the family (the smaller female member
shudders at the idea). It’s a decidedly unhealthy creation that I make for them
every time we have ham, which would be once a year on Easter. English Muffins
are the required vehicle for eating Cream Ham and Eggs.
There were no English Muffins in my pantry. I had two
options – one, head over to the locally owned grocery store (for the second
time this week) or make them myself. The sun is shining, but the ground has not
realized it’s spring yet here in Central PA, so my planned garden chores are on
indefinite hold leaving me with a little time on my hands. And time, it seems,
is what is most required when it comes to making homemade English Muffins.
Everything else, I had in my pantry.
