Love my oven

Oven theater presents:
It's not a special oven, really. I mean it's just standard. But to me it's special. I never had such a nice oven in the five years I've been married. It's full size. I can fit 9x13s and muffin pans and cookie sheets in it. It works. BOTH heating elements get red hot. And it has a light and a little window.

For fun, I like to push back the dish rag curtains and watch the show of muffins rising. Joe laughs. But laughter quickly is silenced, muffled ... by one of the tasty muffins of my performance produces.

After making vegan (read: I ran out of eggs) zucchini muffins, I made a dozen banana chocolate chip muffins... Joe's request.

So you might have guessed I'm feeling human again. Though my sinuses are swelling intermittently as the battle grounds for my immune system and that nasty bug. My side is fighting the battle, like good little white blood cells should.

But I think I'll go help them along in the best way I know how. Good night!

Edited 8/31:
Rachel reminded me to put up the recipes. ;)
For "vegan" zucchini muffins:
Dry Ingredients:
1 cup flour
3 tsp baking powder
pinch salt

Wet Ingredients:
heaping cup of grated zucchini (I use a grater with really small holes)
3/4 cup sugar
1/4 cup canola oil (or a little less)
a little vanilla extract

Pour one bowl into the other, stir til moistened. Spoon mixture into muffin cups and cook at 350 until tops turn golden brown. Because they don't have eggs, they don't really rise above the muffin cups. But they taste really good. You can also stir one egg into the wet ingredients and get regular muffins that are also tasty.