I am a fool.
Have you ever been the recipient of a random act of kindness and didn’t pay it forward?
Over the weekend, I treated myself to the drive-thru Starbucks. Love the drive-thru. The line of cars was a mile long and I willfully waited because I craved a good cup of coffee. However, I couldn’t help but notice the woman in front of me. She was staring me down in her rear view mirror. Like, really staring me down. No, I didn’t shower. And yes, my hair always looks this way. What’s the problem lady?
I had no clue what was about to happen next…
She PAID for me! What? Crazy lady paid for my coffee! I was shocked.
Then I froze.
Convinced this was a hoax, the girl at the window assured me that “This happens more often that you think…” (read: now it’s your turn to reciprocate).
But I freaked out.
And fled the scene!
Why didn’t I pay for the person behind me? Didn’t I hear about the 11 hour pay-it-forward chain at the drive-thru in Florida last month? Well, no. I didn’t. Apparently I live in a cave where contact with the outside world is non-existent because I hide inside and take pictures of food all day.
I’m just like customer #379 who broke the Floridian chain.
Sad and confused I returned back to my cave, riddled with guilt. Hot coffee in tow. It’s not that I didn’t want to pay-it-forward. My perception was seemingly paralyzed. Even more embarrassing, I only had $2 which covers just about nothing at Starbucks except for a regular coffee with half & half. That’s my jam.
So, the following day I went back to the drive-thru. I had a plan. I patiently waited on line; I stared down the vehicle behind me. When I got to the window, I popped my head out like a giraffe and paid for the unsuspecting Honda Pilot. I did it! Pay-it-forward success.
That’s the back story behind these muffins.
The initial plan for Saturday morning was to bake something. It was a toss up between traditional lemon poppy seed or regular corn muffins. I took a chance and combined the two. The zest and juice of 1 lemon brightened the flavor, while crunchy poppy seeds echoed the texture of the cornmeal. They’re made with buttermilk too which makes them soft and fluffy.
I’m always looking for new ways to get creative with cornmeal.
So, what’s the life lesson?
Being a human is awkward.
I felt like a fool for not reciprocating. Of course I wanted to do the right thing but it just didn’t happen. Hence my redemption. My sincere redemption. I baked to channel my guilt. I discovered something new. Perfection is flawed, and without fools like myself we would have nothing to learn from.
Perhaps customer #379 should read this and put it back into the system, don’t you think?Print
- 1 1/2 c. flour
- 1/2 c. cornmeal
- 1 tsp. poppy seeds
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of fine grain sea salt
- 2 eggs
- 1/3 c. oil
- 2/3 c. sugar
- 3/4 c. buttermilk
- zest and juice of 1 lemon
- Preheat your oven to 350 F. Line a 12 cup muffin tin with paper cups.
- In a large bowl whisk together the dry ingredients; flour, cornmeal, poppy seeds, baking powder, baking soda, and salt.
- In another bowl mix together the wet ingredients; eggs, oil, sugar, buttermilk and the zest and juice of a lemon. Whisk well to combine.
- Gently combine the dry and wet ingredients.
- Spoon the batter into your muffin cups, about ¾ full. You should be able to get 10-12 muffins.
- Bake for 15-20 minutes, or when a toothpick comes out clean when inserted.
- Cool inside the tin and then transfer to a wire rack.