Aparently I was wrong!
At the Starbucks at my hotel they had this pathetically anemic display of muffins… Those aren’t muffins. Where I come from a muffin has a top that is at least twice the size of the muffin bottom (minimum). How in the world do you get fat with muffins like this…
This image does prove another point though… It isn’t a muffin when the flavor is chocolate cheesecake… At that point it is a small cake, or in normal terms, a cup cake. I really do hope the fact that a chocolate cheesecake muffin can sit right next to blueberry cinnamon muffins and cran pecan muffins and not really stand out proves that muffins are just cupcakes with fruit (and sometimes with chocolate and cheesecake instead of fruit).
If for some reason you think a muffin is a healthy choice, I just want to take this moment to disabuse you of that notion. There is no world in which a muffin is healthy. Muffins are very bad for you. A muffin is just a cupcake. Don’t eat muffins unless you absolutely have to to survive.
When I think back to times when I thought a blueberry muffin was healthy I shudder. No wonder I was overweight. I would spread butter on it because… well… because I could. I thought it was what you did and it tasted so good. It makes me wonder, would I spread butter on a cupcake if that was the norm? I bet that tastes so damn good by the way, but please, don’t ever do that. If you do, please don’t tell me how good it is…
What size is a muffin where you come from? What is the craziest flavor of muffin you have seen?
d the place. Standing directly underneath the sign, I realized the unmarked door at the top of a descending basement stair case might actually lead me in. Was this a Chinatown store front for corrupt cops as my friend Nick Seagers describes in one of his recent novels? I walked through the door and thankfully saw clear signage leading me to the third floor. A few huffs and puffs later, the third floor opened in front of me to an impressively quant atmosphere. Tom Yum was my date for the night. Served with tofu and an array of juicy vegetables, he was sweet, hot, and perfectly proportion. I barely finished a bite or crispy, flavor rich veggies before craving the next salty, sweet piece of tofu—chopstick skills fairing well, I may have broken a record for an unskilled American eating with chopsticks. But if veggies and tofu just will never work for you, the menu is full of delicious options from traditional Pad Thai to Mango Curry. I have a feeling most of their money is made off their non-vegan menu items. The price was right so I will be stopping by for more traditional taste and some bubble tea as early as next week.
with a creamy almond butter. Embracing natural flavors, this dessert will have you forgetting traditional sugar like it was just an old college fling. The dessert will ignite your interest, but the entrees will keep you coming back for a healthy, committed relationship with raw ingredients. This week I had the Zucchini Fusilloni & Nut-free Meetballs* with Red Sauce. The zucchini was an endless, thin spiral complimented by a thick sun-dried tomato red sauce. These clean and sweet flavors cut the strong nut flavors from the seed and flax ‘meatballs’ to leave each of your flavor cravings satisfied over and over. But the Organic Garden Café is most known for their luncheon. Their Monk’s Bowl, a choice of soup and special item over greens and brown rice or bean sprouts, is a hit for vegans and non-vegans in downtown Beverly, but my next visit will be for the macaroons.
