Muffin recently came into the room when I was working on the blog asking me to get him a snack. He looked so adorable asking for it that I could not resist snapping this shot!
Happy Friday (and Happy Canada Day!) everyone!
Tag Archives: Funny Muffin Friday
Funny Muffin Friday: Muffin and the Powdered Sugar Donuts (A Wordless Post)
Funny Muffin Friday: I Can’t Believe I Didn’t Post This in December!
I’ve gotten into the habit of, when Muffin is around, having my phone at the ready. For the camera, of course. But also because I like to jot down funny things he says in the “Notes” app on my phone.
This particular gem comes from right around Christmas time this past Christmas. You remember December, right? It was crazy! I was going through and looking at the blog entries for December and a form of online journal for December. I didn’t realize how truly crazy it was until I did that.
So, this particular jewel never got posted.
(Yes, I know readers since the beginning have seen that picture, but in context with his words, I just couldn’t resist!)
In reference to coal in stockings, Muffin told me that I had been bad. Then, he offered up this helpful suggestion:
“Mom, if you’re bad you just get coal…. Can we use that in the grill?”
Oh, I love my glass-half-full, wonderful son!
Funny Muffin Friday: Muffin at Rest
Some of Muffin’s cutest moments are when he’s at play. But, to me, the most precious and priceless images that have been captured of Muffin are when he is asleep. So, I present this nearly wordless post.
Yes, in the last picture, that’s my boo-tay, my bo-hunk-us that Muffin is resting his head and arm on.
I felt soooooooo loved!
Funny Muffin Friday: Baby, You’re a Firework!
For the Fourth of July this year, we visited my sister. On the day we chose to go purchase fireworks, it poured buckets. So, we waited out the storm as well as we could in the huge seasonal fireworks warehouse. Muffin decided to pose as a firework while he waited (and while he and his cousins helped us decide which fireworks to purchase).
And so, to quote one of his favorite songs (known as “circus song” because it comes from Madagascar 3), “Baby, you’re a firework!”
Funny Muffin Friday: My Date for My Birthday Supper
One week ago today, I turned 35. I know!!!! Turning 30 didn’t bother me. I was a new mama at that time and barely blinked when the big 3-0 hit. But 35 I approached with apprehension.
Locally, the pizza restaurant Rotolo’s offers as a member of their loyalty program a free pizza for your birthday. Last year, this was when we ate out at the restaurant shortly after my birthday:
I think last Friday, Muffin and I sat in the same booth when we went for my birthday. The pizza this time was pineapple.
This time Muffin was my sole pizza date because Josh had to work. He ordered a sour green apple Sprite drink which he proclaimed to be “Sour like lemon!!!!”
And the pizza we shared…
I truly enjoyed my birthday this year, despite reaching the dreaded 3-5!
Happy Friday, everyone!
Funny Muffin Friday: Shhhh…He’s Sleeping
Muffin enjoys celebrating both Canada Day and Independence Day. Sometimes, though, he celebrates a bit too much. Here he is before the celebrations:
And here he is, at 9:30, less than five minutes after I told him in no uncertain terms that he had bath time in five minutes:
Shhhh…he’s sleeping.
Funny Muffin Friday: Can I Have Some of Your Chicken?
The crime: Stolen pieces of fried chickeny goodness (See below for the meal in its pristine state)
The victim: ME!!!!!
The culprit: Muffin!
The motive: This chicken was totally Muffin (and Mama!) Approved!
Okay, enough of the drama (but I’m still missing my chicken!). On Tuesday, when I was supposed to make the sesame chicken (yup, it got delayed again), I realized that I didn’t have chicken thighs. I thought, that’s okay. I’ll go ahead and make it with chicken breasts.
Then, I couldn’t find the sesame oil. You aren’t going to get too far with sesame chicken without sesame oil. I have since found the sesame oil, but that was after I had already started making another chicken recipe, Southern Buttermilk Fried Chicken from A Bountiful Kitchen.
Now, I have made fried chicken before. It’s a pain in the proverbial neck. Alton Brown’s fried chicken from the Fry Hard 2: The Chicken episode of Good Eats is my gold standard. If you want to go through the entire process, that’s the one you should use. Or Pioneer Woman’s.
But things like “Is the chicken done around the bone?” tend to worry me, exceedingly so. As a result, I tend to shy away from southern fried chicken unless it can be purchased in a bucket or a bag.
I know that I’m committing Southern Sacrilege by saying that, but there it is.
When I found that recipe at A Bountiful Kitchen, I was intrigued because it uses boneless skinless chicken breasts and has finite amounts of time that the chicken sits in the oil on each side (I will probably lessen the amount of time next time because mine got a bit too caramelized, even at a lower temperature).
That’s how it ended up on the menu…for Saturday.
But, it was really the only option as a stand in when, at 1:30, I couldn’t find the sesame oil. It was too late to thaw the pork chops for the Crock Pot Ranch Pork Chops, and too late to start the pizza pasta dish (or the other slow cooker dish for the week). And I really am planning on making the cornbread in advance for the cornbread chicken casserole.
That left the fried chicken. Luckily, we had plenty of mashed taters left over from Monday night. I decided to make brown gravy using a mix (Yes, I know, but I was so frustrated for having to change the menu at that point) and some green beans. I wouldn’t be able to let the chicken soak in the buttermilk mixture as long as I wanted to.
Next time I will soak it overnight so that it can be affected by all of that yumminess.
I pretty much followed the recipe exactly, other than shading off some of the time. The reason was my fault, of course. I divided my breasts in half lengthwise, and I’m not great at dividing them evenly.
I kept my stove a shade cooler, too, setting 6 instead of between the 7 and 8 for medium-high. My stove tends to run fairly hot, though.
Southern Buttermilk Fried Chicken
Adapted Pretty Closely from A Bountiful Kitchen
2 1/2 cups milk
roughly 3 tablespoons vinegar
2 tablespoons Frank’s Red Hot Sauce or another Louisiana-style variety (I would think Tabasco too hot and thin for this recipe)
2 large (humongous) chicken breasts, divided into two-three pieces each
1 cup flour
1 teaspoon freshly ground black pepper
1 teaspoon or so salt, to taste
1/4-1/2 teaspoon cayenne pepper (I actually used closer to a half, and no one was the wiser)
1/2 cup vegetable oil (I used canola oil with a smattering of bacon grease)
In a four-cup measuring cup (think Pyrex! or Oxo) pour the milk and vinegar. Whisk. Allow to sit for 10 minutes. Whisk again. You’ve just made buttermilk!
Add in the pepper sauce and stir to combine.
Place chicken pieces in the mixture, cover, and place in the fridge at least one hour (but hopefully overnight!).
When ready to fry, pour the oil in the pan.
Mix up the flour, pepper, cayenne, and salt in a gallon-size zip-top baggie. Resist the extremely overwhelming urge to add anything (such as Dash or Montreal Chicken Seasoning) to the mix. Seriously. Resist. Consider this Southern Rocket Science. Or at least Southern Fried Chicken Science.
Heat the oil until it’s hot on medium-medium-high heat (Setting 6 on a 10 setting system). Don’t pour a cup of water in it to test. I’ve never done that, but I’m pretty sure that’s not a good idea. Then, the Southern Fried Chicken Science may become Southern Rocket Science entirely on accident.
Instead, to test, add a cube of bread. If it browns delightfully without immediately burning, the oil is ready. If not, wait or adjust accordingly.
Shake the chicken, a few pieces at a time, in the flour baggie.
Add the chicken, as many pieces that will fit with a half-inch apart, to the pan. Fry 6-7 minutes on the first side. Leave the chicken alone! Do not poke, prod, turn, or anything else the chicken during that time. Turn the chicken. Repeat.
Evacuate the new golden brown deliciousness to a paper-towel-lined plate. Note: I know that there are people who hotly contest the evacuation resting place. I cannot bring myself to try newsprint. I’m not going to fry-grease pollute my cooling racks. Paper towels is how I was raised, and paper towels it will be.
Repeat as necessary with the remaining chicken. If it’s going to be a while while the rest of it finishes, you may keep it in a warm (200 degree) oven. Our first pieces were still rocket hot when the last ones finished.
Serve with appropriate sides.
Verdict: Muffin ate his piece of chicken, most of his taters, and a smattering of green beans. Then, he started begging for my chicken.
He took my chicken!!!!
And, in doing so, asked me at least five times to make the chicken again.
Did I mention that he took my chicken?!?!
The one thing this recipe was missing? Greens! Oh, well, I guess that’s for next time.
Funny Muffin Friday: ‘Station Vivle School!
Today is Muffin’s last day at Vacation Bible School at my cousin’s church. He really loves his second cousin, Nikki. In fact, he said the whole reason he was behaving (and everyone insists that he is behaving) at VBS is because Nikki is there. (Trust me, the past week or so’s worth of days have been rocky, to say the least, in Muffin behavior terms.)
To make this entry short and sweet, Muffin has a special name for Vacation Bible School: ‘Station Vivle School. And he assures me that he’s made many friends (but he forgets to ask their names) and that he’s learned a lot (although he can’t remember what). His favorite parts of ‘Station Vivle School? Snack time and dance time (with Nikki).
Here’s a shot of him sporting one of his new temporary tattoos that he one at VBS for answering a question.
What are you and your little ones doing this summer?
Funny Muffin Friday: Muffins Vocabulary (“Peckish”)
Since he began talking, Muffin has had an interesting vocabulary. He absorbs, seemingly by osmosis, words that he hears and is able to incorporate correctly in context in sentences.
He loves to try out new words, and sometimes we have difficulty discerning where he learned them. For example, a few weeks ago, he used the word “peckish.” His exact sentence was, “I’m peckish; I want something to eat.”
I called up my mom with a wry “thanks” for my dad, figuring that, since my dad taught him the meaning of the word “parched,” he also taught him the meaning of “peckish.”
My parents had no idea where he learned the word. So, I called Muffin over and asked him where he learned it. He answered me immediately–“Stampy.”
Inwardly–and possibly outwardly–I groaned. Stampy Longnose is the bane of my existence, the You Tube character who plays WAY TOO MUCH Minecraft!
Josh was at work, so I called him. He concurred with glee that Muffin learned the word “peckish” from watching Stampy.
Here is a picture of Muffin being parched–and peckish.
![DSC_0676[1]](https://fullhappybabyandmommy.files.wordpress.com/2014/01/dsc_06761.jpg)
What new vocabulary has your little one started using?
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