It’s the first week of classes. The time when you discover that jitter-leg-until-the-table-shakes kid from your calculus class is in your org. chem quiz section. And is sitting next to you. As well as the text-and-giggle-and-watch-youtube-in-the-corner-during-class girls…and they seem to have changed their hair color again.
It’s also when people finally realize that going from the far north end of campus to the far south end of campus in ten minutes is not humanly possible without the help of some sort of contraption with wheels.
Then there are the bunch of people, including me, who always walk into the wrong classroom on the first day of classes and make a big fuss about scurrying through the hallway trying to find the right room.
I don’t even know how I managed to walk into the wrong classroom for my philosophy class this quarter. I held my class schedule in my hand, stared at the classroom number, yet my legs walked into the classroom where I had class two quarters ago. And it wasn’t until I naively asked the group of students sitting next to the door if this was Phil 406 that I mentally smacked myself on the forehead and realized my blunder.
And amidst all this confusion and nerve-racking-ness, there still stands something that will most likely never change: my love for olive oil.
Ever dipped french fries in olive oil? Did it in Italy because our waiter didn’t give us ketchup. I know you might be thinking, “Let the artery-clogging fun begin”, but olive oil is healthy. Always remember that. Olive oil is healthy.
Especially when you soak basil in it so it becomes basil-infused and then you bake it into cupcakes.
Basil Infused Olive Oil Cupcakes with White Wine and Classic Glaze (From Cupcake Project)
Yield: 12 cupcakes
- 1 C extra virgin olive oil
- 2 oz fresh sweet basil leaves
- 2 C all-purpose flour
- 1 1/2 t baking powder
- Pinch of salt
- 1 C granulated sugar
- 3 large eggs
- 1/2 C sweet white wine
- Soak basil leaves in the olive oil for at least an hour. You can also muddle them to help release the basil’s natural oils.
- Pour oil through a sieve to remove the basil. Squeeze out as much oil as you can. No matter how hard you try, some will remain on the leaves. It’s OK. You only need to end up with 2/3 cup of oil.
- Sift together flour, baking powder, and salt into a large bowl.
- In a mixing bowl, combine sugar and olive oil and mix on high speed until completely combined.
- Beat in eggs, one at a time.
- Add 1/3 of the flour mixture and mix on slow speed.
- Add half of the wine and continue mixing.
- Add another 1/3 of the flour mixture, followed by the rest of the wine and the remaining flour mixture and beat until combined between each addition.
- Fill cupcake liners 3/4 full.
- Bake at 350 F for 25 minutes or until they bounce back when touched.
Classic Olive Oil Glaze
- 1/2 cup powdered sugar
- 1 tablespoon olive oil
- 2 tablespoons of milk
Mix ingredients together.
And, last but not least, WordPress was nice and put together a little thing about my year in stats.
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads Wow.
The average container ship can carry about 4,500 containers. This blog was viewed about 14,000 times in 2010. If each view were a shipping container, your blog would have filled about 3 fully loaded ships.
In 2010, there were 95 new posts, not bad for the first year! There were 619 pictures uploaded, taking up a total of 2gb. That’s about 2 pictures per day.
The busiest day of the year was November 10th with 1,942 views. The most popular post that day was (Pecan) Sandy, My Darling, You Hurt Me Real Bad.
Well would you look at that? My little baby blog is growing up so fast.