We went bike riding today. It was CycLAvia today and the route went right by our house. So we put everyone on bikes and went down to Venice! Much fun, but now my legs are tired and my brain isn't quite up for grading, so I'm punting on that one and doing it tomorrow. Instead I'm sipping on a Lemon Drop.

Kat, yes--I do remember the meaning of that song shifting as I grew up. And now it's a personal kind of sad--before it felt like dancing was being taken away, and it's the responsibility of the dancer themselves.

I haven't found an artificial sweetener that I can handle the taste of yet. Come on, technology!

I have switched to agave a lot more, but I think that's part of my question: I'm making 2 changes to the CI oatmeal muffin recipe. I'm sweetening with agave instead of sugar, and I'm using jumbo pans. Two in a row have been too dense. Delicious, but dense and hard to find a right baking time for.

Other than upping the baking powder, what's my best bet for getting air back in? It's a dry into wet recipe where you let it sit for 20 minutes before putting it into the oven, so I'm not sure what the baking soda contributes. I feel the problem is too big for changing the flour to contribute much at this point. But they don't rise until the last 5 minutes of baking, and even then, not more than a centimetre.

Maybe I should hang out in Gelson's and ask passers by for recipe recommendations.

Mmm, that sounds delicious. The pasta, not the poison. Although now that I am thinking along those lines, I wonder if arsenic-eaters liked the taste or just the effects.

I think it's going to be awesome.

And how much less right it is now.

Sadly.

I'm making 2 changes to the CI oatmeal muffin recipe. I'm sweetening with agave instead of sugar, and I'm using jumbo pans.

Why jumbo pans? I can see the sweetener change and roll with it but I need an explanation for the pan change. Because muffins are chemistry at work and changing the playing field changes what they do and how they can even try to do that. Not that I am an kind of expert baker. Or ... baker. Just the math is intriguing me.

Ahahahaha, you guys, we went to a yin yoga class (mostly floor poses, held for several minutes) this evening. And the music was your basic floaty kind of yoga music, whatever. The class was good, most of the poses were working for me, so I'm happy.

And we get to the last pose (corpse pose), and I'm chilling on the floor, focusing on my breathing...and "Hallelujah" comes on the stereo.

I shit you not.

I didn't burst out laughing, but only barely.

Yes, but, Teppy, which version?

I think it was the Jeff Buckley version.

And we get to the last pose (corpse pose), and I'm chilling on the floor, focusing on my breathing...and "Hallelujah" comes on the stereo.

I think it might work in corpse (okay how much do I love my yoga dude that he hasn't called it corpse pose and skipped a part when we do the pose and he comments that we "are grateful that we are not a corpse" since my Dad died. I'm probably to a place it'd be okay most times but he never asked and just changed his class for me. He's really the kindest person. He changes two classes a week for me and I should thank him.) but I'd still giggle a little. Hopefully internally. I still prefer other music though.

The teacher calls it savasana, but I feel a little pretentious referring to it that way. I don't know why. Maybe because I'm a drop-in yoga practitioner? Dunno.

I especially like when they call it "final rest," because I think they are trying mean "end of the class," but no.

Meringue report: They were not at all crisp by the time I got there, which was disappointing, but they were well-received, and once I started thinking of it as strawberry shortcake, I was fine with it as well.

Other than upping the baking powder, what's my best bet for getting air back in?

Separate the eggs and beat the whites?