I discovered songza. It’s amazing. Have you ever wondered what it would sound like if your life had a soundtrack? I think that this is as close as it gets to that. You choose your playlists based on your moods, what you’re doing, the time of day and off it goes. Playing in the background, always. It’s especially soundtrack-y for me since I am pretty much always in my apartment, with my computer whirring away. Now that winter has set in, there are highs of -20 and I feel like I am stuck in a strange box, filled with lovely music. It’s not too bad.
I am not sure if I have mentioned it before, but I get major food envy. This is especially a problem when we are out to eat and I can’t decide what to order. Most of the time, I am pretty sure that both options would be just fine but I am worried that I will see the choice I did not choose and be filled with unrelenting regret and longing for the rest of the meal. I realize I am being slightly over-dramatic but sometimes I get a little crazy, and it’s ok. A couple of weeks ago when we were out for brunch with some friends, I was agonizing over whether to get eggs and toast or peach waffles. The choice was fairly obvious, peaches are my favourite fruit, they are quickly going out of season and I have no means of making waffles at home but I went for the eggs and toast. Why would I do that, you ask. I did it for the bread.
I’ve been seeing a bunch of recipes combining rye and chocolate lately. Personally, I couldn’t get the combination out of my head but didn’t have any rye flour at home, so it went on the back burner. This weekend, though, when I bought some cocoa nibs (at the best spice store ever!), I knew it was time to take the rye and chocolate combination seriously. And these muffins certainly deliver on both the rye and chocolate front: cocoa powder + cocoa nibs + unsweetened chocolate = muffin heaven and the rye adds a nice touch that make these muffins stand out from your standard treat.