>This city shuts down when there’s snow, even the times there’s less than three inches, although yesterday, we probably got 6-8 or so, with wind and drifts. It’s a little ridiculous, made even more so by the fact that I think OKC even owns about three snowplows. No sanding or salting, either.

I won’t complain too much, though, because having yesterday off was lovely. I did nothing but play my shadow priest and watch episodes of “The Office” and make food, like these put-everything-in-them-muffins, and amazing veggie meat/bean burritos with spicy guacamole for dinner.

Oh, and these from Monday night:

Spinach feta pockets. Or something. But I had some leftover phyllo dough, so I blanched about a pound of spinach (I’d do more, if you have it, as it cooks down so quickly) until it’s slightly softened/wilted (but not soggy!), and make sure the water is good and wrung out. Saute an onion and lots of garlic, and combine with an egg, thyme, parsley, parmesan, and feta. Last, chop the spinach and add to mixture, then wrap in phyllo dough. I baked mine about twenty minutes on 350. Twenty-five might be better, so the outside is thoroughly browned. Comfort food (and slightly trashy), but good.

They were good the next day, too. I ate two of them cold for lunch. Hurray for cold leftovers!

For breakfast, there were fiberlicious muffins, which I think you can really add anything to, once you get the flour/liquid/soda combo down. The actual recipe is something like 1 cup whole wheat flour, 2 tsp baking powder, 1 tsp baking soda, 2 Tbsp brown sugar, 1/2 cup milk/water, 1 tsp vanilla (naturally, I was out), 1 tsps cinnamon (I put probably 3 in) 1/4 cup flax seeds, 1/2 cup oatmeal, and shredded carrots, apples and chocolate chips. I took all of that, but there wasn’t nearly enough sweetness for me, so I added probably 3-4 Tbsp of agave nectar, more chocolate chips, more oatmeal (3/4 cup?), flax seeds (3/4 cup), and shredded the rest of the apple & carrot. (Raisins, especially golden ones, would be great if you have them!) Oh, and water, because you don’t want the batter too thick and chunky, although not watery, either. Bake fifteen minutes at 350 – any longer and they’ll lose their moist texture.

They were really good. Fresh from the oven, with butter = crack. That’s why there’s only one left today (the batch above makes twelve or so).They’re supposed to be just as tasty after freezing, too – just pop one in the microwave and nuke it for forty-five seconds.

I was going to take some pictures of the huge snow drifts outside, too, and of Nellie jumping in them (her first snow!) but it’s so damn cold out that my eyes just water (apparently, I’ve become soft) and even the dogs don’t want to be outside. So that’s that.

Crits to do for friends, today, and maybe a few short stories to submit. Happy February!