Chocolate milk and cornbread muffins

By | December 11, 2012

There’s nothing better than a pot of chili on a cold winter night. And there’s nothing better than a batch of hot cornbread muffins alongside. Those were my thoughts after I came home from a late night of meetings yesterday. The temperatures were hovering around 20°, I had ground meat and chili beans at the ready. What could go wrong?

And as I mixed cornmeal and flour with a beaten egg, I realized my folly. We were out of milk. A gallon of white and a quart of chocolate appear on my doorstep every Tuesday morning.1 So here I was on a Monday night with chili simmering on the stove, cornbread half mixed and no milk. Grr.

I put on my coat, grumbling about having to get out after just getting home, when my dear husband said, “You know, we still have some chocolate milk…”

“Yes,” I patiently2 replied, “but I’m making cornbread.”

“So, why not use chocolate milk?”

“Um..” I sighed before replying, “because I’m making cornbread.” 

“And what’s the worst that could happen?”

I paused. What was the worst that could happen?

So, out came the chocolate milk. And into the mix it went. The muffins looked odd going into the tins. Cornbread isn’t supposed to be chalky brown. Muffins aren’t supposed to look so….un-cornbreadly.

After 20 minutes, I took them out of the oven, ready to toss them straight into the trash after taking the first bite. But…

They were wonderful.3

So maybe making cornbread muffins isn’t supposed to be a life lesson. But sometimes we get so stuck in the way things are supposed to be done, that we forget to question our assumptions. We forget to listen to the voices who gently ask us to do so. And sometimes, that means we miss out on something special.

Where are the places you should be questioning your assumptions? And how can you make sure to do so every now and then?

 

  1. Milk from a local dairy is truly one of the best things ever. []
  2. and maybe a bit condescendingly []
  3. And yes, I told my husband that we was right… []

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