I finally dusted off the mixer and preheated the oven again this afternoon. Lazy Sunday afternoons are perfect for baking, especially when I know that I don’t have to be anywhere or do anything. I put my pyjamas back on, lounged on the couch for a good few hours, and sunk my teeth into a banana chocolate chip muffin. Recipe to follow.
This weekend has been one of hesitancy and waiting. I’m 13DPO today, and my luteal phase is typically 12 days. But my temperatures have stayed basically the same, and, I’ll admit it…I took a test. It was negative, even though I fully expected it to be. I know there’s still time, especially if my period doesn’t show up, but I’m just feeling like this month is out.
Yesterday marked one year since I started charting. I have a record of one full year of cycles, and the only recognizable cycle pattern is that my luteal phases are roughly the same. That’s good news, isn’t it? I think so.Also, its kind of like starting all over again now…studies say that it could take your body almost a year to regulate after coming off the pill. So really, I could be starting over again at cycle 1. These next cycles are going to be different; the workplace stress I’ve been living with for the last year and a half will be gone in five days. Friday marks my last shift, and while it is simultaneously terrifying and exciting, I’m leaning more towards exciting. While ‘don’t write about work’ is still my policy, I’m thrilled to be getting the chance to start up my own company. No, not a baking company, though many friends think otherwise. I’m doing what I’m trained to do; me and speech therapy will be reunited once again! Ahem, sorry. Speech therapy and I.
So in the meantime, I’ve got a whole lot of spare time on my hands. Which is wonderful. And gives me plenty of opportunity to bake, and blog, and relax…and start a new cycle the right way.
(adapted from Canadian Living)
2 1/2 cups all-purpose flour
1 cup of packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3 medium bananas, mashed
1 cup milk (I used almond milk)
1 tsp lemon juice
1/3 cup vegetable oil
1 cup chocolate chips
In a small bowl, mix together the flour, baking powder, baking soda, and salt. In the bowl of a mixer, combine mashed bananas, brown sugar, and eggs. In a measuring cup, combine milk and lemon juice; let it sit for about a minute. Pour mixture into the wet ingredients. Slowly add dry ingredients to wet ingredients, until incorporated but still lumpy. Stir in chocolate chips, and scoop into greased and lined muffin tins. Bake at 350 degrees for approximately 20 minutes (25 if you’re my husband and like extra-crispy muffins). Eat for breakfast, lunch and snack for the next three days.