Tonight the moon will be 14 percent bigger and 30 percent brighter – a super moon, according to NASA. This will be the closest the moon has been to Earth since 1948.
The forecast for tonight is for some clouds, so if the past couple of nights is any example, it should be quite spectacular. Not spectacular enough for me to pull the lounge chairs out of the garage and stare at the sky for an extended period of time, given that it is mid-November and all. But I will watch it rise as I take the dog for his evening stroll around the neighborhood. I might even dash out in my jammies right before bed to take another look. And I will give thanks that I don’t have to don the shearling boots and heft my nightie up to climb over a snowbank to do it.
The weather has been so delightful, I’ve been keeping the back screen door open while I bake in the evenings. The fresh night air has been cooling of the kitchen delightfully and keeping some of my little burned pieces from stinking the whole condo up.
I was experimenting with a muffin recipe from Martha Stewart that involves tender muffin filled with a seasonal jam and topped with a crumble. While I’m a fan of Martha at times, I also have difficulty with some of her recipes. In this case, there was too much muffin mix for 12 cups. I should have realized when the muffins were filled to the brim before going into the oven that it was going to overflow, which it did. Which stinks up the kitchen with burning sugar.
The muffins themselves have great potential with strawberry jam in the spring, followed by raspberry, blueberry, cherry, peach, plum, apple and pear through the fall. The recipe is worth keeping, I just need either the extra-large muffin tin or the tall muffin baking cups. So I ordered the fancy cups (take up less space than yet another pan) and will see if they are sturdy enough to bake the muffins on half-sheet pans.
In the meantime, I tried a New York Times tried-and-true Thanksgiving recipe, according to the Times’ Cooking site. The recipe was for Nigella Lawson’s Chocolate Mousse Cake.
Sprinkled with some powdered sugar, it is as pretty as a full moon.
I made a couple of changes, adding orange zest, instant espresso and a little bit of vanilla – all to coax the chocolate to its fullest potential. If you aren’t a fan of orange and chocolate, skip the zest. But do add the espresso and the vanilla. Top with real whipped cream for an extra treat.