Sick Day

Little Mother had a sick day.  She was sick with a flu, but she was more MOM sick.  As she hung on me and asked to do this or that, I thought, "You are messing my plans for the day, my productivity, my routine."  When she persisted, I realized that the only way to cure mom-sickness is to give the patient as much MOM as their little system needs to heal itself.  

So, we formed a reading club and started reading The Lightning Thief together. 

We learned about fractions as we made doughnut muffins.

 

We learned how to thread a sewing machine, to iron seams, to use just the right amount of pressure on the 

foot, AND she created a bag she is proud of and uses it to carry around Mad Libs.  

 

The flu has passed, but more importantly, Little Mother is cured from MOM sickness.  

Doughnut Muffins (for those "sick" days)

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt

1 tsp. ground nutmeg

1-2/3 cups milk
1/4 cup buttermilk

For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

---

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.