Not by any one thing in particular. It's just that, all of a sudden, everything in my life seems so complicated.
Everything is just such a jumble of mess and sounds and confusion at the moment. My mind is racing at a million miles an hour trying to work out what I should be doing next.
The first few days definitely made for a difficult period of adjustment.
Another thing that I really miss is the simplicity of how we eat in France. Lunch can just be a plate of tomatoes from the market and a baguette, fresh that morning. In the evening, a bowl of risotto or a roast leg of lamb that will last us for several days.
Blueberry and almond muffins
Adapted from BBC Good Food
Yield: 12 muffins
- 150g (2/3 cup) unrefined caster/granulated sugar
- 1 teaspoon vanilla bean paste
- 1 medium egg
- 175ml (2/3 cup + 1 tablespoon) plain greek yoghurt
- 95ml (1/3 cup + 1 tablespoon) extra virgin olive oil
- 200g (2 cups less 1 tablespoon) whole wheat flour
- 1 teaspoon baking powder
- 100g (1 cup) ground almonds/almond meal
- 200g (about 1 + 1/2 cups) blueberries
- 1 tablespoon demerara/turbinado sugar for sprinkling
- Heat the oven to 180C/350F (fan 160C/325F) and line a muffin tin with paper cases.
- With a wooden spoon, mix together the sugar, vanilla, egg, yoghurt and oil in a large bowl or jug.
- In another bowl, whisk together the flour, baking powder and ground almonds.
- Add the wet ingredients to the dry ingredients and lightly fold together. Finally add the blueberries and fold them through. Don't worry if the batter is lumpy or not quite mixed together, better than than over-beaten and flat muffins.
- Divide the muffin batter between the paper cases and sprinkle the tops with a little demerara/turbinado sugar. Bake for 20-25 minutes until risen and golden brown.
- Transfer to a wire rack to cool. Store loosely covered with a a tea towel rather than in an air-tight container.