I'm not sure how it happened, but the microwave mug muffin is suddenly an internet sensation. I'm a believer in making muffins in large batches and freezing, so I admit I've only taken interest in the individually-made microwave version recently.

My kids love to eat anything from a cup (ever since my mother-in-law gifted our entire family personalized photo mugs), so I decided to give it a go. Turns out, mug muffins are a perfect warming treat for our family's 'fun Friday' breakfast! Try my coconut-cinnamon roll muffin this week. And by the way, if you mix 1/4 cup of unsweetened dark cocoa powder into the batter and leave out the cinnamon, the results will be dessert-worthy.

A couple of weeks ago, I thought I'd take a shot at some quintessentially Irish (or Irish-American anyway) cuisine. Why not? It was St. Patrick's Day tis the season and all that.

Socorned beef. Food of the gods.

We briefly entertained the thought of actually corning our own beef, but upon further reflection we decided that that might be a little advanced for a neophyte such as me. After some scouring of cookbooks and the internet, we found some recipes that we liked and sort of mashed them together, leading to a recipe that was ours and ours alone.

And not to brag, but it was freaking delicious.