You just work and work and work.

I am so dag-gone busy.

Seriously. I mean, when I was 16, and I had to stay after school to work on the yearbook and then go to school again the very next morning, I thought I was swamped. And I guess I was. But, I certainly didn’t wash my own clothes, make my own lunch, pay my bills, deal with credit card fraud (yes, john’s identity got stolen this week), wash my car so the bird poop doesn’t eat the paint, read the instructions for the file cabinet that needs put together, water the tomato plants and figure out why the tomato plants are producing tomatoes that taste like water: all while still getting up the next day to go to “school.” And I don’t even have kids. God bless all the parents in the world.

Parents must laugh at kids when the door shuts for the night and they are crawling into bed with their significant other. I know my dad tells a story about my brother and his grass cutting business. Matt (my brother) ran the business with Zack, our across the street neighbor. Zack owned a beat up turquoise truck that was cool because it really wasn’t cool at all, and one day the truck literally caught on fire from the grass cutting gas while they were driving down a subdivision road. The truck hit a tree; the tree went up in flames with the decrepit truck and later that night, Dad found Matt crouched over sitting on his water bed (hello 80’s), a little teary. Dad lent a hand, and Matt said, “Dad, you just work and work and work and you can never get ahead.” He was 16. And here I am 31, no kids, no overwhelming worries at all, fully healthy and happy, talking about how busy my life is. We’re all a little nuts, aren’t we?

Sometimes in these full times, a gem just shoots out sideways, unexpected. You wing it a bit, and it works. It’s like the cherry on top of a hard days work. A beacon that reminds you to trust your instincts. These pumpkin muffins fall into that “alright!” category. I have been baking for a client on Mondays and dropping off 5 recipes a week. I love this job. They would like half of the recipes to be gluten-free, which is a great challenge. I am beginning to learn the world of xanthum gum and bob’s red mill gluten-free flour mix. At first, I thought I would never make something that weighed less than a hockey puck, but now, I am proudly sharing my very own creation below. I found a recipe on-line and liked the texture, but I wasn’t happy with the way the muffin rose. I played with it, and it worked! It’s hard to tell they’re gluten-free, and the moisture from the fresh baked pumpkin keeps you thinking about “those pumpkin muffins” all day long.

Click HERE for the Those Pumpkin Muffins recipe…

Enjoy, and if you’re busy like I am right now, remember to breathe… it works.

xo – Organic Spark


  • vincent


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    September 29, 2009
  • Beth D.

    Hey Molly,
    these sound great! Can you give a little info on baking a pumpkin and varieties that may exist to choose from, I don't know about anyone else but I gave only carved and roasted the seeds from a pumpkin. Thanks for another great recipe! Beth D.

    September 29, 2009
  • Molly Chester

    Hi Beth D. –

    There are several ways to bake a pumpkin, but I added my technique to the bottom of the blog. You can also just prick them with a fork and bake until soft at 350. I just tend to use the baking rack technique for most squash. It seems to cook quick and effective. Happy baking!


    September 30, 2009
  • Anonymous

    I came across your posting after searching "credit card info stolen Delancey Seattle"… I suspect my info was stolen while I was there last night.

    January 10, 2010

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