If my mom is responsible for the cooking side of me, my dad is entirely responsible for the medicine side of me. He had a groundbreaking career in interventional neuroradiology before passing off the baton to my sister and myself. In fact, he retired just weeks before my white coat ceremony in 2009. After I had gotten my coat he turned to me, smiled, and said: “Hey, I was in your shoes forty years ago!”
It’s nice to know that even exceptional people start from basic ingredients.
Something else happened that weekend: my dad had a bran muffin at Presti’s and pronounced it the best he’s ever had. A few trips home since then, I’ve managed to tow a slightly squashed muffin for him to enjoy with his morning tea.
He turned sixty on Monday, and in his honor I tried to rival the Presti’s paradigm with a bran muffin recipe from The Cheeseboard Collective Works. Weirdly, the recipe contains absolutely no sugar, which I realized only after the batter was finished. I’m not going to share the recipe because it was not my desired replica. This post is more of a plea for any Clevelander to try the Presti’s muffin and tell me how to make greatness from scratch.
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