Share what’s on your desk right now
I could share a picture but since it is a mess I will just post as to what is on my desk. Ok so the major part of my small desk is taken up with the CPU & 21 inch monitor (Lenovo) of my work desktop. Unfortunately due to the client’s specification it has to be this all in one pc/monitor. The CPU is for the Windows OS and storing files. Keyboard and mouse as well. Yes I wish they could make things work with a laptop (give me a 16 in or even a 17 in laptop, it works) but there is nothing we can do about it.
Now for what else takes up the little space that is left over on the desk – I usually have a tumbler, 1 glass for water and a bottle of water on the table. Next to the tumbler I have my Amazon Echo and near it I usually have two of my USB thumb drives – 1 is usually plugged in to my smart tv. And then on the left side (my left) I have a small pack of AAA batteries (for my tv’s remote) and AA batteries and a mosquito repellent device (which I only plug in when the mosquitoes are really biting).
And if you want to include the lower section (which was initially meant to house the keyboard) I have 4 external hard drives kept on there so I can pick them and access them whenever I want to. From time to time I also keep my tripod on the desk as well (squeezing in whatever space is left) for shooting some videos that I do for my movie & tv show reviews. And that’s about it!
Prompt from 31 MAY BLOG POST IDEAS at Blogging Her Way
Every one loves chocolate. Well, almost everyone. And muffins are one of the best coffee time snack. Whether at breakfast, a 11 am pick me up coffee in your favourite cafe or an evening cup – muffins are a big favourite. Double chocolate chip muffins The muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite.
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 cup (200g) granulated sugar
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
- 2 large eggs, at room temperature
- 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
- 1/2 cup (120ml) vegetable oil*
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
- Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
- Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.