Trivial Drivel

So, I made English muffins again tonight. No, I didn't take any pictures. These turned out fine. At least they didn't go flat so I was rather impressed with the outward appearance. They puffed up and cooked just fine but when I cut them open they didn't have all the open pockets that the store bought ones have. They were more dense. Luckily they tasted good so we ate them just fine and I doubled the recipe again so we have some for breakfast tomorrow morning. I guess instead of just letting them "rest" for 45 minutes after I cut them out, I really need to let them go for 3+ hours and see how that goes. Or maybe I'll figure they are good enough.

The main difficulty this time were the egg whites. I don't have my KitchenAid or my electric hand mixer (I brought it but it burned out the first time I used it and I haven't replaced it yet). Do you know how hard it is to whip egg whites to firm peeks with a whisk? It's hard. And I tried using my left hand to give my right hand a rest but I felt retarded and wasn't sure it was doing anything. It probably was but it just felt weird. I got it done but then, as I added them to the mixture I wondered, "What's the point? I don't know how to fold them in and so they disappear." Do they really do what they are supposed to do ? Obviously not since my muffins didn't have any pockets. So how do you fold in egg whites when you still have 3 cups of flour to mix in? I'm not sure I'll ever figure it out but I'll keep trying because we like eating them, even if they don't have air pockets.