The article presents a division within contemporary feminism brought to light by the recent popularity of domestic activities amongst young women: there are those who see this as a regression, and there are those who argue it is simply one of the choices we as women are freely allowed to make without all the regressive implications. I fall extremely on the later side. In fact, I think that the most oppressive, un-liberated aspects of my life is my "career"
BUT I am able to find freedom and creativity in what is traditionally seen as the "domestic realm," specifically my garden and my kitchen. Though the stain of patriarchy still bleeds throughout our culture, I think that it is important for our society to realize the true value of this sphere, and the amazing lessons that can be gained from them. If anything, I think it should be valued MORE than the empty systems which organize most of our "jobs." My real work as a post-modern human being is finding whatever connection I can to other people and the natural world and I feel like the "domestic" offers me a place to start doing that. Because of the tireless work and sacrifices of the decades of women before me, I think that we can begin to move beyond notions of the domestic that are bound to the notions of male hegemony. We need to try to move beyond the oppressive mistakes of the past, take the patriarchy out of domesticity, and appreciate the creative and life giving aspects of this traditionally feminine sphere such that it becomes a positive and life giving place for women to be. Digging in the dirt and imagining new meals are the most important things I do on a daily basis.What would be really great is if we could get men to take on some of these responsibilities too, so maybe they can discover some of the real joys of cupcakes, which come in the making and sharing.
And so, without further delay:
Chocolate Zucchini Cupcake Recipe
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
(I added a touch of cayenne pepper, because I like spicy chocolate; it was a successful move)
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack.
You could top with some an icing if you're into that sort of thing.
Yields 9 large cupcakes or 20 standard cupcakes.
Posts
