Oh my god! I made English Muffins!

There are days when I feel like I have totally lost my mojo. And usually it means that I just have to go to bed and say the hell with it. But sometimes I can't do that, and sometimes, I am rewarded. For no good reason, I decided that I needed to make english muffins. I thought it would get me out of my funk, and boy was I right. I don't have enough superlatives for these little guys.

Rather than write out the recipe, I'll just post the link, which is from food network, and tell you what else I think is useful.

1. Follow the recipe. Duh, right? Well, this is me, remember. But I really did this time!
2. Read the comments. 
3. I did the folded bits of tinfoil thing. No cardboard, just enough foil to stay moderately rigid. Make the rings about 4 inches in diameter and 1/2 inch tall.
4. The recipe says heat the griddle to 300. That means medium-low on a stove top.
5. I used my trusty cast-iron skillet. If I hadn't run out of staples to make rings, I could have fit 3 rings in it. Remember to leave room for flipping them over.
6. After the recipe says to stir in the last 1/2 teaspoon of salt, let the batter rest again for about 5 minutes or the first couple muffins will be significantly heavier than the rest of the batch.
7. If you are only making them 2 at a time as I did, you will need to stir the batter back down a couple times or the muffins at the end will be predominately composed of holes.
8. Do sprinkle a bit of cornmeal on the pan and the tops of the raw muffins.
9. Do take the time to brush the crumbs out of the skillet and re-grease the rings between each batch.
10. A scant 1/3 cup of batter is about right for each muffin. This will make around 8-10 muffins, depending on how thick you like them.

And to those of you who said "What? Muffins! But those are put in bags and left in grocery stores by the Muffin Fairy!" I say: Be the Muffin Fairy.