~ real food, balanced living ~
What a difference a month makes.
I don’t want to jinx anything but we’ve got flowering peach and plum trees, blossoming roses and lingering sunlight. The windows are open, the breeze is gentle and welcoming and the lawn is strangely green thanks to a very wet winter. …
The other morning – early morning – when the sky was dark and the floor was cold, I found myself in that curious transition between sleep and wakefulness; the one where your mind is on the threshold of consciousness but you’re still under the influence of make-believe. They call it a hypnopompic state and it can break your heart. It was in this moment that I found myself walking to our bedroom window, opening up the blinds and discovering huge snowflakes falling from the sky – they were dropping in pairs of two, gathering across our backyard in a million points of light. My heart was hammering against my chest and as quickly as I could pivot to bellow the excitement to my son, it all disappeared. Just like that; in the deceitful way of a dream. …
your heart will never lie to you, that’s your brain’s job ~
We moved our son to college a couple of weekends ago — a transition precipitated by a mix of exhilaration, procrastination, frantic preparation, high emotions and laughter. Happily, lots of it. …
If hummus and pesto got together and decided to have a baby, I suspect it would taste something like this.
Fresh, creamy and deliciously aromatic, a full-bodied spread infused with peppery notes, hints of piquant garlic and tangy lemon all wrapped up in a delicate shade of chartreuse. …
Sometimes a blender can be a girl’s best friend.
Particularly during those phases we all occasionally encounter when time is tight, sleep is short and days are spent mostly running. Funny enough, it’s precisely during these hectic times that our nutrient needs are at their highest while our ability to tend to them is often at its lowest. …
Recently back from the Guanacaste region of Costa Rica, my hands are busy unpacking, sorting laundry and paying bills but my mind is flush with images — swimming against the current in sparkling turquoise waterfalls, trekking in the lush rainforest with polls in hand and tucans overhead, soaking our trail-weary muscles in volcanic warmed hot springs and taking a bumpy boat ride across an endless lake in the unrelenting wind and rain to catch a glimpse of the majestic Arenal volcano – its upper slopes wrapped in mist and cloud. …
The first time I tasted hachiya persimmon, I gagged profusely and then proceeded to spit every ounce of it back up on the kitchen counter. My cheeks felt like they had been vacuum packed, my tongue went numb and I thought I might be going into anaphylactic shock.
(have I got you excited about the recipe yet?) …
I had planned a warming porridge for this past week’s post but a combination of weather (oppressively hot) and a new baby (not mine) queered the pitch.
That’s alright because in the process of being derailed, I discovered these obscenely delicious cookies. So I hope you don’t mind me interrupting your Sunday evening to bring them to you. …
Not so long ago it seems I was making muffins for our family on a weekly basis. I’d bake a batch or two on the weekend (sometimes making extra for my mom) and the boys would enjoy them throughout the week — in their lunchboxes, after school or as a grab-and-go on their way out the door. But muffin making eventually gave way to bars (a dragon lives forever but not so little boys) and over the past couple years, I think I’ve only made muffins once or twice. …
I’m so excited to share this delicious and refreshing little number with you before things wind down over here for summer break.
I’m always amazed to discover how a small collection of ingredients can harmonize to create such complex flavor. And in this case, it all happens in about 5 minutes – no ice cream/yogurt equipment required and no need to spend a ton of money at a froyo shop. You can make this in the comfort of your own home any time day or night….