I think a lot. I think a lot about this blog. I love it because it makes me think, but there is definitely that line of overthinking that brings me to paralysis. I can’t believe the paralysis wears off and now there are 62 posts here. 62! I can’t believe it.
Inspiration is my favorite word of 2013. These things and more keep my passion fired up:
- Rob earning his MASTER’S DEGREE (totally deserves bold and all caps and more)
- Shane playing hockey (“on skates” …enough said)
- Nate becoming a man (swallowing a huge throat lump here)
- Growing things in our garden
- Practicing power yoga alone (wow, I can do it!) or in a group (we rock!)
- FOOD: talking about, reading about, cooking it, sharing/blogging it!
What inspired you this past year?
Next in the “Series of Sides”, this Autumn Slaw features raw brussels sprouts (yes!), radicchio and fennel. I resisted the urge to add more ingredients and was really pleased with the results. I already knew how the radicchio and fennel would taste, but wanted to see how the brussels sprouts would stand up to a simple dressing of olive oil, lemon juice, salt and pepper.
I spent this past weekend nesting. Something magical happens in autumn: leaves turn and the crisp, cold days become shorter. There’s a feeling. I often wonder if I lived in a tropical type climate with no seasons, would I yearn for things like warm sweaters, roasting meats and veggies, and getting the house comfy and cozy in preparation for being inside more?
I had a panic attack over these quinoa bites. Let me explain: at the critical point of making the recipe, I thought I was out of quinoa. Right, the main ingredient. I had already been to the grocery store, list in hand and didn’t buy the darn quinoa because I said to myself, “you have two kinds at home to choose from!” I then drove my satisfied self home. To my horror, the box of red quinoa felt almost empty. Then as I muttered to myself, pleaseohpleaseohplease, I discovered (whew!) the other package of quinoa. One more time, let’s hear it for not having to drive to the grocery store again, “WHEW!” Because really, is there anything more annoying than having to drive back to the grocery store (for whatever reason) when you were just there? Right.
The story ends with a perfectly baked, delicious coconut flour zucchini banana bread.
The pages in between tell the tale of a recipe throwdown fueled by 1) a craving for zucchini bread 2) curiosity about replacing all purpose (AP) flour with coconut flour and 3) mastering the baking of said bread with either/both flours. I won.