I went through five alarms to get up this morning. FIVE. The first one was set for 4AM because I went to bed last night knowing I still had to write and proofread and format this blog post, and I wound up rolling out of bed a little after 5. I just tried making coffee without a filter (twice). And I almost threw a lit match into the trash. So I think it’s safe to say I’d be doing myself (and my neighbors) a favor if I was back in bed and not sitting in front of my laptop. But here I am, at 5:47AM, attempting to fill this space with words because my persuasive husband somehow convinced the woman who swore she’d never start watching Game of Thrones to.. start watching Game of Thrones. We watched two too many episodes last night, which resulted in me having a measly 30 minutes to squeeze in some work before needing to hit the hay. It was basically enough time to write the tags, the meta description, and set a featured image. And order $200-worth of moisturizer and mud soap from Ahava because they’re having a huge sale right now and if there’s anything I love more than buying in bulk (do we need to talk about how many rolls of toilet paper are in the basement right now?), it’s buying in bulk and getting a smokin’ deal.* Continue Reading
You go two weeks without posting and you come back with a recipe for an OATSHAKE?
Ha, YUP. And to add insult to injury: I have a fully functioning kitchen again (!!!) and I’ve been baking up a storm (chocolate-studded coconut oil brownies will be coming your way soon). But I came here with this recipe today because it’s not just any ol’ oatshake. It’s the shake that’s been on repeat – literally – for the past month and a half. I go to bed craving it. I wake up craving it. And, as a result, we’ve gone through pounds and pounds of peanut butter and even more pounds of rolled oats because this shake encompasses everything I look for in a smoothie-like beverage: it’s creamy, it’s refreshing, and it’s delicious. It’s also so damn satisfying (that fat and them oats, yo!) that you could totally get away with drinking it for breakfast, lunch, or dinner – which, admittedly, I’ve done more than a few times because it seems as though I’ve turned into one of those people whose appetite is adversely impacted by the heat. Does this mean I’m getting old? Continue Reading
This post was created in partnership with North American Pulses.
I had this grand plan to have our pantry finished and stocked by the time the flooring dudes came in to lay those snazzy encaustic tiles on our kitchen floor. That was four weeks ago. And currently? Our future pantry is littered with a dozen IKEA instruction pamphlets, a garbage disposal (I fought Thom really hard on not having one in the new kitchen) (and I lost), and standards that were supposed to be hung along the studs and lined with sealed planks of wood we have yet to purchase despite the fact that we’ve been to the home improvement store about 1,827 times. And a lumberyard. Twice. So the pantry? It’s a far cry from being finished. But I’m rolling with the punches because if there’s one thing this process has taught me, it’s that we’re almost never in control – or, not in nearly as much control as we think we are. Continue Reading
Confession time: I love pudding. Like, love it more than ice cream. Than cookies. Than two pound salads from Whole Paycheck. I love it more than shaved legs on clean sheets. Than running my fingers along wrought iron fences. Than blasting Kanye in my pint-sized powerhouse at 7AM (and I love that A LOT). Pudding is the perfect dessert. You can whip it up (well, this recipe at least) in less than ten minutes. And once it’s chilled, you can spoon the creamy deliciousness straight to your face. Or you can load it with a bunch of toppings and then spoon it straight to your face. You can dip things in it (like graham crackers!), use it to fill a pie, or freeze it to make double chocolate pudding pops (because it’s almost summer and I’ve never met a person who doesn’t like pudding pops) (HAVE YOU?). Continue Reading