limbo.

Some like it cold…

Verry Berry Breakfast Smoothie

• 1 frozen banana
• 1 cup frozen blueberries
• 1 cup soy milk
• 1 Tbsp. crushed flax
• toppings: sunflower seed butter and Natures Path Pumpkin Flax Granola

1. Blend all ingredients together in a mixer and top with your favorite add-ons!

And some like it hot…

Apple Cinnamon Oatmeal

• 1/2 cup old fashioned oats
• 1 small/medium apple, diced small
• 1 cup milk + 1/4 cup water
• cinnamon and nutmeg
• 1 Tbsp. crushed flax
• toppings: walnuts and Natures Path Pumpkin Flax Granola

1. In a large dish, microwave all ingredients together for 5 minutes, stirring once halfway through.  Top with your favorite add-ons!

Me?  I haven’t really decided yet.  The weather isn’t officially feeling like spring.  But it doesn’t quite feel like winter either.  Yep.  Here in New England, we’re in a serious state of limbo.

QUESTION: What have you been eating for breakfast?

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an old fashioned pancake

Dad turned in a special request, that pancakes be served for his birthday breakfast.  “No whole grains,” he emphasized.  “Just a plain, good old-fashioned pancake.”

The idea, I’m sure, arose from the fact that we have a bottle of fresh maple syrup sitting in our fridge.  The bottle comes from a relative’s local maple farm, and so I think we have all had pancakes on the brain.  Because, as you must already know, pancakes are simply the serving vesicle to a pool of maple syrup.

But every once in a while, there is a pancake that really stands out on its own.  Maple syrup or not.  Although I still recommend a bottle of fresh, local maple syrup if you can get your hands on it. 😉

I made several varieties of pancakes.  Plain.  Banana-Walnut.  Cinnamon.

My personal favorite was the blueberry-walnut. It tastes like an old-fashioned kind of pancake, and it will quickly win your heart.

Blueberry Walnut Pancakes

Blueberry Walnut Pancakes—tweaked from the original version as seen on allrecipes.com

Although I made these to order—i.e., no whole grains!—you could easily substitute whole wheat flour for the all-purpose.  Or you could go half and half if you prefer.  And since the toppings are added after you pour the batter on the pan, you can make as many flavor choices as you like.  Chocolate chips for the chocoholic.  Plain for the purist.  Peanut butter swirls for the peanut butter lover (i.e., most of us.)  Limitless possibilities.

Any leftovers can be frozen in individual layers.  Separate each pancake with a sheet of wax paper, and simply toss them in the toaster or microwave for when you want a quick breakfast.  They also, by the way, crumble really well over a dish of greek yogurt with fruit.  Enjoy! 😀

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (I nixed the salt to reduce the sodium content)
• 1 egg
• 2 tablespoons butter, melted
• 1 to 1-1/2 cups frozen blueberries
• walnuts
• 1/4 tsp nutmeg
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, sugar, baking powder, baking soda, nutmeg and salt (if using) in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and top with a spoonful of blueberries and walnuts, cooking until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.  ENJOY! 😀

QUESTION: Honey?  Maple Syrup?  Molasses?  Granulated sugar?  What is your most commonly used sweetener of choice?

Hello, winter.

Hello, Winter.

Apparently, winter isn’t through with we New Englanders.

Ice.  Snow.  Wind.  Frigid, frozen temperatures.

This morning, I ran under a canopy of white.  I heard and felft the crunch of snow beneath my feet.  One step after the other.

Crunch.  Crinkle.  Swoosh.

I watched the icicles dance with excitement after they met the sun, sending their sparkles of light here, there, in every which direction.

There’s a fresh snowfall, here in New England.  And today I was the first—the very first!—to spread footsteps across a snowy path.

Sigh.

I don’t think I’ve ever experienced anything quite as peaceful.  I don’t think I ever will.

And you want to know a secret?

I kind of, sort of, maybe, almost enjoyed my morning run.  Despite (because of?) the frigid cold temperatures.

I don’t always know why or how to explain it, but sometimes I find myself falling absolutely in love with winter.

For such a snowy morning, I figured breakfast may as well include a bit of snow as well.

In the form of coconut, of course.

There was exactly one jam filled muffin left in the freezer.  And it was practically begging me to crumble it into a morning bowl of yogurt.

I just couldn’t say no.

Muffin Crumbled Yogurt Bowl

Crunchy walnuts.  A snowing of coconut.  Warm, jam-filled muffin crumbles.  And a dish of thick, creamy yogurt.

This is one of my most current favorite breakfasts.  I think you’ll love it too. 😀

• 6-oz plain yogurt
• 2 Tbsp. wheat germ
• 1/2 cup chopped grapes, banana, apricots, or other favorite fruit
• 1 jam-filled muffin (or other favorite muffin of your choice)
• 2 Tbsp. granola
• 2 Tbsp. walnuts
• dusting of coconut
• drizzle of honey (optional)

1. Combine yogurt with wheat germ and fruit, and place on bottom of bowl.
2. Top with muffin, granola, walnuts, coconut and honey if using.  ENJOY! 😀

Question: Is it still officially feeling like winter where you live?  What is your favorite season?

a walk in the woods (and a taste of bruschetta)

 

I drive my car through slippery ice.  I shovel dense, heavy snow off of the porch.  I plow myself through the slush and snow, on my daily runs and walks.  And the cars are dirty.  All. Of. The. Time.

But winter is not the problem.  Winter is not to blame.

The problem is that I don’t do anything to enjoy the snow.  The fault is my own.

 

 

Yesterday, I decided to change all of that and took my workout into the woods.

Al la snowshoes.

 

 

(Yes.  This is a lawn chair.  In the middle of the woods.  Buried in the snow.)

 

 

??? 

You just never know what you’ll run into. 😉

 

 

 Snowshoeing is such a fabulous workout.  I kept my heart rate up the entire time, simply by walking through deep layers of snow.

And the best part?  It didn’t once feel like a workout.

Going…

 

…Going…

 

 

…”Kind” of still going…

 

 

…completely gone. Ha!

 

 

The secret to surviving winter:  finding a fresh new way to enjoy it!

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~

Honestly, I’ve never been much of a football fan.  But the Super Bowl involves lots of food.  And friends and family. 

I really, really enjoy the Super Bowl. 😀

 

 

For the party, everyone brought something to the table, which made for a deliciously wide variety of flavors.

 

 

I brought the bruschetta!

 

 

Good food.  Good friends.

(And the additional perk of having everyone cheering for the winning team.  Perfect.  Day.)

 

 

A Simple Bruschetta

Bruschetta may look all fancy and gourmet, but it’s actually one of the easiest appetizers you will ever put together.  If you would like to make a light lunch or dinner out of it, top the bread slices with fresh mozzarella cheese and serve with a side salad. 

For the best flavors and texture, choose a crusty bread that has aged a few days.  Enjoy! 😀

• 1 whole grain baguette, sliced about 3/4 inch thick
• 3-4 Tbsp. olive oil or more
• 3-4 garlic cloves, minced
• parmesan, grated
• 4 medium tomatoes, chopped
• 1/2 c. fresh basil, chopped

1. Set oven to low broil.  Combine olive oil, parmesan and garlic together in a bowl.
2. Place bread slices on a baking sheet.  Brush oil mixture onto bread and place under broiler.  Cook until golden brown and crispy.  Flip over, spread with more of the oil mixture and continue cooking until browned. 
3. In a small bowl, combine tomatoes and basil together.  Top the cooked bread slices with the tomato mixture and serve immediately.  ENJOY! 😀

Question: What is your favorite winter time activity? 

a snowy day

We have snow literally coming out of our ears, here in New England!

 

 

Sent home early.  No critical homework due. 

There’s but one thing for a girl to do in such a situation.

 

 

First I made a steaming hot cup of licorice tea…

 

 

…and then I had myself a date with Mr. Quaker.

 

 

These are my stand by, true blue, you’ve never let me down, fool-proof recipe for granola bars.  What I love most about these chunky little bars, is that the combination of flavors is limitless.  Honey?  Molasses?  Agave?  Chocolate chips?  Peanut butter chips?  Raisins?

Absolutely limitless!

Today’s combination of flavors included pecans, dark chocolate chips, flax…

 

…and a deep, intoxicatingly rich swirl of blackstrap molasses. 

 

 

Honey would have given these bars more of a golden hue vs. the deep chocolate color.  But I absolutely love the flavor that molasses imparts.

And, really now, who doesn’t like the color of chocolate?

 

 

You want to know something?  When Mr. Quaker is around, a little bit of extra snow around the place doesn’t look so bad after all.

 

Granola Bars with chocolate chips and pecans

These bars can be made with any mixture of your favorite ingredients—peanut butter chips, dates and coconut come to mind!  Enjoy them for breakfast, as a snack or even as a dessert with a cup of tea.  They also keep very well, and can be packed as a fun addition with your lunch-to-go.

ENJOY! 😀

• 1 T. olive oil + pam for spraying pan
• 1-1/4 c. old fashioned rolled oats
• 1/4 c. dark or semisweet chocolate chips
• 1/4 c. ground flaxseeds
• 1/4 c. chopped pecans
• 1/4 c. blackstrap molasses
• 1/4 c. natural, chunky, salted peanut butter
• 1/2 tsp. vanilla extract

1. Preheat oven to 325 degrees.  Spray an 8-by-8-inch baking dish with cooking spray. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side.  Spray again with cooking spray. In a bowl, combine oats, chocolate chips, flaxseeds, and pecans; set aside.
2. In a small/medium saucepan, combine molasses, peanut butter, oil, and vanilla. Cook over medium until melted. Add dry ingredients to pan, turn off heat and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, gently cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week.  ENJOY!

Question: What is your favorite activity on a snow day?

a pretty bowl of lentils

Cars won’t start.  Doors won’t open.  Only a select few of the towns’ runners will be seen traipsing through the snow.  They wave to each other—a moment of mutual respect for the other. 

It is a cold, cold day here in New England.  Frigid, Jack Frost nipping at your nose, should my fingers be this blue? kind of cold.

I think it’s about time to hug a big bowl of hot, steamy soup.

 

I’ve made many types of lentil soups in my life.  Spicy.  Sweet.  Earthy.  Zingy.  Powerful.  Mild.  I have a special place in my heart for each of them, and it’s really no secret at all that I am head over heels in love for the little brown lentil.

And yet, I’ll be the first to admit it. Lentil soup is not much to look at.  Unless, of course, you like the color brown.  Because that is really the only way to describe such a mono colored soup. 

As I was meandering my way through blogs and recipes, I fell upon this lentil soup from Two Peas and Their Pod.  It most literally popped right up and out of my computer screen.  There were lots of lentils.  Sweet potatoes.  And spinach.  All combining to form a bowl of beauty.  Who knew the lentil had such possibilities? 

Yes.  It’s true.  I was instantaneously sold on the soups’ rustic good looks, hoping that a bright personality would come along too. 

I quickly realized that there were many ingredients that I did not have on hand for this soup, but the idea of bundling up and making my way to the grocery store was not such a happy one.  Thankfully, I had plenty of good substitutes on hand, all of which worked out really, really well. 

In the end, the soup remained as pretty as the original version.  And its personality was better than even I expected.  So I guess you could say that this recipe is—in a way—fool proof.  Easy to tweak based on what you like (or what you happen to have on hand!)  I think bell peppers would make a nice addition. 😀

Cold winter days.

Frigid, falling temperatures.

Hugging a bowl of soup. 

Life is good.

    

Lentil Soup with Sweet Potatoes & Spinach—tweaked from the original version as seen on Two Peas and Their Pod

1 tablespoon olive oil
2 onion, chopped
3 cloves garlic, minced
1 celery stalk, diced
2 small sweet potatoes, cut into 1/2 inch cubes
16-oz dry, brown lentils
4 (15 ounce) cans vegetable broth
2 cups water
2 cans (15 ounce) diced tomatoes
1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
16oz. frozen spinach, dethawed
Tabasco sauce, to taste

1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add celery and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.

2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, thyme, and rosemary. Season with salt and pepper and stir. Bring to a boil, reduce heat, and cook on medium-low heat for about 10-15 minutes or until lentils are cooked.

3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Serve hot and ENJOY!

Serves 8-10

Question: Do you often use leftovers for lunch the following day?

a plate of cabbage and kale

We are officially snowed in!!!

In case you were wondering, yoga in the living room was my workout choice this morning, vs. going out for a walk.  I decided that listening to the radio while doing downward dogs and sun salutations in my pajamas sounded just about right for such a morning. 😉

But I still pulled on my boots and went outside to enjoy a bit of snow.  Which, by the way, is already up to my knees—and still climbing.  There’s at least 18 inches out there.  Maybe more! 

All I can say is, thank goodness today was my day off.

And thank goodness Dad didn’t mind going out and snowblowing the driveway in order to bury us out of the driveway for tomorrow’s commute (thanks dad!)

Yoga + shoveling + plowing my way through snow = fabulous workout.

I decided that today was a good day to clean out the fridge, while putting any and all of those lingering ingredients to good use. 

I bought a head of organic purple kale last week at the supermarket, just because I thought it looked too pretty to turn down.  It’s absolutely brimming with antioxidants and nutrients.  I couldn’t bare to walk past it, and so it ended up in my cart.  And in my fridge.  Until today, of course.

Also in the fridge, I had a couple of carrots and some onions (there are always onions!), along with a thick slab of tofu and a lemon.  Off to the side—on the kitchen counter—there were some tomatoes.  I’m pretty sure that if kitchens could talk, mine would have been screaming—demanding?—at me to make a warm kale salad. 

It was very much meant to be.

I’m pretty sure that people get the wrong idea when it comes to things like kale and tofu.  If it sounds a little hippy—a little too “far out” for both your mind and your kitchen—then you simply must rethink these things and move on.  Daring to try something new.

Kale, when it’s made just right, is earthy and sweet.  Tender but firm.  It will take on a whole new dimension, as it soaks up the olive oil that is lightly drizzled on top.  And in the end, it will practically beg you to add just a splash or two of lemon juice.  Finally—at last—the warmed kale salad will reward your tastebuds with a delicious flavor that’s both simple and complex, making you forget all of those silly little things that you ever had to say about kale.

Tofu is another thing altogether.

Thankfully, just like kale, tofu has the possibility of rewarding you with a depth of flavor and a delightful texture as well. 

The preparation of tofu is key, I think.  More specifically, the pressing. 

Getting rid of every last bit of liquid that you possibly can, so that the texture becomes nice and firm.  So that it can soak up every bit of sauce or liquid that you decide to add to it.  So that it can brown and crisp at the touch of a hot nonstick pan.  Yes.  The art of tofu is in the pressing.

Side Dish: Roasted Cabbage

A delightfully warm meal to warm up with after trudging through the snow. 😀

I hope you’re all staying warm and safe today!!!

Warm Kale Salad

This makes for a delightful side dish to any entree, but it can also serve as a main dish in and of itself.  Pine nuts, walnuts, and beans would make for a nice addition as well.  This dish is simple but satisfying, perfect for a chilly winter afternoon. 

• 1 head of kale
• 1 onion, diced
• 1 T. olive oil
• 1-2 tomatoes, chopped
• 1 carrot, grated
• garlic powder
• lemon juice

1. In a medium sized pan, heat 1 T. olive oil over medium heat.  Add onion and cook until onions are tender, about 5 minutes. 
2. Add kale, stir, and lower heat to medium low.  Continue cooking until kale is tender but still slightly firm.  Add tomatoes, carrot, garlic powder to taste, and a few liberal splashes of lemon juice.  Lower heat to low and continue cooking until heated thorough.
3. ENJOY! 😀

Simply Pan Fried Tofu

This is as simple as simple gets.  You can use any sauce that suits your fancy.  I’ve used peanut sauces, bbq sauce, and homemade thai sauces as well.  I’ve got to say though, soy sauce and garlic are one of my most favorite of combinations.  Sometimes you can’t mess with simple.

• 1/4 a block of extra firm tofu, drained and pressed well
• 1 T. soy sauce
• garlic powder
• red pepper flakes

1. Blot tofu well with paper towels to remove any lingering liquids. 
2. In a small bowl, mix together soy sauce, garlic powder and red pepper flakes.  Place tofu in bowl, flip over and let it sit in fridge at least 1 hr.
3. Heat a nonstick cooking pan over medium heat.  Spray with cooking spray, place tofu in pan, and cook until browned and crisp.  Flip and continue cooking until browned on other side as well.
4. Serve and ENJOY! 😀

Roasted Cabbage

This is one of my favorite ways to prepare any and all of my vegetables.  Cabbage is no exception.  Enjoy!

• 1/2 a head of cabbage
• salt and pepper

1. Heat oven to 425. 
2. Spray baking sheet with spray and set aside.  Slice cabbage into 1/2 inch slices and place in single layers on baking sheet.  Sprinkle with salt and pepper.
3. Bake for 20 minutes, flipping once halfway through.  ENJOY!

Question: Do you eat anything now that you never in a million years would have thought you would *ever* enjoy?

a leafy tale

Once upon a time, there was a girl named Sarah.

Sarah loved the outdoors.  She loved to walk.  She loved to run.  She even loved to rake. 

One day, Sarah decided to join the “no-makeup” bandwagon for the day.  Instead of gussying up and going to the mall—as might be expected on a typical Saturday afternoon—Sarah threw on a big ol’, cozy sweatshirt and headed outside.  Rake in hand.

The entire family joined in on the autumn experience.  Hours upon hours flew by, with everyone hard at work. 

(my arms will be very, very sore tomorrow, FYI!!!)

But then, despite the beautiful day, the array of autumn’s colors & smells, and the boundless energy that everyone seemed to have at the very beginning, people began to grow very, very tired.

Sometimes—most times—growing tired is equivalent with being silly.  It kind of just happens.

 

(Let it be known that dad started it.)

Tackle #1

Tackle #2

Leaf jumping.  Leaf catching.  Leaf tackling.  All three are absolutely necessary when raking a yard. 

After raking the yard and countless numbers of tackles, it was time to go in and eat.  Which, by the way, was also absolutely necessary.

Roasted chicken legs.  Brown rice ‘n’ peas.  Heaps upon heaps of roasted butternut squash.  The entire family agreed that this was the perfect meal to refuel on.

Energy input = complete.

The.  End.

Roasted Butternut Squash

Who doesn’t love a hot side of roasted veggies?  The preparation is super simple, and the flavor is sweet and intense.  I always seem to err on the side of being a purist when it comes to roasting veggies, but you could also add in cinnamon and nutmeg, which I think would go lovely with the butternut squash.  This is an easy vegetable side to add with any meal. 😀

• 1 large butternut squash, peeled and seeds removed

1. Heat the oven to 425 degrees F.
2. Dice the squash into bite sized pieces and place on a cookie sheet sprayed with cooking spray.  Pop in oven for 10 minutes.  Flip with a spatula.  Continue cooking for another 10-15 minutes or until soft, tender and browned.
3. ENJOY! 😀

Question: Do you regularly do yard work?  What is your favorite/least favorite? 

Tomorrow is *Day 2* of the Breakfast Bonanza.  If you haven’t started yet, that’s okay!  You can jump in any time.  Just let me know what breakfast(s!) you want to include on the breakfast post for next week.

OH, and even trying ONE new breakfast overall is great too.  Just have fun with it! 😀

Hello, Fall.

Hello, Fall.

Hello, cozy mornings, hot cups of coffee, and warm fuzzy socks.

Hello, hot bowls of oatbran, sprinkled with granola, and topped with melty pb&jam. 

Hello, Fall.

Hello to those long morning walks, in my jeans and a warm, fuzzy hoodie.

Hello, big black lab with your thick winter coat.  Hello, big black lab with your endless energy and enthusiasm—your happiness with life itself.  Hello.

Hello, warm morning sun, with your lingering reminder of a summer past.  Hello, warm morning sun, with your gentle, glowing kiss.  Hello.

Hello, Fall.

Hello, fresh local vegetables.  Hello to your crops of squash, cabbages, pumpkins.  Hello to your deliciously abundant, end-of-the-season zucchini.

Hello, roasted brussels sprouts.  I’ve missed you.

Hello, Fall.

Hello, apple farms.  Hello, homemade cider donuts, “pick your own” apples, and freshly made apple cider.

Hello, hayrides.  Hello to the intoxicating smells of fresh hay, sweet apples and fallen leaves.  Hello.

Hello, Fall.

Hello to walking through petting zoo’s while at the apple farm.  Hello to my not-so-mild obsession with little black goats…

…warm fuzzy noses…

…and squiqqly little tails. 

Hello, Fall.

Hello, Fall.

Hello, afternoon snack, picked right from the tree.  Crisp.  Cold.  Fresh.

Hello, afternoon snacks of the week.  Week(s)??

Hello, Fall.

Hello, Fall.

Hello, Starbucks.  Hello to your warm pumpkin spice lattes.  Hello to your promise of upcoming gingerbread lattes too.

Hello to driving home with the windows down, a chilly breeze against my face, a fuzzy hoodie, and a cup of warmth in my hands.  Hello.

Hello, Fall.

Hello, visions of apple crisps, applesauce, apple pan dowdy, and apple spice muffins. 

Hello to actually wanting to heat up the kitchen again. 😉

Apple Sauce

cored apples (about 10)

sliced apple wedges + a bit of water (less than a cup)

brought to a boil and simmered (for about 10-15 minutes)

brought to a soft, mooshy state

blended and mixed with 2-3 T. brown sugar + cinnamon and nutmeg as desired (blending not necessary if you peel the apples, but I like to leave the fiber and nutrients completely intact 😀 )

and stored (in the fridge, up to one week)

…for the full experience, be sure and serve this stuff h-o-t!  And preferrably with homemade bran muffins. 😀

Question: What is one thing that you look forward to in the fall?

weekend post: my most favorite of things

Thank you all for the get well wishes!  I’m still not feeling completely myself today, but at least I was able to do everything that I had set my plans—and my heart—on doing.  I can tell that my immune system is hard at work fighting something off, and I’m sure by tomorrow I’ll be back to normal.  😀

Today was filled to the brim with a few of my most favorite of things.  It all started with an early morning walk.

And a bowl of your basic oatbran.

This bowl of creaminess was filled—and topped—with warm, sweet bananas.  With a sprinkle of walnuts and chia seeds.  Plus a drizzle of fresh maple syrup.

A short breezy morning walk + a warm, filling breakfast + a hot cup of coffee = just a few of my most favorite of things.

Next on the list: hitting up a farmers market with my sis.  My best friend (aka, Nicole from Simple Moments.) 

We ooohed and ahhhed our way through thai basil, fresh organic kale, peppery radishes, and rainbow colored heirloom tomatoes.  It was nearly impossible not to buy everything in sight.  I’m sure you understand. 😀

And I also spent some time with my fur-nephew Stitch.  He desparately needed a manicure, which is a two-woman job. 😉  Nicole held him, while I snipped away.  He’s such a sweetie-pie, and just acts all upset and hurt vs. scratching or biting.  The poor little guy gave me the saddest look, with an expression that said, “I thought you loved me.”

The post-manicure kitty treats seemed to make up for any hurt feelings.

 Spending time with Nicole + spending time with Stitch + hitting up a farmers market and feeling 100% inspired to continuously eat fresh and local = just a few of my most favorite of things.

My dad is convinced that everything tastes better when it’s cooked over an open fire. 

I’m convinced that he’s right.

Dad built a gigantic tripod, complete with a chain link to attach a cooking pot. 

Dinner over an open fire.  It felt so early American.  Completely primitive.

On the menu: split pea soup!

 And crackers for dunking.

My bowl was filled, filled, filled to the brim with warmth. 

 But wait!  No campfire is complete without s’mores.  It would be so wrong not to bring out the graham crackers, the fluffy marshmallows and the dark chocolate squares.

Step 1: toast a marshmallow.

Step 2: Redo ‘Step 1’ as necessary.

Step 3: Top the toasted ‘mallow with a square of dark chocolate.

Step 4: Ooze together. 

Dad’s s’more—obviously—came out perfect.

Step 5: Enjoy.  Each.  Bite. 

Don’t be afraid to get all messy.

A campfire + Split Pea Soup cooked over a fire + ooey, gooey s’mores = a few of my most favorite of things.

Twas a deliciously wonderful Saturday.  In every sense of the word. 😀

Goodnight World!!

Question: What were a few of your favorite things about today?