The pictures you see in this post are of the third time I made this batch of muffins. What happened to the first two batches, you ask?
While we’ve had a few gloomy days lately, this time of year is definitely the best time to enjoy the outdoors in southern Arizona. The days are warm, the mornings are cool, and while the sun is still blazing, it doesn’t feel quite as, well, hellish…as it does during the summer months.
Okay, I know how a smoothie bowl seems. A smoothie is supposed to be quick and easy, right? You’re supposed to suck it down with a straw, maybe in the car on the way to work or something. Why put it in a bowl and eat it with a spoon? I’ll tell you why.
I had read for a long time that baked potatoes could be made in the slow cooker, but I had never bothered to try. Or rather, I had never wanted to try. You see, baked potatoes alone are not a meal to me, and if I’m going to make a slow cooker dinner, I’m not going to…
I can’t really complain about winters in southern Arizona, because we’ve had the best warm and sunny weather lately. But mornings are still a little chilly–there’s a frosty look in the air since night time temperatures fall close to freezing. In the mornings, we’re cranking up the heat, sipping steamy mugs of tea, and enjoying…
When the sun rises in Tucson, it cracks through a few stray clouds hovering out past the Rincon mountains. It shatters the light from pink to gold to blue, and finally it pours through the east-facing door the leads from my backyard to my kitchen, where I’m stirring together orange, cinnamon, and almond milk for…
My soul needs love this week. And friends, I can’t do that without loving the body that houses it. Yesterday morning, as the sun came up, I was boiling water for tea. I was stirring cocoa and almond milk into steel cut oats. I was drizzling maple syrup. I needed goodness.
My weekly bread-baking ritual has brought us more than whole grain carb-induced joy, lately. With great bread comes great responsibility, right? Or something like that.
Back on the east coast, where I’m from, there are apples and pumpkins and piles of crispy leaves right now. In the desert, though, it still feels like blackberries to me.
A few months ago, a friend was asking around for chia pudding recipes “that don’t taste like hell.” “All chia pudding recipes taste like hell,” I said. You see, I was bitter.