FOR THE WEEK OF MARCH 7-13, 2010
WHAT I’M READING: Wayson Choy’s The Jade Peony AND The Bible in French.
WHAT ELSIE’S READING: Olivia. Remember how we made the shift to stories instead of those nasty learning books? The girl is so on board, laughing at all the right places. I love this kid’s sense of humour
WHAT I’M WATCHING: A Serious Man. Another Cohen Brothers movie, and totally excellent. The lead actor Michael Stuhlbarg is wonderful. (I am full of strong kind of vague adjectives that will compel you I’m sure.) Also, Studio 60—a show I started watching in California, which interestingly also stars Monsieur Stuhlbarg. In the first, he’s a hipster television director; in the latter, a dejected cuckold-professor. He is convincing as both!
WHAT I’M LISTENING TO: Excerpts from The 4 hour Work Week by Tim Ferris, romantically read by Simon! This book is a blend of goal setting, having uncomfortable conversations which move you into new terrain and automatizing your income, all of which Simon and I intend to do. Yes ma’am. That way we can live in Santa Fe for a month carefree. Y’all can visit. Please bring treats.
WHAT I’M WEARING: The usual, except suddenly my jeans feel tighter. I think my rediscovery of food after a week long juice fast caught up with me. Big sigh.
WHAT I’M EATING: Sautéed vegetables with coconut oil, garlic and ginger. You can make anything delicious with that combination. Oh, and healthy cookies which I adapted slightly to make even healthier. They’re from a cookbook (name evades me) which advocates that healthy, even organic food can and should be accessible to everyone—a thinking I appreciate. Everyone should have access to good food! Amen.
1 cup of agave (instead of 2 cups of brown sugar as dictated by the recipe.)
1 cup of butter (don’t need that much unless you’re going for super crispy)
1 tsp vanilla
3 cups old fashioned oats
1 cup spelt flour
1 tsp baking soda
1 tsp baking powder
11/2 cups assorted nuts/dried fruit/chocolate chunks mixture.
Here’s the part of the recipe I don’t understand: it says refrigerate for at least 30 minutes and then roll into balls and freeze before baking.
Bakers in the house? Why bake from freezing? Do tell.
WHAT I’M ENJOYING: My daughter. Always my daughter. What a little person. This morning Simon and I started singing to her via a giraffe and lion puppet and she started doing this side dance groove to our song. I LOVE that she’s a dancer! Groove baby. Always groove. Plus, I think she said ‘hummus.’
WHAT I’M SNIFFING: Raw granola dehydrating in the dehydrator. Duh. Why, what are you sniffing?
One Comment
Maybe the freezing is because the spelt flour is so weird? Screwed up the biscotti I made last time I baked…which is never. Elsie saying hummus makes me happy! Glad to be reading your blog again – keep’em coming please!
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