It’s the first thing that comes to my mind when the
sunlight, which ultimately wakes me, streams through the windows and right into
I turn my head away from it in attempt to block out the
light that now filtered its way into my room.
I don’t want to get up just yet. I am warm, and comfortable,
and cocooned in someone’s strong embrace.
Rhysand. I almost forgot he had shared my bed last night. We
had actually slept too, fully clothed, which had to be new for him.
I didn’t dare move from where I was locked in his arms.
His bare chest was right in front of my nose, my hands laid
upon the tattoos that decorated his golden skin. My cheek was against his
bicep, which is a very comfortable pillow despite the muscles that lay beneath
Rhys was still asleep. When I let my eyes roam up to his
face, a smile splits mine. His hair is sticking up on the side that is against
the pillow. His face looks so much more peaceful and young in sleep. It was
like the hardships that faced him during waking hours were wiped away and youth
came through the cracks in his mask.
I don’t know all of the burdens that Rhys has faced, but I
know that when a person looks this different when they sleep it’s because they
put on a mask so people don’t see how vulnerable they actually are.
My sister Nesta is the same way.
I’m not sure how long I lay there and look at him, but it
felt right. Being in his arms felt right.
My hands hadn’t moved from where they were curled against
his chest but I take this opportunity to spread my fingers across his skin.
Whole Wheat Blueberry Pancakes with Buttery Ginger Syrup Makes 8 pancakes
These are classically delicious with blueberries, but would be great with raspberries, chocolate chips, pecans or bananas.
¾ cup whole wheat flour ¾ cup all-purpose flour 2 tbsp light brown sugar 1 tbsp baking powder ½ tsp salt 1 to 1¼ cups milk, warm 1 large egg 4 tbsp I Can’t Believe It’s Not Butter, melted 1 tsp vanilla extract 1 pint blueberries Buttery Ginger Syrup (recipe below)
Whisk together flours, sugar, baking powder and the salt, set aside. Separately whisk together the milk, (for thick pancakes use 1 cup milk.) melted butter, egg and vanilla. Stir milk mixture into the well and combine until just mixed and only small clumps of flour remain. Do not over mix.
Heat a griddle or large skillet over medium heat. Brush the surface with extra I Can’t Believe It’s Not Butter and scoop about ¼ cup of the batter onto the skillet. Gently spread into a 4-inch circle and sprinkle with blueberries. When the bubbles on top pop and stay open flip the pancakes and cook about 2 min more.
Keep pancakes hot in a warm oven if needed and serve with more blueberries and Ginger Butter Syrup.
Buttery Ginger Syrup Makes ¾ cup
An easy way to make your simple maple drizzle the star of the table. Move over delicious blueberry pancakes. Or stay there, I’ll eat you WITH the syrup!
¾ cups maple syrup ½ tsp fresh grated ginger 1 tbsp I Can’t Believe It’s Not Butter
In a small saucepan over medium-high heat stir together all ingredients until the liquid is simmering. Remove from heat. Let cool slightly and serve with pancakes. Syrup can be stored chilled for up to a week, just reheat to serve.