in the seventh grade, i was at the peak of my awkward phase. i had also just gotten very bad dandruff that i couldn’t stop itching.
in my science class, we were paired up to look at things under our microscopes. my partner was one of the most popular girls in our grade, but she wasn’t paying any attention to me. i wanted to impress her.
right at that moment, a gigantic dandruff flake fell from my head. i placed it under the microscope and asked her to take a look. she asked me what it was and i happily replied, “it’s my dandruff!”
This morning I ate porridge from the pot, and I loved it. It is less washing up, less time spent picking a bowl and plating it up, it kept it all warm and yummy and yeah it just ruled, I 10/10 recommend it to anybody else who is time poor, sick, tired or simply just can’t be bothered. Thanks @alexbeckett_ for inspiring me to just eat from the damn pot for once 💜 you are a genius angel lady. This one was simple vanilla cinnamon banana porridge (made with rice flakes) and topped with fruit and @thesourcebulkfoods chocolate buckinis which are my LIFE and also some organic maple syrup from them too! The Source rules guys: waste free bulk GOOD quality food, so many locations, so much to choose from… If you haven’t checked them out, please do! Waste free is the way to go, trying to be more conscious now will save us so much damage and drama later 🌏 lets take care of our planet together! Do your research and find out what contributes to the most greenhouse gas emissions… You would be surprised I think. It’s actually animal agriculture. Don’t believe me? Watch Cowspiracy? I tell you, it will blow your mind. 💭 Happy Saturday lovelies! 🌻
YUM! Saturday breakfast after teaching grit cardio ☺️ caramelised banana crepes made with almond milk and spelt flour, coconut yoghurt, roasted almonds, coconut flakes and sliced strawberries 🙌 was soooo good! Have a lovely weekend everyone ❤️
Great big flakes like white ashes
at nightfall descending
Vast whisp-whisp of wingbeats
awakens me and I look up
at a minute-long string of black geese
following low past the moon the white
course of the snow-covered river and
by the way thank You for
keeping Your face hidden, I
can hardly bear the beauty of this world.
Franz Wright, from “Cloudless Snowfall,” Walking to Martha’s Vineyard
For those of you who were inquiring about the recipe…
Darwin’s Hatchday Cake
3 cups flour
1 tsp baking soda
1-5 tbsp cinnamon
½ cup olive oil
½ cup honey
4 eggs with shells
2 cups shredded or julienne carrots
1 cup honey
1-2 cups pumpkin seeds
2-3 cups unsweetened coconut flakes
2 cups unsweetened golden raisins
1 sliced jalapeño
½ cup grated or shredded zucchini
OPTIONAL: Candle(s) and/or decorative icing to write things on the plate. Not for bird consumption!
Pre-heat oven to 350º. Mix together flour, as much cinnamon as you want, and baking soda. Smash the eggs in, shells and all, followed by olive oil, honey, carrots, pumpkin seeds, coconut, raisins, and zucchini. (Honestly, add as much of the veggies, raisins, and seeds as you want, within a reasonable limit.) Mix well. If it’s too runny, add some more flour until it’s not.
Grease a small loaf tin (we used 9x5″ because it’s all we had) liberally with olive oil and pour batter in. Bake for 30-40 minutes or until the edges become golden brown, it feels firm to the touch, and a skewer comes out of the middle clean. Set out to cool.
Once it has cooled, you can either cut yours in half to make it smaller, like we did, or leave it be. Frost the heck out of it with peanut butter. Then toss some more coconut flakes and golden raisins on for good measure. Last, add your jalapeño slices in a nice pattern on top. Everything will be kind of gloopy, and that’s okay.
Aging beer in the cellar is not an exact science. And if your “cellar” consists of a few shoeboxes in the back of the closet, sometimes weird stuff happens. For example, last year I opened a bottle of Mirror Mirror, Deschutes’ barrel aged barley wine, and found a bland, lifeless fizzle. A year later, and a bottle from the same vintage tastes like liquid gold.
The first whiff confirmed that this was an exceptional bottle. It smelled boozy and luxurious. An extra note of fruit has emerged from the bottle – plum or grape. The barrel aging also shows through, a nice oaky vanilla with plenty of bourbon heat. It’s warm, but smooth. Caramel malts form the chewy, delicious core of the beer. There’s a cereal grain quality to Mirror Mirror, like Wild Turkey on bran flakes. It’s damn tasty, but split it with a friend. They will thank you later.