Next to being able to sleep in, one of my favourite things about the weekend is having the time to make a good breakfast. During my 6am weekdays I constantly rely on either a bowl of cereal, the odd piece of toast or my easy yogurt overnight oats if I’m smart and plan ahead the night before. But on the weekends, as long as our mornings are free, I’m in complete breakfast bliss.
The Sunday morning I made these whole wheat ginger blueberry pancakes started off blissful even if the day was cloudy, grey and so,ooo very cold. Side note: I can’t believe last week I was gloating about sunshine and melting snow. Serves me right I guess. As long as it doesn’t snow again though, I think we’re still in the clear. The only white fluff I want to see from this moment on is a generous spoonful of coconut whipped cream on my stack of weekend breakfast pancakes. Or clouds. Fluffy clouds are pretty too.
Is anyone else really pumped about all this melting snow? I swear, after this cold, bitter winter I’m never going to take warm weather for granted again. Of course I’m saying this now. You may have to remind me of how cold I was when the summer humidity hits and I swear that I’m melting. If anyone knows of a place to live that is constantly spring/fall all year round, sign me up!
To celebrate the warm weather that is hopefully staying, I broke out my new blender and had a green smoothie party. Kale is the star ingredient of this smoothie, but if kale is not your thing you are welcome to use spinach instead. Spinach also has a milder taste and blends smoother than kale so if you are just jumping on the green smoothie bandwagon, I highly recommend spinach as a great starting point.
Posting here has been a little bit of a struggle lately. Nothing sad or serious going on, it’s just recently I’ve been having the worst luck in my kitchen. Earlier this month I was on the third version of a scones recipe that I absolutely refused to give up on and something in me just…..snapped. Not in an angry way, but it was definitely a moment I realized that to maintain my sanity, this creative outlet and most importantly my love of baking, I had to put down the flour, hide my baking notebook and step away from the oven for a brief period. Call it baking burnout if you will.
Except for making supper and the occasional bowl of kale chips, the oven hasn’t been getting much use. Last night I flipped through my baking notebook for the first time in over a week and I was nicely reminded of all the ideas and plans I have for future posts. I’m hopeful about a new recipe I’m planning to make later today and I’m crossing my fingers that this time away from my oven has done some good.
At the end of winter, I always go through a grapefruit-buying phase. I see them on sale at the grocery store and I stock up because I’m convinced they’ll get me through the end of cold season. I used to think that this had something to do with trying to get my daily dose of Vitamin C (see end of cold season), but now I believe it has more to do with all these beautiful pink, red and yellow hues. I swear, when the winter days are dark, cold and gloomy, there is nothing more satisfying and uplifting than slicing into a ripe, juicy grapefruit.
I’m officially over winter.
I know a lot of people say that, but I think today I truly am. It may be because I’m tired of constantly scraping salt off my boots, my work pants and even our hardwood floor. I’ve lost count at how many times I’ve managed to misplace my mitts, hat and scarf at any given moment. And I’m still not too thrilled that it’s dark outside before 6pm.
But it’s almost the end of February and I swear, it’s like a light at the end of the tunnel. Spring is coming.