We’ve reached the time of year when our schedules fill up and life moves at lightning speed. Over the last few years, I’ve tried to intentionally slow down at the beginning of the holiday season and not take things too seriously. After all, we’re not celebrating stress and frustration, right? This year, I’m turning off the electronics (except for background music) and baking with the kids. I want to relish the days that can pass so swiftly.
We enjoyed rain in the desert this weekend. A rainy day is a special event out here, and is usually combined with very strong winds to make things extra cold. The girls and I spent the weekend at home, baking and enjoying the sound of water pattering on the windows. We tried new recipes and got into our pajamas early, talking about our plans for the rest of the year.
After last month’s grain-free challenge, I’ve continued eating a grain free diet – mainly because I like it so much. I experimented with many Thanksgiving favorites this weekend (look for my Thanksgiving menus/plans in a few days). We also baked a few cakes with almond and coconut flour until we got them just right. I’m still amazed that ground almonds can be the foundation for wonderful cakes, cookies, muffins, etc. When you combine it with this rich, flavorful buttercream, it’s astonishing!
When I put the first bite in my mouth I actually thought, “Apparently, you can have your cake and eat it too.” Let’s slow down and enjoy our holiday preparation this year, shall we?