summer.

 

The days have been hot. In fact, as I write this, I'm camped out in front of our portable air conditioner and it's still not enough. Our apartment isn't perched in the best spot to take on days such as these and the forecast says we're looking at temperatures in the 100s over the next week. Whew.

I've written about six or seven posts here; they're sitting in a draft folder and not a single one of them has felt ready for publishing. The last several months have been about coming back to myself, about finding new ways to settle into my skin and feel content there.

We've done a lot this summer: a trip to Sauvie Island for berry picking, a trip to Mt. Hood to see Umbrella Falls, a trip to Salmon River to go swimming, a trip to Florida, walks around the neighborhood, family dinners, Peninsula Park with the roses fully in bloom, a trip to Smith Rock State Park, and tons of relaxing and resting in between.

Summer has been so, so good to me, and we're still squeezing in a few more fun trips to cap it all off. I have used this blog for so many different purposes, and it's changed and shifted more times than I can count. Sometimes I've been really sad when I've written here. Sometimes I've been confused or scared or anxious or happy. Sometimes I've documented every square inch of my life and sometimes I've let long stretches pass with nothing.

I'd like to try and share more pictures here, to write things down, to remember. I'd also like to spend more time in my kitchen and read more books. And I'd like to spend more time taking Woody on nice long walks. These are small goals that will make my happy, full life feel happier and fuller. I've waited to feel this way, I've worked hard to get here. Time to bask in it.

(Photos 1 & 2: strawberry picking at Sauvie Island; Photos 3 & 4: Umbrella Falls trail; Photos 5-9: Old Salmon River)

*Also, I have no earthly clue why the vertical images are so pixelated, but after nearly an hour of troubleshooting, I give up! :)

the midday cookie.

Today's cookie was born from a 2 o'clock craving for something sweet and a bit salty. You know the feeling; it strikes suddenly and quietly — but urgently — and rests in the back of your mind until you find some way to satiate it. When it's Friday afternoon and the pantry could use some attention, one must get creative in choosing ingredients.

The Internet is a beautiful place because after a quick Google search for a recipe involving buckwheat flour, I found my ticket to satisfaction. Because I must fiddle with things, I made a few adjustments to a recipe that I'm sure was already quite delectable. I picked up a Mast Brothers chocolate bar during a recent trip to New York City, and it seemed a shame not to allow its contents to be the true star of this recipe. Megan, the genius behind this cookie, also wrote the recipe so that it only yields one serving (two cookies). A blessing or a curse? I'll let you decide.
T H E  M I D D A Y  C O O K I E
(Adapted from and inspired by Detoxinista)

Serves 1

I N G R E D I E N T S

• 2 level tablespoons buckwheat flour*
• 1 tablespoon coconut palm sugar
• 1 teaspoon coconut oil, melted
• 1 teaspoon peanut butter
• 1 teaspoon water
• 1/4 teaspoon vanilla extract
• pinch of sea salt, plus more for the tops of cookies
• 3 squares Mast Brothers dark chocolate with Stumptown coffee

*Note: This recipe tastes strongly of buckwheat flour. If you're not a fan, I would suggest checking Megan's original recipe, where she offers an alternative suggestion that might strike your fancy.

D I R E C T I O N S

1. Preheat* the oven to 350º F and line a small baking sheet with parchment paper. Set aside.
2. Mix all ingredients (except for the chocolate) until combined. They should form a thick, pasty substance, slightly more moist than your average chocolate chip cookie dough.
3. Break the squares of chocolate into smaller chunks and fold them into the dough until just combined.
4. Form two cookies of about equal size on the parchment paper. Gently flatten to desired thickness. Sprinkle a bit of sea salt on the top of each cookie.
5. Bake cookies for 8-12 minutes,* and allow them to cool slightly before serving.

* Note: Because this is such a small recipe, I used my toaster oven to bake these cookies instead of a traditional oven. The baking time will change slightly (my toaster oven does not have a preheat option). My cookies baked for 12 minutes instead of the original suggestion of 8 minutes. As always, keep a good eye on your cookies so that you can rescue them at just the right moment!

summer, watermelon, and burgers.

Summer days are here, my friends. They're still sharing with cool mornings and cool evenings, but midday belongs to summer. And while it's hot (and I have been known to join the chorus of sticky complaints) and humid and sweaty, there is something so special about summer. My parents came up this weekend. On the way back from the dog park, Jeffrey and I stopped at a roadside stand and picked up some watermelon. Jeffrey sliced it and stacked it in a big green bowl. We walked it down to my sister's house (where my parents were staying) and stuck it in the fridge so that it would get cool. When we ate it, it was a little piece of heaven. We didn't do much, which is sometimes the best way to spend a Saturday. We did make it to Bev's Better Burgers, which is the most delicious burger joint surrounding our little college town, of that I am sure. We went all out with fries and milkshakes. It was so delicious and the perfect way to spend a slow, summer day.