Four-day weekends should be a thing at least once a month, don’t you think?
During these four-day holiday breaks from work, I’ve:
slept. A lot. Man did this exhausted mama need it!
tidied up the pantry, the bane of my existence craft cupboard, and tomorrow will be for my children’s messy room. Shhhh, don’t tell them I’m in a purging mode.
taken my time at the gym.
made yummy, chocolate treats. More on that below.
Taken at least one Epsom bath so far.
watched both seasons of The Marvelous Mrs. Maisel. I highly recommend it. I may have even shed a tear when Season 2 concluded.
Most importantly, I’ve connected with family, friends, and my community.
Today I hit up my local, Walnut Creek farmer’s market to visit my friend Chris at the smoked salmon stand. Since I get most of my produce from Imperfect Produce and rarely need anything else during the week, grabbing a salmon filet (and possibly a waffle from Rooted) is the only reason I go to the Farmer’s Market. Strange, I know!
Anyway, I knew Chris was taking January off, so it would be a good 5 weeks until I got my salmon fix. Prepared to buy more than usual, Chris, pleased to see me, went on to bless me with 3 salmon filets, for FREE. What? He said it was a gift because he enjoyed seeing me and the girls on Sundays. We’re far from regulars, but I’ve made a point to not only consume but take my time and get to know him. We banter with his neighbor vendor, the sweet potato pie guy, and genuinely like to chat. There’s something about having friends and being known, even if it’s not a deep relationship.
Before the crowds became too overwhelming, we hugged it out and I wished him well until I saw him again in February.
This interaction reminds me of the vendors I befriended at Seattle’s Pike’s Place Market, when I lived near the market and was a SAHM. Everyday I’d push my babies through the market, to say hello, grab some veggies or eggs, and just be a kind face in the sea of consumers.
That’s how you get to know people anyway, right?
A simple hello, a smile, some kind words…..it doesn’t take much. Or as Ed Sheeran says, “Love can change the world in a moment…”
Last night, I was also able to sneak out with some moms from school. Turns out 3 hours at True Food was just the thing I needed – perhaps what all three of us needed. If we hadn’t shut down True Food, I’m sure we could have talked the night away drinking our pomegranate kombucha! Ha!
Connection, let alone sharing stories that make you feel not so alone, is important. We may come from all sorts of backgrounds, but we share common denominators of being moms, working moms at that, trying to figure out this life as an adult, being transplants - moving across stateliness, even countries, to name a few.
It’s refreshing to commiserate, as well as celebrate this moment in our lives; share our worries and fears, hopes and dreams, question our school’s hippiness and horrible math homework, and our awkward conversations with our kids about sex, the internet, and gender. Who knew back in the 80’s that we’d have so many different gender pronouns in 2018! Sheesh! And why in the world have they changed the way they teach math?!
Anyway, I implore to get out. To connect. To smile at a stranger. To say hello and ask them out.
Moving on to tasty things though.
I was on dessert duty for Christmas and made some deliciously rich peppermint fudge cups I saw on the eating evolved website here. They were a hit. You’ve been warned though, they’re very rich and one is sufficient, even for this chocoholic. As well as Santa!
Earlier in the month I also made my own peppermint coconut cups which were just as wonderful. They’re very similar (i.e easy) to make as outlined in the recipe above, but I’ll note it here:
Coconut center Ingredients:
1 cup homemade or premade coconut butter
(To make homemade coconut butter, simply dump 16oz of shredded coconut - feel free to lightly toast beforehand - with a pinch of salt in a food processor an let ‘er whirl until you have a smooth consistency, about 10 minutes.)
2-3 drops or an ⅛ tsp peppermint oil - a small amount goes a long way
1 crushed candy cane--optional
Chocolate Cup Ingredients:
1 ½ cup dark chocolate melted
Once you have your coconut butter, add the peppermint oil and blend again until mixed.
Chocolate Cup Instructions:
Take a wax lined cupcake liner OR silicone cupcake liner an spoon 2 tablespoons of melted primal chocolate into bottom. Swirl around, covering the ¾ of the cupcake liner. Place on a flat surface and refrigerate for 15 minutes.
Drop 1-2 tbsp of the coconut butter into the bottom of the chocolate cup (with the liner still on). Liquid coconut butter is easier to work with, so you may need to warm it up slightly, but be sure it’s not hot otherwise you’ll melt the chocolate! Let harden some – 5 minutes in the fridge should suffice.
Pour another tbsp of chocolate over the top, spread to the sides, and place back in fridge for at least 20 minutes.
How did you relax this holiday season and what did you make? I’d love to know!
P.S. If you need help weaning yourself from chocolate and all of the sugar this season, or simply need some inspiration on how to create healthy habits or a kick start a healthy eating plan come January, reach out or join my January 21-Day Sugar Detox group! I’ve got you covered.