Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

give your people smiles.



Today we're celebrating our first Christmas with a baby, only he's 11 months old and baby hardly seems to describe Rowan anymore. He feeds himself food, climbs, flirts, elates in the ladies' smiles, problem solves, kicks and screams during diaper changes, throws himself on the floor in elaborate dramatic schemes, reaches high things on his tippy toes, reminds me of the pristine thrill of childhood joy.

I sound a little soupy, it's true. But you know that feeling when something is so cute you just  want to eat it all up? I do believe that's the sign of a full heart. It's an exciting time right now. I'm pretty sure this excitement will evolve into something a little more mature. And I sure could do without those tantrums. But for now I'm trying to make the most of being so lovestruck and giddy. (Doing so helps me keep perspective through the nighttime parenting journey and sleeping roadblocks.)

This year I decided against buying packaging materials. I taped together magazine pages to make wrapping paper, purged my ribbon scraps to embellish the gifts, and cut the unwritten fronts off of cards given to me in past years to use as gift tags. Wrapping presents took a whole lot longer, but I also enjoyed it a whole lot more than I normally would. We also celebrated Festivus with cheesecake cupcakes, good friends, wine, and lots of cheese food.

A few minutes ago, S said Merry Christmas and we kissed. Oops that we hadn't exchanged Christmas morning greetings yet. He also reminded me that the anniversary of our meeting was about a week ago; we'd both forgotten. We are true romantics.

Rowan is likely toward the end of a super nap, which will help him cope with the rambunctious family gathering we're heading to this afternoon. It helped me finish the last of the gift wrapping, too. We still have laundry to do, wine to buy, and suitcases to pack in their entirety for our early morning plane ride tomorrow. Wish us luck on our first long journey with a baby! Eeps.

Wishing you a beautiful holiday!

autumn life.


sunday laundry :: cranberry bread :: a journey of a thousand miles :: maple leaves

what did you do this weekend?

an amazing weekend

While I'm not keen on the way we Americans so often wish our days away awaiting the weekend, I am in love with the weekend we just had. Even though I'm working during the week, I usually spend my weekends wishing my husband was here. Occasionally I have a full weekend planned, with friends who pick up Rowan and I to whisk us away from the house. I really do love you guys; thank you. 

Since S was home this Saturday, we asked my aunt to babysit for the first time. This is probably good for all of us. Since S + I didn't have much time, we decided to forgo driving across the bridge into San Francisco. We hopped over to Berkeley, and started out with brunch at La Note, a French cafe. We sat in the garden with bright blue and yellow tables on uncomfortable weathered wooden chairs. Everything about the cafe screamed Frenchness, right down to our French waitress and the men speaking French next to us.

{pathway to the ethereal garden}
Let's be clear: I am not a francophile. I am not an anything-o-phile. But I do love colorful tables in pretty garden settings with delicious food. I've never studied a lick of French, so all I know about it is that aurally it's sophisticated and assured; visually, there seem to be a lot of extra letters. So... ordering in French could be a little daunting, but it was so much fun. Our waitress correctly repeated everything back to us--even espresso--in such a dreamy way. It was her matter-of-fact, not-friendly-not-unfriendly manner, which might annoy some people. For me, it just added to the Parisian charm. I giggled, I loved it.

{inside the garden :: i wish we had more pictures + that i wasn't in all of them--
we forgot the camera and played around with a mini outdoor video camera}

They served my cafe creme in a bowl, and it was the most delicious latte I've ever sipped. I ordered gloriously glorified French toast (pain perdue): cinnamon brioche, soaked in orange water batter and topped with lavender honey. I haven't stopped talking about it since. It was the last piece (lucky me!), and it moseyed me to heaven.

Then we bought R a couple of board books (Panda Bear, Panda Bear, What Do You See?), and we browsed the hippie stalls on Telegraph. Vendors told us how in love we look. Before I could swig down a flute of champagne, it was already time for us to go back and pick up our panda bear.

If that was the only thing that happened this weekend, I would still be glowing. But we also took Rowan on his first camping trip near the American River, where S works. It was a little too hot in the 100s, but R loved it and so did I. It'd been way too long since I've been away from the populated bustle. I needed to get out. If only we could get our act together enough to do it regularly.

{setting up camp}
Last night we managed to get back to town in time to meet up with my family for their fireworks show. R fell asleep on the way home and slept for an almost-six-hour stretch, till about 3.30 a.m. This morning, after a decent night's sleep, we cleaned up the house and ate pancakes. Tomorrow I start working again. I also have a surprise that I'm really excited about.

How was your weekend?
Hope you all have a wonderful week!

i'm addicted to cookies.

Really. Somewhere in the second trimester, I started indulging myself. A lot. But I was still working out (on a cheap Chilean elliptical machine) every day. By the end of the third trimester, we hiked hilly hikes several days per week. A severe ice cream fetish set in. Now I've just finished the fourth trimester, but I haven't managed to kick the cookie habit.

{cookie monster by the crafty pirate
great shop, great name of shop!}
I was talking about this with S, when I realized that I'm addicted to cookies would be a good blog post title.  Then I mentioned that:
H: Even though I act so nonchalant about it, I'm actually passionate about my blog. Obviously meaning that I think about it all the time.
S: Well, we're passionate about many things. And those things change with our age.
H: So you're saying this is a phase? But what if I blog till I'm 90?
S: Who knows?
Have you ever thought about how long you would be blogging? 
Are we, dear friends, going to grow old together?

friday present: awarded

Yesterday, the spunky and dear hearted Kelli at { bug miscellany } graced my little blog with this award. If you're not already familiar with the bug, go check her out!


This girl stole my heart with her sparkling humor, love of flannels, and her current sprinkle obsession. To receive the award, I'm supposed to mention some things that I love. So I figured it's perfect for my Friday thankfulness series.

Loving cinnamon rolls,

{from my first go around baking these bad boys}
I slightly modify this recipe from Smitten Kitchen, and like to make the glaze with a light citrus zest. As I write this and wait for the dough to rise, I'm wearing my happy purple apron.

the return of friends--

{photo by Silvia GialinĂ }
My baking plan for this weekend revolved around cheesecake. Not only because I'm obsessed, but because my husband's been requesting it for a few weeks now. But when my dear friends arrived--oh so tan and smiley--from the States, the first thing I heard was that I just had to make cinnamon rolls. What can I say, I'm happy to oblige eat the profits.

+ speaking of aprons--

{gold glitter flower apron}
Somewhere along the line, I discovered that I really do love a good apron. I have my eye on this one right now, but there are so many sassy aprons out there. Dia de los Muertos, anyone? I might have to expand on this mini obsession later.

and because i love to be awed...

{alive but dead by peter callesen}
Y'all have spread so much art love this week, I just have to share. Ren of Lady of the Arts posted about one-paper art by Peter Callesen. His exhibit Out of Nothing is currently showing in Sweden. Then Poppies and Sunshine posted some amazing photos of dollar bills origami'd by Won Park. And then these incredible leaf carvings from Hey, Lady Grey. Upon seeing these pretty leaves, pun-happy hubby said, I don't be-leave it.

+ loving you!

{love in mosaic by marie-ll}
Because you sweeten my life, this award really is for you, dear readers. All of you. Please accept this Happy 101 Award and play along by thanking the person who passed it onto you, writing about some of your loves and then passing it on to your fellow bloggers.


I'm going to list a few blogs here, too, aside from the ones listed above in the love for art part--for your weekend hopping fun.


What do you love today?

friday present: sweet vintage love nudges.

This week's dose of gratitude goes a little something like this. Thankful for...

streusel, 

{photo by elaine ashton}
First the word streusel throw me off a little. It sounds wet, like a drizzly goo. But it comes from the German verb streuen, meaning to scatter or sprinkle, (similar to English's strew). Contrary to its juicy name, struesel is more or less dry (with a healthy punch of sugar, butter and flour), and I think it's best with brown sugar. Real brown sugar--the kind you can "pack" down--is hard to come by here. But this week I found me some brown sugar, baby. So I can perfect my blueberry coffeecake with streusel topping, a recipe my dear friend Jen sent me a while back.

vintage clutches, 

{from YellowBirdd Vintage via From Skirts to Skillets}
And good luck! I won this giveaway from Lynzy at From Skirts to Skillets. A floral clutch with gold chain courtesy of YellowBirdd Vintage. I'm diggin' this floral affair dress too, though I won't be able to fit in anything like that for a while. Incidentally, Lynzy is having a closet sale right now. Get in on the action!

heart hangers,

{my love hanger preview : photo by serkan yalin}
Once upon a time Micaela from Dolce Vita posted about a love hanger art project that Kat at Fritzi Marie is hosting. A few nights later, I found myself on the floor collaging and stringing up pieces of my life. It's a simple, meditative project that, I think, helps us reunite with ourselves a little. For me, writing about my dangling vida took me a little deeper into the love hanger journey than its initial creation. Read more about Kat's inspiration and how you can enter your hanger here. (Note: Kat has extended the deadline for entering.)

a safe haven... 

{photo by melina souza}
For (sexy) trash. Yep. Garbage. Basura. It's a real problem here, compounded by several factors. 1a.) The city does not provide garbage collection bins. 1b.) All stores give out flimsy plastic bags in horrifying quantities. Almost everyone uses these leaky, holey bags as their trash receptacles come trash day. Some toss them out as-is on the curb; most try to hang them on fence posts or in trees. 2.) Street dogs are a real problem here. They're feral, they're hungry, garbage day is thanksgiving--twice a week. 3.) Patagonia is windy. Every place has a main character, and wind is ours. 100 km/h winds are summer's norm. End result: a bloody mess. Plastic bag flags more prevalent than the obligatory Chilean flag.

The trash situation here has always stressed me out, but not in our current place. Our tiny front patio area is gated, and comes complete with a raised metal basket to safely stow our trash. Whew.

+ baby belly. 

{circa 23 weeks}
Lots of kicks and nudges these days (sometimes, we can even see the squirmer through my clothes). Of the five sense, he can now hear and he's working on his sense of touch. When he pokes, I poke back. 

What are you thankful for right now?

if i was a deer...


I would totally eat your roses. 

{little explorer by andrew evans}
I'm sorry, but it's true. I would bear the thorns to savor that earth + sunshine nectar. And how could you blame me? You know that delicious moment when you bite into a piece of fruit grown fond + near the expert gardener's roses? Or when the beekeeper keeps his bee boxes oh so close to those roses? Mmmmm. 


But since I'm not a deer, I'm happy to settle for tea. Inti Zen : Inca Rose. Now, as far as the culinary arts are concerned, there's close to nuthin' to write home about in these parts. Except for maybe alfajores (some of which I sent my friend Claire, and oh the reports I got back made me crave the chocolate covered dulce de leche cookies!) and Inti Zen tea.

I already knew I loved Inti Zen, but it's not normally available here. Why? Because it's Industria Argentina. As are
good alfajores. And if you're into beef, Argentina has the market on that too. Man, how did I land on the wrong side of the border? Not that I'd trade any part of my story for the sweetness of the other side's accent. But yesterday we found Inti Zen at our supermarket here in Puerto Natales. I was so excited, I squealed and immediately wanted to buy the Patagonian Bee--with vanilla, honey + cacao. Incidentally, we were sipping Patagonian Bee when our first-kiss magic abbacadabra'ed us into this beautiful partnership. 

{from 79 ideas, isn't sugar cubes on rose petals the best idea ever?}
But then I saw it: Inca Rose. A "sensual + delicate" Earl Grey scented with rose petals. I think it's safe to say, I'm obsessed with this flavor right now. 

What are your rosy taste buds obsessing over lately?

{unattributed photos : unknown : please let me know if they're yours}

friday present: from sunshine intentions to kicking + moaning.

This Saturday, which should be a Friday, I'm thankful and loving...

some sun! 


It's still crisp outside, of course, but the temperatures have crept up. Or I'm getting used to the chill coming off the antarctic. Or hormones are keeping me warm. One good thing about posting late, is that the rain of the last three days has subsided, and I'm lucky to write with sunshine warming my left cheek, in through the window. 

krusteaz pancake mix + real maple syrup.

{waffles by philosopher queen}
Some of the special things from Wisconsin that my dad sent included pure maple syrup + pancake mix. Every so often I make waffle batter from scratch, but it's never as light or fluffy as Krusteaz. And the last time I had maple syrup was the last time I visited the States. The morning after my springtime Christmas, I made some American-style blueberry pancakes. This morning I wanted to see how the fluffiness held up as waffles. Oh yes, it was like eating clouds with a crispy golden brown lining.

intention trees. 

{intention trees photo by mindy}
Today I came across this post from Mindy's Wish Studio blog about making fall intention trees: "a wonderful way to begin each season… to outline your goals and intentions for the months ahead." I've been a glue stick marauder of late, collaging cards into the wee hours. I'm hoping to get some girls together to create a little intention love for spring.

a bed for savasana. 


Part of being back and catching up is returning to a good yoga routine. When my yoga instructor returned (sunned and refreshed after taking a course on Tibetan singing bowls in Greece), I restarted yoga classes in the morning. I had always gone in the evenings, but nights here in the winter are too cold and dark. During savasana (the final relaxation), she's been making me a special bed, since I'm not supposed to lie on my back for more than three minutes at a time. Though somehow I end up on my back again every night, despite my better efforts. 

On Wednesdays and Fridays, this makeshift bed of a couple cushions and a couple blankets blesses me with 10 of the most comfortable minutes of my day. People often fall asleep and even snore during savasana. I've certainly fallen asleep before, but I never wanted to be one of the snorers! Yesterday morning, though, I woke myself up with a pretty prolonged moan. Yeah, Nice.

elbows to the gut.

{a rainy day, circa 21 weeks}
This week even the hubby was able to feel baby throwing some punches. I thought I might even be able to see the bugger thumpin' up a storm, but still no cigar. I know they say this is going to keep me awake at night later on, but for now it's nice to know all's well in his swimmy land.

What are you thankful for?

{unattributed photos : unknown : please let me know if they're yours}

jetted + lagging.

Preface: I actually wrote this last night, but our internet crashed... boo. 

Last few hours to enter to host Cuppie on beautiful adventures of your choosing!  

Whew. We spent most of today traveling to Santiago after a couple of days on little sleep. I've been swimming through piles of immigration papers for my husband, so we can finally get our booties to the U.S. Tomorrow, bright and early, we squeeze into the sardine-crowded metro system en route to the embassy. And hopefully hopefully hopefully! finally finally finally! file the papers that have been weighing me down for months! 

{photo}
I won't go into all of our attempts, waiting and thumb twiddling jazz. The back story is, after all, just a bunch of bureaucratic acrobatics. I will just say, with a huge sigh of relief, that my Chilean ID arrived yesterday. A key piece in our direct consular filing puzzle. Had it not come, I'd mapped out plan B (B is for begging, with affidavits of supporting evidence, of course), but thankfully I won't have to rely to plan B.


Meanwhile, it's lovely to be a little bit warmer and have fresher choices at the market. Fresh baby spinach, strawberry, cashew + blue cheese salad featured in tonight's quick fix of a dinner. And blueberry juice! Oh, yes, I am one happy camper. Also looking forward to eating Thai food, going to the movies, shopping for stationery and shoes, maternity clothes, cosmetics and all manner of pretty things, crossing doctor appointments off the to-do list. And then heading to Uruguay for a week on super cheap tickets!

{photo : unknown : please let me know if it's yours!}
P.S.: I'll be announcing the winner of The Cupcake Challenge the next chance I have this afternoon, when I have more than this handful of minutes to dedicate to it.   That means, there's still a few hours left to enter
P.P.S.: I didn't have to rely on Plan B. And step one and two of the process are complete! My backpack turned featherweight after the load of papers I dropped off. Or maybe it was just the spring in my step. More on this soon! 

patagonian cheesecake.

Dear cheesecake, 

You will always be welcome in my home. You are the blue in my eye and the curl in my toes. My heart twinkles for you, like that lone bright Google satellite that's sat low on the clear-eveninged horizon for the past month.

This post has been a long time coming... ever since we bought blueberries and cream cheese in the big city a few weeks back. This time around I wrote down this recipe, so I can easily refer to it in the future. I usually end up going back and forth between a few recipes, tweaking them as I go. Changing ingredients to stuff we can find here, and according to the size of my pan. I even measured a bit more religiously, which I rarely do.

This recipe uses 2.5 8-ounce packages of cream cheese and makes a plain, low-dished cheesecake. 

A springform pan is great if you have it. But I've made cheesecakes in round Pyrex dishes and in bread pans. They still taste great, but your presentation score will go down, because you won't be able to remove the delicousness in one piece. This time, I used a low-rimmed pastry type pan with a removable bottom. These ingredients fit it perfectly! 

Recipe adapted from Smitten Kitchen & Bakerella


 INGREDIENTS 
Crust:
  • 2 cups butter cookies*, crushed into submission crumbs
  • 1/8 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tbsp brown sugar
  • 1/2 cup butter (1 American-sized stick), melted
*You can also use Graham crackers, yum! Another thing we can't get here. But change up the cookie crust depending on the flavoring of your cheesecake (if you decide to make it espresso/chocolate/Irish cream--for instance--you probably want to use some sort of Oreo or chocolate or biscotti cookie)

Cream cheese filling:
  • 2.5 8-ounce packages of cream cheese.* I used Neufatchel (lower in fat and still delish!)
  • 3/4 cup pure sugar cane type sugar (or azucar rubia--blond sugar--as it's known here)
  • 2 tbsp flour
  • 1/2 tbsp lemon zest
  • 1/2 tbsp orange zest
  • 1/2 tbsp vanilla
  • 2 eggs**
  • 1/2 cup sour cream (or plain yogurt, if you cannot/do not have sour cream... as we don't)
*You can make this using only 2 packages of cream cheese, too. Just lessen the amount of yogurt you add at the end, so the mixture doesn't get too oozy. 
**I've made this with 2 or 3 eggs, but I was running out of room in our tiny cheesecake pan, so this time I just dialed it down to 2. Both ways are good! Cheesecake is so forgiving. :)

Blueberry topping:
  • 10 ounces blueberries (fresh is always ideal, of course, but I used frozen, 'cuz it's a Patagonian cheesecake and we have to make do with what we can find!)
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • 1 tbsp cornstarch (use flour if you don't have cornstarch, I did)
  • 1/2 cup water*
*Try using only half the water at first, I always find I don't need as much water as the recipe calls for... Could be because I never use cornstarch though. 

Prepare the crust:
  • Preheat oven to 325 (if you have an oven with a temperature gauge... can you guess that we don't?)
  • If you don't have a food processor, be creative! There are tons of ways to crumb those cookies. Wine bottles + rolling pins are always helpful. 
  • Stir together the crust ingredients with a fork, until the mixture is moist. 
  • Press mixture into the bottom and up the sides of your pan. 
  • Bake for about 10 minutes, remove and let cool. 
Prepare cream cheese heaven:
  • Using an electric mixer, beat together cream cheese, sugar, flour, zests and vanilla until smooth. 
  • Add eggs one at a time, mixing well between each addition. 
  • Mix in sour cream, adjusting the amount if necessary, to ensure the mixture doesn't get too runny. 
  • Pour mixture into cooled cookie crust.
  • Bake at 325 for an hour or so. Check your cake every so often, at least every 20 minutes, to make sure the top doesn't brown too quickly.
  • Take the cake out before the middle is completely cooked. It will finish cooking after you remove it from the heat. The middle should wobble a little when you shake it gently.
  • Let cool for at least six hours, or overnight in the fridge or at room temperature if room temp is already a bit crisp. Now you have to wait. Sigh. Slide a butter knife around the inner rim of the pan to loosen the cake from the sides. 
Prepare blueberry topping:
By now, you probably woke up kind of early as if it was Christmas or something. That is, if you're a midnight baker like me.
  • Throw all the blueberry topping ingredients into a sauce pan and bring to a boil for two minutes. Remember to add the water little by little so the topping doesn't get too runny. 
  • Remove from heat (consistency should already be syrupy.) 
  • Let cool completely. I know, more waiting!  
  • Once cool, remove cheesecake from pan (if you can), and spread topping on the cheesecake. Brew some coffee, and dig in!  







blueberries, UFOs + visas, oh my.


Yesterday we spent lots of hours on the road for a quick day trip to the nearest city, which is three hours away. Doctor appointments, a whole lotta shopping and eating tedious amounts of snack food as we made our way from stop to stop in icy-windy gusts of snow. We bought the bed base we needed, odds, ends and some hard to find groceries, like rucula, asparagus, broccoli, cream cheese and get this: frozen blueberries! I couldn't believe my luck! I even drank blueberry juice at lunch. I asked what kind of jugos naturales there were, and he said arandanos. And I said, wait wait wait, are you serious??? I was so excited, he even gave us the phone number of his clandestine blueberry supplier. Sshhhh. But then a look in the frozen fruit section made it all the easier. So, blueberry cheesecake, get ready for me! 


Last night I was talking to my girlfriend in the backseat while I took a driving break. For some reason, there is a part of the road between Punta Arenas and Puerto Natales, where people start talking about UFOs. I've had similar conversations on this stretch of road a few times now, with different people. OVNIs (as those unidentified objects are acroynymed here) are spied frequently in this corner of Patagonia. UFO stories led to ghost stories led to talk about chakras, energy fields and intuition. 

{stars found here}

It was one of those rather fluid and beautiful conversations that every so often we're lucky enough to splash into. And it led to this word: desencajarse. Meaning something akin to: unplugging oneself. Caja = box. Let's, for a moment, think of our bodies as boxes. If we can disbox ourselves from... well, ourselves, I think we can identify this event as something akin to freedom. I found myself loving anew the flexibility of the Spanish language. You can will just about any noun into a verb. 


Which leads me to what I was trying to do today: let myself flow into the universe a little. At some point during my travels, I landed into a state of calm and clarity, which seemed to hold me like water for a good long time. But at some point, my water bubble burst. And calm--I'm sad to admit--has not been my forte lately. I wholly believe that we create the world around us not only by our thoughts, but also by the energy that the whorl of our thoughts creates. However, knowing this doesn't just automatically cleanse the thoughtstream. My stream's been muddy lately, and the mud's been suctioning my boots; I've been getting a little stuck. 

{Simple is Best by Julia Davis}

So now to get unstuck. I actively practiced unsticking myself today while trying to get the last of my Chilean residency figured out. I've been waiting on this process, in some form or another, since November of last year. Today I was just about to get my picture taken, and the drama started. Basically my expired Chilean ID uses my maiden name, my passport contains my current name and the document that legalized our marriage in Chile also used my maiden name. Which would seem obvious (since my name changed after marriage), but c'est la vie.

I was lectured about how women don't change their names here at least three times today. This has been such a struggle that before I even started this round paperwork, I asked several times if there was going to be a problem with the name discrepancy. Each time the person in the foreign office pacified me. But today I was told I would have to restart the process, which would include traveling to Santiago to re-legalize our marriage here. (This took nearly a week of running around to embassies and foreign affairs offices the first time we did it.) Then I would have to restart all the paperwork, and wait another four months or so. I wept in the lawyer's office. Not full-on bawling, but a full-on well in the eyes and a slightly pitched voice. 

{photo from maybeweforgot}

But during all this I tried to remember to breathe and not get angry. I started working on Plan B in my head while the lawyer waved my papers in my face telling me I needed to get my maiden name back. What happened next is the most remarkable part. For nearly two hours this morning, two ladies from two different departments actually called Santiago to discuss my case. This level of work and dedication is  pretty much unheard of here. And after it all, they found out that there is a way for someone like me to change her name in the Chilean system. One piece of paper, where I authorize my name change. Then we attach some document photocopies showing the validity of the change. So simple. I started tearing up again when they told me the problem would be resolved. 

{black-necked swan lovers by serkan}

So, why is this ID so important? It is my ticket to be able to file Serkan's USA immigration papers from Chile. That way we can stay together while we're waiting for the process, and instead of waiting 6-12 months (or more) submitting everything from the U.S., the wait time is supposed to be only 2-4 months. Soon, friends, soon. 

I am so thankful that everything turned out today. It could have been such a different ending if the stars weren't aligned as they are or if I truly blew my cool, even on the inside. (Tears aside, of course.)




friday present: moving to alegre


This week was chock full of wonderful bits, enough to overshadow the not so wonderfuls. (Thank goodness!) It's probably obvious from my recent posts that this week I am crazy thankful for having completed our move.

yay! our move!

 {photo: unknown, please let me know if it's yours.}

I don't want to dwell on all the ghetto (not so) fabulous difficulties of where we were living before. But you know how when you put up with something for so long and finally move on, you are left lighter, unloaded, nothing on your back save that huge sigh of relief? This feeling can be found in lots of life's corners: relationships gone south for the winter--winters ago; the chronic pain in your jaw--that you barely even notice anymore--that changes the your swagger enough for you to eventually require foot surgery; that phone number you dreaded to dial and finally did, insomnia halted. That's how this move feels. 

The tijeretas (earwigs), which weren't even that bad by local standards: gone. Electric and gas piping outside the walls: inside. Wind entering the house and all heat escaping through a zero-ly insulated roof and walls: insulated. This house is much smaller than our last one, but now that we're moved in and our lives are stowed, it feels plenty big enough for the two of us. And we're warm!

a letter from a dear friend. 


On my huge to-do list the day we were scheduled to completely vacate our old abode, was to visit the post office and plea with them not to deliver a letter from my beautiful friend Claire, Bicoastally extraordinaire. There's really no reliable mail forwarding system here, at least not where we live. But I figured if I kept going to the post office to check, it wouldn't get stuck at the other house to likely be tossed out in the trash. Just as I sat down to catch a bit of rest, the mailman knocked on the door with a special delivery. This must be the most beautiful card I have received in years, right down to the adorable envelope! At that moment, I don't think anything could have made me happier! 

i get to play with cuppie! 


Carrie at This Free Bird just sent me Cuppie, so I will lovingly share in a lovely androgynous cupcake, part of the OneCraftyFox Cupcake Challenge hosted by Diana. The whole challenge is hilarious and absolute fundom. If you haven't already seen it, you must check out the boisterous romps of Cuppie while on Carrie's watch. Can't wait to receive the cutiepie and see if I can decipher her gender. Or his gender :) Adventures coming soon!

breaking in the digs with a killer breakfast. 


Long, slow breakfasts are close to one of my favorite things on Earth. This morning I rolled out of bed--early and awake and happy--with an urge to eat a Mexican-style breakfast with homemade tortillas. So I got to work kneading and rolling out tortillas, chopping tomatoes for pico de gallo, scrambling eggs and grating cheese. We ate the little breakfast burritos with some yummy lentil paste that Serkan had made last night for dinner. And I devoured one sweet one with butter and cinnamon-sugar sprinkled on top.

chirimoya alegre.

{chirimoya found here}

In case you don't already know, it's winter here for us. And reading all y'all's blogs had me craving cherries and blueberries! (No canned or frozen versions in these parts.) I've also been chatting with my dad about cheesecakes every so often, so I'm itching to bake one soon. The last one I made blushed with a raspberry topping. For some reason, (that I won't complain about) the local supermarket always carries frozen raspberries.

So what does this have to do with chirimoya? Well, even though we're far far away from fresh berries, today we randomly scored a chirimoya, which I also haven't seen for months! What is chirimoya, you ask? Chirimoya is a wonderful Latin American fruit, whose tree is sometimes referred to as the ice cream tree. (Now who wouldn't want to try ice cream fruit?) It's high in fiber, calcium and vitamin C! Now we're talkin', right? Sometimes we eat it orangified. One of the most common ice cream flavors here is called chirimoya alegre, or happy chirimoya, and it's happiness comes from the dash of sunshine that is orange.

Have you ever tasted chirimoya?

And do you have any cheesecake topping suggestions or special recipes that you adore? I would love to hear them and maybe try one (or several) out!

And what are you thankful for right now?




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