despite a few cold days, i think it's safe to say spring has sprung in my neck of the woods. i've been spending more time outside and less time doing anything internet/blog related. things in my life have taken a bit of a flip as of late (nothing wrong! all is good!) and instead of putting together a blog post once i reach home, i've been using the extra hours of daylight to take sam to the dog run and clear my mind.
a blog is many things to different people, none of them right or wrong in any certain way. my perception towards my own blog has changed as i've gotten older, and that's perfectly fine too. not to mention a recent milestone birthday that caused me to likely over think every damn detail of my life.
and now to change the subject-- hey, spring in central park!
i've checked off the usual spring chore list over the past few weeks-- heavy sweaters cleaned and tucked away, purging of the things, cleaning of the things. my friend erin has me wanting to tackle the shoe jumble situation too.
and a happy easter to you this weekend. starburst jellybeans for everyone!
in a fit of rage after popping my apple earbuds back into my microscopic ear canal on an hourly basis, i sat down and scoured the internet for headphones with the small-eared in mind. more specifically, a discreet pair of earbuds that won't pop out of my ears mid-song. my workout routine mostly involves yoga/walking the city, so a wrap around earbud meant for runners isn't necessarily useful in this case. a microphone is also a necessity as i've become spoiled by taking phone calls without holding my phone to my ear.
the molami bight earbuds rests securely in place thanks to its small construction and elegant leather knots, plus the logo-covered microphone means you can answer calls on the go.
have you tried these guys? with a price tag comparable to bose headphones, i have to wonder about the sound quality. any other small-eared recommendations?
i try to consistently make a point to sit down and enjoy breakfast, though i admit i'm not a huge breakfast eater. my morning meal is usually something bland-- cereal with almond milk, toast and jam. no surprise, i'm starving by 11am.
a handful of overripe bananas were staring me in the face this weekend, and instead of the usual banana bread recipe, i opted for breakfast cookies for the busy week ahead. let it be known, the original recipe claim these to be an actual (dessert) cookie, but i dubbed them more fitting for breakfast on the go. best eaten from a ziploc bag while waiting on the subway platform. classy.
these cookies fall apart all over the place. if you're looking for a more formed cookie shape, add a beaten egg to the wet mix. otherwise, the cookie crumbles make an excellent stand in for granola.
oatmeal banana breakfast cookies
3 overripe bananas
2 tbsp good vanilla extract
1/4 cup coconut oil (olive oil is a good substitute)
2 cups old fashioned oats
1/3 cup wheat bran
2/3 cup sliced almonds
1/2 cup unsweetened, shredded coconut
1 tbsp cinnamon
1 tsp salt
1 tsp baking powder
3/4 cup semisweet chocolate chips (or carob chips)
1. preheat the oven to 350F. mush the bananas with a fork. in a mixing bowl, stir in bananas, vanilla, and oil.
2. in another bowl, mix the remaining dry ingredients. add the dry mix to the wet ingredients and gently fold . i dumped everything in one bowl and it came out just fine. stir in the chocolate chips.
3. on a baking sheet with parchment paper, make mini balls and then give them a smush to flatten them down. the cookies don't change shape so you can space them close together.
4. bake for 15 minutes or until the cookie is firm. enjoy!
i realize this classifies as a winter salad, and whilst the days are getting longer and the thermometer is (sort of) inching upward, the farmers' market is still in full-on winter mode. i've been enjoying this dish several days in a row as it only gets better the longer it hangs in the fridge. the original recipe calls for a sprinkling of parmesan or pecorino, though we left it out since our dinner repertoire has been a bit cheese heavy in the first place (pizza, pasta, pizza again). i topped it with ruby red grapefruit segments instead.
a side of kale and brussels sprouts cancels out a greasy delivery pizza, no?
kale and brussels sprouts salad
3-4 cups finely shredded lacinato kale
3-4 cups finely shredded brussels sprouts
generous handful of sliced almonds (even better slightly toasted)
1/4 cup freshly squeezed lemon juice
zest of 1 lemon
2 tbsp dijon mustard
2 tsp honey
1/4 cup good extra virgin olive oil
salt and pepper to taste
1. for the dressing, whisk together lemon juice, zest, mustard, and honey in a small bowl. slowly whisk in olive oil until well combined. season with salt and pepper to taste. you can also dump the ingredients in a jar with a lid and give it a good shake. 2. to shred the brussels sprouts, cut off the stem, cut them in half, and finely chop. to shred the kale, cut down the center of the leaf to remove the rough stem. stack the leaves on top of each other, roll it up like a cigar, and finely slice. a chiffonade, to be exact.
3. in a large bowl toss together the kale, brussels sprouts, toasted almonds and as much dressing as you prefer, though may i recommend the less is more approach for this recipe.