The Waldo Canyon Fire

As some of you know, Colorado Springs is on fire. I write this post with a heavy heart because as I see picture after picture of burning houses, I recognize the landmarks of my childhood, and I wonder when all of this destruction will stop.

We don’t know if my house will be spared. We do know that several houses on my block have caught on fire in the last 24 hours. The fire is still out-of-control.

Many people have said, “You can always rebuild houses. You can’t replace people.”

And this, to a certain extent, is true.

My family has lost three family members in the last year, and I think we all agree we’d lose a million houses to get them back with us.

But as I process these pictures, my chest tightens and tears flood my eyes. Because these aren’t just  burned and charred houses. They are homes.

And homes are where we build our lives. They are where we share the most intimate moments. They are where we bear our deepest insecurities. Homes are the places we watch our children grow. Homes are also places we watch our loved ones die.

In our homes, we express our unique perspective of the world. We pick colors and fabrics. We line our shelves with the books that have spoken truth into our lives. We store away the china handed down by our parents and grandparents. We keep notes from our high school sweethearts in boxes under beds.

I remember walking down the stairs of my parent’s home on my wedding day.

I remember crying with my mom in the living room after I had broken my heart one too many times.

I remember laughing hysterically with my entire family (all my sisters, alive and well) as we played games and celebrated the new year.

I remember holding Halley when she was just a few days old.

I remember the flowers that lined my father’s front yard. The blooms he was so proud of. He’d barely let us get out of the car before taking us to his favorites lining the sidewalk.

And I remember learning how to bake in my mother’s kitchen. I know the layout of that kitchen like the back of my hand, and I can hardly believe that it might be forever gone.

And so while I understand that human life is precious, I also think we must recognize how hard it can be to lose your sanctuary to such a violent storm. I’m grieving, my family is grieving, and I know Colorado Springs is grieving.

When I learned last year about my sister’s car accident, the first thing I wanted to do was to go home. And now my safe-place might be gone. This is a hard thing to understand. This is a hard thing to bear.

My entire family.

Coconut Mango Cookies

 

I had one of those near-perfect weekends. I catered a wedding, danced with my husband, and spent two mornings at my favorite coffee shop, Vintage Heart.  Now it’s Sunday night, and the animals are scurrying around our the living room while Ryan chops mushrooms for  goat cheese quesadillas. But to say my weekend was peaceful would be a lie. We had our share of drama and excitement.

On Saturday evening Molly and Richard had the loveliest of weddings, and I made them a variety of sweet treats to enjoy with their family and friends. After Ryan and I set up the dessert table, we watched our friends marry, and then we danced until they cut the cake. But while we danced to the sweet songs of Good Field, my parents evacuated from my childhood home in Colorado. My mom had called me just hours before the ceremony. A forest fire was threatening our home.

But isn’t this how life often is? Moments of bliss intersecting with moments of fear?

Thankfully, my parents were able to collect some of our most precious belongings: wedding dresses, baby albums, a newborn cradle Ryan’s father made years ago. As Ryan and I watched Molly and Richard exchange vowels, I realized that it is these moments we treasure more than any of the stuff we collect in our homes.

Weddings.

Births.

Family memories.

So while at first it seemed terribly inappropriate to dance while my parents evacuated, by the end of evening I felt like we were both celebrating the same things. My parents dug through our house to collect tangible reminders of the memories that Molly and Richard were making in the present moment.

And so I found yet another reason why I bake wedding cakes: they are part of those treasured occasions. The moments we never want to forget and chose to protect when our worlds comes crashing down.

So after a day of evacuations and a day of celebrations, I made cookies this afternoon. These coconut and mango cookies are thick and chewy. If you want something slightly sweet and very tropical, these cookies fit the bill. I made 10 dozen for the wedding, and I liked them so much I made Ryan and me another batch. So if a cookie recipe can make a baker pull out her mixing bowls after 16 hours of baking, you know you’ve found a winning treat.

I hope you enjoy these. And I hope everyone in Colorado is safe. My thoughts and prayers are with you.

Coconut and Mango Cookies

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

5 TBSP unsalted butter, room temperature

1 egg

1 cup packed brown sugar

1/4 cup chopped mango

1 1/2 unsweetened coconut

1. In a small bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In the bowl of a stand mixer, beat together butter and brown sugar until light and creamy, about 3 minutes. Add mango and egg. Continue to beat until well-combined.

2. Stir in flour. Fold in coconut. Allow to chill in refrigerator for at least 30 minutes.

3. When ready to bake, preheat oven to 350 degrees F. Using a rounded spoon, scoop batter onto parchment lined cookie sheet. Bake in oven for 12-15 minutes, or until just lightly golden on top. Allow to cool for 5-10 minutes before removing to wire rack.

Monet

Anecdotes and Apple Cores

Why I bake cakes

 

Why do I make cake? Because of moments like these. Quiet minutes before the start of a celebration, when the world seems ripe for love and laughter. A cake on a cake-stand, elevated above the surface that often holds our daily sustenance, reminds me that there are still sacred moments.

And then I remember the way I felt walking into my grandmother’s kitchen. Beneath a plastic dome, a chocolate cake made with extra helpings of love waited for my arrival. A few hours later, we’d gather around my grandparent’s table and pass each other slices. Our forks would clink against the china, and we’d all smile at Grammy, thankful that she took the time to bless our souls and our mouths.

Like many girls, I went through a period of deprivation. A time I thought I didn’t deserve so many good and happy things. An extra helping of strawberry cake, the love of a gentle man, the sweet morning kisses of a house-cat. I remember those times not in mental images, but as the feeling of a sharp needle pressing into my palm. The pain seems unbearable now, but back then I had learned to live with it.

I make cakes because it takes me to a place of reflection. Where I remember all the good poured into my life and the happy moments we commemorated with a cake on a stand. There is nothing better than talking to a happy couple or a proud parent or a loving spouse or a kind friend. To create something beautiful and lovely, rich and filling, is one way that I forgive myself for neglecting that same, inner part of me.

So make a cake. Or eat a slice. Take a long walk and leave everything (yes, even those ever-present smart-phones) at home. Don’t neglect your body or your soul because the world tells you to live and desire differently than what your true self wants. We all have a compass inside of ourselves that points truer than any other. Find it. Follow where it leads you.

It led me back to my childhood, into the kitchen of my Grammy. I found the place that makes me feel whole.

If you haven’t had the chance, take a moment to visit Cake Stands’ website. You can see a lovely photograph that Ryan took at one of my cake deliveries (the wonders of beveled glass!) And you can like me on Facebook too. I’m throwing a cake party in Austin once I reach 225 likes, which will hopefully happen very very soon.

Oh yes. Please let me know if you’d like a cake. I’d be happy to bake one for you.

Coconut Almond Granola

To begin a day with a bowl of yogurt and a handful of granola is a very good way to begin a day.

Recently, I discovered the unadulterated joy of full-fat yogurt. Seriously. Why have I been settling for less? If you haven’t tried it, I suggest you go to the store and buy a few containers of organic, cream top yogurt (especially if you want to get pregnant…they say full-fat dairy is excellent for fertility).

Full-fat yogurt is cleaner and creamier, which might seem contradictory at first. But when you make a food product low-fat or fat-free, you alter or add. Take a look at your fat-free yogurt and you’ll probably see several ingredients that are far removed from the farm.

So now that I’m on this whole-foods pulpit, I might as well convince you to make your own granola. Grocery store granola is expensive and cluttered. There are usually a handful of ingredients that don’t need to be in there. Preservatives, refined sugars, artificial flavors, and colorings. And while I know that not everyone is a baker, ANYONE with an oven can make granola. It is easy, and your house will smell like cinnamon heaven.

In February, one of my best girl friends invited us to her house for brunch. Along with all sorts of deliciousness, she made a fabulous bowl of granola. After enjoying four helpings, I asked her for the recipe. This friend of mine also has the loveliest handwriting…the type of handwriting that makes me want to hang her letters all over my house. So imagine my delight when I received a handwritten recipe card.

Fast forward a few months, and I’ve lost that beautiful recipe card just HOURS before I want to make my own batch of granola. Does this happen to you? Because it happens to me all the time.

Thankfully, I’d stared at it enough times over the course of this spring that I had a rough idea of what made her granola so delicious. I consulted a few other trusted foodies, and I nailed down this recipe on Saturday night.

To make this granola even more special, I went to see Moonrise Kingdom with Ryan this weekend. We’ve been waiting to see this movie for months, and we were terribly disappointed in Paris when we missed the French opening by two days. Thankfully, Moonrise Kingdom was worth the wait. So can I say three things about that movie before sharing granola gold?

1. Ryan and I fell in love watching The Royal Tenenbaums (we named our dog Margot, after all). But in my opinion (I’m not sure if Ryan will ever admit this) Moonrise Kingdom was better.

2. In the first five minutes, we saw:  cross-stitched landscapes, a gray kitten, a sulky preteen wearing the most fabulous pink dress, and Bill Murray in plaid slacks.

3. Who doesn’t want to find their soul-mate, escape familial and societal oppression, and dance in your underwear on a beach? Ryan and I are going to Maine in two weeks, and we’re excited to have our own Moonrise Kingdom adventure along the coast.

So go see it, please. And bring a bag of this granola along. Because Moonrise Kindgom is set in the northeast at a field scout camp. Come on. Are you really going to eat popcorn? I think this coconut almond granola should be served at every screening.

Coconut Almond Granola

5 cups rolled oats

3 cups sliced almonds

1 cup sunflower seeds

1 cup unsweetened coconut

2 teaspoons cinnamon

1 teaspoon sea salt

1/3 cup agave nectar

1/3 cup honey

1/2 cup unsweetened applesauce

1/3 cup coconut oil

1. Preheat your oven to 350 degrees F.

2. In a large bowl, mix the oats, nuts, spices, salt, and coconut with a large wooden spoon. In a small saucepan, warm the coconut oil, applesauce, honey, and agave nectar. Pour fruit mixture over oats and nuts. Stir until oats are slightly moistened.

3. Spread on two large cookie sheets. Bake in oven, stirring mixture every 10 minutes, until gold and crisp to your liking.

4. Allow to cool before serving.* Granola can be kept in an airtight container for several weeks.

*Dried fruit can be added after baking granola.

 Monet

Anecdotes and Apple Cores

Whole Grain Pancakes with Strawberry Agave Syrup

It took me a week or two, but I’m finally sharing a “healthy” recipe with you. These whole grain pancakes with strawberry agave syrup are perfect for breakfast, lunch, or dinner. In fact, these pancakes are so perfect I might make another batch tomorrow.

Most mornings, I scramble eggs and toast a piece of whole grain bread for breakfast. But yesterday morning, Ryan and I overslept and had no time for a leisurely morning meal. We were in Colorado for the past few days, and sadly our trip came to a close yesterday at 6:30 MST. After realizing we’d overslept, Ryan and I hastily packed our bags and made for the airport. After bumbling through security and finding our too-small seats on the plane, we ate cold bagels as we talked to a precocious 13-year-old boy.

As much as I enjoyed my cold bagel with peanut butter (NOT), I missed my daily plate of scrambled eggs. So on the way home from the airport, Ryan and I picked up a carton of organic eggs from our local co-op. When I asked Ryan if he wanted breakfast for dinner, I already knew the answer. Is there anything more comforting than putting on your PJs a few hours early and enjoying breakfast at 7:00 at night?

A few scrambled eggs would happen without question, but I also thought a stack of whole grain pancakes would make our breakfast-dinner even better. So I happily pulled out a skillet as the sun’s summer rays began to hide behind evening clouds. Within half an hour, I had whipped up a batch of light and fluffy pancakes along with a strawberry agave syrup to drizzle on top of our eggs.

Ryan and I enjoyed our pancakes and eggs with the sound of rain (yes, rain!) in the background. After living through one of the worst droughts in Texas history last summer, it is wonderful when the rain does fall.

So make these pancakes. Old-fashioned oats add a sweet nuttiness to these pancakes. I often refer to these as my “blender” pancakes because instead of a kitchen aid-mixer, a blender does most of the work. Old-fashioned oats are processed until they are almost as fine as course-grain flour. These pancakes are light and fluffy while also wholesome and filling. And when you drizzle a strawberry agave syrup on top? Well, then these become true winners.

So while you’re at it, blend together this syrup. Agave nectar is a great alternative sweetener and is made even better with the addition of summer’s finest fruit. Not only do the strawberries turn the agave nectar a lovely pink, but they also reduce the amount of calories in a 2 TBSP serving from 120 to 40. A win all around.

And to all my Colorado friends and family: I’m sorry I wasn’t able to stay longer and to spend time with you all. From touch down to take off, I didn’t stop! But don’t worry, rumor has it my big sister is having a baby soon, and we’ll be coming back in no time at all.

Strawberry Agave Syrup

4 TBSP agave nectar
8 strawberries, washed and hulled

1. In a blender, combine strawberries and agave nectar. Blend until liquefied. Serve immediately or store in an air-tight refrigerator for up to 3 days.

Whole Grain Pancakes

1 cup old-fashioned oats

1 cup whole wheat flour

1 TBSP baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup vanilla yogurt

1 cup almond or soy milk (regular milk will work too)

2 TBSP canola oil

1. In a blender or food processor, blend old-fashioned oats until finely course. Add in whole wheat flour, baking powder, baking soda, and salt. Process until combined.

2. In a separate bowl, whisk eggs, vanilla yogurt, oil, and almond milk. Pour into blender or food processor and pulse until thoroughly combined.

3. Allow mixture to sit (in blender) for at least 20 minutes.

4. Heat a skilled to medium-high heat and coat with oil or butter. Using a 1/4 measuring cup, pour pancake batter into preheated pan. Cook until a slight edge begins to form around the perimeter of the cake and the batter bubbles in the  middle. Flip carefully and allow to cook for another minute. Remove to a plate and serve with strawberry agave syrup.

Monet

Anecdotes and Apple Cores