How did I live life before iced coffee? Granted, with a young toddler in my life, I sleep less than ever these days (yeah, I totally know that’s the 500th time I’ve mentioned it), so maybe that’s why I can’t imagine a life (and especially a morning) without a frosty glass of the stuff clutched between my desperate hands.
Who knows, though. Maybe the sleep deprivation thing is an excuse. I mean, either way, I just plain love the stuff.
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I love pancakes. A little too much, probably. They’re easy, my toddler will eat them, they lend themselves to all kinds of delicious fruity mix-ins, and, when you’re really going for it, you can soak them with rich butter and sinfully-sweet pure maple syrup.
Oh, but hey! These have bananas. So these fluffy banana pancakes are totally healthy.
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Okay, I’ll admit it up front: this is sort of a strange one. I totally know that. But Easter is coming up on Sunday, and I had to. I had to.
I’ve been thinking about making carrot mimosas for what seems like an eternity. Carrot juice is naturally delicious and sweet, and it’s amazing with orange – so why not take one more step and sneak it into a mimosa somehow?
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Why are bakery baguettes so difficult to resist? Long, slender, perfectly golden brown … oh. It’s how I’d like to envision my non-long, non-slender, Seattle-pale self – sunning on a beach in Jamaica. Well, that answers that question.
Anyway, much much too often I add a baguette to my cart as I’m wandering the grocery store. And then it sits on the counter one day, two days … and then I have bread crumbs. Or future croutons. Or … garbage. (Note: the envisioning of oneself as a baguette stopped way before this stage).
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I don’t know what’s up with me and carrot cake lately, but I want to make carrot cake everything. Pancakes, waffles, cookies, oatmeal. It’s almost pumpkin-level, and for that, I apologize to my dear significant other, who still can’t fathom the idea of pumpkin in anything after my pumpkin-everything frenzy last fall.
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