I wanted to address a little thing I did just in case anyone noticed it and became
confused. I am temporarily closing my etsy shop. A min-vacation of sorts.
I think it may be the overwhelming days of snow, and the month of February
in general, but I'm feeling claustrophobic with all the things I have to do
in my daily life. I make lists endlessly, and they never seem to get done.
Yep, I'm a list maker.
I felt that I needed to slow some things down to catch my breath. It's noted
that I could have just kept the shop open and move along like it wasn't
really open, but that isn't exactly fair to those purchasing prints from me. I
don't want to half ass pretty packaging just to ship things out. It has to be
I'm finding that really good, upbeat music has been the key to stabilizing
my wretched moods. Right now it's Rihanna's Rated R. I listen to music in the morning while
getting ready, as well as in the car. It's therapy, really. I am definitely that person you see
singing in her car like nobody is watching. You can point and laugh, I would too.
I know there are a lot of people out there to get into too much too fast and start
losing their heads. Has any of you felt overwhelmed with things to do do?
How do you get yourself back to center?
P.S. I also finally saw 127 hours last night. Oh my god, it was amazing.
I tried out this recipe for Mike's birthday breakfast. He devoured them.
So that's always a good sign.
2 1/2cupswhole wheat flour 1cupunsweetened shredded coconut 2teaspoonsbaking powder 3/4teaspoonground nutmeg 3/4teaspoonground allspice 1/4teaspoonbaking soda 113 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups) 2tablespoonspure maple syrup 1tablespoonvanilla extract Vegetable oil Additional pure maple syrup
Preheat oven to 250°F. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 11/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable. Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven. Place 2 to 3 pancakes on each plate. Top with syrup.