Typically, I try to avoid apologizing for my absence. But, it's been a while. The truth is that I am busy. But, we all are, aren't we? Work days go long, dishes pile up, meals are eaten in the car. Dinner needs to be made, the nursery needs to be finished. Hair needs to be cut, plants need to be watered. Lucy's walks are neglected, my clothes-that-fit pile dwindles. My due date approaches.
My mode of operation is to do everything that "needs" to be done before doing anything I "want" to do. I bet a lot of you do the same. Self-care gets lost in the shuffle and I find that it has been days or weeks since I set aside time to write, to bake, to practice yoga, to read for the pure bliss of reading, to wander in the woods.
So, today I'll make an exception to my "no apologies" rule. I'm sorry for my absence. I apologize to you and I apologize to myself. I do so with no guilt or shame. Only with the hope that I can be more intentional about engaging the life-giving, the calming, the meaningful. I hope you'll do the same.
Kristie from Birch & Wild asked me to write a guest post for her. She's left her snow-covered home in British Columbia to bask in the Hawaiian sun for a few days. Little did she know that in asking me to do so, she gave me the gift of self-care. I had a no-excuses reason to get in the kitchen.
I was craving something sweet and salty, something that would make me feel like I was indulging without putting me into a sugar-induced fog. Something like these Salted Date Caramel Truffles. With dates, nut butter, chia seeds, and coconut, these little nuggets boast a good-for-you punch. Coated in chocolate and topped with a sprinkle of salt, they're transformed into beautiful, rich sweets that will satisfy your sweet tooth and take you to your happy place.
You can find the recipe for these vegan Salted Date Caramel Truffles over on Kristie's blog.
P.S. I've not been entirely absent from the kitchen. I made this Orange and Fennel Winter Salad and this Coconut Milk Cake with Meyer Lemon Curd and Whipped Cream for the Relay Foods blog.