We are half way through November! I wanted to check in with how I’m doing on the fall I designed. Have you tried this out yet? I’ve written about it multiple times (here and here), but it’s a subject that I still really love. It’s a tip I learned from the Happier podcast with Gretchen Rubin. I get such satisfaction from making a plan and sticking to it.
1. Enjoy the season by going to an apple farm or pumpkin patch with my family.
We took Rory to a small apple farm in one of the next towns over. It was quiet and had a little playground, and was a quick and easy outing. We could have stopped there, but we upped our game and went to Apple Hill in Placerville, CA this weekend!
It is something I grew up doing and I LOVE IT. It allows me to go wild and buy tons of apples and apple products.
I’m back with my fall bucket list! I really love this concept I heard on the Happier podcast (episode 67), and I had success with it this summer so I thought I’d do it again for fall. Having been born and raised in California, I’m not sure I’ve experienced a true autumn, but I love the concept of warm drinks, crunching leaves, and cozy nights.
I never thought it would be time to say goodbye. Summers here are often long and crop up in place of spring and extend well through fall. But this year we seem to be having defined seasons. I wrote about spring in my spring capsule wardrobe post—it was mild and rainy, sunny and never hot. And then a switch was flipped and we had so many days of 100+ degree weather in a row. When I look at the forecast I don’t see anymore 90 degree days on the horizon. I feel like I need to mourn the season a bit, because I finally got used to summer.
I’ve been at a loss about what to write lately. There’s a lot going on with me, with friends, with family. It’s hard to process everything, and maybe that’s the problem—I can only process it bit by bit.
I was listening to the new Lana Del Rey album and working on a project when I suddenly realized the song I most wanted to hear was When You Say Nothing At All by Alison Krauss. The music couldn’t be more different, but it’s a good analogy to talk about knowing what you want and knowing how to get it. For me it was as simple as acknowledging my feeling and switching a song on iTunes, but for everyone it will likely be a different process.
I’ve been struggling to find time and energy to write. I have a bunch of half-assed posts that maybe I’ll revisit in the future, but for now they’ll languish in the drafts folder. Mostly, I’ve been really thinking about the quote, Slow progress is still progress. I saw it on the She Is Recovering tumblr.
Instead of fussing over the fact that I am struggling with writing, I’ve jumped headlong into things that make me feel good. So here are the things I’m obsessing over in the month of August:
Last week we took a family trip to Santa Barbara. Nick had to do some work at his office, and we wanted a getaway and a chance to catch up with family and friends. We ate well, laughed a lot, and spent quality time with loved ones. In short, it was awesome. I want to bottle up the feeling of vacation and bring it home with me, which is why I’ve been mulling over the idea of creating a bucket list of summer activities.
Part of me hates the idea of committing to yet another list. I’ve been listening to the Happier podcast with Gretchen Rubin and Elizabeth Craft for a bit, and Gretchen’s idea of designing your summer really spoke to me. You can listen to her talk about it here and here. Rather than create a list of things I have to do, I’m making a plan to do some things I can’t wait to do.
The wait is finally over. I can now share that we are finally in possession of our new house! After moving 375 miles, some heartache, a lot of waiting and patience, and just a bit of compromise, we landed our dream home.
I have been struggling with the worry about my clothes again. I have lots to choose from, and yet I feel like I just can’t re-wear certain things. I suspect this is just a problematic mind frame in need of shift and not an actual problem with my closet. It’s the battle between the I Have Nothing to Wear SyndromeversusMaintaining My Capsule Wardrobe.
I’m in the season of life where I have the best intentions but things very rarely go to plan. I got home from an appointment this morning feeling like a total queen. I got up earlier than my husband and my kid, and showered! I had time to do my makeup and eat breakfast before heading out the door. On time! I did some much needed self-care (dermatology appointment I’d been putting off for ages), and ran two quick errands. I arrive home ten minutes before my promised time.
Rory seemed hungry and a little whiny, so I told him to hop in the high chair for a snack. Homemade banana walnut mini muffins. You heard me, I baked them myself. From scratch. I even used half whole wheat flour (fine, it was one-third). I filled up Rory’s water cup half way so he could practice sipping from it like a big boy, strapped on his bib with the plastic catch-all thingamabob, and let him independently snack away. I had pep in my step, everything was great at ten o’clock.
I asked Nick if he wanted a cup of tea. I thought I had enough time to make us some and I’d drink it leisurely while my kid snacked on a wholesome treat. I filled up the electric kettle and went to back to the table to stare fondly at my kiddo. When I got to the table it was just in time to see him stuff the entire mini muffin into his mouth. He said, “Mama,” and gesticulated wildly. We are still working on the signs for “more” and “all done.” I’m pretty sure he was demanding more muffin. So much for getting to sit and drink my tea and have a muffin with him.
I got up and poured water over the bags to steep and grabbed the bowl of grapes from the fridge and started doling them out two at a time in the hopes of getting the hungry little hippo before me to slow down. No such luck. He signed “more” repeatedly until he had stashes of grapes in the hollows of his cheeks. I fixed the tea and brought a mug to Nick who was working at his desk just a foot away from the snacking monster. I went to grab mine next, but in the moment I had my back turned Rory poured the contents of his water cup on his tray and was splashing away like it was bath time.
I’ve personally deforested an entire rain forest with my paper towel usage yesterday during The Great Cat Vomit Explosion, so I selected a kitchen towel and sopped up the mess. I thought Rory was done so I took off his bib, only to have him flail about and threaten to topple the high chair. More, he signed. So I gave him ten more grapes. I signed, all done, to which he replied, “Mama,” and threw up his hands.
I took the sticky little toddler to get dressed at 10:25, where a war ensued over his comb (he wouldn’t let it go to undress or get dressed), his toothbrush (he thinks he know how to brush his teeth, but the mess between them says otherwise), and his itchy eczema (he wants to scratch until he bleeds and I want to put topical ointment on it). Finally, I wrestled him down for a nap.
At 10:45 I found my tea right where I had left it. It was lukewarm. I updated my Instagram with a post I wrote over the weekend. I cleared off a spot to work at my desk. I typed as quickly as the story would come out. It’s 11:10 now and my tea is cold and I still have not eaten my muffin.
Mini banana walnut muffins with a crunchy nut top.
Author: Christina at Invented Charm
Recipe type: Snack
3 medium ripe bananas, mashed
¾ cup granulated sugar
¼ cup milk
2 TBSP melted butter
2 TBSP canola oil
1 cup unbleached flour
½ cup whole wheat flour
2 tsp baking powder
½ tsp salt
1 tsp vanilla
½ cup chopped walnuts (or walnut pieces for baking) plus more for topping
turbinado sugar, for topping
Heat oven to 425ºF. Line 24 mini-size muffin cups with a muffin liner. Spray the liners with cooking spray or brush on oil with a pastry or silicone baking brush.
In large bowl, mix bananas, sugar, milk, butter, oil and egg with a spatula or wooden spoon. Gently mix in flour, baking powder, salt and vanilla just until flour is moistened. Fold nuts into batter. Do not over mix.
Divide batter evenly among 24 muffin cups. I used about a cookie scoop of batter for each. Top with additional nuts and raw sugar.
Bake 5 minutes at 425ºF then reduce heat to 375ºF for an additional 5 minutes. Check for doneness with a toothpick. Changing the temperature mid-way helped keep the dome shape to these muffins.
Let cool in the pan for a minute or two and then transfer to a wire baking rack.
I had enough batter left over for four regular sized muffins, but you could probably get about six to eight more mini muffins from this recipe.
I don’t fancy myself a comedian, but I know that sometimes I can elicit a laugh, a chuckle, a torrent of laughter. On Friday I met up with a dear old friend for lunch, an early birthday celebration of sorts. It was nice to just chat and watch Dessi crack up at my quips that fall flat most days on my toddler’s ears.
We’re both moms now, she further ahead than I, but both of us are very much still stumbling through it. We texted about a week ahead to set up the date after so many other failed plans. I had to ask my friend Teri to babysit Rory. (My mother in-law, who has been gracious enough to spend time with my kid for a couple of hours a week has been unable to for a while now due to a broken leg.) It’s possible that getting a babysitter for a mere hour long lunch date is lost on many people—I can hear you asking, “Why not just take your kid with you?” Because, I wanted to actually enjoy and eat my lunch, not spend the whole time cutting up Rory’s food only so he can lob it at me or the floor when he decides five minutes after the meal arrives that he’s done eating.