I’ve gotta say, I am thrilled that February’s almost over. This has not historically been a great month for my family, between the cold and the dreary and the flu.
But the days are getting longer and the weather’s getting warmer–or at least trending that way–and I can almost feel spring waiting right around the corner.
I resolved to read more fiction in 2013, but I think I’ve actually read too much this month. The snowball effect of reading another book by the author I just finished, or the next book in the series, has filled my nightstand with too many books that haven’t been that good. I’m regrouping.
I’ve also been catching up on my cookbook (or books-about-cooking) reading. (Yes, I love to read cookbooks. Seriously.) On my nightstand: Dinner: A Love Story, The Sprouted Kitchen, Frontera, and Bread and Wine.
Great Reads About Writing
Great Posts About Work and Life and Women
Hiding Help is Like Denying Botox at Hollywood Housewife
Did Gender Equality Stall? at Laura Vanderkam
Enjoying the Tangled Boundaries at Field Notes Magazine
Other great stuff online
Considering how season 3 ended, I appreciated Maureen Ryan’s perspective on Downton Abbey. (Major spoiler alert.)
While on my Whole 30 I discovered expensive tea. (I had to have something good since I gave up wine and coffee.) This tea is sooo good. I just ordered 10 different varieties because I am becoming an addict. (And hey, it’s cheaper than wine.)
And while we’re talking wine, here’s my public service announcement: Stop buying two buck chuck. Buy this instead. It’s one dollar more but so much better:
I’ve been making this sunbutter a lot this month, (I skipped the sugar and honey). I’ve been turning half of it immediately into Sunshine Sauce, which is why my kids have been wolfing down two pounds of baby carrots a day. (No joke.)
Fake Paleo Granola
I posted a photo of my fake paleo granola on instagram this week and promised quite a few of you the recipe. (Please note: you will be in serious violation of the Whole 30 if you eat the whole batch at once.)
- 2 tablespoons coconut oil
- 1 cup shredded coconut (this is what I use)
- 1 cup slivered almonds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla
- zest from half an orange
Melt coconut oil in nonstick or stainless skillet. Add coconut, almonds, salt, and cinnamon. Cook over medium heat, stirring frequently, until golden brown. Add vanilla and orange zest. Stir to combine and remove from heat.
For extra deliciousness, stick your granola in the freezer for 10 minutes before eating, and see if it doesn’t remind you of a frozen Samoa.
On the Blog
Best conversation starter: My Daughter Wants a Blog for Her Birthday
Most likely to resonate: My See-Saw Marriage
Most popular: My Whole 30 is Over. I Feel Amazing. It’s Complicated.
For more “What I’m Into” posts, head over to Leigh’s blog.
What are you into this month?
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