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Diary
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Diary
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Diary
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Diary

8 Uncomfortable Truths that We All Need to Accept

1. Happiness is where you are now, or nowhere at all.

It’s not a new relationship, it’s not a new job. It’s not a completed goal, and it’s not a new car.

Until you give up on the idea that happiness is somewhere else, it will never be where you are.

2. Quitting is for winners.

Contrary to popular opinion, quitting is for winners. Knowing when to quit, change direction, leave a toxic situation, demand more from life, give up on something that isn’t working and move on, is a very important skill that people who win at life all seem to have.

But don’t quit because it’s hard.

Quit because it sucks.

3. If they really wanted to, they would.

If you apply pressure, they’ll do what you want them to.

If you take the pressure off, you’ll see what they’d rather do.

Never waste your life fighting what someone would rather do.

Let them go. Move on. Do better.

4. Taking no risk is the biggest risk.

You have to risk failure to succeed.

You have to risk rejection to be accepted.

You have to risk heartbreak to love.

If you’re always avoiding risk, you’re risking missing out on life.

5. Call yourself out.

The most common reason why people keep making the same mistakes is because their insecure ego prevents them from taking responsibility for their ‍own bullshit, their own toxic traits and their own mistakes.

6. Closure is your choice.

Closure isn’t an apology, or justice, or answers.

That’s insecurity.

If the situation made you feel awful, seeking closure by reopening it is insanity.

Closure isn’t something htye can give you.

Closure is moving on. Closure is your choice.

‍7. If you’re happy alone, you’ll be happier together.

There is no type of affection that can fill the void of a person who doesn’t love themselves already.

There is no independence in dependency.

There is no personal security in attaching yourself to a secure person.

Until you have a healthy relationship with yourself, you won’t make healthy decisions about someone else

8. It’s not your job to fix damaged people.

Your responsibility to hep someone will never outweigh their responsibility to help themselves.

But, it’s worth asking yourself why you resonated so strongly with someone that so desperately needed “fixing” in the first place.

Often, our own toxic romantic and non-romantic attachments tell a story about an issue we have within ourselves.

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Diary

ESPRESSO ALMOND CASHEW BUTTER

I love nuts. And they are good for us.

I’ve been known to make my own nut butters on occasion but when I saw this my ears perked to attention.

Nuts and coffee — nuts and caffeine— yum-oh!


INGREDIENTS

1 cup (150 grams) raw whole almonds
1 cup (150 grams) raw whole cashews
1 tablespoon (8 grams) whole espresso beans
1 teaspoon vanilla bean paste (or pure vanilla extract)
1/2 teaspoon kosher salt (*I use Diamond Crystal brand)
1 teaspoon pure dark maple syrup (optional)

INSTRUCTIONS

Preheat the oven to 350 F (176 C) degrees with a rack positioned in the center. Spread the almonds and cashews evenly on a half sheet pan. Toast for 10 – 12 minutes, tossing them halfway through, or until the nuts are lightly golden and fragrant.
Allow the nuts to cool for 1 to 2 minutes and then transfer them to a large food processor bowl fitted with a blade attachment. Add the espresso beans. If you have a high-powered blender (such as a Vitamix), you can use this instead of a food processor.
Process the nut/espresso mixture until it is coarse and clumpy. Once it clumps, it will form a ball and quickly begin to become smooth. Scrape down the bowl with a spatula every few minutes. Continue processing until the nuts release all of their oils and the butter is loose, smooth, and can easily drizzle from the end of a spoon. Depending on the power of your food processor, this process may take 5 to 15 minutes total.
Add the vanilla bean paste (or vanilla extract), salt, and maple syrup (if using) and process for an additional 30 seconds. Transfer the nut butter to a small glass container, cover, and refrigerate for up to 3 weeks.

If you have roasted nuts on hand (instead of raw), it is best to warm them in an oven for several minutes before processing. Warm nuts will release more oils and produce a smoother nut butter than raw nuts. If you prefer raw nut butters, feel free to skip the roasting step.

TIPS FOR SUCCESS:

If you prefer an ultra-smooth almond butter (without crunchy flecks of espresso bean), substitute whole espresso beans with 2 teaspoons finely ground espresso. Do not substitute instant espresso powder.

WAYS TO USE THIS ALMOND CASHEW BUTTER:

  • add a spoonful to your morning or afternoon smoothie (such as this rise and shine smoothie or this simple berry smoothie)
  • dollop a small spoonful on a piece of dark chocolate
  • spread on half a banana as a great pre-workout or afternoon slump snack
  • drizzle on pancakes, waffles, oatmeal, or overnight oats
  • blend several large spoonfuls with cold water in a high-powered
  • blender for an instant homemade espresso almond cashew milk
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What’s the point?

I love to eat. And I’m pretty open to what I eat. I’ll try (and in most cases really enjoy) just about any food short of insects which I struggle with mentally, not gastronomically. Eating bugs just creeps me out.

And I have lived through a lot of food trends in my 70+ years. Including nouvelle cuisine when it seemed that chefs were intent on not actually serving you anything to eat! Horizontal food, vertical food, food trends come and go. Duh….

I was looking at Tumblr this morning and came across the idea of Spaghetti Grilled Cheese sandwiches. And my brain just kind of exploded.

I LOVE spaghetti. I LOVE grilled cheese sammies. I love bread. But why, oh why, oh why would anyone bother making a grilled cheese spaghetti sandwich.

Of course that all brings me to a trend over the past few years of strange combination / and combinations for the sake of complexity.

Folks — sometimes more isn’t more. Sometimes more is excessive, unnecessary, and downright dumb. Not stupid. Just senseless.

Sloppier, bigger, more decadent is just … well… more decadent. And in case you haven’t noticed, “decadent” isn’t a sign of wonderful thing but a sad and negative thing.

I like to taste the things I’m eating. I know that chefs and foodies love to maximize flavor and give you a little flavor bomb in your mouth but I really do think that most of the time enough is enough. You don’t need flavor on flavor on flavor on flavor. I’m not even sure it’s “nice” getting more flavors. I can get more flavors by eating other kinds of food. But I love tasting whatever I’m eating when I’m eating it and too many combinations are just … TOO MANY.

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