Basically: Focaccia

I cheated. I know I swore to uphold the recipe and follow the instructions EXACTLY but I didn’t. I added a touch more flour than it called for because I am a bread baker and learned from a grandma (not mine) who knew by the feel when the dough was ready. I will explain in a minute.

The Basically recipe arrived a day early because this bread takes hours to rise and proof and rise again. You can find this recipe here.

I read the recipe through and was happy I had everything I needed in my pantry, including the yeast (bonus, it hadn’t expired yet!). It began with proofing the yeast and feeding it honey. All the things I do to start my bread. I waited patiently for it to bloom. It begins to get foamy and bubbles up to the surface.

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I love the smell of bread yeast. It’s sweet and fragrant just like homemade bread. I weighed out the flour and added it to the yeast liquid. I mixed and it did not form a shaggy dough. It was still gelatinous like gak. I knew something was wrong. I reread the measurements, I got those right. I KNEW this was wrong. It didn’t look like their photo nor did it feel like bread dough. It was GAK.

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ALL WRONG! I wondered what the heck was happening and I think there may be a difference in measures – Canadian vrs American. Plus I am at a high altitude and their recipes are for sea level…well, I am a touch higher by 2500 feet, so I made the executive decision to add more flour. I incorporated about a 1/8 of a cup. Still not shaggy but workable and it looked more like their images. I added it to the oil, just like it said too. THIS LOOKED LIKE TOO MUCH OIL! Oh well, too late.  The dough looked right just swimming in oil. It could be because of the shape of my bowl, but fingers crossed and I hoped it would turn out okay. I had doubts about its ability to rise.

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It told me to put it into the fridge for about 24 hours. I took a sneak peek at 11:00 p.m. before bed.

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I had hope! it was rising! Now we wait…

The next morning I pulled it out and it had risen more and was sticking to the top of the plastic (serious guilt at this point for using single-use plasitc. I am going to purchase a silicone lid for my bowls.). Seriously, use a large bowl for the rise.

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I prepared the pan and dumped a tbsp of oil in the bottom – weird but I think this will give it the fried bread texture.

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I used the fork method as directed but it is fooling no one. This is kneading with forks. I prefer the hand method but this is a no-knead bread.

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I turned it out into the pan and poured the leftover oil over the top. I popped it into the warm oven with the heat off so it could prove.

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The wait began. I left it in for about four hours, maybe slightly less. It spread and filled the pan. This surprised me because I haven’t had bread dough spread like this before.

It sprung back too quickly so I knew it hadn’t finished proving. But. FOUR HOURS!!! So I preheated the oven to 450F and baked it for 30 minutes. I expected the texture to be smooth because nothing seemed correct.

I finished it off with melted garlic butter but four cloves is excessive for a family with garlic allergies. I used a half clove and it was perfect for us. The crumb was light and airy. I was gobsmacked. It was perfect. This was a very easy bread recipe, it just needed a lot of wait time. Definitely a keeper. In spite of the stress and doubts, it turned out perfectly. This is theirs. I think I nailed it.

Let me know how it worked out for you!

Edmonton Tourist: Little Brick

After enjoying the Café Bicyclette winter patio last week, I wanted more. So, I invited a friend to try out the Little Brick winter patio.

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It wasn’t ready for patio lovin’ and I wanted a fire so we went inside and found a spot next to the fireplace.

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It was very nice and extremely warm. It was lovely!

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I decided not to have eggs, that is my go-to breakfast. I chose french toast and this version was so pretty! It was bread pudding topped with swiss meringue sitting on a berry compote and topped with pretty flowers. Seriously, flowers on any plate make it so appetizing for me and I sit there looking at my food as if it is art.

My friend had the eggs benedict, also incredibly beautiful.

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Their eggs are always perfection, done with the sous vide method. We each had a hot beverage, me with a latte and her with a chai.

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Breakfast was lovely and we lingered for two hours nursing our food and our drinks. The conversation turned to travel and we spoke about where we’ve been and where we are going. There was a tiny bit of career talk – not work but chat about our careers and how we got here. Honestly, it was one of the more interesting conversations that is only usually saved for my university buddy. It was a complete delight! Finding people you can connect with over food and coffee is such a treat. As an introvert, I fear long conversations will exhaust me, but that wasn’t the case. I think the key is to find someone who is interesting and isn’t emotionally depleting is the key.

We only left because she had an appointment at 12:30, and they needed the table but not once did we feel rushed. The atmosphere, food and conversation made Little Brick a complete delight. I recommend bringing your bestie or someone you want to get to know better and enjoy breakfast by the fire. Hopefully, the patio will be open. If it’s not, there are several different rooms to choose from, each equally charming.

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Get out and explore your city!

Basically: Tea Cake

This week’s recipe from Basically knocked my socks off. It’s an Earl Grey Yogurt Cake. You can find it here. This is one of those things that reminds me that Canada is sometimes culturally different from the U.S. A tea cake to me is some sort or bread/bun yeast confection. But this is a quick bread. Either way, I never would have made this had it not been part of the challenge.

I love Earl Grey tea. It’s my go-to hot beverage in the afternoon. I love the floral notes mixed with the black tea. I buy high quality tea because it’s worth it. Loose leaf Twinnings in the tin is my favourite. I’ve made other recipes with Earl Grey, but they have always been steeped, never have I seen a recipe that calls for loose leaf tea. If you face trepidation like I did, rest assured it is worth it and is amazing.

The other thing I learned is streaming the oil into the batter makes it very light. I suppose whisking everything for the full minute helped too.

I set the timer and whisked the eggs and sugar together. One full minute was 45 seconds longer than I would have normally done it and it was worth it. I then added the 3 tbsp of tea and 2 tsp of vanilla.

It was so fragrant!

Then I added the dry ingredients. I’m still not used to separate bowls but I understand why it’s recommended. It keeps the batter light.

Then I drizzled in the oil, while I kept whisking. Honestly that was tricky but the tip to put a kitchen towel under the bowl was smart, use a damp one to keep it from sliding around.

I sampled the batter at this point and made the executive decision not to offer the whisk to anyone. I selfishly kept it to myself.

Having a prepared loaf pan was also smart. I have a 9″ pan but they warn against something too small and recommend holding back a 1/2 cup of batter.

I sprinkled sugar over the top, something I wouldn’t normally do and checked the oven temperature.

A little on the high side. Molly Baz talks about tips in the Basically instagram story. She recommends closing the oven door when you take baking out to test for doneness. That helps hold the temperature in. I learned this last week. Interestingly enough, I now stress over oven temperature. I never used to before.

In it went for one hour. This is theirs:

This is mine. It smells heavenly and tastes better than it smells.

Give it a go and let me know what you think.

Edmonton Tourist: Winter Patios

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There are a couple of places in Edmonton that offer winter patios. Two are standouts for me, Café Bicyclette and Little Brick. Both offer roaring fires and delicious coffee. I am more of a coffee girl than a cocktail girl, so the winter patios that offer alcoholic libations are off my list. If you happen to know of other yeg winter patios, please drop a comment in the box below or shoot me an email and let me know.

I had a medical appointment early in the day that required the hubs to drive and chauffeur me around. After I finished I suggested we head to a winter patio because it was only -14C and was warming up! He is always game for any of my hair-brained schemes so he obliged.

We arrived just after 11:00 am and the thermometer had risen to -10C, perfect for a fire but when we looked at the patio it was empty. He asked me if I still wanted to go or did I want to try Little Brick? I had not had coffee yet and I said, let’s get some coffee and maybe a bite to eat.

We walked into a jam-packed house of people speaking French and eating brunch. Café Bicyclette is located in Edmonton’s French Quarter and as French as the hubs is, I speak more of the language than he does and my French is limited to cereal box and hockey French.

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He looked at the menu and said I think the Pain Perdu French Toast -I agreed as I usually do. Rarely we have different things and I suppose that is what happens to couples to live together for a quarter-century, you kind of morph into the same being with the same likes. Their coffee is some of the best in the city but I noticed they get it from Ace, a local coffee roaster. I really need to get there and have it live and in person. (Hey Dad…we need to have a date!)

We placed our order at the counter and they gave us a number so they could bring our meal out to us. I asked them what are the parameters for the patio to be open because I always seem to miss it. Francois replied, oh, I can open it up for you! So he went in the back and send out someone else to start the fire and get the sofa cushions for us. We stood at the high bar while we waited. Our coffee arrived and I sipped and watched.

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When the cushions were out, we grabbed a few wool blankets from the box at the door and joined the fellow outside. The woodsmoke was lovely. I am not a rookie to outdoor winter fires. Insulation is the key. Place a blanket under your bottom, one behind your back and neck and one over your legs. We stayed there until close to 1:00 p.m.

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I drank my coffee and the french toast arrived. I cut it all at once like I am 3 so I wouldn’t have to fuss on my lap, springing my dinner all over the floor. I love eating here. There is a lot of traditional French Candian fare, their poutine is some of the best in the city. I have had crepes and croissants but this french toast was likely the best thing I have ever eaten here. If I could only eat one thing for the rest of my life, this would be it. Event the watermelon mint salad was over the top delicious.

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The patio is charming with old wooden windows defining the space. We sat alone by the fire until the end when a gal and her dog stopped to enjoy the fire. You could see the remnants of the Flying Canoe Festival, (the ice slide and ice sculptures on the outdoor bar.).  I was content to stay longer but the hubs was cold. He caught a chill and became hypothermic…. reluctantly I agreed to go.

I was so pleased to know the staff was happy to open the patio just by asking. I will make sure I ask the next time it appears closed. I think I will make my way to the Little Brick next and invite a friend who just celebrated her 50th birthday. She seems the type who likes to sit outside and enjoy a fire.

There is a website that lists local winter patios. Check out Winter City Edmonton for all the info. Here is what I found. Maybe I will explore more patios before spring comes.

Winter Patio Locations

Get out and explore people!

 

Basically: Cookies

The Basically Buckwheat Chocolate Chip Cookie test went off without a hitch and boy, did I learn a few things. I am a decent baker and my family loves what I make. I (humbly) brag that baking is my superpower. But wow… way to make me feel like I am a rookie Basically… Let me tell you what happened.

But first, you can find this week’s recipe here.

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The very first thing the instructions say is to read through the recipe so there are no surprises. I learned that from my mom when I was 10 and starting out as a rookie. It is super important in this recipe because you need to chill the cookie dough for two hours. This isn’t a quickie.

The second thing I did wasn’t in the recipe but I have watched enough Bon Appétit to know that room temperature eggs are important. I have never ever EVER used room temp eggs until this recipe. I put 3 eggs in a bowl and covered them in hot tap water while I melted the butter. It took about 5 minutes. While it was melting, not browning, I weighed my flour.

I had a scale that I received as a gift from my ex. To weigh my food. This was the beginning of my eating disorder. I have used the scale for cooking but I know the scale was a cheap thing and worked well enough for Weight Watchers but it isn’t precise. I bought the scale the BA test kitchen recommended on Amazon and it arrived two days later in a snow storm. I also purchased an oven thermometer. This was eye-opening as well, but I will get to that later.

Where were we? Right, the scale. It has a tare feature which is essential. I put the bowl on the scale, set the tare (which means it cancels out the weight of the bowl and the other ingredients so you can precisely measure the next ingredient), filled and levelled 1 cup of flour like Martha Stewart taught me. I needed 125g of flour. My one-cup measure was 150g.  25g MORE THAN I NEEDED. Ohhhkaaay… scooped out the extra flour. until it read 125g. Set the tare and added the buckwheat flour along with the rest of the dry ingredients. Set this aside.

Normally I would mix the wet ingredients and then sift the dry overtop. But I followed the instructions exactly as written. That meant separate bowls for everything. I put a new clean bowl on the scale, tossed in my melted butter. set the tare, added the sugars and whisked. This was also new for me. I would normally pull out the Kitchen Aid stand mixer and over beat until light and fluffy. The instructions called for 30 seconds of whisking. I set the timer and began. at the 15 sec mark, I thought I was done. but the timer said otherwise, so I kept going. It made a huge difference. It went from combined to glossy. This is the point where I thought I had whisked enough – nope.

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I added one egg and mixed until combined, then added the yolks one at a time.

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Here is what I learned about room temperature eggs.

  1. They are easier to separate, the white breaks free almost instantly.
  2. They break up like a dream.
  3. They combine almost instantly without the extra fuss of smashing the yolk to break the membrane.

Room temperature eggs make a huge difference!

Then I folded in the flour and gently combined to minimize gluten production. The batter felt light and delicate, never have I ever had delicate cookie batter. I folded in the coarsely chopped chocolate (I never would have bought good bittersweet chocolate before either. WOW is the only adjective that fits.)

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The batter is still wet at this point but is said to chill for two hours. I put a plate over the top of the bowl (please stop using single-use plastic) and popped it into the fridge.

Two hours later…

I hung the oven thermometer in my oven and preheated it 350F. When the oven reached the temperature I checked the thermometer.

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Ummmm yikes. I did some more reading and the thermometer recommended I wait for two cycles of the oven before checking again. My oven clicks as the elements turn on and off. I waited…

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Hoorah! I don’t know what I would have done if it didn’t work. Notice the elements are off and not red.

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I rolled the cookies as directed and added bonus chocolate to the cookie balls.  I didn’t use parchment because I am trying to reduce my use of single-use items. I put two sheets into the oven as directed and set the timer for 4 minutes. After four minutes passed, I switched the racks in the oven and checked the thermometer. Leaving the door open for a few short seconds dropped the temperature back down to 300F! Did everyone but me know oven temperatures were fickle? I pulled the cookies out at the 4-minute mark and decided they needed two more minutes because they were still wet looking.

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This was the point where you were supposed to sprinkle more salt. My kosher salt is not delicate nor do I have flaky salt. I live in Canada and don’t have the same brands the BA test kitchen suggested, Morton’s or Diamond salt, my salt would have been chunky so I omitted the extra salt. Good thing too. These cookies had enough salt/sweet contrast for me.

I had enough batter for two more cookies. So this time I baked them for eight minutes without opening the oven to achieve the soft chewie cookie. It worked! The cookie was much lighter in colour with two minutes less.

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But look at the oven temperature!

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When I bake my cookies I place one tray in at a time and keep the oven closed at all times. My first tray is 10 minutes, then I reduce the time, the last tray is 7 minutes. So I instinctively knew my oven was not consistent. It is 20 years old. After I replace my roof shingles, I think this is the next new purchase.

I learned so many new things! Not all sugar is created equal unlike what Chef Michael Smith said. Dark brown sugar will react differently to baking soda than light brown sugar. Plus it has a deeper molasses flavour. If that is what you want, do it! But the science of the dry ingredients changes, so be aware. Room temperature eggs are where it’s at and give your oven lots of time to preheat.

To recap, these are mine on the left and Basically on the right. The buckwheat gives an earthy nutty quality that is fine but not my favourite. I love the bittersweet chocolate more than I thought I would and the sweet/salty ratio is delicious! Would I make these again? Absolutely. These are not a snack cookie, its a one and done for dessert kind of cookie and the recipe only makes one dozen.

 

 

The recipe teaser for next week looks like some sort of quick bread. Perhaps banana bread. I am here for it! Let me know if you made this and how it turned out fo you.

 

Edmonton Tourist: Ritchie Market

I first went to the Ritchie Market a few years ago for a private function. Beira had just opened and we went for breakfast and enjoyed a special cask to celebrate the end of a beer run. The food was beautiful and the beer was delicious. Tiny little flowers dotted the plate – I wish I still had the photo. When I was there, Transcend wasn’t open yet and Acme Meats just started. this place was cute and charming.

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Fast forward to today, Biera is still going strong, Acme Meats had people lined up, Transcend coffee roasters were packed and the new kid on the block was all white and shiny and pretty.

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Little Duchess has now opened on the south side.

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Little Duchess isn’t as large as the location on 124 street, but it had all the things I look for in a great patissier, croissants, macarons, cookies and scones. They don’t bake onsite – but neither does its larger sister. Everything is baked offsite at their kitchen in the garment district so everything is EXACTLY THE SAME. They even have a small Provisions section, just like the other location.

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The hubs ordered a pain au chocolat and I had a raspberry white chocolate scone. We walked over to Transcend and decided against their amazing coffee because I already had a pot that morning, and we both ordered hot chocolate.

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If you didn’t know, Transcend is some of the best coffee in the city – likely because they are roasters. Fresh roasted locally is the next level in coffee. It is so good, but so is their hot chocolate. It is not overly sweet and they mix it by hand.

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They even place their signature leaf on top.

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Paired with the scone, I was in heaven.

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The hubs had demolished his croissant before I could grab a pic.

Acme meats were thriving and one day I think I will stop and bring something marvellous home. We joked about them only selling Road Runner.

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After our treats, we walked around the neighbourhood to see what was around. Did you know that Doughnut Party just opened a second location here? Perfect for us south siders. We each picked up a doughnut for home. It was a decadent day.

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Raspberry Earl Grey for me and Double Chocolate Brownie for the hubs.

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Before we hopped back into the car, I noticed Kind Ice Cream – I wasn’t really sure where it was but now I know how close it is to home! I will be back for SURE.

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This is exactly what this neighbourhood needed. I wish I was so lucky to live here.

What interesting places are near you? Get out and explore your city!

Basically

I am a rabid fan of the BA Test Kitchen. Chris Morocco and Carla Lally Music are, in my opinion, WIZARDS. They are magic and I basically worship them. The kitchen has a myriad of other chefs and I watch ALL of their segments each week, but I get super excited when Carla does back to back or they blindfold Morocco and he has to figure out just by taste and touch what the hell is in the recipe and recreated. That man is a SUPER TASTER. I follow all of them individually on Instagram and have chatted with Morocco on occasion (I squeal like a teenager when he replies to me) I am a super fan.

I learned a lot about cooking from my mom and baking from my aunty Mary Poppins (not her real name but her cookies were the best thing EVER). When I had a young family, I learned the science of why things are done a certain way from Martha Stewart. Humblebrag – baking is my superpower. Pies and cookies and my strength. I understand the science and I have a feel for it. I also love to bake. It is fun, relaxing and very satisfying.

Last week Basically ( a section on Bon Appetite magazine that basically teaches new cooks how to do it) announced they are doing a 10-week baking series.

Excuse me?

Ten weeks/Ten recipes of basic baking recipes to teach someone how to do it plus start out easy and work your way to something complicated.

This intrigued me.

Bon Appétit usually cooks and bakes with ingredients that I don’t tend to have on hand in my pantry. Sometimes I will go and gather ingredients to give the recipe a try. I am never disappointed. I decided I wanted to try this baking series and see what I can learn and how complicated do they make things. For example, am I going to have to dirty every single bowl in the house to make a cake? Are there tools I don’t have that they recommend? Like yes to all the questions I have. I am not so sure following their instructions – even if there are videos – is going to be a snap. But I am willing to try because I think it will be fun plus I need to try new foods, stuff that is healthier with less sugar etc. I have decided to take you along with me for the ride.

Today (Sunday, February 9, 2020) Basically dropped the first recipe. Buckwheat Chocolate Chunk Cookies. It told me a needed a few tools that I didn’t have. I decided to buy a new scale (mine has been brought to the mudroom to weigh out Captian’s food), and an oven thermometer. My oven is 20 years old and this past holiday season was a struggle to get the cookies right – I knew I needed a thermometer. I suspect 350 is actually 325 and that just won’t do. I am heading to the Bulk Barn to buy buckwheat flour – definitely an ingredient I don’t have. I am also going to look at their kosher slat. Mine is course – I will see if there is finer salt or maybe flaky salt for the cookie tops post-bake. I have everything else.

When Basically announced this series was coming, they gave a few other recipes to try to tie over my excitement. It’s like they knew me. I landed on Lemon Pound Cake to test to see if I might find this a fun project.

I followed the instructions exactly.

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I brought my butter to room temperature by putting it under a warm bowl.

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I zested the lemons without getting any pith in the bowl.

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I used a HAND MIXER – this I didn’t love. I prefer my Kitchen Aid stand mixer. The motor is going on my hand mixer so it may die before the series is over.

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Mine

I made the glaze even though I normally wouldn’t have. I did everything the way they told me to and I think I recreated the cake perfectly.

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Basically’s

My peeler needs to be replaced, it wasn’t as sharp as it needed to be but seriously – they look pretty close to identical.

My family ate two pieces each – so it passed the taste test.

Catch up with me next Sunday to see how the cookies went. If you are doing this with me – comment below or over on Facebook. We can talk about problems and successes.

WE CAN DO THIS!

Edmonton Tourist: Fox Burger

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A few weeks ago I went to June’s Deli located in the newly refurbed Gibbard Block. I peeked inside the shop next door and new I wanted to go there too. Since deciding I wanted to go, I have heard nothing but positive reviews with everyone saying “go try Fox Burger”.

Okay.

I went and it was delicious.

Something was wrong with me though, I couldn’t take a photo that wasn’t blurry… Perhaps it was because everything smelled so good it triggered my hunger glands. I focused mostly on eating and less about photos. In the end, that was a smart decision.

The hubs and I went on a Saturday night and I had been following Fox Burger on Instagram and knew about the reservation app. So …I made reservations for 5:00 p.m. That was smart because everyone who came in had to wait unless they had reservations.

We arrived with 5 minutes to spare and parked across the street. There is free evening and weekend parking for Fox Burger and June’s Deli in the lot across the street. Alternatively, there is residential parking. We crossed the street and saw someone punching in a code for the Airbnb upstairs. I think that is a smart idea.

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When we walked in, we were greeted right away and show to our spot.  Specials were explained and we were given the menus.

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Obviously, I had a mimosa, not just for breakfast anymore!

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See? Blurry… Sorry about that, but in my defence, it was delicious and I couldn’t wait.

The hubs ordered Lunar Phase on tap. The beer choices were local craft. I love that.

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Our server arrived and I asked if I should have garlic fries or the disco fries. She said Always have disco fries. This is what I know to be true: Every time someone gives a special name to fries, eat those instead of plain. Animal fries at In and Out is where I first learned this rule. Disco fries confirmed it. Chicken gravy (weird choice but DELICIOUS) cheese and garlic fries. Fancy poutine but SO GOOD!

We both had disco fries and I chose Mushroom Swiss and hubs had Bacon Pepper Smash. Our server explained the smash burger, 5 ounces of beef but smashed on the griddle to maximize the caramelization… OMG… yep it worked in making it the best burger.

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This is what it actually looks like Image result for fox burger"

Photo by @exploreEdmonton

I inhaled it clearly because I couldn’t wait to put the camera down. SO BLURRY – what was wrong with me? Right…I was salivating.

After dinner, we shared an apple hand pie with cinnamon ice cream and salted caramel. Warm and light and fab.

I will be back. The problem is Edmonton has all these amazing eateries. I want to get to all of them. It may take me a lifetime. But – I intend on eating everything on the menu so I need to go back a few more times before I branch out to other restaurants. oh…and they serve BRUNCH! I am going on March 11, I can’t wait. foxdirect-Recovered.jpg

Get out and explore people!

Tears

I have been free-forming emotions this week. Processing grief has been a valuble learning exercise for me. I have allowed emotions to come and go as they arise. The interesting thing about all of this is tears. They aren’t always sad. This is the most surprising thing of 2020. I thought I would be sad all the time. Tears are hovering just below the surface and sometimes they leak out because I am sad or angry, but sometimes its because I am happy.

I wouldn’t call myself a cryer. But if I look back to the times in my life where I was the happiest – I was definitely a cryer. The last five years or so I have stuffed my emotions deep down into the socks I wear. I don’t pay attention to them. I have been missing out on joy and happiness because I have been numbing myself so I don’t feel sad.

THIS IS REVOLUTIONARY.

I am slightly angry at me for wasting so much time trying to get the wrong people to love me. Okay – let’s face it, I am downright pissed I did that. I told my mom I didn’t think I was lovable for a really long time and I think that broke her heart a little bit. We determined I was loveable, I was just asking the wrong people to love me. I went for a Reiki session and have done all kinds of inner-child work (whoa…that was painful). Then, finally, I am nurturing myself with a dose of allowing. News Flash, you don’t have to ask people to love you. The right ones just do.

I allow feelings to flow. It happens at weird times and places. Like work…ug… that is the worst but the reactions at work have been surprisingly caring. I didn’t expect that. I am not sure why, I work in a culture that is very caring, perhaps the most caring place of my entire career. The place that you would think was supposed to be the most nurturing was the most harmful to me. I also find that interesting – and I resent that because I thought there was something wrong with me – nope it was them.

The other day I was scrolling through Instagram and saw this:

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I loved this post by @haleydrewthis  because LOOK AT ALL THE HAPPY MOMENTS! This inspired me to write my own list. I think it is important for me to recognize the happy and sad moments and allow those tears to flow. crying feels great when it is over. I am here for it.

  1. Standing over my baby’s crib listening to tiny baby snores.
  2. Laying down with my pal Cap on the stairs and feeling his heartbeat.
  3. Standing on the balcony in Irving and looking at the pool before I leave knowing this is it.
  4. Sitting on a rock in Big Sur and watching whales swim by.
  5. Holding my friend’s hand when her mom died.
  6. Sitting in meditation asking for help to move forward.
  7. On the floor of my classroom hearing the words “your grandpa is in the hospital and it doesn’t look good”
  8. Sitting and my desk when my mom said, Gram died through the night.
  9. The Good Place series finale when everyone walks through the door.
  10. My very first half marathon having my kids walk with me across the finish line.
  11. Standing in the ocean at Tofino with the hubs waiting for me onshore.
  12. Every time my kids sit with me and we laugh.

Good, bad and ugly – life is awesome.