I have a bit of bad news that is also fantastic, awesome news. Arc just accepted an amazing software engineering position. The pay is great, the experience is great, the benefits are great (amazing gym membership hollaaaa.) Unfortunately, location is a total miss.
Like… total miss.
He’s going at the end of next summer, and I can’t move out that way until the following May. That means we’ve got around 9 months of very, very long distance to contend with.
The Kübler-Ross model lists the five stages of grief as denial, anger, bargaining, depression & acceptance. I don’t like the way that sounds at all, so let me present what I’ve come up with and plan to follow religiously ;)
baking – self explanatory. Cookies cure all.
yoga – exhale loneliness, inhale peace!
blogging – where you come in! <3
care packages - see baking, above
marathon. - I’m going to have months and months to train. It’s time.
How do you deal with your long distance relationships?
What are your favorite half/full marathon training programs?
I figure it’s never too early to start practicing, so step 1 here we come ;)
My mission was to create something comforting, healthy, and, importantly, something that will ship well and freeze well. I quickly decided on biscotti. These twice-baked italian cookies are low in fat, store for ages and are delicious “dunkers.” In light of the fall season I decided to try my hand at a pumpkin pie biscotti concoction, and being me, I made as many healthy substitutions as possible.
Made with whole wheat flour, organic pumpkin and plenty of spice, these yummy cookies pair perfectly with a frothy latté. They also ship well, so send some to your long-distance love and enjoy them together over skype. I started with this basic recipe, and then adapted it like crazy!
1/2 Cup Fresh Pumpkin Purée
3.5 Cups Whole Wheat Flour
3/4 Cup Sugar (I used brown sugar, yum.)
3 eggs (I used flax eggs, ie: 1 tbsp flax + 3 tbsp warm water per egg)
1 tbsp baking soda
1 tsp vanilla
1 healthy pinch of cinnamon, nutmeg and cloves, to taste
Optional: blanched almonds, sliced
If you’re making flax eggs, begin by combining them with your warm water and beating them into a frenzy with a fork until frothy and well combined.
Next, add your pumpkin, sugar, vanilla and spices to the mix – feel free to taste ;) the beauty of flax eggs!
Combine flour + baking soda, then gradually incorporate your dry mix in with your wet. Note this is a dry heavy dough.
Divide dough in two and place both blobs on a cookie sheet lined with parchment and squish down until they are about a 1/2 inch thick and as long as the sheet is wide.
I tried rolling my dough in almonds too :) feel free to do whatever you’d like with yours!
Bake for 25-30 minutes at 375 degrees. Do ~not~ open your oven to peek and let all that heat out!! (I totally peeked.)
Remove, and when cool, slice into 1/2 inch biscotti.
Return to oven and bake on one side for 6-10 minutes. (This is where the “twice-baked” comes in.)
Flip and return to oven again for another 6-10 minutes. Watch them carefully!
Remove, let cool, and enjoy one with a cup of something warm. These cookies are lightly spiced, I like them best with coffee but they’re also delicious with tea, milk, etc.
If you’re feeling very generous, throw a couple in a cute mason jar and give possibly the best surprise gift ever <3
That’s all for now :) I’m going to be a little MIA this weekend as it’s Arc and my four year anniversary (yayuh!). So much to look forward to! I’ve got that this weekend, some fun things lined up for next week and then a big formal dance next Saturday. Speaking of, I’d love to get your opinion on my dress:
I always get so stressed out when I go dress shopping. I always leave it to the last minute, too, which doesn’t help. You can imagine my relief at finding a dress I love for the formal next week! It was hiding in my closet all along. I actually bought it on mega-sale two years ago. It was much too small for me, but I loved it so much that I bought it anyway and decided it would take it to be let out or something by one of my mother’s friends, who is a very talented seamstress. To my astonishment it fit me perfectly when I tried it on this morning. I love it so much; it looks just like a cresting wave to me. I feel like a mermaid with it on ;)
I’m accessorizing with pearls galore (necklace/earrings/bracelet}. Pearls are my favorite, and they keep perfectly with the ‘theme’ of my dress. What do you think I should do with my hair? Up or down? Hmm…decisions.
See you soon bloggies! I hope that you have great Fridays, and great weekends if I don’t get to “talk” to you before then!