Wow, thank you all for your sweet comments on my last post!
I was attempting to create some light humor out of what have been some stressful weeks for me, but you all saw right through it and offered some amazing support. You are both astute and appreciated my friends.
The good news is that this upcoming week is the last week of classes before Thanksgiving, which will provide me some relief (even though I will be working a lot on vacation!). I am hanging in there! It helps to focus on one moment at a time.
Another good thing, which I mentioned in my last post, is the celebration of birthdays this weekend! I have two friends who are turning 22. I love making a big deal out of other people’s birthdays. However, I am huge hypocrite because I hate it when others make a big deal out of mine! I don’t like situations where the attention is all on me. Eek!
But yeah, I adore birthday celebrations. Themed parties, cheesy party stores, surprises, giving gifts and picking out cards, just being all-around grateful – what’s not to love? My family has also instituted the idea of “birthday week” in order to prolong the merrymaking.
Oh yeah, I did something bad yesterday. I hope my mom isn’t reading this. I put some cornbread in the oven and went downstairs to my neighbors while it baked. I know, I know – danger! But I couldn’t sit in my apartment with my heater. Plus there were aforementioned birthday celebrations to be planned. Don’t worry, I set an alarm on my phone.
I didn’t burn down my apartment and I had a delicioso lunch:
The recipe I used comes from Polly (Yoga is Yummy). Polly no longer blogs, but I emailed her and she graciously allowed me to post the recipe here to share with you all.
- 2 cups cornmeal
- 1/4 cup honey
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 2 cups unsweetened almond milk
Bake at 350° for 45-50 minutes.
If you aren’t celebrating any birthdays soon, why not celebrate with some cornbread?
Jam of the day: Ben Harper “Pray That Our Love Sees the Dawn”
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