On a Saturday
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Happy Weekend! I loved having several days off in a row, it was like a mini-vacation of sorts.
There was Trader Joe's shopping and flower-buying:
pattern- and fabric-cutting (for the dress I'm sewing)
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And this morning, there was big breakfast-making and farmers's market shopping (yay for local eggs and kombucha!)
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Now that I'm winding down to take my pre-work afternoon nap soon, I'm knitting, magazine-reading, and water-drinking:
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None of this has eternal significance, but I thought I'd pop in and say "hi," before I disappear from society for a few days (and, I did promise I would write three posts this week ;) Have a happy rest of the weekend!
Related posts
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A mantra for hard weeks + my early March favorites
Last week was one for the books, not in a great way. The general recap is this: Cooper had a cold, I had a sore throat/chills/fever/headache//flu-like symptoms, Nicholas was in a car accident that left him unharmed, but totaled one of our cars, and a few other things (jury duty that ended up being cancelled, appointments, etc.)
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Extra time, extra joy
Life has been a swirl of joyful visitors for us! It's been wonderful, and all our visitors are the best kind—low-key and they make your heart glad. All that said, having people in town does upset our routine a bit (routines can do with a bit of upsetting from time to time, though). Today is for catching-up, tidying, writing this post, reading, and knitting, as a bit of downtime.
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Baked peanut butter oatmeal (our favorite breakfast)
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.