Three posts in less than a week? I’M ON A ROLL!
Actually I sprained my wrist at work and as a result I’ve had to take off time, so really I can’t be too proud that I’m finally catching up on blogging. I missed you guys!
So besides wearing this very fashionable bracelet, aka wrist guard, life is pretty swell. November is my favorite month of the year since the holidays are on everyone’s mind and there’s pretty fall leaves all over social media (I can pretend they filter down to Miami that way). Oh yeah- and the coming of Thanksgiving is always something to be excited about. So much food. So much gratitude.
Today I’m grateful for:
- Early morning tea, meditation, and prayer.
- Remembering to take it slow and allow my body to heal (rather than push push push and fret about missing out at the gym).
- My support group of women, including my sister, who I allow myself to be vulnerable and honest with. Yay growth.
Speaking of my sister, she personally requested that I make her this cheesecake for her birthday in October. The first time I made it was for Easter (yes that’s how far behind I am on posting recipes) and everyone kept raving about it then. Cheesecakes should be reserved for special occasions I think. It’s because of the whole mixing process, along with fearing the dreaded cheesecake “crack,” you know? Actually this was the first successful, crack-less cheesecake I’ve ever made. So naturally I had to boast about it on Instagram:
Culinary Lavender is one of my new favorite things to cook with. My sister even got me a pack of four different spices/rubs with lavender in it. So yum. Prepare to get an overload of lavender recipes from me in the future. I’ve got plenty left to work with!
Oh, and by the way… If your cheesecake cracks, it’s really not the end of the world. It will still taste perfectly delicious and no one will stone you for it.