Nana ran out of oxygen but she’s plugged in now. All can keep drinking it’s ok.#fb

Crowed surfed and dropped at brand new concert. Experiencing unprecidented pain and every applicable synonym i cant think of now.#fb

Oh what I wouldn’t give for some of the Press’s Bread Pudding and Dr. Bob’s right now with this rainy weather! Perusing for a dessert recipe for this Thanksgiving (I’m cooking!), I found this and it looks delish. Last year my darling sister thought my Pear, Apricot, Cranberry Bread Pudding “tasted like vomit” and then spit it out in front of all my guests. Two things: first, her taste does not count as she rarely eats anything with an expiration date short of 2012; second, I think Emily Post would vomit all over her gold-leafed china and stearling silver gravy boat if she saw this girls’ manners.

Ingredients
5 cups day-old cubed challah, brioche or whole-wheat baguette
1 12-ounce can evaporated milk
1/2 cup packed brown sugar, light or dark
2 eggs
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon ground clove
1/4 teaspoon salt
1 15-ounce can pure pumpkin
1 cup bittersweet chocolate chips
Non-stick cooking spray

Directions
In a large bowl, whisk the milk, sugar, eggs, vanilla, spices and salt. Add the bread cubes and stir. Set aside and allow to soak for 4-5 minutes or until most of the liquid is absorbed by the bread.

Meanwhile, preheat the oven to 350 F and coat an 8-inch square baking dish or 5-quart round Dutch oven with cooking spray.

Gently fold in the pumpkin and chocolate chips. Transfer the mixture to the baking dish and cover with foil. Bake 35 minutes or until mixture is slightly firm. Remove foil and continue to bake an additional 10-15 minutes until the chips are melted and the top has darkened slightly.

Last Christmas Eve’s Baked Vomit.

Currently reading: “What I Know Now, Letters To My Younger Self.” It’s strikingly overwhelming, really, reading the words of such talented and accomplished women. Their words emphatically capture, resonate. Undeservedly so, it seems, in light of the gaping disparity between our respective bodies of work.

The sheer warmth emanating from their words directed towards their younger selves, possessing the knowledge that only comes from being tried by the most exquisite of battles, actually evokes loneliness in me rather than comfort. The strength they found, the strength to be great, came only from themselves. Indeed, their lives are a combination of circumstance and upbringing, but their paths were decisively chosen. A decision to be great was made; it was not bestowed upon them.

I just hope that when writing my letter, as the years wane into twilight, that I am not directing my words to this time in my life. A time where my life still seems to lay before me, to be waiting for me when I am ready for it. It’s an illusion of course, the sirens of the present distracting from the reality that THIS IS THE PRESENT. It seems frighteningly plausible that I will be saying, “Quit being a fuck off. You have it. You really have it. Now you just have to do something with it.”

Introducing my new BFF, Chloe! Age 4. Quite possibly the cutest little button I’ve ever had the pleasure of tickling.

Some dish about this little muffin:

• Favorite Food: Anything the other kids are having - only to throw it away 3 bites later
• Favorite Color: Pink! duh
• Favorite Question: What’s yor fav-rit cuh-lohr?
• Amount of times she asks her favorite question in a day: 20+
• Favorite Ice Cream: Bubble gum with rainbow sprinkles
• Wardrobe changes made each day: 5+
• Favorite Hobby: Being wrenchingly, unbearably adorable

My breakfast of choice when I have the time to make it (which, let’s be honest, is most days).

• Buckwheat pancake mix - or whole wheat, whatever I happen to have. I mix it with one egg white and a dash of milk
• Flaxseed Meal -(I use Bob’s Red Mill) buy it ground instead of in whole seeds so your body can digest the Omega 3’s. I love flax because you can add it to anything and get an automatic 4 grams of fiber (a mixture of soluble and insoluble)!
• Strawberries, Blueberries and Raspberries - or peaches, mangoes, nectarines
• Raspberry yogurt - Vanilla is great too. Adding the yogurt and its protein makes this less of a carb heavy breakfast. I worry a bit about the sugar content (31g) but I can’t even gag down plain yogurt so I guess concessions need to be made
• Drizzle of agave nectar - this natural sweetener has zero artificial ingredients unlike most syrups

Between the agave, yogurt and fruit, the pancakes get nice and moist and each bite just oozes flavor. Plus it’s deliciously healthy and keeps me satisfied for HOURS.