this is an adventure

life is a peculiar thing. i have been living this life for eighteen years and i have not yet grown accustom to it. i am beginning to think i will never wrap my head around this wild course. some days i am here, other days i am there. and tomorrow is not a promise. but one thing i know is for certain-we live to love and be loved.

River-side.

I live for moments like these.

Mornings.
My favourite time of the day - early morning, with coffee at hand and the Word wide open.
Sunday baking.
An afternoon with my babes.

Most of the time, most people are not crying in public, but everyone is always in need of something that another person can give, be it undivided attention, a kind word or deep empathy. There is no better use of a life than to be attentive to such needs. There are as many ways to do this as there are kinds of loneliness, but all of them require attentiveness, all of them require the hard work of emotional computation and corporeal compassion. All of them require the human processing of the only animal who risks “getting it wrong” and whose dreams provide shelters and vaccines and words to crying strangers.

Being attentive to the needs of others might not be the point of life, but it is the work of life. And it is not something we give. It is what we get, in exchange for having to die.

—   How Not To Be Alone, Jonathan Safran Foer (via autobibliography)

(via stumblingtoglory)

tango-mango:

This recipe makes only two cookies.

Albeit, two big, beautiful cookies. When I found this recipe, I liked the convenience factor of only five minutes prep time, and I loved the notion that I wouldn’t end up with a whole batch of cookies tempting me at every turn. However, I was skeptical. Would they be as good as my favorite Tollhouse? As it turned out, this is an awesome recipe, and those two cookies are every bit as good as their big batch buddies!

I’ve made these twice. The first time around the cookies turned out great, but they didn’t have that ooey-gooey factor that I was hoping for. I made some changes for the second batch, which totally did the trick.

If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look mine pictured, use 1/4 cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.

A clever recipe from No. 2 Pencil.

Ingredients:

  • 2 tablespoons room temperature butter
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon granulated sugar
  • Pinch of kosher salt
  • 1/4 teaspoon vanilla extract
  • 1 egg yolk
  • 1/4 teaspoon baking soda
  • 1/4 cup all-purpose flour
  • 3 heaping tablespoons of semisweet chocolate chips (I chopped mine)

Directions:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.

Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.

Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. (I found this doesn’t always work, but I banged the baking sheet anyway.)

Night lights.

Good night xox.

A short, but good visit with the most adorable little man. I couldn’t help but tear up when I first set eyes on him, and when I had to say goodbye. He is perfect.