january days.

The January blah's have hit me hard. I have so much work to do and absolutely zero energy to do it (I work after the boys go to bed at night). This happens every year at this time, but every year I still try to fight it. My body wants to be still and rest in the numbing cold, but my to-do list is miles long.

Lucky for me I have these two little boys who just keep going, and going, and going. They drag me along in their enthusiastic wake and energize my January slug.


The past few days we have spent a bit more time in the kitchen. The kitchen is a good place to be when the temps are below zero and there is just no way we want to go out again. The warmth, smells, and process of making something to nourish us in more ways than one energizes us all.

G, the little chef, loves to cook and bake the most, I think. He loves measuring, scooping, stirring, assembling, watching through the oven window, and seeing what we have created together.


So the past few days we have baked bread from a wild starter, cranked out noodles we made from semolina flour and eggs, slow cooked chili, made caramel popcorn, and juiced and blended our breakfasts. Our counter is covered with soaking things, sprouting things, trays of greens, and freshly baked bread.


With all of this, G came to me with a photo from the latest food catalog (his favorite reading) showing pink icing sprinkle covered heart cookies, and wanted to make some. Now. He said to me, they are white sugar cookies, mama, not brown (ahem). He told me in his G way that he loves our brown cookies (whole wheat flour), but in the photo they are white. With PINK icing. So, together we made white sugar cookies. With pink icing. And sprinkles. Twice. Perfect!

I'm looking forward to February for more energy, more garden planning, more sunshine, less work (ha!), more fun, more sleep, inspiration, fresh air, and maybe, just maybe, more heart shaped pink icing covered sprinkle coated sugar cookies.