I use a sharp paring knife to remove a cone from the center of each cooled cake, the last step before filling each one with creamy, delicious, Fluff-based guts. Out of the corner of my eye, I see half-filled moving boxes in the living room, waiting their turn. Then the oven timer rings: the pizza dough is ready to divide and shape. At this rate, by the time this house is packed and ready to go, I may no longer be able to fit into any of my jeans.
Cooler weather brings the smell of green coffee beans roasting out on our back deck. We all wait quietly and listen for first crack. The beans are best the day after roasting. And the coffee is smooth and delicious.
I sit down at the table with a perfect cup of coffee: a preheated mug filled three-quarters of the way with Freedom of Espresso’s organic blend, finished off with really long pours of both white sugar and heavy cream. As I take my first, second, and third sips of the morning, I can feel my mood lift from conscious to maniacally chipper. High on caffeine and eager for conversation, I look over at my seven year-old as she works on her spelling. ...
The Christmas cookie project took us from daylight to darkness. But we could feel those extra few post-solstice moments of light.
The smell of simmering soup stock and baking bread filled our home yesterday. It did much to take the edge off. Fighting siblings and long-standing worries seem much more manageable when warm bread[…]