He is risen.
This morning, I woke up to sunshine. Golden rays streamed through our lace curtains and gently danced across our comforter. It’s been some time since I’ve been able to appreciate the wonder of waking up a few minutes before the alarm and basking in the quiet peace of dawn. Let me tell you, it was wonderful. Our room was full of that rejuvinating and quiet light that you can only find in the early morning, a perfect contrast to the coolness of the air on a spring day before the world awakens.
When I finally made it into the shower, I could hear Ben in the kitchen grinding coffee beans for our morning brew.
Brushing my teeth, I heard him watering our little sprouts that are perched on the dining room window sill, waiting to be planted in the garden.
As I drove to work, the sun was shining and one of my favorite songs was on the radio.
With all of these little blessings, I feel ready to take on the world.
Wow! What a gorgeous day! It was 48 degrees when I got up to run this morning. 48 degrees! The sun was shining and there was a light breeze. Perfect running weather. Unfortunately, I only had time for a short run, but every little bit helps! That’s what I keep telling myself.
So in short, I am feeling pretty charged and pumped to take on the rest of the day!
Another awesome thing about this week; Chocolate Hazelnut Spread! Holy cow is it good. And soooooooooo easy to make! Seriously, if you can work a blender, you’ve got it in the bag. This would be a great spread for a fancy party or a brunch with your family and friends-the hit of the party. OR you can hide it in your fridge and eat it by the spoonful… whichever you prefer.
I used this recipe from Smitten Kitchen. Per usual, Deb did not disappoint. I’ll let you visit her post because she explains it so well.
A couple of notes:
I ended up using just under a cup of powdered sugar and 2 tbsp. of oil instead of 3. I also added a splash of vanilla… this is just personal preference on sweetness and texture. Tweak to your taste. It would still be amazing with more sugar and oil.
The SK recipe called for peanuts and peanut oil…I happened to have hazelnuts and walnut oil on hand, so that’s what I used. Still delish. You could probably also use Tahini if you don’t have some sort of nut oil.
It may seem that you are running your food processor forever… don’t worry, the nuts will liquefy. It takes patience and scraping down the sides of the processor. Just when I was about to give up, I had liquid! So just…keep blending. Also, don’t make this past 9 pm…unless you want to tick off your neighbors.
Spread lasts in a sealed container in the fridge for about a week. Makes about 1 3/4 cups. Serve on toast, with fruit, in oatmeal..or by the spoonful. The options are endless.
According to my ingredients, a serving (1 tbsp.) has the following: 92 calories, 7 g of fat, 0 mg Cholesterol, 65.6 mg potassium, 6.2 g Carbohydrates, 4.7 g sugar and 2 g of protein.
How is my day going?
I’ve already successfully NOT gotten up early to go for a run…when it’s absolutely gorgeous outside, spilled coffee on myself….and this came out of our copy machine:
At least I’ve learned to laugh at myself… Hope you all are having a better day than me! Thank God for the weekend! 🙂