I rode my bike down across the river today. I took my regular route home that winds down through Allston, along the frontside of Harvard stadium & popping right up into Somerville through Harvard Square. The whole time my legs were filled up with so much freedom. They gained pace & seemed lighter than ever before as I zoomed past cars that were carelessly idling.
This morning I woke up with my heart in my chest. When I was going over the bridge to Harvard I could feel it louder than it’s been lately. I imagined if somebody were pressed against my body it would have shaken them like the crashing of Pacific waves against cliffs.
Quincy has been gone for the past few days. I didn’t realize how much he had become part of my life until he wasn’t around. I guess that’s why it is good for partners to leave each other every now and again. Sometimes I think that I forget to really say & show that I love people. I don’t think that I am the only one though. If I am – so bet it – send me your tips!
Last weekend my friends were in from Toronto & New York and for the first time I knew how big of an impact friends have on our lives. After college I think we are all adjusting to new spaces – parts of us that are hollowed out and others that are filled up too fast. I imagine this isn’t specific to leaving college, but that it is an experience that will continue throughout our lives.
Instead of trying to fill the hollow spots where specific people used to be I am trying to recognize how full of love they have always been.
How full of love they will always be.
— Maple Walnut Butter Bars —
Preparation: 30 min.
Cook Time: 20 min
Serves: 10-12 ppl
– 2 1/2 cups brown rice flour
– 1/4 tsp sea salt
– 1 cup coconut oil
– 1 cup pure maple syrup
– 1 1/2 tsp vanilla extract
– 1 1/2 cups walnuts, chopped & toasted at 200°
– sprinkle of brown sugar
Preheat over to 375°.
Line a 9×11 baking sheet with parchment paper & set aside.
Combine the brown rice flour & sea salt in a medium bowl, set aside. In a large bowl, mix together coconut oil, maple syrup, and vanilla extract until smooth. You may have to use an electric mixer to get the right consistency. With the electric mixer on low, mix in the flour & salt adding 1/3 at a time.
If there are a few small lumps in your batter that’s ok! Just try not to over-mix the brown rice flour or your batter will become too much like taffy. Once it is mixed, press the batter into your 9×11 baking sheet. Spread evenly across the bottom of the pan. Press walnuts firmly into better & sprinkle brown sugar over the top. Bake on 375° for 15 min. Enjoy!
p.s. This recipe was adapted from Flying Apron’s Gluten Free & Vegan Baking Book!