Time feels like it is moving quicker than ever. This weekend, I had a big work project and didn’t get to my usual rest, relaxation, cooking & friend time. I launched straight into this week with half of a menu plan and my birthday fast approaching. I am turning 25 tomorrow – woo! I remember during my childhood wondering what it would like to be 20, 21, 24, 25 etc.
I wish I would have written down all my expectations & dreams for myself. I am writing them down now so when I am 35 I will have something to look back on. To remember when I did that! Remember how awesome 25 was & all the days after.
I was listening to the radio on Monday and the anchor posed the question, Would you ever travel back in time? People had different answers, everything from changing history to making amends with loved ones. I sat at my desk struggling over the question myself, would I travel back in time and I kept thinking of so many qualifiers, so many buts that I couldn’t wrap my head around a moment in time I would go back to.
A 13 year old who the host interviewed said something like, she wouldn’t go back in time to change her mistakes, because mistakes are how you gain experience. I don’t know what mistakes she has at 13, but it’s exactly what I kept mulling over in my head. There are moments I could change, but for what purpose? Mistakes will happen & have already happened. Mistakes are happening all around me, but I’m learning to just be with them. Listen to them a little longer.
My favorite quote from the episode about the question of time travel was this:
“It makes me realize that I have been time traveling. It’s just that I have been traveling into the future at 60 minutes per hour and maybe that’s how we fix the past.”
I don’t know if the past needs fixing, but I know that I’m traveling 60 minutes per hour. I know that when I am able to be with actual time and not living out fantasies in my head or thinking of things to come, time feels ok. Time feels just as it should be.
– Vegan Chocolate Chip Cookies –
1/4 cup raw sugar
1/2 brown sugar
1/4 almond milk or other nondairy milk
2/3 cup sunflower oil
2 tsp vanilla
2 tbs tapioca flour
2 tbs coconut cream
1 1/2 cups whole wheat flour or all purpose unbleached flour
1/2 tsp sea salt
1/2 tsp baking soda
6 oz vegan chocolate chips (1/2 bag)
1/4 cup pistachios
Preheat oven to 375°.
In a large bowl, mix together sugar, oil, vanilla, milk, tapioca flour and coconut cream. Mix together for 2 minutes until the oil and sugars are thoroughly mixed. You will be able to identify when the mixture has finished because it will have a smooth caramel appearance.
Add the flour, sea salt & baking soda. Mix thoroughly together and add chocolate chips & pistachios. Cook for 6-8 minutes & let cool before removing from the pan.