Golden day

I wish I had a term for a day that makes all other days of work worth it. It's a day when everything aligns - the kids are in a good mood; the weather is picture-perfect; and Jeremy and I are just living in the moment.

Yesterday was one of those days. We started our day with the most perfect food: Doughnuts.

 

I thank my lucky stars I live in today's world...a world with over-priced fancy doughnuts. Glazed and Infused is great - ridiculous varieties (maple with bacon, chocolate chip cookie and salted caramel crunch), strong coffee, and a relaxed vibe. Except when children are there. Especially children who have just eaten a lot of sugar.

Best Friend has always been raving about The Morton Arboretum in Chicago's western suburbs. I finally took her words to heart and off we went after our power breakfast. We were incredibly lucky that one of my work colleagues/friends was also there with her family - they welcomed us as we arrived and set us on our way of fun.

Hi, gorgeous...yes, spending a day at an arboretum at the height of fall is the bee's knees. And the Children's Garden there was great fun - a ton of mazes, tree houses and great climbers.

 

Jack asked me if I "made this place." One of the causalities that comes with having a mother who works in the conservation field!

How does one end a perfect day? Well, with pumpkin of course. I 100% stole this recipe from this clever blog. This recipe is so easy and gives you bite-sized, portable pumpkin pies.

Impossible pumpkin pie cupcakes

2/3 cup all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tsp pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1/8 teaspoon cloves)

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup half and half (or evaporated milk)

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or silicone liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Fill each muffin cup with approximately 1/3 cup of batter.

Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.

Chill cupcakes before serving. Top with lightly sweetened whipped cream. Makes 12.

Yum!

Doing what you love

I'm working my way through this article - I know I've limited myself in my professional pursuits to ensure I have had flexibility for my family life. And in other ways, I feel unlimited in my personal pursuits, being in control of my work schedule, never traveling for work and having a full-time caregiver who loves my children like her own.  In my own small way, I am hoping I am doing my part for women's equality, being a mostly happy mother who has found balance and meaning at work.  I do not have it all but I'm happy for what I've worked hard to have. 

And the irony that I type this one-handed as I cradle Jossie in my other arm is not lost on me.

I'm high on work right now. We had a retreat Thursday afternoon to talk about the "why" of Openlands. The how and what of our organization's work are easy to describe but why do we do what we do is much more complicated. It's intensely personal, as the staff and board in this point in the organization's history help shape these concepts. The closest we came Thursday to a draft was that we believe nature is essential to our well-being. Agree or disagree?

As my BFF pointed out, Openlands is a nice place to work. On Friday, we held our summer picnic at a neighborhood garden that we helped protect in Chicago's South Deering neighborhood. Typically, on these summer picnic days, we unofficially have the morning off and then come together in the midday for a picnic. Jeremy took the day off as well, and he and I had breakfast alone at Milk & Honey Cafe, one of our favorites. Then it was time for the picnic. There was shade, white wine in plastic glasses, and a contained area for the children to play. The weather's heat had broken and there was a nice breeze and milder temperatures.

We all bring something, and I brought a cake that BFF had made for us the weekend before. This is a cake you could make any night of the week - simple and all of the ingredients you probably have on hand, even buttermilk (to make your own buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 10 minutes). You could use any type of berry you have available.

Raspberry buttermilk cake
Adapted from Gourmet

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
8 oz fresh raspberries

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 23 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Enjoy with ice cream or whipped cream.