We like to make stuff (on Family Day)

I may be repeating myself–so forgive me–but long weekends are, like, the best. It’s as if you get a free day to do things you wouldn’t otherwise have time to do, like clean your stove, or sleep in.

And unlike the last long weekend when we thought it smart to fly to a shit wicked town in Alberta, this time we decided to keep it local.

Saturday was much like every other Saturday for me: circuit training and a lovely visit with my mom. Among my favourite conversation with my mom were:

Mom: **singing** “This is Julie Andrews!”

Me: “Really? Maybe we should leave it to Julie.”

Mom: “No. I could hit that high note, but I’m sparing you because it would be really loud.”

And …

Mom: “Oh my god, it’s just STUNNING!”

Me: “You use that adjective a lot, Ma.”

Mom: “Well it is … magnificent, wondrous, incredible!”

Me: “You have a thesaurus app open over there?”

Mom: “Yah, it’s called my brain.”

Sunday was a slightly more out of the ordinary: first I picked Chris up and we at at the Naam (mmm sesame fries and miso gravy). Then we headed to UBC to visit the Museum of Anthropology, where I felt both learned and exceptionally uncultured at the same time.

And Monday–Family Day–we spent making breakfast cookies and homemade ravioli. (Scroll down for Breakfast Cookie recipe.)

What did you do for Family Day?










Breakfast Cookies
Adapted from My Kitchen Escapades

1 1/2 cups rolled oats
1 cup shredded coconut (unsweetened)
3/4 cup chopped pecans
1/3 cup chocolate chips
1/3 cup chopped dates
1/3 cup chopped apricots
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup melted coconut oil
1 cup unsweetened applesauce
1 tsp vanilla
1 Tbsp honey

Preheat oven to 350 F and grease muffin tins with coconut oil (I use the aerosol spray from Trader Joes).

Mix all dry ingredients together and wet ingredients together in separate bowls, then add the wet ingredients to the dry and mix until fully incorporated.

Scoop about 1 1/2 heaping tablespoons of the cookie mixture into muffin tins and push down until compact.

Bake for 25 minutes or until edges are nicely browned.

Let cool in pan and then turn out into a flat surface (they are a but delicate so be careful not to break them).

Makes 19 cookies

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