Dessert: Homemade Flourless Chocolate Cake

“Ants on a Log” aka Celery Sticks with Peanut Butter, Raisins and Cinnamon

In the afternoon, I couldn’t find anything that seemed appealing for lunch, so I made a snack plate to tide me over. I decided that I’m never going to be too old to play with my food, and created: “ants on a log”. I can’t remember the last time I even thought to make ants on a log.

“Ants on a Log”, Cherry Tomatoes, Greek Yogurt with Vanilla Almond Granola with Cinnamon and Honey, Grapefruit.

Because I can’t stay forever young, my “adult” self came out later for ciabatta bread with dipping oil and zinfandel.

Ciabatta with Dipping Oil

My parents and I had an extended “happy hour” through the Kentucky Derby. When the race was over I proclaimed, “That’s it? It’s over??? 2 minutes for all of that hype?” Not to mention one man lost a million dollars. YIKES!

7 Deadly Zins

Grilled Swordfish with Salad and Broccoli

Dinner was amazing. I love a good swordfish steak, and my dad grilled it perfectly. It is still a bit cold here in Upstate NY, so we enjoyed our dinner inside. I can’t wait for warm summer nights eating on our deck with the grill right next to us. That to me is the epitome of a perfect evening.

More zinning. I normally wouldn’t think to pair a Zinfandel with fish, however; the smokey charcoal flavor from our grill with this steak-like fish that was finished with acidic lemon was a nice pair for my palate.

I’ll end this post with another flourless chocolate cake picture.Dessert was just too good to be true. The recipe called for 4 oz of chocolate so I used 3 oz of Ghirardelli 60% baking bars and 1 oz of the 70%. If you like dark chocolate you would have loved this. Perfect with ice cream and a cup of coffee.

Sweet Home,

Nora

With just a few simple ingredients and no baking required, you have a homemade treat guaranteed to satisfy.

Let’s see here…we have creamy peanut butter (duh), Semi-Sweet Chocolate (double duh), unsalted butter, vanilla and powdered sugar.

Confession: I used three different creamy peanut butter flavors. White Chocolate Wonderful, Mighty Maple and good old Creamy. If you make this with regular creamy, I highly recommend adding a little maple syrup or dark honey! It adds a little something-something.

Melt together 2 cups of peanut butter (I did 1 cup creamy, 1/2 cup white chocolate, 1/2 cup maple), and 4 TBS of softened unsalted butter. This can be done in the microwave. I just did about 30 seconds, stir, 30 seconds, stir, until the mixture started to come together. You want it to just start to melt, not to the point where it becomes a thin soup. Stir in about 2 tsp vanilla extract.

Sift in about 3 1/2 cups powdered sugar (my arm work out for the week). Stir to combine.

Roll into balls and place on a parchment (or wax) lined baking sheet. Place in the freezer for at least 20 minutes. In the mean time, melt 2 cups of semi-sweet chocolate chips (the entire bag) over a double boiler. When the peanut butter balls are set, pierce them with tooth picks for dipping.

Return the dipped peanut butter balls to a lined baking sheet. Place in the refrigerator to set. Personally, I think these taste best when kept refrigerated. Keep in a storage container in your refrigerator or freezer for peanut butter and chocolate emergencies!

Buckeye Candy

(Makes a TON…I would say at least 6 dozen)

• 2 cups creamy peanut butter (not the all natural kind…it’s too runny.)
• 4 TBS unsalted butter, softened
• 2 tsp vanilla extract
• 3 1/2 cups powdered sugar
• 2 cups semi sweet chocolate chips

1. In a large microwave safe bowl, combine peanut butter and butter. Heat at 30 second intervals, stirring after each one until the mixture has just come together.
2. Stir in vanilla to the softened peanut butter mix.
3. Sift 3 1/2 cups of powdered sugar over the peanut butter mix. Sir.
4. Roll the semi-firm mixture into balls and place on a lined baking sheet. Freeze for at least 20 minutes.
5. Melt semi-sweet chocolate chips over a double boiler.
6. When peanut butter balls are set. Pierce with toothpicks and dip in chocolate. Return the dipped balls to a lined baking sheet and place in the refrigerator to set completely.
7. Pack them in a container and keep in the refrigerator or freezer for optimal enjoyment.

Sweet Tooth,

Nora

]]> http://www.livelifeeatright.com/2011/02/25/buckeye-candy/feed/ 1 http://www.livelifeeatright.com/2011/02/11/chocolate-banana-cupcakes-with-peanut-butter-frosting/ http://www.livelifeeatright.com/2011/02/11/chocolate-banana-cupcakes-with-peanut-butter-frosting/#comments Fri, 11 Feb 2011 17:51:31 +0000 Nora http://www.livelifeeatright.com/?p=6668 A few days ago my co-worker and I had a discussion about peanut butter. The following sentence flew our of my mouth:

“No one can say no to peanut butter, if you take one bite you just HAVE to go back for more!”

Hi, my name is Nora and I am addicted to peanut butter. It’s my weakness. I top my oatmeal with a tablespoon of crunchy peanut butter every morning, and before closing the jar I consume another finger swoop for good measure. I feel lost without that extra swipe! I knew my next baking adventure had to include my beloved peanut butter.

And there she is. Complete with heart wrappers for Valentine’s Day!

I decided to make a chocolate-banana base because, well, when your co-workers give you dead bananas, you should bake them cupcakes! Last week, I took 3 of my co-workers dying bananas and made them my favorite banana bread. This week, I found two more dead bananas sitting on my desk. I wanted to make something different this time.

My mom’s friend, Barb, found this stand at a yard sale and gave it to me! Perfect for cupcakes! Let’s get cooking!

In a medium sized bowl, whisk together 1 cup sugar, 3/4 cup + 2 TBS flour, 1/3 cup unsweetened cocoa powder, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp of cinnamon and 1/2 tsp sea salt. Set aside.

Whisk together 2 smallish mashed bananas, 1 egg, 1/2 cup warm water, 1/4 cup whole milk, 1 tsp vanilla and 1/4 cup canola oil until well combined.

Stir in the dry ingredients and 1/2 cup semi-sweet chocolate chips.

Fill lined muffin tins and bake at 350 for about 20 minutes. Let sit in the pan for 5-10 minutes and then remove to cool completely on a baking rack.

In the mean time, make Ina Garten’s Peanut Butter Frosting in your stand mixer and fill a piping bag. When cupcakes have cooled completely pipe on the frosting.

I made these cupcakes right after polishing off a martini glass of orange-currant rice pudding. Bad idea. I wound up eating dessert number 2 and plenty of frosting along the way. My sugar levels went sky high but it was worth it. The cup cakes were prefectly moist and chocolaty, and the frosting was a nice compliment.

Chocolate-Banana Cupcakes with Peanut Butter Frosting

(Makes 12-14)

• 1 cup sugar
• 3/4 cup + 2 TBS flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup unsweetened chocolate
• 2 small bananas, mashed
• 1 egg
• 1/2 cup warm water
• 1/4 cup milk
• 1 tsp vanilla
• 1/4 cup canola oil
• 1/2 cup semi sweet chocolate chips

Ina Garten’s Peanut Butter Frosting:

• 5 TBS unsalted Butter, room temp
• 1 cup powdered sugar
• 1 cup (heaping) Creamy Peanut Butter
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup heavy cream
• **Over a medium low speed, beat together everything except heavy cream. Scrape down the sides, add cream and turn mixer to high until light, fluffy and delicious looking.

1. Pre heat oven to 350 and like 14 cupcake tins with paper liners.
2. Whisk Flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon together. Set aside.
3. In a separate bowl, whisk egg, water, milk, vanilla, and bananas.
4. Stir the dry ingredients and chocolate chips into the wet ingredients. fill each muffin tin 3/4 of the way and place in oven for 20 minutes. A tooth pick should come out clean when inserted.
5. Allow cupcakes to cool in the pain for about 5-10 minutes before removing the, Remove to a rack and cool completely.
6. In the mean time, make your frosting.* See above*
7. Pipe frosting, and try not to eat it it all!

Happy Valentines Weekend,

Nora

(*OH MY GOODNESS! STILL DREAMING OF THIS!*)

I could stare at this picture all day…..Anyways, this dish reminded me of how different oats can be. The base was a slow cooked, steel cut oats. Hearty with a tender texture. It reminded me of a finely cooked risotto. I thought to myself, “This is how oatmeal is supposed to taste.” Every morning I take 10 minutes to cook rolled oats on the stove top. If I am in a rush and crank the heat it can be gummy, soupy or raw tasting. If I’m in a real time crunch in the morning, sometimes I make quick cooking oats in the microwave. Quick cooking oats remind me of the paste I used in kindergarten for arts and crafts.

So here we have it from left to right: Quick Cooking Oats (Glue), Rolled Oats (My daily staple), Steel Cut Oats (Be Still My Heart).

Quick Cooking Oats: After oat grains are harvested, they are cracked, rolled out and cut several times. Cutting the oats decreases the cooking time, and this are usually ready in 3 minutes!

Rolled Oats: Also called “old fashioned” oats, this is what oatmeal looks like after the grain is cracked and rolled out. These usually take between 10-15 minutes to cook. The end result has more texture,  and creaminess than instant oats.

Steel Cut Oats: The whole oat kernel is cut by steel, rather than rolled, resulting in broken pieces of the whole grain. These are hard little pieces and typically need about 30-45 minutes to simmer.

Now, while I may take 10-15 minutes to make breakfast in the morning during the week, 30-45 minutes is out of the question. I’m always rushing around to feed Truffle, get myself together, and find a clean pair of pants.

This morning finally had time to cook steel cut oats. I mad a single serving of steel cut oats in 1 cup of water, 1/2 cup of vanilla soy milk, cinnamon, salt, nutmeg, cloves and ginger. In the mean time, I cleaned my apartment, did the dishes and a load of laundry. It still looked like this after 20 minutes! I was tempted to crank the heat but I knew better. The texture and flavor of low and slow cooked oats is worth it. I continued to clean.

After about 40 minutes it started to look like real oatmeal. Hooray!

When it was nearly done I added banana, raisins and chia seeds.

And topped it all off with my favorites: crunchy peanut butter, raspberry jam and orange blossom honey. This is the definition of stick to your ribs. Each bite was creamy, chewy, sweet and satisfying. I think I might make a big pot on Sunday so I have leftovers for breakfast during the week. All I will have to do is add milk, rewarm and voila…a hearty bowl of steel cut oats ready in 2 minutes, not 45.

Oatmeal Lover,

Nora

1 Van’s Toaster Waffle (classy, I know), topped with a thin layer of almond butter, Chobani Plain Greek Yogurt, Raspberry Bonne Maman (best raspberry out there!), Dark Chocolate Dreams Peanut Butter and Local Orange Blossom Honey. Hermann J. Wiemer Field Cuvee.

I didn’t plan on another post today until I bit into this. It was my little indulgent slice of healthy heaven. As my heart fluttered with delight, I wondered why I have never made this combination before.  I felt obligated to document my masterpiece for future reference. Waffles rule!  (Side Note: Does anyone actually use the expression ‘rule’ anymore? I just had flashback to the 3rd grade.)

After a boring dinner of ancient freezer leftovers, I was left unsatisfied. My thoughts turned to “what else can I eat” mere moments after finishing my meal. I wanted something sweet, with more substance than a cookie or bowl of ice cream. Once again, I dug into the depths of my freezer and to my delight, I found a Van’s Waffle, leftover from a few months ago when I was suffering through an oatmeal overload. My oatmeal breakfast cravings quickly returned  (thank goodness…I eat whipped banana, chia oats with peanut butter and jam EVERY day!) and left in my freezer was one lone waffle. While the waffle was still piping hot from the toaster, I spread a thin layer of almond butter to melt into the crevasses. I then took a huge spoonful of plain Greek yogurt, to make a fluffy cloud on top. To finish, I took a spoonful of dark chocolate peanut butter and raspberry jam and carefully spread it across the yogurt in an even layer so each bite had a taste. A final drizzle of local orange blossom sealed the deal.

Satisfaction gaurenteed.

Sweet Dreams,

Nora

This just might help you fight off a cold.

Thai Coconut and Chicken Soup

(serves 4)

• 1 Carton Thai, Chicken or Vegetable Stock (4 cups)
• 1 stalk of lemon grass, crushed and thinly sliced length wise
• ~6-8 circles galangal (Thai Ginger) or regular ginger the size of a quarter
• 1 Can of Coconut Milk
• 1 Serrano chili, finely diced
• 1 TBS fish sauce
• 1-2 cups Shiitake mushrooms, stems removed and cut in strips
• 1 pound chicken breast, cut in thin strips
• 2 limes
• ~1 cup cilantro
• Cooked Jasmine Rice for Serving

1. In a stock bot bring stock, ginger and lemon grass to a boil. Reduce heat to a simmer for 10 minutes.
2. Add coconut milk, diced Serrano and fish sauce. Continue to simmer 5 minutes.
3. Add mushrooms and chicken to cook thoroughly. 5-10 minutes, increasing the heat if necessary.
4. Add rice to the bottom of a bowl, ladle soup over and finish with the juice of 1/2 a lime and a handful of fresh cilantro.

Stay Warm,

Nora

I always have such a peaceful night of sleep from Saturday to Sunday. I know that I don’t have anything pressing to do when I wake up. In fact I rarely even set an alarm. I just let it flow. Naturally, I still woke up around 7:30am today and played with Truffle for a few moments before making my way into the kitchen. It was cold and snowy out. I was looking forward to taking my sweet time to make some whipped banana-chia oats on the stove top. They always taste better on Sunday when I take my time to make and eat them.

After breakfast I did some work around my apartment and decided it was time to end my juicer’s dry spell.Yesterday I got into an intense cleaning spree and realized that I had not taken my Breville out of it’s box since graduating college in May! I also had a ton of parsley on hand and thought this was a good ways to use it up. 1 apple, 2 stalks of celery, 1 lemon, bunch of parsley, handful of cilantro and a few stalks of kale.

That’s a lot of produce!Would you believe that all of that only makes about 16 oz? I packaged it up in my favorite to-go cup for after yoga. I always CRAVE juice or a smoothie after class. There is something about yoga that makes you want a refreshing and healthy treat. This was super tangy and I liked it .Arugula, Roasted Fennel, Roasted Beet, Tangerine Salad with Basil Oil and Chocolate Balsamic. Walnut-Wheat Toast with Goat Cheese, Dried Black Mission Fig and Orange Blossom Honey.1/2 cup Chobani Greek Yogurt, Strawberry Jam, Roasted Almonds and Cinnamon.

I was STARVING when I got home. I threw together a very easy and satisfying lunch. I think my bread tasted even better today! I cut a thick slice off of the loaf, toasted it to perfection and while it was still warm spread on  chevre, sliced dried figs and a drizzle of orange blossom honey.DECISION: This is my favorite way to eat walnut bread. Heaven help me!

I have an extra special dinner planned for tonight! I’m already excited about this post stay tuned!

Sunday Special,

Nora

1/3 cup rolled oats (last of my container ) cooked in 1/3 cup vanilla soy milk, 2/3 cup water, cinnamon, nutmeg, cloves and ginger. 1 TBS Chia seeds and 1/2 banana whipped in at the end. Topped with crunchy peanut butter, strawberry jam, blackberries, local orange blossom honey and Mini Magoo’s Funstuff.

I woke up this morning for a bowl of warmth and comfort. I don’t always blog about my oatmeal, that would be boring, however; this breakfast was filled with goodies. I was going to elaborate on how fresh Running Food’s chia seeds were (the awesome packaging is key!). I was going to tell you how “fun” the big flakes of coconut from Mini Magoos’s Funstuff were once they melted into my oats.  And lastly, for the millionth time I was going to profess my love for my crunchy organic peanut butter, local orange blossom honey and beautiful blackberries. But then I remembered I had something more important to share with you this morning, a recipe from Sheldrake Point Vineyard and Simply Red Bistro for Chai Spiced Honey Cake.Chai Spiced Honey Cake with Vanilla Been Custard Sauce

During the Holiday Shopping Spree on the Cayuga Wine Trail, my mom and I received recipe cards and wine pairing suggestions at each winery we visited. When I tasted the Chai Spiced Honey Cake at Sheldrake Point, I knew I had to make it for New Years Eve. Chef Samantha Izzo and her staff have amazing food at Simply Red. Last time I was there I had a local cheese board with Hudson Valley Camembert and Chilled Pea Soup with Orzo Lobster Salad. My parents had equally delicious meals and we still dream about their menu.

ANYWAYS–last night when I was sipping tea, eating truffles and playing with my kitten (ironically named Truffle) I had the Foodnetwork on my TV. The show Chopped was on and CHEF SAMANTHA WAS ON IT! I dropped everything I was doing. The poor girl had goat brains and fish heads in her baskets! She did an amazing job and I can’t wait to go back to Simply Red this summer and enjoy more of her food .

Chai Spiced Honey Cake from Chef Samantha Izzo

(serves 8 )

• 8oz brown sugar
• 2oz white sugar
• 7oz all purpose flour
• 1 tsp baking powder
• 2tsp baking soda
• 2 eggs
• 2oz egg yolk
• 8oz liquid brewed chai
• 1 tsp vanilla extract
• 3 oz buckwheat or dark honey
• 5 oz unsalted melted butter
• 8 oz liquid buttermilk

1. Preheat the oven to 375
2. Sift together the brown sugar, granulated sugar, flour, baking powder and baking soda.
3. In a separate bowl, whisk together the remaining ingredients. (**Note: Allow the butter to cool slightly before adding so you don’t risk the chance of cooking your eggs!)
4. Add the liquid to the dry and mix well. (Note: I lightly used a large whisk to avoid clumping.)
5. Pour into a 9 x 13 inch baking dish and bake for 35-40 minutes
6. CHEF IZZO RECOMMENDS: serve with caramelized pears and whipped cream

Any recipe that I can use Bigelow Spiced Chai is fine by me!

GREAT JOB CHEF SAMANTHA IZZO!!

Local Pride,

Nora

What are your favorite ways to cook with tea?

]]> http://www.livelifeeatright.com/2011/01/05/chef-izzos-chai-spiced-honey-cake/feed/ 1 http://www.livelifeeatright.com/2011/01/02/new-year-new-foods/ http://www.livelifeeatright.com/2011/01/02/new-year-new-foods/#comments Sun, 02 Jan 2011 20:22:45 +0000 Nora http://www.livelifeeatright.com/?p=5980 New Year’s celebrations left me feeling exhausted yesterday. I’m one of those people that does not function well without sleep. After 8+ hours of rest last night, I felt renewed. I woke up this morning, slid my fuzzy slippers on and made my way to the kitchen to whip up a batch of chia-banana oatmeal on the stove top. I haven’t had chia seeds in my oats for almost a week now and I’ve missed them dearly. They add lots of texture to my oats, making them even creamier and giving each bite a nice crunch.  It also doesn’t hurt that they happen to be good for you . Today I had the pleasure of opening a sample I have had for a while now from Running Food. I was excited to try this brand because buying local (based in Skaneateles, NY)  is something I want to do more of in the coming year. What a great way to kick off 2011!1/2 cup rolled oats cooked in 1/2 cup vanilla soy milk, 3/4 cup water, cinnamon, ginger, nutmeg and cloves. 1/2 banana and 1 TBS chia whipped in at the end. Topped with 1 TBS crunchy peanut butter, strawberry jam and local orange blossom honey.Awesome keep fresh packaging! I keep my chia in the refrigerator for a better shelf life.Little morsels of crunchy goodness.

After breakfast I decided to make good on my New Year’s goals and did a 60 minute Vinyasa Yoga Class on yogadownload.com. It was hard to motivate myself to do the whole class. I prefer practicing yoga with a group and instructor,  plus I didn’t realize how out of shape I was. I could barely touch my hands to the floor when I bent over, and my hamstrings were incredibly tight. WHEN DID THIS HAPPEN?!? I’m not giving up that easily though. I will be Gumbie (remember that flexible cartoon character?) by 2012.I had to run a few errands in the afternoon and go grocery shopping. One can only live on oatmeal and ancient freezer meals for so long. Hunger struck while I was shopping and I could not wait until I got home to eat. I snacked on a gigantic crispin apple and splurged on salmon and avocado sushi. For some reason I have been CRAVING smoked salmon. It is almost $8 for 4 oz in the seafood department so I am hesitant to buy a package. I might need to go out for a bagel and lox very soon. When I got home I needed a snack and was excited to dig into Mini Magoo’s Funstuff that Alexia sent me from the UK!At the grocery store I bought a big package of grapefruits and plain keifer milk. My cravings clearly got the best of me while I was shopping. These are not things I normally buy. I was looking for something a little different from my usual yogurt and milk. Keifer is perfect and a welcome change. I chopped up a grapefruit, poured about a cup of the probiotic yogurt drink over it and topped it with funstuff. It was a refreshing afternoon snack .I loved this “funstuff”. I seriously want to put it on everything and everything, and I think I will. It would be a great thing to throw on a salad, into plain rice, into oatmeal, on a smoothie…I could go on.  It is an all natural mix of coconut flakes, sunflower seeds, almonds, pumpkin seeds, hemp seeds, linseeds, cinnamon and raw agave. This mix made the yogurt very satisfying. I loved that the coconut flakes became soft and the hallow hemp seeds hold a surprising bite. Thank you Alexia, this was a great treat .

I still have lots of unpacking and organizing to do before Monday. I think it is going to be a busy week so I want to make sure to get it done. I’m hoping to cook up something warm and cozy tonight .

Crunchy,

Nora

What are your favorite ‘add-ins’ to add flavor and texture to plain foods?

]]> http://www.livelifeeatright.com/2011/01/02/new-year-new-foods/feed/ 3 http://www.livelifeeatright.com/2011/01/01/all-good-things/ http://www.livelifeeatright.com/2011/01/01/all-good-things/#comments Sat, 01 Jan 2011 21:47:02 +0000 Nora http://www.livelifeeatright.com/?p=5965 The holidays are always slightly bittersweet for me. I completely indulge in the comfort of my family, home and luxurious foods.  I had a hard time leaving my parents today but knew it was time to get back into my everyday routine.  Sadly all good things must come to an end. As much as I would like to, I can’t eat lobster, steak and baked brie; make homemade olive focaccia and pesto pasta; drink lots of fantastic wines and beers; and hang out with my parents forever. Plus, eventually I would have to update my wardrobe.  I don’t think the excuse, “sweatpants are all that fits me right now!” would be acceptable in the work place.Whipped Banana Stove-top Oatmeal with Crunchy Peanut Butter, Raspberry Jam and Local Wildflower Honey

New Years celebrations left me feeling a bit groggy this morning. A late night with the ones I love paired with lots of rich food and wine were the cause so it was worth it . I wanted to start this year off right and couldn’t think of a better breakfast than my beloved banana oatmeal with peanut butter and jam. It’s just one of those meals that always satisfies and lifts my mood.Chicken Soup with Campanelle Pasta and Ciabatta Bread

Before I left my beautiful mother whipped me up a gigantic bowl of homemade chicken noodle soup with a slice of ciabatta baguette leftover from last night.I’m not sure that I’ve ever had campanelle pasta but it is my new favorite for soups. My mom accidentally bought a box of campanelle at the grocery store, thinking they were another variety. She tried it out and found that it was a perfect pasta for soup! I am so glad she discovered this. They are pillowy and fun to eat.I grabbed  a big apple for something sweet, packed up the Truffle Kitten and hit the road.

A few hours later I was back at my apartment. It was quiet…too quiet. Lonely. I started feeling home sick already. To my delight I had a package waiting for me from my friend and reader Alexia all the way from the UK!! I felt so lucky to receive such a wonderful, thoughtful package. It meant more to me than she will ever know, and was a delightful way to begin the year. THANK YOU ALEXIA!!!! I started feeling rather hungry and aside from a freezer full of soups was lacking in the snack department. I decided to have one of the healthy treats in her package that caught my eye: Nakd Apple Pie Bar.My favorite snacks are fruit and nut bars.   This bar was dense and very tasty. It is made with dates, oats, raisins, apples, peanuts, apple juice, almonds, walnuts, cinnamon and nutmeg.The package also brought a smile to my face. I kept finding little remarks all over it that made me laugh, such as:

“Gleefully made in Wales”

“Hello and thank you to all the Belgians, French, Dutch, Swedes (and Norwegians!) checking out this pack. We hope we spelt everything right!”

“Rumour has it, little green pixies stay up all night lovingly smooshing raw fruit, nuts and oats into these uber-healthy, yum-bombs to promote health, humour and helpfulness. Hope you love ‘em as much as we do.”

“Best Before: (your friend eats it!) See side of pack.”

**Picture of a little bee on top of package with a word bubble that reads, “Man I love being a bee. Does my bum look big in these stripes?”

I started laughing so much with my mouth full of apple pie bar. Truffle gave me funny looks.

I’m not really one for New Year’s Resolutions, however; there are a few things I want to do this year that I haven’t made time for in the past:

1. Yoga–Once upon a time (maybe about a year ago) I was very into Vinyasa yoga. It made me feel amazing. I stopped because I “didn’t have time”. Over the past few months, I haven’t done any form of exercise. I do not belong to a gym and the weather has been far too cold and dark to run outside. I miss movement, and yoga is my favorite. Not only does it make my body feel good, but it also gives me a piece of mind. I want to start doing pod-cast or online yoga classes so if anyone has suggestions, LET ME KNOW!
2. Travel–I can’t remember the last time I traveled. I want to plan more and save money so that I am able to. Along with “not having time” I tend to use money as an excuse. Life is too short not to see the world and explore. I want to take at least one big trip in 2011.

Off to do yoga! Happy 2011!

Nora

What is on your New Year To-Do List?