the chalkboard x pressed juicery contest

it’s been a busy week… of freezing temps and runny noses… of rearranging and green-ifying our teeny apartment, babies nearly crawling out of cribs (well, just one baby at least. my baby.) and overall a few too many roasted root vegetables and earthy stews (come on… spring!!). of course as soon as i start to type, there’s an unhappy 6-month-old doing his very best to let me know he’s unhappy…

ok. now i’m back. and today something really awesome happened. so, i’ve been pretty hard at work on “entrepreneurial things” (which i mentioned in the last post) with my friend, ann marie, and today i found out that a recipe i submitted on our behalf and in anticipation of the launch of our business – which we are super psyched about, by the way – was chosen by The Chalkboard & Pressed Juicery to be part of their “Citrus Bliss Recipe Contest.” how. awesome. is that.

Processed with VSCOcam with g3 preset [lemon thyme baked donuts – vegan.. duh.]

here’s what i wrote about the recipe for The Chalkboard (which is one of my favorite blogs):

I had some crazy intense citrus cravings last year while I was expecting my first baby. Up until about 6 months pregnant, I was commuting from Philadelphia to New York City to attend culinary school (all while holding down an adjunct teaching gig and a part-time restaurant internship) and I would often find myself making detours whenever I spotted lemonade. or lemon sorbet. or just a picture of a lemon. I maybe even tried to convince my friends that it was completely acceptable to serve only lemonade, lemon iced tea, and water with lemon at my baby shower. Even six months since the arrival of my son, I still find myself running to our Whole Foods down the street for lime popsicles at 10pm. Aside from my popsicle habit, though, and the majority of my time spent growing a sweet, tiny chubby human, I’ve been pouring all of my creative and entrepreneurial energy into launching a food business with my good friend and business partner, Ann Marie (you can go hunt her down on Instagram @amont022). Together, we are creating exciting ways to bring sweet pantry staples made with truly natural, better-for-you ingredients to the masses. So, when we saw this recipe contest, it just seemed like the perfect opportunity to showcase our love of doughnuts and lemons and the ways in which you can make sweets better for you with just a few simple, plant-based tweaks. Our doughnuts are baked, instead of fried, and they incorporate both fresh lemon juice and zest for a twist on our favorite, classic treat. On urbsandspices.com, I’m currently sharing my experiences in motherhood, culinary exploits, and life in Philly – and soon I will begin documenting the launch of our business, too! Hope you enjoy!

so. there you have it. we’re in a recipe contest. and now we need your votes!! please (please!) head on over to The Chalkboard and vote for our Lemon Thyme Baked Donuts – which are totally vegan, too! here’s the link:

http://thechalkboardmag.com/vote-now-pressed-juicery-citrus-bliss-reader-recipe-contest-poll

we would be so thankful and grateful for your support. thanks so much for reading and for voting. oh oh… and don’t forget, you can vote on any of your internet-wielding devices (computer/ phone/ iPad/ etc… does everything come with wi-fi these days?). and again, thank you thank you!

[p.s. this post was brought to you entirely thanks to the fact that my baby decided he would be willing to sleep across my lap for a few minutes while i arched my back over him and typed. thank you, little one, for that sweet gift. and thank you, chiropractor, for being able to fix all the damage just done to my posture.] 

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listening.

so i’m not running into this blog at full speed or anything… but, slow and steady – that’s all i’m aiming for at the moment.
my mom shared this with me several days ago and i just love it:

Listen earnestly to anything your children want to tell you, no matter what. If you don’t listen eagerly to the little stuff when they are little, they won’t tell you the big stuff when they are big, because to them all of it has always been big stuff.”
― Catherine M. Wallace

my nearly 6-month-old baby’s babbles have taught me more about listening than probably anything or anyone else before. whenever i give him a few overly-animated “hi”s (as well as “hey baby boy! hiiiiii!!!”), it is in the silence that follows, after i stop talking and just listen for a moment, that i hear the most wonderful sound – the returned “heh” from Beck’s sweet little smiling, one-toothed baby mouth. i mean, we have some pretty serious babbles at other times. some insanely high-pitched squeals and some belly laughs and some of what i suspect are very complex sentences (of course), but that little “hi/heh” interaction.. that’s my favorite. still, it requires my patience, and a quieted heart and mind, to really take it in. to enjoy it and not miss it. to not rush things along. as my baby grows, i am growing, too. as God allows Beck to mature, He is also maturing me into a mom who is learning to listen. and show grace. and nourish. and love. and also know that i am incapable of doing any of those things perfectly. ever. which is both a relief and a big bummer all at the same time.

Beck playing
Processed with VSCOcam with t1 preset  IMG_4230  Processed with VSCOcam with t1 preset
i wish i could do things perfectly for him. but i can’t. i wish i could protect him from the toxins and the peer pressure. the media and the BPAs. all of it. but i can’t. this realization has been creeping up on me as i spend more time on an exciting food-related business project, too… this idea of letting go of perfection and learning to lean into any and every opportunity for simplicity and wholeness, and to keep at it even when it seems slow, and a bit too steady. in the moments while baby B naps or after he has gone to bed – or while he sits happily in his stroller at Whole Foods – i am working on creating food that embraces what is real, and whole, but also recognizes that there’s a place for sweets and fun and frivolity in our food. i have a pretty strong voice when it comes to how we eat, and i care about what we grow and cook, but i am also trying to listen. to myself and my family. to other families and communities. i believe that patience and listening are necessary in order to have productive dialogue about food… in order to create sustainable change. and so, i am working on a food project that encompasses this idea, entangling the creative with the compassionate, and the culturally-engaged with a refusal to sacrifice quality or taste. if you thought you knew what I was working on before.. well, it may be a bit different than you expect. anyway. before you’re left completely and utterly baffled at how i went from baby babbles to food justice and entrepreneurship (my brain. i’ll tell ya. it’s weird.), i will sign off.

…but did i get you all intrigued about the business? well, there’ll be more talk about it later. it’s sweet. but it’s healthy. i can tell you that much. so for now… keep listening : )