Boston Cream Doughnuts (Gluten-Free)

Boston Cream Doughnuts (Gluten-Free)

Boston Cream Doughnuts / Food Loves Writing

Earlier this week, I read an Anne Lamott article in which she says a few things so well, I don’t think anybody again will ever say them better. (“There were entire books written on the subject of the overly sensitive child. What the term meant was that you noticed how unhappy or crazy your parents were.” // “Any healthy half-awake person is occasionally going to be pierced with a sense of the unfairness and the catastrophe of life for ninety-five percent of the people on this earth.” // “One of the hardest lessons I had to learn was that I was going to need a lot of help, and for a long time.”) As a writer, there are two ways you can respond when you read an article like that. You can be happy such good writing exists, resonating in different sentences with what you’ve seen to be true, written in a way that cuts to the point—or you can be bummed out, because, hello, you weren’t the one creating it.  This, of course, goes for more than writing.

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Chocolate Chip Einkorn Belgian Waffles

The best part of today was definitely the waffles we made for breakfast.

Chocolate Einkorn Waffles at Food Loves Writing

When Tim came out to the living room around 7 AM, he found me curled up on the leather sofa we inherited from his former bachelor pad, reading a book I bought on Amazon, which arrived yesterday afternoon. I’d been up since 5:30 and figured I may as well distract myself a while. Sometimes the only way to stop thinking about something is to start thinking about something else. He joined me on the sofa, propped up his legs and settled in to talk, and we passed an hour like nothing, the way we tend to do when we talk about heavy concepts like the book I am reading brings up. Most mornings, our routine is to walk and to read and to get ready for our workdays; today we talked and then we prayed and I said, Let’s make waffles, and we walked together to the fridge.

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