Layover

A 24 hour layover in San Francisco treated me exceptionally well, and so did the weather.

6am sunrise, jet lag, + three cups of coffee.

Yoga + a view at International Orange.

Palm trees + sunshine on the Embarcadero.

Taking photos + buying no souvenirs in Chinatown. 

Afternoon light + skyline delight.

How Do I Feel About Weekends? I Feel Great.

It was a good weekend, a slow weekend. Cider at Meadhall Friday night, sleeping in Saturday. Saturday afternoon, we saw Wolf of Wall Street, which led to Googling Wolf of Wall Street, which led to watching YouTube videos of Stratton Oakmont parties, which led to downloading the Kindle book. Yup.

Also FYI the song in the trailer is Black Skinhead by Kanye. As T said: "Anything you're doing you can do better if you're listening to that song." The song is completely uncivilized and so is the movie. 180 outrageous, offensive minutes. And that's why it's so good.

Rainy Saturday nights are meant for staying in and staying out of trouble. I Googled Wolf of Wall Street and I made chocolate-coconut "fudge." I call it "fudge" because it's adapted from Sarah Wilson's healthy, sugar-free recipe. It would be a little disingenuous to call it dessert. So I won't. But the fudge tastes pretty rich and the coconut is sweet, so it's satisfying. No photo for you. Fudge doesn't really photograph well. If you can photograph fudge and make it look good, well... let me know. We should hang out.

Sunday? Sunday was for Sunday things and getting Sunday things done: running and working. The sun was out and it was a totally different Boston. I couldn't have asked for a happier or lovelier run.

And that's a weekend.

Chocolate-Coconut "Fudge"
Adapted from Sarah Wilson's Bounty Bars

Coconut layer
1 cup coconut milk (I used So Delicious)
3 tablespoons coconut oil
2 cups shredded unsweetened coconut

Chocolate layer
1 cup coconut oil
1/2 cup unsweetened baking cocoa powder
2 tablespoons almond butter

Coconut layer: Melt the coconut milk and oil together in a saucepan over low heat until well combined. Stir in the shredded coconut and take the saucepan off the heat. Pour the coconut mixture into a square glass pan, smooth the top, and refrigerate for 20 minutes or until set. While you're making the chocolate layer, put the pan in the freezer so the coconut hardens a bit more.

Chocolate layer: Melt the coconut oil and cocoa powder in a saucepan over low heat until well combined. Then add the almond butter and stir until well combined. Let the chocolate mixture cool slightly, then pour it over the coconut layer.

Chill the bars in the freezer 5-10 minutes or until hard to the touch. Cut into squares. Keep refrigerated.

There Is Nothing I Don't Like About Tonight

It's still Christmas in the North End. I love a good creche.

 

Very rare and very delicious at The Wine Bottega. 

 

Magic with a capital M. Outside Mike's Pastry. 

Birds of a feather... well you know. At Modern Pastry. 

Souvenir from The Wine Bottega. Let's play fill in the blank.