I know most people aren’t big fans of Mondays. I read once that a majority of heart attacks happen on Sunday nights thanks to a kind of anticipatory anxiety over the start of the work week. But I actually kind of love Mondays for the same reason I love new notebooks…the anticipatory excitement of a fresh start. In my little freelance world where jobs and dates are changing all the time, all the moving and shaking tends to quiet down around Thursday afternoon. Friday is mostly silent. Monday everyone is back at it and new projects are getting tossed around. Today I’m off. And maybe the reason I’m loving this Monday is that working responsibly involves moving from the couch to the kitchen table and back again combing Pinterest and thumbing through past issues of Bon Appetit for portfolio ideas. I’m on my 4th (maybe 5th?) cup of tea because it’s freezing outside and for whatever reason a warm cup of anything in my hand inspires creativity and romance. I just finished prepping a little batch of chia seed pudding for breakfast in the morning. It’s a good life. I mean, if it’s any consolation I’m making zero money right now but if I were actually on a job today I’d still be loving Mondays.
Now I know this isn’t much to look at. Actually, if you look closely or for any kind of extended period of time, it’s pretty unappetizing. I did my best to dress it up with a delicate flower and these pretty little tayberries that I bought on Saturday morning but it is what it is. Doesn’t mean it’s not delicious. It just looks like health food cause that’s what it is. Custard and anything even remotely resembling the creamy, dreamy texture of custard in any form is my absolute favorite. And this is kinda like that. It’s perfectly sweet from the banana and almond milk, honey is optional, make it fancy with some vanilla bean, bump up the protein and add peanut butter. If you’re not familiar with the texture of chia seed it might take a minute to get used to but if you love rice or tapioca pudding, I’ll bet you’ll love this too.
The holiday weekend was a mellow one. Working the day before pretty much rules out any travel. It was cold in the city like it usually is and since most everyone else had followed the sun to Tahoe or Santa Barbara, the streets were pretty quiet. Chels and I spent the day walking the city discovering some sweet new spots not far from home and took in the fireworks from our roof that evening. Saturday morning I meandered through the Ferry Plaza Farmer’s Market which was the typical glorious sensory overload that it is. This upcoming weekend I’ll be the one chasing the sun in Tahoe and although I won’t be thinking of it as I’m lounging lakeside, right now the thought of missing out on the market is a little bittersweet. It’s vibrant and inspiring and going once makes you want to go all the time. Kinda like when you finally drag yourself to the gym (or to line dancing on Thursdays or to hip hop class on Saturdays) and wonder in the afterglow why you don’t do it more often. I’ll be on a kick with this recipe for awhile. I’ve already made it twice today.
Til next time!
- 3/4 c almond milk
- 1 banana broken into 3 or 4 pieces
- 1 tbsp. peanut butter*
- 1 tsp. honey*
- 1 tbsp. ground chia seed
- 1 tbsp. whole chia seeds
- In the bowl of a food processor or blender (I used one of those mini food processors), whirl together the milk, banana, and ground chia seed until smooth. Whirl in the honey and peanut butter if using. Transfer to a container, stir in the whole chia seeds, and refrigerate overnight.
- *the peanut butter and honey are totally optional. the banana imparts enough sweetness for my taste but do as you please.