weekend mentality.

why can't every weekend be a three-day weekend? i guess we would take them for granted and then it would be 'why can't every weekend be a four-day weekend?' and it would get to the point of why isn't it always the weekend? and then we really wouldn't appreciate our time to rest, relax and recharge our batteries. weekends are so important to my well being. i like to fill them equally with people and activities i love as well as padding aimlessly around our apartment, working and abandoning multiple projects, nibbling on bits of this and that and chatting endlessly with nelson about anything and everything. i'm a homebody by nature. i love surrounding myself with books, food, people and pictures that i love. some weekends i don't want to do much; i just want to be home, sipping a creamy cup of coffee and wrapped in my favorite afghan. i want every three-day weekend to be as good as last weekend.

we spent time with inspiring friends...

who make taking couple pictures look nauseatingly easy, could they be more naturally cool?

we saw loving mommies in action

with sweet little boys that aren't even close to babies any more....


and i made

balsamic-roasted figs with goat cheese

and yet, another dutch baby,

this time with orange and cocoa powder. i still prefer the lemon, but nelzo was more of a fan of her zesty companion.

there also was some

sweet potato pudding.


and then since it took me a week to post this, we had another lovely weekend....

my boots and i loved west virginia.

isn't it pretty?

even without my boots.


and we brought back about 100 apples to boot (ha!)

Recipes:

Balsamic Roasted Figs With Goat Cheese

Ingredients:

6 dried figs

1 ounce or so of goat cheese (crumbly kind)

balsamic vinegar

will power

Method:

Preheat oven to 350

Slice figs in half, place in baking pan, 

Toss with 1-2 tablespoons balsamic vinegar

Bake for 10 minutes

Remove pan top each fig with a bit of goat cheese (maybe 1/2 teaspon)

Bake for an additional 3-5 minutes

Enjoy paired with a nice dry white wine

Sweet Potato Pudding

Ingredients
 2 smallish sweet potatoes

1 egg or 1/4 cup egg substitute

1/3 cup ff half and half, cream or milk

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of cloves

1/4 teaspoon salt

Method:
Roast sweet potatoes at 350 for 40 minutes, allow to cool
Peel and chop sweet potatoes
Add all ingredients to a miniprep, blend until smooth, 1-2 minutes
Pour into a bowl (I used my big cereal bowl)
Place bowl in a baking pan and pour hot water in baking pan so water comes about half way up the bowl
Bake for 25-30 minutes at 350 or until top is set and sides pull away from bowl a bit
Let cool before eating entire confection in 2 days