Savoring October (10 ways)

I woke up yesterday morning and I felt cold. I missed the space heaters that I already purged because I thought we'd be gone before the drafts in this big old house began to crawl under the covers.

But it's October now and they've arrived, making me even more reluctant to emerge from my bed, which I didn't think possible.

October usually makes me giddy, but this year I'm in a funk about fall. The great purge showed me that we have a million costumes and dress-up clothes and I have no business taking my kids (or myself--let's be honest) shopping for Halloween costumes. Not even at the Goodwill.

This year I miss the summer. I miss the tilt of the earth towards the sun, bringing my patch of ground that much closer to the light. I miss eating dinner outside and sunbathing at the lake with my best friend and our babies. I miss chilled cans of Sofia Coppolla sparkling wine. I miss sweet berries from the farmer's market. I miss long days and Bicycle Sundays and bare feet in cool grass. I miss ice cream because sadly ice cream doesn't taste (nearly) as good to me in the colder months. (Unless it's atop a slice of warm crumble.)

Maybe it's not the summer that I miss but my entire life as it was this past summer and will never be again. Of course everything's always changing but sometimes, sometimes it's slow and easy to ignore, and sometimes it's so quick I can hardly keep up.

But I do. I always do. Life goes on.

Yesterday, October began. The first day of a new month holds great symbolic meaning for me. A lot can happen in a month, a lot of pleasure and happiness and change and unhappiness.

So I felt compelled to slow down and make one of my favorite months count, starting with a list. Here's a 10 point bucket list to get me (and maybe you) into the spirit of October:

1. Go to the farmer's market and see what's still growing in the Pacific Northwest. (CHECK!)

2. Spend a sunny afternoon in the Washington Arboretum. Take pictures with the Japanese maple.

3. Fry some famous Washington apples in coconut oil and cinnamon. (CHECK!)

4. Consume as much butternut squash as possible, preferably in the form of a creamy soup.

5. Go on a pumpkin-themed Trader Joe's shopping spree.

6. Mull some wine. (A first for me.)

7. Visit a nearby pumpkin patch.

8. Paint and/or glitter some pumpkins.

9. Use my slow cooker.

10. Write every damn day. (Because I will be moving this month & will have so many reasons not too. But life is too short to put off doing what we love, even for one day.)

Is it obvious enough already that I really really really love food and pumpkins?

How will you savor October? Tell me in the comments or email me lucymiller7 [at] gmail.com. I'd love to hear from you!

To read more of my musings on motherhood, mindfulness and the creative life, please follow my blog or subscribe via feedburner.

IMG_1593.JPG picnicking at the Columbia City farmer's market yesterday evening

Chocolate, Pecan & Walnut Cookies with Sea Salt & Coconut Sugar

I wanted to believe that my pregnancy-induced sweet tooth would exit along with my sweet baby. Alas, this did not happen.

I love nursing my daughter. I love the connection and the coziness and the fact that I can make perfect food for my little sweetheart.

But nursing makes me hungry, more hungry than pregnancy. Nursing makes me think about nuts and chocolate and butter all the time.

So when chocolate chip cookies with pecans and sea salt showed up on my Instagram feed, I took to the Lovely Lanvin blog for her recipe. (She had me at pecans, she sealed the deal with sea salt.)

When it comes to baking, I rarely follow a recipe. It's just too fun to color outside the lines. Also, if I'm going to bake and I'm going to indulge, I do what I can to improve nutrition while not compromising taste.

These cookies were everything I'd hoped they would be.

I swapped out half the butter for coconut oil, halved the sugar and used coconut sugar instead of the white/brown blend (coconut sugar contains some important nutrients and doesn't cause the same blood sugar fluctuations as other sugars). And I added more nuts, including walnuts, because why not?

Next time I'm going to try oats and ground flaxseed instead of whole wheat flour.

I bake one sheet at a time and freeze the rest of the dough for later at a half-hearted attempt at portion control. I've already gotten two dozen cookies out of this recipe and I still have more dough.

As cookies go, these were very easy (especially with a stand mixer) and very well received by the family.

Peace, love and chocolate, I say. Especially when you've got a baby to fatten up.

Chocolate, Pecan & Walnut Cookies with Sea Salt & Coconut Sugar

Chocolate, Pecan & Walnut Cookies  (adapted from Lovely Lanvin)

1/2 cup unsalted room temperature butter 1/2 cup coconut oil 1 cup coconut palm sugar 2 extra large organic eggs 2 teaspoons pure vanilla extract 2 1/4 cups whole wheat flour 3/4 teaspoon sea salt 1 teaspoon baking soda 1 cup pecans 1 cup chopped walnuts 2 1/2 cups chocolate chips (semi sweet or dark)

In a stand mixer with a paddle attachment, cream the butter and oil until smooth. Gradually add the sugar, scraping down the sides of the bowl frequently to make sure the butter and sugars are mixed well. Add the eggs one at a time until incorporated, then add the vanilla. Mix together the flour, salt, and baking soda in a separate mixing bowl with a whisk. Slowly add the flour mixture into the egg and sugar mixture, making sure everything is mixed well. Stir in the chocolate chips and nuts, making sure the chocolate and nuts are evenly mixed throughout the dough. Using a small ice cream scoop, scoop onto a greased cookie sheet. Bake at 375 degrees for about 9 – 10 minutes.