I think the thing that’s most true about me is that I’m not a faker. It also happens to be the thing that keeps me from getting stuff filed away in the DONE pile.
Let me explain. Even though I’ve been away from this space for much longer than I’d hoped, it’s not because I haven’t been thinking of being here – cause I think about it a lot. It’s actually because I’m not a faker. When things in my non-blogging life are slow, my blog life becomes increasingly spotty. I’m going to focus on spending more time talking about those little things that happen in my life. That way I don’t spend time trying to conjure up the most epic post ever and then fall down the sneaky guilt spiral of neglecting this space.
So here’s a hodgepodge of what I’ve been up to:
1. I worked a bar tent during a festival here in DSM recently. I officially poured my first beer from a tap (I exclude all prior college-party kegs because those were for me) and then proceeded to do that all.night.long and you know what? It was so much fun. St. Lucia was there, Weezer was there, Wilco was there – it was awesome.
2. I started official training for the DSM Half in October. I’m so pleased that there’s about four weeks of running ahead of me that consistently includes 2 miles because with the heat (okay, humidity) we’ve been enjoying lately, it’s been so hard to keep motivated.
3. I am almost finished with a 21 Day Fix (shoutout to my sister who is doing it too and she’s pretty much owning me). I’ve been working out consistently and have fallen in mad-love with Shakeology. I’d drink it for every meal.
4. I’ve been listening to a lot of Pond (just Medicine Hat, really), Cold War Kids, Father John Misty (and Fleet Foxes, by extension), Lord Huron and how did I just now discover The Decemberists?!
5. I’ve been pretty wiped after work lately but with the bounty of squash from the garden, there have been some delicious squash recipes coming out of the kitch. My most favorite and one that I recommend to everyone is Summer Squash Gratin by Smitten Kitchen. It’s incredibly easy, very forgiving and I’ve made a lot of changes to suit my own tastes and laziness. Personally, I sub Fontina for Gruyere (yuck), add a dollop of goat cheese after it’s served up and always leave out the anchovies from the salsa verde. Not because I’m afraid of anchovies or anything… but because they’re never on hand.
6. After my summer trip home, I need to save some coin for this little gem. I’ve been eyeing it for about a year now and I think it’s finally time to make it mine.
Thank you guys for sticking through my inconsistency and my desire to always bring something true here.