Hey there,
Welcome back to The Good Things.
February might be my favorite month.
It’s a stunning time of year in Phoenix. It feels like the trumpeted arrival of our state’s most lovely climate, here to accompany us for the next few months. The light on the mountain at sunset is changing. The citrus is still around, and I’m making tangelo juice cocktails from the tree in my yard. There are ducklings and birdsong, and blossoms that bring the hummingbirds.
Mmm, February! You exquisite reminder of just why I live here.
My birthday also comes this month. And with that, one of my most sacred rituals. A meditation, even. One of the great joys and pleasures of my life. One I am passionate about seeing more people do more of.
The morning after birthday cake.
Your birthday comes once a year. So, if you’re lucky, you might get a few extra chances to experience a slice of birthday cake in the morning, but your cake, your special cake, made to celebrate you and another go around the sun, you get that just once.
And here’s how I like to enjoy it best.
It’s the morning after the birthday party. The coffee is made. The first slow sips have already happened. I close my eyes. Take a moment. Open them again. Notice how the light comes in my windows at a gentle angle this time of year. I love the light in February.
And then I head to my fridge.
Because I know that I’ve saved one small piece of the cake from the night before to enjoy right now. It's just for me. The moment is mine. And it’s cake for breakfast, unapologetically.
I like to eat my morning after birthday cake standing up, leaned against the counter, coffee steaming in a good cup beside me. It’s quiet and I’m listening. To the birds, the traffic on my busy corner, the scrape of the fork on the ceramic, my kettle beeping as it shuts itself off. I’m noticing the colors, the texture, the sweetness— of this cake made to make me feel special.
Celebrated.
I know there’s nothing “healthy” about it, cake for breakfast and all. Though I believe that pleasure and joy bring a great deal to the measure of someone’s health in life. And even though I had a piece the night before while buzzing with energy at the party or a simple dinner with friends, it’s like I’m tasting this cake for the first time. Totally present with it. Warmed by the memories of the celebrations before.
And I know it’s not going to last.
So I enjoy it. I pause to sip my coffee. I think about my friends, some of the silly things said or done, the year gone by, the year ahead, who I’ve been and who I’m becoming. But mostly I’m thinking about how goddamn lucky I am to be standing in my kitchen, barefoot, drinking really good coffee and eating birthday cake for breakfast.
Might this moment be better than birthday cake at the party?
Maybe that’s for you to explore and answer for yourself. My heart is settled.
So I implore you to try this: save one small piece of your cake for the morning after. Find time to amuse yourself with a moment that’s only yours. Indulgent. Intentionally so. Then suck that last bit of frosting off the fork, put the plate in the sink, grab hold of your coffee, and go get after your brand new year.
This Month I’m:
Listening to: Esperanza by Hermanos Guitérrez
The kind of song that could be on all day, any day. You know this by now, I like to lean into the things that make me feel good. This song does that. And it goes great with breakfast birthday cake.
“Cooking”: Strawberry Spinach Smoothies
This is a mom recipe. I won’t pretend to disguise it. I wanted my child to get some protein and greens in and I also wanted to fuel the part of me that feels like a rockstar when I feed my kid something I made that she just loves. Now I make a 2x recipe, which has just become our 1x recipe. One for me, one for her. It's not icy (I don’t mess with smoothies like that). It’s creamy and milkshake like, a minty green color that's pleasing and worth making for breakfast one day soon.
Strawberry Spinach Smoothie For Two:
Put everything in a blender and let it rip.
1 cup frozen strawberries
½ banana or 1 date
2 cups spinach
½ cup greek yogurt, kefir, or cottage cheese (optional, but I like it for varied sources of protein)
2 cups milk (or alt milk)
2 scoops vanilla protein powder*
1 Tablespoon hemp seeds
1 Tablespoon flax seeds
*Protein Powder: Ballerina Farm is the brand I’m currently loving if you’re in the market for a clean and also delicious protein supplement
Craving: Time.
I’m looking at my calendar these days and wondering just how much more we can add to our plates. Usually I’m one to love a full and wild life, but right now, I’m craving some time. And so I’m listening. Keeping one full or half day each week, if I’m lucky, with nothing on it. It’s not much, but I’m noticing it gives a lot back to the tank. If you’re also craving time, find that day on your calendar. No matter how many weeks out. Keep it clear, as an act of love and survival. And when it comes, enjoy it!
Buying and buying again: Kroma Wellness Bone Broth
This product surprised me. I am incredibly particular when it comes to ingredients and also flavor, and this delivers on both. It’s easy to make anytime, anywhere, and I keep it in my bag while traveling, running from meeting to meeting, or for when I want a little more protein and savory depth in what I’m cooking at home.
Reading: Prune
This cookbook from Gabrielle Hamilton, and her beloved though now devastatingly closed restaurant in NYC, inspired me to take on the challenge of working in restaurant kitchens. I reach for this book when I want to be invigorated by the simple. And when I want to show off in an understated, cool girl kind of way. It’s one of a kind, and an excellent resource for anyone looking to be an inspired host.
Wild Rye Corner:
Spotted: Wild Rye at Happier Grocery in SoHo. It’s the kind of store I love exploring, full of interesting, beautiful things. And now that curation includes us. Watching Wild Rye make its way across the country has me beaming with pride. If you’re in New York City, I highly recommend paying them a visit.
Alright, that’s it for this month.
With love,
Sarah