Yesterday marked 2 weeks since I moved across the world. I packed my life into 20.6kg and wheeled it behind me all the way from the warm, sunny suburbs of Brisbane, Queensland to the quaint and shivery town of Canmore, Alberta. I’m not sure if it feels “real” yet – or if it ever will, considering…
Hashtags mean a lot to me – and certainly a lot more than simply stacking up likes on a photo.
Well, hey there! It’s been a few weeks since we last caught up. My working life in Canada is just around the corner, so I’ve been focusing on participating more in my actual life to create memories for future smiles while I’m away and missing home.
I was searching far and wide for the perfect version of this recipe, until I gave up and created my own.
If you need me around 7:30am, you’ll find me in a cozy corner of bliss: as close to glowing sunshine that flows through my bedroom window as my mattress will get, wearing fluffy bed socks, with a bowl of soul in one hand and spoonful of peanut butter in the other. Divine.
After five long years of study, I finally graduated University with two degrees last week. I think that qualifies for Rum as being totally okay for breakfast right now.
For me, no breakfast routine is complete without an enormous, unmeasured dollop of peanut butter. I haven’t always felt that way, though.
I’m about to get a little personal.
Peanut butter. Thick, gooey and smooth, yet textural and crunchy if you’d prefer. Rich, indulgent and deeply flavoured, yet full of goodness, so satisfying and so nourishing.
I’m kinda bummed that, instead of always seeming to accidentally add ex-boyfriends from donkey years ago on Facebook while half-asleep at 1am, I didn’t think to research healthy ricotta pancake recipes until last night.