July 17, 2011
Thank you to everyone who sent along their favorite places to eat and areas we should see. I'm sad to say that apart from the Fisherman's Wharf area, where we were for two very long days and the room we slept in every night, we didn't manage to get out as much as we had hoped. Next time we plan to schedule in more free days.
What I took away from this trip was something unexpected. Even though my husband and I were very busy the whole weekend, we pretty much ate every meal together. I don't mean together as, in the same room, but really together without distractions. It was a subtle thing and made me realize that when we're at home this doesn't happen as often as it should because we both get so busy with our work for the day.
I dislike eating breakfast while answering morning emails, but I'm guilty of this act more often then I care to admit. I always feel I have so much to do in the day and multitasking is the only way it will get done. The truth, I realized, is that most people do not need their emails answered right that second and over all I work more efficiently if I've had a moment to sit quietly in the morning with my food and take in the day before rushing to my computer.
We have a giant beautiful re-claimed wood table my dad and husband built together and although it's most often used as a second office area, since we've been home, I've made a point to pull up a chair and use it as it was meant to be used. And these cherry almond meal muffins make slow paced mornings that much more pleasurable.
Cherry Almond Meal Muffins
makes 6 large muffins
2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup honey
1/4 cup olive oil
1 cup fresh sweet cherries, pitted and halved
Preheat oven to 350˚F. Line a muffin tin with paper liners.
Whisk together the almond flour, baking soda, and salt in a medium bowl.
In a separate bowl, beat the eggs. Add in the honey and oil and beat until well combined.
Add the dry mixture to the wet, stirring just until combined. Carefully fold in the cherries.
Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack at least 5 minutes and serve warm.
Store tightly covered at room temperature for up to 3 days.