exasperated

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With the move to the new condo in sight (this Friday!), I’ve been spending some way too much time on Pinterest looking at home decor ideas.

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Something seems to be in the air, because my RSS feed is also full of bloggers about to pack up shop and relocate.

And I’ve just gotta say… you people make me crazy.

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There are people, weeks away from moving, who have started packing up all their belongings – including kitchen things. (What are they going to eat, I ask you.)

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And there is the never-ending onslaught of showroom-worthy bedrooms and kitchens and living rooms, where everything is white. White walls, white bedsheets, white carpets, white couches, white cupboards, white flowers. There is usually a dog sitting on the middle of the couch (which occasionally isn’t white, and has miraculously not shed everywhere), or a perfect girl dressed all in white sitting on her white bed drinking coffee (the only thing in the room that isn’t white).

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I’m not buying it. I’m even a little offended by the non-dirty pet. And we all know if I was drinking coffee in my white bed it would at the very least be all over my white outfit.

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And why is this girl so skinny? Does she not do anything other than have perfectly messy hair in her perfectly clean apartment and stare out the window?

I bet she’s the kind of organized girl who packs up all her kitchen belongings a month before she has to move.

This is probably why she’s so skinny.

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I, on the other hand, will be drinking red wine (fearless, I’m telling you) making the messiest things I can think of, right up until the day I move.

Using colourful, not-white cookware.

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Peanut Butter Blondies (gluten-free, dairy-free, egg-free)

Ingredients

three quarters cup peanut butter
one third cup canola oil
one cup brown sugar
one quarter cup coconut milk
two teaspoons vanilla
one cup cricket flour (previous discussion on crickets here. I use Bitty flour)
half teaspoon salt
half teaspoon baking powder

Directions

Preheat oven to 375 degrees Fahrenheit. Lightly grease an 8 or 9 inch square pan and set aside.
Throw all the wet ingredients (peanut butter through vanilla) in a large bowl and stir the hell out of it until everything is well combined. The oil can sometimes be a bit stubborn, so make sure to keep mixing until it’s all incorporated. Then add the dry ingredients (flour through baking powder) and mix until those are all blended in as well.
Pour into the prepared pan, and bake for about 25 minutes, or until the edges are starting to brown and the centre looks set. Cool completely before cutting into squares.
I drizzled melted chocolate over the cut squares, for maximum mess factor.

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