Snow is falling in Oklahoma City

It is suddenly, unexpectedly, pouring snow here today. I’m in the den curled up under a blanket where I can watch the flakes fall on the other side of the French doors. Coffee by my side. But I’m not really here.

I’m in rural Lincoln County, 25 years ago, sitting on my grandma’s sofa looking out her glass storm door. There’s still coffee (there was ALWAYS coffee) but the view is better. The shrubs that separate her long driveway from the cattle pasture are catching the white puffs and the yard is yards of uninterrupted white. Once the snow lets up she’ll throw some bird seed from the covered porch, because let’s think about this, nothing is prettier than a brightly colored bird snacking on a pretty white yard.

In a few minutes we’ll stuff our feet into boots and wrap up in some of the old coats stuffed into the back porch closet. Most of them smell like feed and sweat and fresh air, which is to say they all smell like Grandpa. We’ll bundle up in that protection to head out to gather a big bowl of snow for ice cream.

The day is simple and comforting. I’m glad I can remember it.

Banana Muffins that ROCK

This recipe is based on one called Crazy Good Banana Muffins I found online this morning. I was looking for a quick-ish breakfast that would be slightly healthier than the totally decadent pumpkin bread I’m planning to make later today.


1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon salt
4 bananas, mashed
1/4 cup almond milk
1/2 cup white sugar
3 tablespoons vegetable oil

1. Preheat oven to 375 degrees Fahrenheit. Line 12 muffin cups with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder, cinnamon and salt.
3. In another bowl, beat together bananas, milk, sugar and oil.
4. Stir the banana mixture into the flour mixture just until moistened.
5. Spoon batter into prepared muffin cups. Bake in preheated oven for 18-23 minutes, or until a toothpick inserted into center of muffin comes out clean. Do not over bake.

Preparation Time: 10 minutes, Cooking time: 20 minutes
Cooking Time: 20 minutes
Servings: 12

Ok, FINE. A post about how busy I’ve been.

Well, I have.

I have been busy.

And I’ve ALSO been busy trying to get less busy. That has to count for something.


Since August:

  • The company I work for opened a new restaurant (a second location of existing concept).
  • 10 Day Vacation: It was awesome! But you know how you have to work extra (personally and professionally) to take vacation? And then to recover from it? Yeah…that’s why you still haven’t seen my food pics yet.
  • 3 of our 4 kids had birthdays.
  • Hosted 3 or 4 parties outside of those birthdays.
  • I lost 30%-40% of my hair. No….really. I’ll have to tell y’all about that sometime.
  • Camp Mighty.
  • Halloween.
  • Thanksgiving.
  • Black Friday. Just kidding, I started my shopping 2 days ago.
  • Opening ANOTHER restaurant in less than 2 weeks. Brand-new concept, the most ambitious one we’ve ever done and one of, if not the, most ambitious ones our city will have seen. I’ll write more about that soon.
  • Made 42 pounds of toffee (in the last two weeks)
  • Like any good blogger, there are always a few things that can’t go on the blog. Those things have been happening, too.
  • And trying like hell to engage in taking better care of myself. That could mean a cardio regimen or yoga or eating more plants or making time to laugh with my friends or slowing down to enjoy my kids or practicing self compassion. That last one is hard, y’all.
  • Of course there’s the million other things, too.





Troopers! #turkeytango

What I did today! #gomighty #charitywater #brunch


I’m taking it a day at a time and hoping the intensity is temporary. ::fingers crossed::

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