The beginning of the season. Summer has just begun. It’s not too hot yet, Phoenix ‘cabin-fever’ has not yet set in, and the days are bright and new. My Americana themed Flip-Flop lights are up and casting a cool LED glow across my kitchen shutters, a juicy red watermelon is chilling in the garage refrigerator, and the Fourth is a shiny bright thought calling excitedly in the near distance.
Beginnings. They have an almost ‘magical’ feeling to them. The importance of finding the wonder and hope at the start of any new thing cannot be understated. It is what keeps us moving forward when what lies behind grows dim and fades away. We don’t like change, but it happens anyway. Sometimes it’s expected, at other times it catches us by surprise, but it is inevitable.
I have a terrible habit. I almost never live in the present. I’m always looking to the future I hope will be or looking with regret at the past that was.
This summer I resolve to be in the moment. Let’s enjoy the days that are rather than the ones that were or will be.
And of course, eat lots of fudge!
~2 tbsp. almond butter
~1/2 cup high quality cocoa powder
~1/2 cup refined coconut oil
~1/3 cup raw unfiltered honey
~1/2 cup toasted almonds
Combine all except almonds in food processor until smooth and creamy. Stir in almonds. Line a 6×6 pan with plastic wrap and pour in fudge. Freeze until firm and cut into squares. Keep refrigerated.