In The Beginning…How To View The Positives Of A Long Summer

June 1

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.

sparklerBeginnings.  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.

blog backrounda

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!

fudge 2

~Just 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.

fudge 1

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  • Reply Cristina at I Say Nomato June 4 at 6:15 am

    Thanks for this, I’m ALWAYS looking to the future, when things will be ‘better’, instead of focusing on the present. And in the present, I’m craving that fudge! Looks delish!

  • Reply Red June 4 at 6:25 am

    Ha! Ha! Thanks Cristina, good to hear from you! 🙂

  • Reply Marla June 5 at 6:53 am

    Yum! What delicious looking fudge, Thanks for sharing on Real Food Fridays. Pinned & twitted.

    • Reply Red June 5 at 10:05 am

      Your welcome! Enjoy 😉

  • Reply Nancy A June 5 at 8:58 am

    Dear Kristine, Enjoyed reading this blog at the Plant-based Potluck Party Link Up #48. If you get a chance look for mine there too. It’s Vividly Colored Plant-Based Dish Has Eye and Taste Appeal. I can relate about it being challenging to “be in the moment” as well as face health issues head on (read your other post too). I’ve found that it’s helpful to be patient, loving, and gentle with myself and put one foot in front of the other as I walk along. I’ll keep you in my thoughts and prayers. Warm regards, Nancy Andres, Health & Lifestyle Writer, Author of “Colors of Joy: A Woman’s Guide for Self-Discovery, Balance, and Bliss,” Blogger at and

    • Reply Red June 5 at 10:17 am

      Thank you so much for the kind words Nancy. I see you are a fellow ‘Arizonian’, I’m up here in Phoenix! 🙂
      Your so right about being good to yourself, it goes a long way in how you feel and function in the day to day. Have a wonderful ‘stormy’ day (I assume you’re getting some rain down there) 😉

  • Reply Jenny D June 5 at 9:14 am

    Love how easy the fudge is to make. Do you think it would be ok to substitute the honey with maple syrup to make it vegan? Thanks for the reminder to live in the moment – I need to be reminded constantly!

    • Reply Red June 5 at 10:07 am

      Jenny, oh yeah! I don’t see any reason why that would not work. A high grade pure maple syrup would probably give it a great flavor too! Thank you so much for stopping by 🙂

  • Reply Deborah Brooks June 8 at 8:06 am

    Who doesn’t love fudge? Yummy thanks for linking up with us today for Meatless Monday

    • Reply Red June 8 at 8:43 am

      Thanks Deborah, enjoy 😉

  • Reply Rattlebridge Farm--Foodie Friday & Everything Else June 8 at 11:56 am

    A New Year’s resolution was to live in the moment, and it sure has been a struggle. Two steps forward, a hundred backward. One thing that has helped is my journal. I can see “worry trends” as they develop, and I try to nip them in the bud. In the front pages, I wrote down verses, poems, and quotes to help me stay in the present. Cooking is a marvelous way for me to focus on the here and now–or your biscuits will burn. 🙂 Your fudge looks scrumptious!

    • Reply Red June 8 at 1:34 pm

      Ha! Ha! I’ve had a few ‘burnt biscuits’ in my time, both literally and metaphorically! Thanks for the tip, I’m actually starting a ‘In The Moment Monday’ post every Monday from now until Sept 1 to keep myself accountable. Have a wonderful day! 🙂

  • Reply Jenny June 8 at 12:09 pm

    OH looks delicious as always. I need to be in the moment more too. I am always looking for the future, planning the future and need to be present more or I truly will miss out. Thanks for linking up to Share With Me. #sharewithme

    • Reply Red June 8 at 1:36 pm

      Thanks Jenny! Be easy on yourself 🙂 we are all in a ‘process’. Have a truly wonderful day 😉

  • Reply Akaleistar June 8 at 1:11 pm

    The fudge looks so good! Hooray for healthy fudge 🙂

    • Reply Red June 8 at 1:38 pm

      I know, right? I love coming across dessert recipes that I can feel good about eating! Have a terrific day and thanks for stopping by Akaleistar 🙂

  • Reply Deborah Davis June 11 at 8:12 pm

    I appreciate your resolve to be in the moment–to enjoy the days that are rather than the ones that were or will be. We miss out on so much joy when we don’t respect, rejoice and appreciate each moment fully. Who can resist this delectable fudge recipe that you shared with us on the Plant-Based Potluck Party Link Up. I appreciate it and I can’t wait to try your recipe. I’m pinning and sharing.

    • Reply Red June 11 at 10:58 pm

      So true! And I love seeing my posts in the Pinterest feed! Thanks so much for that Deborah! Have a wonderful night! 🙂

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