As I was writing a cheque this morning, I had to double check that as I wrote “3-1-13”, it was the correct date. It was correct [and also happens to be a palindrome, and who doesn’t love a palindrome]. This winter has flown by faster than any other season in my entire life. It seems the work is flowing and the snow has been flying keeping us busier than we could even ask for. Luckily, there has still been time for running, yoga, skinning up the mountain and friends. Here’s a few highlights:
It’s about that time of year when we get to come up for air. For a week or so we get to breathe. It’s brief, but welcomed. We’re taking the opportunity to go on a ski vacation over the course of the next week. I know our life often seems like a vacation to many, but it doesn’t always involve a helicopter [see Silverton]. We’ll be checking out Wolf Creek, Durango Mountain Resort, Silverton (Finally!) and Telluride. Some new to me, some new to The Boy and some new to the both of us.
This upcoming trip also gave me the opportunity to make something delicious for the road trip. I opted for one of my favorite, easy and healthy snacks that are easily portable.
Almost Raw Lemon Coconut Bars [adapted from Rodale]
¾ cup plus 1 Tablespoon almond meal OR 1 cup sliced or slivered almonds
1½ cups pitted dates or 1¼ cups chopped dates or raisins
1 cup unsweetened dried shredded coconut
Zest of 1 organic lemon
Juice of 1 lemon
If using chopped dates, cover them with warm water, let them soak for about 5 minutes, and drain. If using sliced or slivered almonds, put them in your food processor and whir them into meal.
Sprinkle 2 tablespoons of almond meal evenly over the bottom of an 8-inch-square baking pan. Add the remaining ingredients to the food processor and whir until well mixed. Press into prepared pan.
Chill for a couple of hours until firm, then cut into squares sizes of your choice (I usually opt for 9 total bars), and wrap each in wax paper or store in an airtight container. These will keep at room temperature for a month.