I have the best intentions in the world.
I genuinely intend to call my best friends back after they’ve left three messages. To go to hot yoga after work. To cook a homemade dinner. To answer two-week-old emails in my inbox. To smile at strangers. To say an extra thank you to the checkout lady for not giving me the evil eye for talking to my mom on the phone during our whole transaction. To blog. To do the dirty dishes. To buy bold red lipstick and flaunt it like I got it. To organize my business finances. To finish homework for class tomorrow. To take a leisurely bath while reading. To meditate for 10 minutes.
Instead, I buy sparkly gold Sally Hansen nail strips and spend time meticulously putting them on. I check social media 1,047 times. I beach myself on my bed and wake up 30 minutes later. I text my friends I love them and will call them later this week. I eat no-name rice krispies with a sliced banana and almond milk. I stare at my pores. I lay on my bed some more. I read blogs instead of writing one. I look at the clock. And I ask myself how it is already 11pm at night.
This all happens on a fairly regular basis.
But this week…this week is finals week, which means my good intentions are likely to fall even farther to the wayside. My two art finals are a perfectionist’s worst nightmare, so I am eating a lot of homemade nachos to compensate. Next week is my birthday, and I swear to you, if the world does in fact end on my special day (the 21st), I am going to be pissed at those damn Mayans. Then it’s onto the holidays! And family time. And 2013, when a royal baby will joyfully be born!
Life is good. Finals are stressful. The end of the world is unacceptable.
Have some dried cranberries.
Homemade Dried Cranberries with Lime
Prep time: 4 hours
Cook time: 3 to 4 hours
1 (16-oz) bag fresh cranberries
1/3 cup cane sugar or 1/4 cup agave syrup
juice + zest of 1 small lime
Chop fresh cranberries in half and place in a medium-size bowl. Add sugar or agave, lime juice + zest and 1 1/2 cups boiling water. Stir until sugar has dissolved. Let soak for at least four hours, stirring occasionally (if possible).
Preheat oven to 225 degrees.
In a colander, strain cranberries, reserving the juice. Spread cranberries on a baking sheet, and drizzle 2 to 3 T of reserved cranberry juice. Place in the oven and let cook for 3 to 4 hours, turning cranberries occasionally. Cook until cranberries are lightly brown around the edges but still soft in the middle. Let cool. Store in airtight container for up to 1 week.
Makes 1 to 2 cups dried cranberries