This time next week I’ll be thirty-three, and yes, I am of the sort typically afflicted with birthday angst. I worry about where my husband is (still need to meet him / wrangle one of numerous existing man-child suitors into sudden adulthood), where my kids are (refer to previous), where my book is (oh wait, I have a book coming out next year!!), where my perfect body is (doesn’t exist, should permanently scratch from list). The advent of another year, as arbitrary as the delineation of time may be, spurs an onslaught of mortal concern: Have I been enough, am I enough, will I be enough?
I haven’t been to Europe in eleven years, and, in that time, I somehow grew deeply wary of traveling out of the country alone. I had the idea that big trips should be for romance, or family, or friendship. The thought of planning a whole trip—just for myself—was exhausting. As of so many other coveted life experiences and landmarks, I wished somebody else would just do it for me. I wanted the richness of life to show up on my doorstep, like it does in bedtime stories.
Perhaps it took me thirty three years, then, to live beyond the confines of that fairy tale, because come September 4, I’m hopping on a plane to Rome, all by myself. And I couldn’t be more excited. I’ll be in Rome for a few days (leave me all your recommendations in comments!), Positano for a few days (ditto!), and then home. It’s a blitz of a trip, sandwiched between book editing deadlines. Its shape and texture, belonging entirely to me, feels one hundred percent right.
But before I leave, I’m having a few festivities stateside. All year I’d planned to have a breadfacing birthday party. I even made a challah breadfacing GIF for the invite. But sometimes my introvert self takes over and decides that throwing a birthday party is actually a deeply stressful feat that should be reserved for moments of optimum extroversion. Instead, I’m going to spend next weekend chilling by the pool with Alana and Molly, in preparation for a press trip the three of us are taking to the Santa Ynez Valley.
We’re all very excited for four days of horseback riding, wine tasting, egg gathering, and country living. Do you have favorite spots in the Solvang area?
In anticipation of lots of work and travel (and celebrating) in the weeks ahead, I’ve been trying to buckle down with simple but nutrient dense breakfasts. This usually means eggs and yogurt, with greens or avo or cucumber and herb salad, but ever since I started midnight snacking on tahini drizzled figs, I wanted a breakfast with that combo. Beau and Matt whipped up some incredible tahini and fig overnight oats, but I was looking for something with a slightly more decadent vibe.
Enter chia pudding.
Instead of the tahini route, I decided to make this chia with freshly blended sesame milk doused with a splash of orange blossom water. Sesame seeds are one of the most mineral-dense foods on earth, making this milk a powerhouse for strengthening, energizing, and fortifying. Use as much or as little orange blossom water as you like (you can usually snag a bottle for under $4 in the International Foods section of your grocery store).
If you’re not familiar with chia, let me introduce you: Chia is a plant of the mint family whose seeds are packed with omega-3 fatty acids (the good ones), fiber, and minerals. Once dried, they almost immediately turn mucilaginous upon contact with liquid, transforming into a thick, tapioca-like pudding. The seeds remain slightly crunchy, which is lovely for texture, and you only need a 1:4 ration of chia to liquid, making the whole endeavor super affordable.
Finally, I had the super deluxe pleasure of using these gorgeous candy stripe figs that Alana gave me. I feel pretty orgasmic about figs of every varietal, but these candy stripes are pure magic. Perfectly sweet without being cloying, with a texture that holds up even when ripe.
So now, over a breakfast of this summery, floral, citrus, sesame chia pudding, I’m excited and grateful. I hope the generosity and sweetness of this past week is a harbinger of all to come: Alana gave me that flat of figs, Haley flew into town and we shot four videos for next year’s Kale & Caramel cookbook (hello resplendent summer roses!), Brett gave me a hot tip about a gorgeous album called case/lang/veirs that I’ve had on repeat ever since, and Molly and Alana generously offered to take the unnecessarily complex details of planning my birthday shenanigans into their own hands.
So yah, moving into 33 feels pretty darn good. I’m ok to set that angst down, at least for now.
ORANGE BLOSSOM SESAME MILK CHIA PUDDING WITH FIGS.
Ingredients
orange blossom sesame milk
- 2/3 cup raw unhealed sesame seeds
- 3 cups pure water plus more for soaking
- 3 tablespoons honey
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon orange blossom water
- 2 pinches sea salt
chia pudding
- ½ cup chia seeds
- 2 cups orange blossom sesame milk
- ¼ cup + 2 tablespoons orange juice
- 1 tablespoon honey
- 1 teaspoon orange zest
- additional orange blossom water to taste
- fresh figs or other fruit to garnish
- bee pollen to garnish
Instructions
- At least two hours ahead, soak the sesame seeds in pure water. Feel free to soak them overnight, if desired. Once soaked, drain water, and place the sesame seeds in a blender with 3 cups pure water, honey, vanilla, orange blossom water, and salt. Blend until completely smooth.
- In a large bowl, mix chia seeds with 2 cups of sesame milk, orange juice, honey, orange zest, and additional orange blossom water, if desired. Whisk vigorously to eliminate any clumps, and continue whisking until the pudding thickens. Let sit for at least 30 minutes, and up to overnight, then serve with fresh figs and bee pollen.
