I am, what one might call, a workaholic. I never intended for it to be this way but as I added projects, tacked on a new business, and took the reigns of working for myself, I work a lot. I work long hours partly because it’s a lot of work but partly because I love what I’m doing. M and I often have “work weekends” where we do exactly what the title suggest: work (don’t be fooled by the “weekend” label, it’s there just to say that it is Saturday and Sunday.) We both love to work.
And sometimes, we forget to stop. M is better at this than I as he usually takes time in the evenings to unwind while I occasionally work until I drag myself to bed. I have also been known to push myself so hard that after days of going, I make myself sick. It’s not good, really, I know that. I’ve found working from home makes this worse because there’s no clear-cut distinction between work and not-work.
So, in an attempt to reign in over-working, we’ve been planning activities. We don’t go to a lot of movies and when watching a movie at home, I’m either on my laptop or sleeping. Instead we go throw those both out and head to the drive-in. The drive-in in Sacramento plays double-features and for only $7.50 a person, you can see both (a steal in my mind). We often get there early (to avoid traffic) which leaves us to people watch and chat about random life things. With the cool night breeze, there’s no place I’d rather be than curled up with M among pillows and snacks in the back of the Jeep. There it’s possible to relax, not work, and just enjoy.
(This is the last post in my Sacramento Series- I hope you enjoyed it as much as I did sharing!)
(PS- Yes, that is an actual photo of me. I rarely am in front of the camera but I gave M a break and made him shoot instead. I think he prefers that.)Print
- 1/4 cup coconut oil or walnut oil
- 2 tablespoons honey
- 2 tablespoons organic cane sugar
- 1/2 cup popcorn
- 1 cup roasted almonds
- 1/2 teaspoon sea salt
- Heat oil over medium-low heat with 3-4 kernels. When the oil and kernels begin to sizzle, add the remaining kernels and toss to coat. Once coated, sprinkle the honey and sugar on top and cover with a lid.
- Every few seconds shake the pot back and forth so that no kernels burn. Continue to do this through the popping. About halfway through popping, carefully crack the lid and add in the almonds.
- Once popping has slowed to hardly no sounds, remove from heat, sprinkle with sea salt and serve.
- This popcorn also keeps well in a plastic bag for a couple of days!
*A quick warning: I burnt the bottom of pan a couple times, so shake the pan often. I found myself lifting the pan off the burner for extended periods of time to shake. If you are worried about burning, make the popcorn ahead with just the oil and then shake afterwards with almonds and Melissa’s Recipe.