This is a sponsored conversation written by me on behalf of Burt’s Bees. Here’s to shaking things up!
In our home, I carry the spatula and Ken wields the blender. When the going gets busy, Ken gets busier. Juice, smoothies, aguas frescas. Once, in the mid-summer, he blended the most glorious pesto made from walnuts and Queen Anne’s Lace from our weedy backyard.
1 spoonful of almond butter
1 handful of spinach
1 tsp uncooked steel-cut oats
1 scoop of Burt’s Bees Protein Shake (vanilla)
1/3 tsp cinnamon
1/3 tsp pumpkin spice
1 cup of ice
Our household has always run on sheer simplicity. I cycle through dinner recipes time and again, rotating our favorite seasonal foods and similar pairings over and over (and over). I walk the same aisles in our grocery each week, scooping up our mental list of regular staples. Once boredom strikes, Ken offers a small shift into the direction of newness. Wanna shake things up? he says.
He means literally.
To be fair, I’d never thought of myself as a protein shake kind of gal. But, when Ken blends you something, you take it, you say thank you, and you drink it empty.
It is always delicious.
You’ve likely read this in the book, but Ken and I first fell in love over a mushroom pasta recipe in the kitchen of an old mansion, with an old stove, on an old college campus. It’s the oldest story ever told: We cook. We chat. We fall in love. Dinner burns.
And on some days, like today, it occurs to me that our story still rings true nearly thirteen years later – in our very own kitchen that Ken built with his two hands and a brilliant mind. We cook. We chat. We fall in love. And when dinner burns, when the going gets rough, when things are busy and full and loud and chaotic, Ken gets to work saving the day, blending something new, shaking things up, shifting us into the direction of something else.
(It is always delicious.)