The last couple weeks I’ve been running around like a crazy lady. With my hair frazzled and head spinning. The deadlines are piling up and the holidays are quickly, too quickly, approaching. I’m currently sitting at my computer, writing a post, eating breakfast, and putting on make-up. Frazzled. Too frazzled.
We’ve even contemplated skipping the Christmas decorations this year like we did the fall decorations. I hear your gasps. They’re saying slow down. Remember what matters. I hear them.
So I’m slowing down. Heading out of town to spend Thanksgiving with my extended family who is now only a drive away since we moved out east. I’ll knit with my grandma. Play with my little cousins. And share stories with my aunt and uncle. I’ll put aside the complicated recipes for the simple ones, like Cranberry Butter. Slightly tart with a hint of orange. It’s a simple way to spruce up those thanksgiving rolls, steamed green beans, or the day after toast or pancakes.
Don’t get me wrong—I’m thankful, so thankful, for the deadlines connected to the work I love to do. But I’ll put it on hold for a couple days. And slow down.
- 1 stick (1/2 c.) salted butter, room temperature
- ½ c. fresh cranberries
- 1 tbsp. honey
- 1½ tsp. orange zest
- Place all the ingredients in a food processor or Vitamix and blend until well combined. Use a spatula every so often to scrape the sides.
- Chill until ready to serve.
Recipe inspired by a newspaper clipping my sweet mom sent to me.