Fall is to seasons what blogging is to writing: easy to love. While of course I wouldn’t want a world without spring flowers or summer daylight—any more than a world without Jane Austen or Jhumpa Lahiri—I have to say that stepping outside to a golden world of falling leaves and pumpkin patches and cardigans is the kind of thing that puts an easy smile on my face, very much like sharing little windows into our life here on the blog, reading windows into other people’s lives and, mostly, getting to interact with all of you about it.
I started this blog in 2008, a year out of grad school, working 9-5 in an office job where I wrote descriptions of the houses people were trying to sell. Before that, I’d done some freelance work for newspapers and magazines, just small projects here and there, because I knew I wanted to write but I didn’t know if I could, much less about what. And over the last four years, while I’ve written to you about my grandma and quitting my job and moving and getting engaged and an October wedding and the way I am hungry for truth and beauty, this blog has been the place for finding out.
When we made the announcement about the book last week, I wasn’t sure what to expect.
When I think about launching it soon, I don’t know quite what to expect about that, either. Part of me wants to apologize—it’s just an ebook—and part of me wants to downplay it—so, in case no one reads our story, it will be less of a blow.
But the truth is, honestly, the ebook is a lot like this blog, and this blog has been such a source of joy and friendship and encouragement over the last four years, I’m ashamed of myself for not celebrating it.
We’re launching an ebook, you guys!
I love the story it contains the way I love fall and roadside stands of mums and huge vintage trucks stuffed with orange pumpkins. I love it the way I love walking outside on an October Saturday, soaking up the beauty around me.
And, while I’ve been writing and rewriting it the last several months, I’ve been really, really hoping you’ll love it, too.
We’ll be sharing more information about the book in the coming post (or posts), and just thinking about some of that sharing gets me so excited, I’m like a kid on Christmas Eve, all fidgety and bursting inside. But for the meantime, here are a few things:
First, it’s an ebook because an ebook is a format that’s fast, convenient, affordable (to make and to buy) and accessible for you. It has allowed us to put together our story in a manner of months, and in the way that feels right to us. Publishing an ebook is a way to share more of our journey with you, and, as I was saying at the beginning of this post, that’s always what this site has been about anyway.
Second, the ebook tells about how the blog started, how Tim and I met through it, what struggles and beauties we found along the way; it also tells a story much bigger than that, about hope and fear and learning to let go.
Last thing, for now, is that when we made the video last week, as you know, it was over a picnic lunch in the park, one in which we hauled dishes and linens and baskets of food to a concrete table surrounded by tall trees and falling leaves, and where we ate, among other things, a chocolate torte made of an avocado mousse so creamy and rich, I almost didn’t want to post the video on Friday, but this torte instead.
The crust is mostly maple syrup, coconut oil and nuts; the mousse is mostly avocados and maple syrup; and the combination is so easy to love, like blogging and like autumn and like long afternoons in the sun, you won’t believe it—and that’s whether or not you’re eating it beneath a canopy of maple leaves in the mid-afternoon.
Today, I leave you with this torte. More soon.
Chocolate Torte (No-Bake)
Lightly adapted from Oh She Glows
Easily serves six to eight
The first time Tim made this for me was around my birthday, at which point he used maple syrup. Last week, we went with sorghum as that’s what we had on had. Either one works, but we like maple syrup best.
2 cups pecans
1/4 cup cocoa powder
2 tbsp coconut oil
1/4 cup pure maple or sorghum syrup
1 teaspoon almond extract
1/2 teaspoon kosher salt
Chocolate Avocado Mousse:
3 cups avocado flesh (approximately 4 small avocados), pitted and scooped out
2/3 cup pure maple or sorghum syrup
1 tablespoon smooth almond butter
1 tablespoon arrowroot powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Chocolate: 1 cup (8 ounces) 100% unsweetened chocolate, warmed in a double broiler and mixed with six tablespoons maple or sorghum syrup
1/4 cup cocoa powder, sifted if clumpy
Grease a springform pan (you could use a seven- to ten-inch pan; size will determine deepness of torte) and line it with a circle of parchment paper.
MAKE THE CRUST
In a food processor, pulse the pecans until crumbly, being careful not to overprocess them into a nut butter, as you want them to still be chunky. Add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press it down firmly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.
MAKE THE AVOCADO MOUSSE FILLING
In the same food processor you just used to make the crust (no need to wash it out), place all mousse ingredients (except chocolate) and process until smooth. You can melt down the chocolate and mix it with syrup at this point (or, if it’s already ready, you can go ahead and add it). Blend chocolate with rest of ingredients.
COMBINE MOUSSE & CRUST
Remove crust from freezer and scoop the mousse on top of the crust, smoothing it out as much as you can. Freeze for two hours or until firm.
Remove to thaw for five to ten minutes before serving. We like it best at room temperature.