HI ALL. Excited to share this butter mochi cake! It’s been a minute.
So much has been going on! In these last several weeks that I’ve been AFB (Away From Blog):
- I solo traveled through Peru and Bolivia for 2 weeks
- I started a new job
- I booked tickets to LA, Atlanta, and Paris
- I signed up to run the NYC Marathon
- I’ve watched Beyonce’s “Homecoming” 3 times
- I’ve read some incredible books (Becoming and How to Change Your Mind)
- The Night King is finally dead
- I got a(nother) tattoo
It’s been a whirlwind of action. On one hand, I’ve really been enjoying living more in the present. A few months ago, I deleted Facebook from my phone, and I’ve been actively trying to spend less time on the internet. I LOVE the internet (lookin’ at you, Bran Stark memes), but I have a nasty habit of comparing myself to others. I’m lucky to be surrounded by incredibly smart and creative people, but sometimes I’m just like……ugh. His mile times are so good. Her apartment is so nice. He makes so much more money than me. She has a cookbook published. And here’s me, without any published writing or anything else in sight.
Inspiration has been lacking, clearly. I’ve been wanting so badly to write, but about what, and how—I don’t know. Writer’s block/paralysis has been very real, and I hate it.
One thing that never fails to bring inspiration, even if just in small doses, is spring. It’s finally here, and with it all the berries and thangz that make it sprung. There are countless things to make. As I’m navigating my new work schedule and trying to get over my creative paralysis, I opted for something deceptively difficult: butter mochi cake with raspberries.
Mochi cake is magical. It’s bouncy and energetic, like the first signs of spring. Its blank canvas absorbs any flavor imparted upon it; in this case, a healthy dose of cinnamon that I brought back from Costa Rica. It’s dense, allowing itself to be complemented by the lightness of fresh fruit. And it’s easy to make. Like, so easy.
Shit’s about to get real busy, and I’m nervous about making time for me and my creative self. I’d love to hear from y’all on what you want to read from me 🙂 And in the meanwhile, enjoy this simple spring recipe.
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