It has been a sleepy day, a sleepy week. I find myself waking up two hours late, cutting off the alarm and pulling the covers over my head. The mornings are soft. The light is pearlescent grey. My husband curls up alongside me and we chat for what feels like sweet forever, mixed up amongst the duvet and the cotton sheets. I never want to leave this sacred, kind, loving space where the troubles of the world fall away.
The only thing that gets me out of bed is coffee and the promise of toast.
Our little home sits in a quiet nook of the city where the only sounds are the occasional swish of cars in the distance, the chittering of chickadees. I sip coffee in the morning looking out over the yard (which has gone brown and mossy in lots of places). I imagine sunny springtime, pink flowers spilling over every stoney ledge.
For now, blue mist hangs over the mountains. Rain hangs its sparkling coat on bare branches.
I fill my days with work, padding around the house in pajamas. I can go days without stepping out of the house. I sustain myself on never-ending cups of dandelion tea, berries, and almond-butter toast.
This is so laughably close to the stereotype of writers you always see in the movies. Living in a crusty robe with empty tea cups piled all over the windowsills. Manuscripts and notebooks piled everywhere. Drinking bourbon at 11am.
I’m sort of like that except without the crusty robe and the bourbon. Sub in a floaty silk kimono / plenty of nudity / kombucha at 11am.
This is what happens when you put a creative type in charge of organizing their life. It gets messy and unmotivated REAL FAST.
But something must be working because this southwestern-inspired cumin-roasted butternut squash with lentils and sunny red pepper cilantro sauce is pretty damn dreamy. And yes, it’s a big ol pile of messy goodness.