Weekends go by so fast. This one was a good one. Summer days in Montana, celebrating the best the season has to offer.
Saturday began with a trip to the county fair, where two-day old Vietnamese potbellied pigs suckled or slept under the warmth of a heat lamp. So tiny, so delicate, so clearly brand new to this world. One tiny piglet awoke from his nap, stood up on spindly legs, tottered, and then gave a long, slow, delicious stretch. A stretch worthy of any practiced yogini. Smiles all around.
The other animals were no less endearing:
Post petting zoo excursion, the trails beckoned. Two friends, four dogs, and seven miles along a trail festooned with wildflowers:
The last pictured, fireweed, is a personal favorite. Fuschia fireworks rocketing toward the sky. It’s also an alarm clock of sorts, marking for me the beginning of the end of summer. Perhaps more of a wake-up call than an alarm: a reminder to appreciate and soak up all the sunshine and warmth, to revel in the green growth and splendor of the season, each and every day. And night.
And also to appreciate and relish the short-lived bounty of local produce. This week’s favorite: Montana homegrown Flathead cherries. Cherry juice-stained fingers and chins = the sign of a good day!
Chocolate Cherry Chia Pudding
Ingredients 4 T chia seeds 1 C coconut milk 1 1/2 t maple syrup 1/2 t vanilla powder (opt.) 1 C cherries, pitted & halved 1 T cacao nibs
Place the chia seeds, coconut milk, maple syrup, and vanilla powder (if using) into a glass jar. Stir, cover, and refrigerate overnight.
In the morning, take the chia pudding out the refrigerator and stir. Alternate layers of pudding and cherries in a 2 C mason jar, and top with cacao nibs (or just pour everything into a bowl–it’s quicker and just as delicious!).