Happy Winter Solstice my friend!

The darkest day of the year. It’s also this weird dichotomy. On one hand nature is in this quiet, still, dark place where everything is hibernating. Full on deep rest. Then there’s us humans - especially this week, in a holiday flurry trying to get ‘it’ all done in order to have the perfect holiday. To me it feels like being on a tightrope. One that I’ve fallen off of many times.

This time of year can be stressful and overwhelming and at the same time full of joy and celebration. I always wondered why such a beautiful time of year felt so hard at times.

Then I figured it out. We’re complicated humans. And we’re also animals so there’s got to be part of us that want to flow with the seasons the way nature does. It does for me anyways.

For so long I thought there was something wrong with me because once winter comes all I want to do is sleep more. I want choose workouts like yoga over anything hard core. I want more quiet.

I saw this Instagram post the other day that made so much sense to me.

Here’s my struggle though; the human part of me wants to take in the magic that is the holidays. The lights. The sharing of food. The celebrations and all that comes with them.

And what I realize now is I get to have both. But on my terms.

How?

By choosing to give experiences over just gifts and not stressing over getting all the things for everyone. And for the gifts I do buy, boy am I grateful to live in a world when online shopping exists because this sensitive little soul does not do well in shopping malls.

By being super intentional about what I choose to take part in and who I spend time with versus doing ‘all the things’ because I think I should. No has become a very normal word in my vocabulary.

Taking the pressure off to make the holiday meal something new and spectacular if I’m not feeling it. All that matters is that it’s with the people that matter most to me.

By listening to my body and being okay with sleeping more and doing less. It’s okay if I’m part bear and want to hibernate.

By finding space to slow down and have those little moments of calm just for me. And you know where I find those? In the kitchen. With simple little tasks that aren’t flashy but can bring a little bit of peace and quiet. Like stirring the risotto. Dropping in ladles of hot broth and stirring gently, over and over again, watching the rice plump up and change from prickly, hard grains into luscious, creamy goodness. And it fits so well with the balance that I’m trying to find because it always feels celebrator and luxurious, yet calming and comforting at the same time.

So here’s your little holiday reminder to slow down and find your own rhythm this time of year, whatever that looks like to you. I hope you’ll take some time for you and find the magic that comes in those quietest of moments.

And if this resonates with you and you’re feeling stretched in all the ways, Glennon Doyle’s podcast this week is a must listen on letting go of perfection and leaving room for ourselves.

‘The joy and the peace and the beauty was in the most unexpected dark corner.’ - Glennon Doyle

Wishing you the most peaceful holiday week on this the darkest day of the year!

What’s Cooking This Week: Champagne Risotto

Because why not make it extra celebratory and add a little bubbly? If you don’t have sparkling wine, any dry white wine will do here.

• 4-5 cups chicken stock (amount will vary depending

• on the rice and the texture you prefer)

• 4 tbsp unsalted butter, divided

• 1 cup arborio or carnaroli rice

• 1/2 cup dry sparkling wine, divided

• 1 cup Parmesan cheese, grated

• salt and pepper to taste

• optional: fresh lemon juice, lemon zest or fresh

• herbs to finish

Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.

Heat 2 Tbsp. butter in a medium saucepan over medium. Add the rice and cook until the butter is absorbed and the rice smells almost toasty and turns translucent at the edges, about 3-5 minutes. Season with salt. Add most of the wine, reserved about 2 tablespoons to be added later.

Cook, stirring often until the pan is almost dry, about 2 minutes. Ladle in about 1 cup of warm stock, bring to a simmer and cook, stirring often until the liquid is absorbed.

Ladle in another cup of stock and continue to cook, stirring often. Repeat this process until the rice is cooked through but still al dente, tasting and seasoning as you go.

When the rice is cooked, turn off the heat and stir in the parmesan, remaining butter and wine. Season again with salt and pepper. Stir in lemon zest, juice and fresh herbs if using. Serve immediately.

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