It's funny, but I had a lot of anxiety at the start of the week, knowing how full our calendar was, wondering how to manage it all. But it's turning out pretty great so far. Last night I needed to have my daughter in Seattle for a ballet rehearsal. Two and half hours to burn. Not enough time to turn around and go back home through rush hour traffic, but quite a lot of time to spend on just waiting. So Trent and I decided to make the best of it and go to the beach. We hung out at Golden Gardens state park and ate a picnic dinner together. I felt so refreshed after that, ready to tackle the busy week ahead.
This is perhaps a bit unrelated to beach pictures, but hey, I'll share it anyway. This is my bit for Making it Count Tuesday, where I share how I'm applying what I learn from my online time. These were a snack that I brought along to the beach, so there you go. These are sweet and salty roasted chickpeas and they are delicious! Here is the link to the recipe. They are simple to make and a healthy snack. I substituted the brown sugar for about a teaspoon of maple syrup instead.