The road to hell is paved with good intentions.
Actions speak louder than words.
Talk is cheap.
These were some of my Granny’s favorite sayings. She was more of a doer than a talker, if you know what I mean.
I can’t tell you how many times I see someone, an old friend, an acquaintance, a new connection and they say something like, “We should do lunch,” or dinner or coffee, maybe even brunch. Or “I’ll send you an email,” some variation of that works too. You know “I’ll call you,” “I’ll follow you on Instagram.”
Then there are the people who say “I meant to …” or “I was going to …”
I get it. When you are having a conversation with another person and enjoying it, you want the fun to continue. We all do. That lunch is a top priority in the moment. And sending an email sounds like a breeze that can be done the moment we get home.
And then life happens. Calls and emails that have to be dealt with even if others sound better. There are appointments and a never ending to do list, and family commitments, and those friends that you have had forever. They take over. They take precedence, maybe rightfully so.
The problem isn’t that the thing, whatever it happened to be, didn’t occur, it’s that it was suggested at all. It’s so nice that you meant to, for example, send a card, but if you didn’t, it doesn’t really count, you know? The problem is that people think, they don’t see that their words lead to good emotions when their later actions lead to equally bad ones.
We’re all guilty of it from now and again, but after being on the wrong end of so many of those super nice offers that got me excited, offers I really believed would happen, I take what I say much more seriously, a lesson from Granny, I think.
I would rather simply do something than talk about it, and if I do talk about it, I try my best to do it. It’s not always easy and I make mistakes too, but if I say I want to hang out with you or connect with you or help you, I mean it. We don’t have anything more in life, really, than our word, our actions, and our integrity.
Look, the blog is my place to vent, and while I have had many, many instances like these happen over the years, there was one as of late that really got me down, and I wanted to get it off my chest. I’m not calling anyone out, and I seriously doubt the person that’s on my mind has ever read my blog, even though they said they’d check it out more than once, but I wanted to write about it.
I also want to write about these Pistachio Financiers. They were super easy to make and really impressed me. It’s a simple recipe that sounds like it might be nothing special but with the lemon zest, vanilla, and crispy exterior matched by the tender, moist interior.
When I looked at the original recipe, I saw they only contain three tablespoons of flour, so I got wild and crazy and swapped in tapioca and coconut flours and am so happy I did. These are now gluten free and baked up like a dream. I also think you could make them Paleo by using olive or coconut oil instead of butter and coconut sugar instead of granulated sugar.
Make some time for a friend and share these Pistachio Financiers with them.Print
- 1 cup almond meal
- 2 tablespoons tapioca starch
- 1 tablespoon coconut flour
- ½ cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 2 teaspoons vanilla bean paste
- 2 large eggs
- 1 tablespoon lemon zest
- 30 unshelled pistachios
- Preheat the oven to 400 degrees F. Line 11 cups in a muffin tin with paper liners.
- In a medium bowl, stir together the almond meal, tapioca starch, and coconut flour. Stir in the sugar followed by the butter, vanilla, eggs, and lemon zest. Mix until well combined.
- Spoon a small amount of batter into each paper liner. They should be less than half full. Top each financier with three pistachios.
- Bake about 15 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely and store in an airtight container at room temperature for up to 5 days. Financiers may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Food and Wine
Don’t forget to check out the other Sunday Supper recipes! Thanks to Christie for managing this event!
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