It seems that me and store-bought cookies really don’t see eye to eye. And with me being somewhat famous for baking things that aren’t particularly sweet, I’ve decided to expand my portfolio in that direction. Luckily, I also seem to have a steady group of guinea pigs willing to test my creations.

Anyway, since tomorrow is a lovely bank holiday, and there’s always a chance someone might drop by for coffee, here’s a quick idea: oatmeal cookies with dark chocolate and coconut. You can, of course, skip the topping if you prefer, but before you start baking, make sure to fetch a flask of rum — it’s an indispensable ingredient here.

The recipe says “two splashes,” but honestly, that part is always open for negotiation.

Ingredients (for the cookies):

• 1 cup quick oats (płatki owsiane błyskawiczne)
• 1 ripe banana, mashed
• Freshly squeezed juice from 1 orange
• 3 tablespoons coconut oil
• 1 tablespoon agave syrup (or more if you prefer them sweeter)
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• A handful of raisins
• A handful of chopped walnuts
• 2 splashes of rum

Instructions:

1. Mash the banana and mix it with orange juice, coconut oil, agave syrup, and the egg.
2. Add oats, spices, raisins, and walnuts. Mix everything well.
3. Stir in the rum and let the mixture rest for a few minutes.
4. Scoop small portions onto a baking tray lined with parchment paper.
5. Bake at 180°C for about 8–10 minutes, then flip them over and bake another 8–10 minutes, until golden on both sides.

For the chocolate icing:

• About half a bar of dark chocolate (or slightly less)
• A splash of water
• A splash of rum

Melt the chocolate gently (e.g., in a small pan or in a bowl over hot water). Add a little water and rum to reach a smooth, glossy consistency.
Brush or drizzle the icing over the baked cookies and sprinkle with coconut shreds while the chocolate is still warm.

I love this cake because I almost always have everything I need to bake it — simple, familiar ingredients with a tomato twist. And it’s always fun to watch people’s faces when they realize it’s tomato cake.
It’s my summer favorite, but it turns out it tastes even better in autumn.
This version is a little different — I gave it a small twist this time.
Below you’ll find the ingredients — more or less, because I never measure too precisely anyway.

A cup of tomatoes. I used Mutti chopped tomatoes for this recipe. It can’t be tomato paste — it has to be real tomatoes. I used finely chopped ones. And remember — a cup, not a can.
In the original recipe I used years ago, there was one banana. This time, I skipped the banana and added one egg instead. But if you want a vegan version, go with the banana — I’ll explain the difference later.
Half a cup of oil.
Half a cup of melted ghee butter. You can use oil instead, but it doesn’t always give the same effect. I prefer ghee for baking — I usually use a bit less, about four heaping tablespoons.
Then sugar — I add four tablespoons. If I want it a little sweeter, I go for five.
Spices: vanilla and ginger.
About one teaspoon of vanilla and at least one teaspoon of ginger. But honestly, I threw in more — probably two, maybe even three teaspoons. Let’s say I was generous with the ginger this time.
Mix all the wet ingredients together — I used a hand blender.
In a separate bowl, prepare the flour. You can use regular wheat flour, but I never do. I always use spelt flour — two cups of it.
In most original recipes, there’s both baking powder and soda — about a tablespoon each. I only ever use one tablespoon of baking soda, no powder, and a pinch of salt (this time I added a slightly larger pinch).
Mix everything together and pour it into the baking tin. If you have baking paper, great. If not, grease the tin and sprinkle it with breadcrumbs.
Now, about the banana. The version with banana has a clear banana bread note — the banana taste is very distinct. But I really like the version with an egg. It brings out the ginger and the tomato more. You wouldn’t say it’s tomato unless someone told you, but that subtle flavor is there — just lifted.
So, the banana softens the taste, while the egg makes it brighter and more defined.
And honestly — I think I’m now a fan of the egg version.

This week I sneaked in a tiny exercise into almost all my classes. Nothing fancy — just wiggling fingers and making your thumb say hello to all the others.
On the surface? We revised body parts (thumb, index, pinky, palm)

Behind the scenes? We were secretly training  improving motor skills, boosting focus, calming nerves, and teaching both halves of our brain to finally talk to each other.

​So, what exactly does this exercise involve?

Below you’ll find a very basic instruction. I’d say repeating it for one minute is a balanced approach. During my workshops, I was doing it for 45 minutes — and maybe it’s only me, but I’d say one minute is fair enough. Then again, we’re all different.

Well, if you’re anything like me, you’d think why not? It might help, and it certainly won’t do any harm. However, I did a bit of digging, and it turns out this exercise is said to have a bunch of interesting benefits.

One of my absolute favourite breathing techniques is Bee Breathing. I just find it so quirky and fun. There’s something really unique about it—probably because it’s not your usual “inhale-exhale” kind of exercise. It has this amazing element of vibration that makes it stand out, and honestly, it feels so good to do.
What I love most is how simple it is. You don’t need a lot of practice to start, and it doesn’t feel overwhelming. But even though it’s simple, it’s I'd say quite powerful in its calming effect.
I’m also really looking forward to using this in my professional life,  in my teaching. I think it’s going to be such a great tool for helping people calm themselves and maybe practise changing the pitch and who knows maybe even some words. I am really excited about trying its possibilities.

Steps to Practice Bee Breathing
​Here’s how you can try it for yourself. Don’t worry if it feels a little weird at first—just go with it and enjoy the process:
And make sure that if you have other people around to warn them that you are to do something like that so they wouldn't be shocked.

1. Find a Comfortable Spot
   Sit down somewhere quiet. You can sit cross-legged on the floor or on a chair, as long as your back is straight. Just make sure you’re comfortable.
2. Close Your Eyes
   Gently close your eyes. This helps you tune in and block out distractions.
3. Hand Placement
   Once you’re ready, try using your thumbs to gently block your ears and your index fingers to lightly rest on your eyebrows. 
4. Take a Deep Breath In
   Inhale deeply through your nose. Try to fill your lungs as much as you can without straining.
5. Hum as You Exhale
   As you breathe out, make a soft humming sound, like the buzz of a bee (“mmm”). Feel the vibrations in your head, face, and chest. It might feel a bit odd at first, but the vibrations are key to why this works so well.
6. Focus on the Sensation
   Pay attention to how the vibrations feel. Let the sound and the sensation guide you.
7. Repeat for 5 Rounds
   Do this about five times. That’s it! If it feels good and you’re comfortable, you can build up to 10 rounds or a longer session over time. (I recommend starting slow and observing your body, then adjusting the number of rounds)

I don't really recall the exact time when I started drinking coffee this way but it must have been years ago. Also, it's not the only way I have my coffee, it's just one of the ways. And since it has been with me for such a long time, I like sharing it and treating others to such a coffee. I don't drink it everyday, yet I notice that I tend to drink it more during the winter season.​ So, here’s a bit of background for those who love knowing the “why” behind things. This coffee-making method comes from traditional Chinese medicine and is all about balancing the five elements: Wood, Fire, Earth, Metal, and Water. Each element matches a taste—sour, bitter, sweet, spicy, and salty. The trick is to add ingredients in a specific order that’s meant to balance the energy in your body. In short: stick to the sequence, and you’re good to go!

What Are the Benefits?
​OK, to be completely honest, I’d take the benefits below with a grain of salt. I did some internet digging to put together this list, and while they might be true, I wouldn’t bet my life on them. For me, the most standout benefit is the taste. And yes - it gives the extra kick , especially when I sneak in a pinch of chili pepper or black pepper. 
​ 

• Balanced Energy: This coffee is believed to harmonize the body's energy flow, making it more grounding and gentle than regular coffee.
• Improved Digestion: The addition of spices and salt can support digestion and reduce bloating.
• Enhanced Focus: The combination of caffeine and spices can boost mental clarity and focus.
• Mood Balancer: The balanced ingredients may stabilize energy levels and reduce the jittery feeling some people get from coffee.

When is the Best Time to Drink It?

• Morning: Great as a morning beverage, as it energizes the body while being gentle on the stomach.
• Midday: It can also serve as a pick-me-up in the afternoon if you're feeling low on energy.

Avoid drinking it late in the evening, as the caffeine and spices may interfere with sleep.

What Can You Add?

• Non-dairy milk or regular milk if you prefer creaminess.
• Vanilla extract for a sweeter, aromatic touch.
• Coconut oil or Ghee butter (for a bulletproof-style coffee).

​
What Can You Skip?

• The sour step (Wood) if you’re not a fan of tangy flavours.
• The sweetener (Earth) if you prefer your coffee without sweetness.
• Any specific spice (Metal) if it doesn't suit your taste.

Today’s reflection is a reflection on reflection itself. Over the past 23 days, I’ve spent time thinking deeply about each day—what it brought, the thoughts it provoked, and the feelings and ideas it brought closer to my heart. I’m truly thankful for this process, and I think it’s something that could be meaningful for anyone interested in exploring it. As a teacher, I also see this as an excellent creative writing activity. It has helped me grow, develop, and connect with my thoughts. 
That said, I’m not sure I’d be able to do this every single day. Even though it has such a tremendous vibe and brings a lot of meaning to my life—helping me focus, be thankful, and find something valuable each day—it’s a big commitment. That’s why I think it’s nice to have a specific season, like Advent, Lent, or even summer, to dedicate to this kind of reflection.
I’m not sure if this is the end of the journey or the beginning of something new and different. Perhaps it’s both. Either way, I’m grateful for what the experience has given me so far, and can't wait  to see where it takes me next.

I had been dreading this day—the day when seasonal symptoms would catch up with me. Today, it happened. I felt under the weather, kept a low profile, and worried about all the things I might miss if I don't recover soon.
It's funny how our bodies communicate with us. Maybe mine is telling me to slow down. Sometimes, slow days just happen, and there's nothing I can do about it. I'm hopeful that I'll get better quickly and be able to enjoy the break.
Life has a way of throwing unexpected challenges our way, often when we have plans. It feels like things shouldn't go wrong at these moments, but they do. I'm trying to embrace this and find the good in it, even when it doesn't seem obvious.

​This situation reminded me of the parable of the Chinese farmer:

Life's twists and turns are unpredictable, and what seems unfortunate now may lead to something positive later. I'm keeping this in mind  today.

While preparing my Christmasy cabbage stew today, I opened the freezer and was delighted to find a whole jar of bay leaves that I had stored there after the summer. These bay leaves come from my tiny plot, and I planted, harvested, and dried them myself. It made me so happy to use something I grew and prepared in my cooking. Then, as I stood there, I started thinking: this isn’t the only thing I’ve had a hand in making .
I also have raspberry syrup from the harvest on my little plot, lavender bunches I use for inhalation, and pine syrup I made from pine needles my mom and I gathered in the woods. And that’s not all. When I opened my pantry, I found so many little things that, while not completely self-made, have my tiny fingerprint on them. Each one comes with a story—how I picked fruit with Rachel, pruned lavender in the sunlight, or carefully planted and harvested my own garlic. These small things bring me so much joy because they’re not just products; they’re memories.
I hope that next year, as I plan and plant, I’ll be able to grow even more—not just in my allotment but perhaps in pots around my home, too. There’s something so deeply satisfying about these little creations - they bring pure joy!

Today’s reflection is about giving. I have a friend who makes a big deal out of giving presents. Her whole Advent season is centred around it—like opening an Advent calendar with a chocolate every day, but instead of chocolates, it’s thoughtful gifts for others. She’s so diligent in her preparations, and I’m always so grateful for her generosity. She also has people around her who think of her, perhaps because they see how much joy giving brings her. I think she’s quite lucky to have that. But not everyone does.
When I talk to people, or even when I think about myself, I realize how important it is to make room for our own happiness, too. Years ago, I encouraged my mom to buy something nice for herself during this season. She was always so careful, worried about spending too much on herself, but I think it’s good to use this time as an opportunity to treat ourselves a little. It’s not selfish—it’s a way of caring for ourselves. The presents we give to ourselves should bring us joy.
This year, I’ve treated myself to a few surprises, and I’m so glad I did. They’re not sitting under a Christmas tree because I don’t have the habit of doing that. (Plus my Christmas tree, especially this year, is not exactly the place where I could put anything) Instead, they’re already in use, bringing me joy right now. I don't need a special encouragement or reminder to do that but if you do - I am challenging you - get yourself something special this season! 

Today’s reflection is about my Christmas tree. Well, to call it a “Christmas tree” might be a bit of a stretch. It started as a little branch from a pine tree—a simple piece that was supposed to hang in my window as a decorative touch. But things didn’t quite go as planned. The branch started leaking sap, making it impossible to hang. So, I improvised. I stuck the branch in a water container, added a few more pine branches for balance, and just like that, my little pretend-to-be Christmas tree was born.
It’s far from impressive. In fact, it’s more of a stick than a tree. But it has so much charm and character. It’s quirky, unique, and feels like a reflection of me and my home. Every time I look at it, I can’t help but laugh—it’s so hilariously simple. And yet, it brings me so much joy.

Well, I like my Christmas tree very much . I hope you like yours too. Just as it is.