I had a funny conversation at the gym this morning – a girl next to me rolled her eyes at someone wearing a running skirt while… running on the treadmill. I countered with “what, you wouldn’t wear one?” and she said no. I laughed and told her not to point and laugh if I ever show up in one! 😀
Our conversation continued to a more general skirt vs. pants topic, and while I wear pants, I would say I am definitely a skirt girl. My friend Jackie joked once that I would mow the lawn in a skirt… years ago when I lived alone I did mow the lawn, and it was often in a skirt! When I used to play tennis I loved my tennis skirts. I still wear them, and now I also have running skirts and dresses.
So, for my female readers out there (or kilt wearers!), are you more of a skirt or a pants person? Outside of what you may wear in a workday life, what do you normally tend to wear more?
I can definitely think of girls who I never see in a skirt, and people probably think the opposite of me!
Okay, such deep thoughts out of the way, 😉 let’s move on to something I’m totally serious about. I am most definitely in that waiting for summertime mode, and these apricot bars definitely have a fresh and sunny flavor! With a total of six ingredients and no cooking, they are a quick way to something impressive.
sesame cashew crust
2 cups raw cashews
2 tablespoons coconut oil
2 tablespoons sesame seeds
Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.
6 oz (1 bag) dried apricots
1/3 block tempeh
1 tablespoon agave
Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust.
Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size.
Running skirts – yes or no?