Music: I've been doing a lot of yoga because running on these 40 degree mornings sounds absolutely terrible, and they've been playing the song Bloodstream by Stateless. It is beautiful.
Food: For someone who claims to gravitate towards the savory end of the good food spectrum, I make a lot of cookies. And as someone who makes a lot of cookies, I have a great appreciation for butter and eggs. I decided to make these cookies vegan because I didn't have quite enough butter for my favorite cookie recipes and I didn't want to go to the store, and because I needed a potluck dish that could sit in my car for 8-10 hours before serving. Especially with our cooler temperatures, many things would probably have been fine, but with coconut oil as the fat and pumpkin to hold things together, these seem especially safe.
I followed this recipe, which I'd adapted before, but I used 3/4 cup white sugar + molasses instead of the full 1 cup of brown sugar, 1/2 a can of pumpkin instead of the egg, whole wheat flour, and pumpkin pie spices (nutmeg, allspice, cinnamon, ginger, cloves).
Caution: usually the threat of illness from raw eggs is the only thing that keeps my consumption of raw cookie dough under control, but with these, there's no such threat. If you have similar levels of self-control and know you need the full batch of cookies, you should make extra dough.