Coming backAs I sit here at my laptop, I think ... "How am I going to do this?" Where do I start? What am I going to talk about? HOW am I going to even begin writing about the journey that I have been on?
Countless times have I started typing and set aside a few words, a paragraph or two, or even a whole page. Though, I never did post. I didn't think I was ready. Thoughts, feelings, insights, etc... entries in my email or journal, in personal texts, on scraps of paper, or swimming in my mind. And I am finally deciding to bring it all together. To share my burdens, my joys, my strengths and weaknesses, my insights, ... my life; this blog is no longer just about food. And if there's an ear out there, I am blessed. And perhaps I can bring truth to your world, as God has brought it to mine. Truth. About our purpose here. Truth. About my struggles. Truth. About my joys. Truth. About health. Truth. About our world. There are so many lies we were born or taught into believing and their manifestations are far beyond UgLy. But when we learn the Truth, we can make the changes we need to be better for our Lord and Savior. The changes that perfect us and make us new. I am becoming new. It is no easy journey and I am certainly not through, but I will no longer let the waiting period dictate the postponement of sharing my story. And so let it begin. This is my story... |
"Food is an infinitely rich subject, and there's always something about it to understand better, something new to discover, a fresh source of interest, ideas, and delight." |
Miss me? Months of blogging and posting pictures on Facebook went on hiatus for a good while. When I last left you, life was completely different. I was not even engaged at the time of my last post! And now? I’m married and so very happily too<3. As the last two and a half months of married life have quickly flown by, I’ve been growing nostalgic toward typing my food blog, challenging myself with new ingredients or recipes, and just sharing the love, comfort, and creativity of food with the world. And so I’m back! And my new challenge is one new recipe per week. I want to also educate myself more on the science of food and the nutritional aspect of it and so I’m going to try to incorporate that into my daily routine – I’m just not yet sure the mode through which I will choose to learn. Maybe my “Food and Lore of Cooking…” science book or The Internet or podcasts from America’s Test Kitchen (highly recommended!). Either way, I will thoroughly enjoy the investigation and exploration of it all. Why? Because I’m not just learning, but rather I am adapting what I have learned to how I eat, what I cook, and overall how I live my life. And you, too, shall learn! As time passes, I hope to gain a better understanding of the balance of ingredients as well, so that I can better tackle the chemistry of baking. But for now, I use recipes, rather than gravitate too far from the original recipe. However, when we’re talking about cooking? Now that is an entirely different animal. In other words, my culinary experimentations very often turn out well. Cooking is the art and baking is the science, but those statements are certainly not hard and fast. Am I rambling? Well then, I shall proceed to telling you about my first recipe that re-launches my blog: lemon ricotta pancakes! They are fresh and fluffy with just enough density to fill your tummy. Typically when I am looking for a recipe, I go to Pinterest. I mean, everyone and their mom uses the website and you really can’t go wrong! I just make sure to look at how many likes or re-posts the recipe has received as well as view the recipe to make certain that I can re-create it and that I can be fairly certain that it will taste good. The recipe is from: www.sewfrenchembroidery.blogspot.com/2015/04/fluffy-lemon-ricotta-pancakes.html?m=1 I did not make the strawberry sauce, but that is entirely up to you. I pretty much followed the recipe on this one, except added a bit of lemon and vanilla extract. When fabricating fresh and fluffy flapjacks, there are TWO KEYS to keep in mind: (1) Don’t overmix the batter (you want clumps and yes, it’s okay if some flour is still not mixed in) and (2) Don’t press the pancakes down when cooking in the pan. Just pour the batter in and let it do its magic until they are ready to be flipped. Repeat ‘magic session’ and serve! Berries and bananas are always a good add-in or topping too, but be aware that the weight of the fruit will likely decrease the thick, fluffy yield that you may so desire. ….This post was from about two weeks ago, but my WI-FI at home is basically non-existent. Thus, I am required to travel to Starbucks or Panera for some free WI-FI and the ability to post! Oh but I don’t mind … sitting at the Starbucks coffee bar, watching the baristas work their magic … Smelling the freshly ground coffee with a slight burnt smell lingering with almost caramel-like notes. MHmmmm….. Since last time, I have baked up a variety of foods from homemade cornbread to pumpkin bread. I co-hosted an Autumn party, took a friend out to lunch, and went out to the Melting Pot! And now I look forward to another weekend, celebrating Travis’s (my husband’s) birthday. What might that look like? Dinner with his parents and sister tonight (meatloaf, mashed potatoes, corn, and a banana dessert), Animal Kingdom and Epcot’s Food and Wine Festival tomorrow morning and afternoon followed by a Halloween party with friends, and then Sunday I get to cook him a birthday dinner and dessert. What’s on the menu, you might ask? Chicken parmesan with tortellini and for dessert my next new recipe! Hint: the focus is on bananas. Until next time!
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February 2017
"Food is an infinitely rich subject, and there's always something about it to understand better, something new to discover, a fresh source of interest, ideas, and delight."
From Pennsylvania to France to Washington DC to Florida, I've had myself many an adventure. Now it's time to indulge in the life of a Floridian. With great food, great friends, and great experiences, I offer you stories and pictures to take you away, into my world at Disney. Categories |