Much has happened since I last posted and ironically, most of it has had nothing to do with food.
Shocking, isn’t it?
No, I haven’t stopped cooking and yes, our waistlines confirm we’ve continued to eat, but I’ve chosen not to: 1) take time to jot down notes about a recipe when I’m fiddling around with it; 2) shoot process steps and results, and 3) upload and edit photos. Do you have any idea how completely fabulous it is to eat dinner without having to do any of that?
But I digress. I haven’t lost interest — I’ve wanted to squeeze as much out of this last summer as possible having my youngest son at home before he ventures off to college, so have saved some time for family instead. Even the big guys have been around more than they normally are. It’s been great having a house full of menfolk again, if only for a few evenings, and sometimes, when no one’s looking, I’m a bit of a mess. You know, having trouble with the stiff upper lip and all.
I’m not quite back in the thinking-about-food-all-day-every-day mode, but I’ll get there — I’m busy processing how different my life will be from this point forward. I’m a bit drifty, a tad obsessed with organization, and taking yet another look at my diet and the amount of exercise I subject my body to. For those of you who know me, I understand you’re thinking, so what’s new?
Right. Shall we talk about food? And because I’m avoiding carbs, and anything baked in particular, let’s discuss pie.
Perfect little lingering wisp of summer fruit pies.