I’ve been back from my trip East for a couple of weeks now and think I’ve finally caught up with sleep and processed all my memories along with the more than 500 photos I took. It’s a relaxing task to process photos after a trip and I find myself grinning like a sap as I work, time passing much more quickly than I’d like. Laundry, dishes, and other chores are waiting, but to be so engrossed in a task that little else interferes with is a good thing — something that confirms I enjoy what I’m doing. It helps when the photos I’m processing are of good things as well: lovely places, good times with people I care about, and great food, of course.
A friend of mine gave me a bag of small, crisp red apples the last time she came for dinner and somehow, I’d lost track of them. I should have known they’d been sitting in the fridge, waiting for me to get around to making something with Fall written all over it. Would it be apple nut muffins, a new take on a Waldorf salad, or perhaps an apple butternut squash soup? I couldn’t decide until last weekend when I knew I’d be in the kitchen making macarons and decided to treat the menfolk to breakfast. I’m not the one who normally makes breakfast on Sunday, so my offer was met with surprise and instant nods of, “Yes, please!” Neither my husband or son would turn down pancakes even if they had a healthier twist than those my husband usually makes. Besides, I knew I’d get to experiment a bit and it’s always fun to find out just how a particular recipe will end up.
If you have a jar of dulce de leche sitting around, it’s amazing what a little bit of it can do to a nice stack of hot ones on a cool Fall morning. Initially, it was to have ended up filling the macarons, but it didn’t make it past the pancakes.
This post has been a very long time coming: about ten months if I’m estimating correctly. Why so long? You know if you’re a dedicated food blogger. You cook, take photos, compare, contrast, and then decide whether “it’s time.” So, it’s time.