fat free opinions on a food centric life
After all the years I’ve spent experimenting with recipes I feel I’ve got a decent grasp of which flavors work together, but tend to be a traditionalist — especially in the savory department. Cilantro goes with onion, tomatoes, spicy peppers, and citrus. Basil goes with …
Perhaps you’ve caught yourself doing this before: you’re lost in thought — truly daydreaming about nothing in particular. Then you wonder, “How in heck did I end up thinking about that?” and you proceed to trace back which thought led to what until you either …
I think one of the nicest aspects of the food blog world is meeting people and having someone take the time to say, “I like your blog.” It’s not expected even though ultimately, that’s what most of us are working for, isn’t it? Maybe it’s not what we began blogging for, but it seems that in the long run, it’s a lot of work if no one’s enjoying what we produce.
Keeping a non-digital scrap book would be far less time consuming, but oh, so quiet. At this point, I could never give up the spirited noise that greets me each day that I sit down to work — whether it’s from twitter, or reading blogs, or responding to comments made on mine, the positive energy that greets me is invaluable!
Recently, I was tagged by Karen of Mignardise to share six random things about myself, and I’m grinning, because I like to have fun with these things. But I’m thinking you may need the bribe of a nice bowl of some warm Maple Apple Crisp and a cup of coffee to go with my random nuggets of information. I have a tendency to blather on a bit.
Here I am on a Saturday morning, writing the post for the Daring Bakers’ November challenge. It’s due today, but with all the chaos of construction in our house, and cooking for Thanksgiving, somehow there wasn’t time to write. Let me rethink that: I didn’t …