Here’s the deal: I started this blog as a hobby to help me learn more about food, to improve my kitchen skills, and to have fun with photography and to fill time. While those goals have been pretty well accomplished, one key element is missing: fun. You guys, I don’t think blogging is fun.
Don’t get me wrong, I love to read blogs, and I do understand why and how someone would want to artfully craft a photo of caramel drizzling down a towering ice cream cone, or steam rising from the most perfectly shaped loaf of bread you’ve ever seen — but I’m not one of them.
My photography is more of a journalistic style, and I don’t have the time, energy, or, really, desire to hoard a stockpile of ramekins of every hue and spend time styling my food. I just spent all the time cooking it. I’ll be honest with you: I pretty much just want to eat it.
This is in no way meant to be dismissive of the hundreds (thousands?) of great food blogs out there — I love what they do, I’m just not doing it. I am happier reading and then venturing into the kitchen, and not spending hours crafting what I’m going to say about these particular cupcakes that hasn’t been said before by someone with more talent.
Also, there’s a kicker: I started graduate school (on top of a full time job). I have enjoyed it so far, but it’s sucking up a lot of my free time. And the free time I have left is time I want to spend with my husband and dogs and friends and family or in the kitchen actually making something, instead of sitting in the dark manically trying to think of something to type into WordPress.
So, for the sake of a sense of accomplishment, I plan on updating this post with the rest of the new recipes I try for the year. I’ll link to the original recipe, post, or book that inspired me to get into the kitchen.
Thanks to my friend and family who have been reading along, cheering me on, and cooking with me.
- Week 40: Greek Lamb with Orzo and spanikopita (thanks to my cooking partner Emily)
- Week 41: Pumpkin Spice Latte Cupcakes and Sugared Toasted Almond Cupcakes for my friend Ashley’s bridal shower (for the latter, skip the frosting recipe listed and go with whipped chocolate ganache)
- Week 42: Greek Quesadillas (minus olives, because: ew.) & roasted chickpeas
- Week 43: Sparkling Apple Sangria (I added apple cider. It was divine.)
- Week 44: Pasta with Sun dried Tomato & Roasted Red Pepper sauce (Blended the sauce. Topped with dollop of ricotta. Yum.)
- Week 45:
- Week 46:
- Week 47:
- Week 48:
- Week 49:
- Week 50:
- Week 51:
- Week 52: