"Tell me what you eat, and I will tell you what you are." ~Jean Anthelme Brillat-Savarin

Sunday, November 28, 2010

....and we're back.

My last post was in April. A lot has happened in 7 months. No, I didn't get married or have a baby or any other kind of "life-altering event," but life in general seems to have shifted. Attitudes changed, etc. I lost 25 pounds and picked up a "pesky" running habit. There hasn't really been a reason for me not posting. I've still been cooking, still been playing in the kitchen. But (as is so easy to do), I just got caught up in life. This silly little blog got pushed to the bottom of my priorities.

But food is still my passion, and I still want to share that with everyone. I think food is beautiful in its art and being able to capture that in pictures has been such a joy for me. I've kind of gotten stuck on what "direction" I've wanted this blog to take. Should it be instructional? More narrative? There are about a billion recipe sites on the web, so what will make mine stand out? But I've realized something: this blog doesn't have to have one singular direction because life doesn't have one singular direction. I love to create new dishes and I love to recreate dishes that the pros make (and thereby learning and improving techniques). But I'm a working mom of a toddler who is trying to keep my family healthy & full (meanwhile trimming my own waistline) and well, sometimes, I'm just too damn tired. So why not incorporate all of these aspects of me & my life? After all, isn't food (and writing and photography) art and, therefore, should be an extension of myself?

I hope you will join me on my journey to become a better stronger chef, yet at the same time feeding my family and keeping us healthy and fit (without spending an arm & a leg!). It's a tall order that is more difficult some weeks than others, but I hope this will give me an outlet to track my progress, work on my weaknesses, and hopefully we can all learn from each other.

1 comments:

  1. PS: Dinner tonight, salmon tacos. I've become a big fan of HEB's frozen salmon. It cooks from frozen in the oven. Topped the salmon with olive oil, chili powder, cumin, onion powder, garlic powder, salt, & pepper (while still frozen, before putting in the oven). Used low-carb, low calorie tortillas, topped with salsa, little bit of avocado, feta cheese, and sour cream (though I think I could have done without), and served with frozen, pre-seasoned Green Giant veggies (frozen, steam-in-the-bag veggies are such a lifesaver!).

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