Every Tuesday evening after work, I come home and I work on my blog.
I upload photos off my camera.
I select a reasonable number of those photos (usually around 7-9) to edit.
I bring the selected photos into Photoshop for some mild tweaks in terms of levels and colour tones.
I upload the edited photos to WordPress and finally, write a blog post to go along with them and the recipe.
It is currently Tuesday evening at 10:56pm.
I don’t usually start this late…
I’m kind of obsessed with muffins lately.
I just keep opening my cupboards on Saturday mornings to see what I can stuff into a muffin so that I may eat many muffins.
They’re like healthy versions of cakes for breakfast! At least the “healthy” part is what I tell myself while I’m halfway through my second muffin in 5 minutes…
I’ve never baked with dates before. Not even the super standard Date Bars that most people have baked that aren’t me.
Did you know dates have pits? Don’t just take a knife and try to cut through them in one fell swoop. It will be bad. You know why? Because dates have pits. Cut around the pits.
It will go much better to cut around the pits. That is my point of advice to take home from this post, if nothing else. Continue reading
So I know you folks typically come here for the guilty foods. The gooey, the rich and the unabashedly fattening. And today I give you.. a salad?
What madness is this?
Well, there are a few reasons.
- After all that talk about pretending food is healthier than it is, I felt it might be time to do something actually healthy, no excuses required.
- Yesterday, I’d eaten what I think was one of the greasiest meals I’ve ever had at an Irish Pub for lunch earlier that day. It wasn’t even deliciously greasy, it was “I got deep-fried in old, not hot enough oil” greasy. So this salad for dinner was like the carrot in a day of chocolate ice cream, allowing me to pretend yet again that I was healthier than I actually am.
- Whether or not you want to believe me, this salad is pretty awesome, and not just for a salad.
Let me break down the awesomeness for you.
When I was in grade 1, my class had a singing recital where we all dressed up as Care Bears, making our own Care Bear ears and Care Bear bellies.
When we were told to go home and find clothes to be the rest of our Care Bear costume, nothing I had worked. It was all patterned, multicoloured and inappropriate for representing Care Bear fur. I was a big Care Bear fan and was very particular about how this had to be done. I did have an all pink outfit, but most of the girls also had all pink outfits, resulting in a sea of repeat pink bears. I did not want to be just another one of many Cheer Bears.
My mom, however, had a big cozy orange sweater.
With this, I could be Friend Bear, but she wasn’t one of my favourites. I could be Tenderheart, but he felt like the MAIN Care Bear, and that was just too much responsibility.
The path was clear. Birthday Bear.
Yeah, that’s me. That’s a pretty finely painted cupcake, don’t you think? I miss those shoes.
Like most, I developed a love for cupcakes at a young age and was excited to wear one on my belly. Not to mention in my belly. So when I think of cupcakes, I think of things like Care Bears. Of pink fluffy frosting, rainbow sprinkles, and everything soft and sweet.
Not of bacon.
About a week ago, I got an interesting email in my inbox. Its subject line read “Hi Amanda! It’s Diane (formerly) of Bon Appétit”. That had me extremely intrigued.
Then I opened the email. Diane had discovered my blog when my Chocolate-Malt Cake had been featured on the Bon Appétit Blog as one of the recipes for “What People are Cooking” in September and she had been following it since. She had left Bon Appétit recently and now worked for Electric Artists, a social media strategy company.
Her coworker Matt, worked with the Food Network.
Bacon has a dedicated following. The smell of it cooking, the sound of sizzling, a lot of people love bacon.
But talk about putting it on a baked good? Bacon… sometimes it scares people.
But don’t be scared, I can show you the way.