Tag Archives: baking

Me and my inner foodie


What’s true for me today is …

My inner foodie lives! I thought I was immune – really. But then, I only started cooking a few months ago. For the better part of my adult life, I have been what I affectionately call An Assembler: assemblers are more than willing to cut up or heat up foods, but little more. Needless to say, I’ve eaten my fair share of salads.

All in the past. Sometime late summer, the compulsion took root and I’ve been baking, broiling, and being pleased to devour all manner of treats (some I’ve even blogged about!).

So, what changed The Assembler into An Oven User? Friends and family have asked, but I cannot say for certain. What I can say, with certainty, is that purchased foods taste different now, though I am not sure if my palette has changed or my relationship to food and eating. (Or, perhaps I’m just so impressed with my new-found abilities, my expectations are through the roof? A combination, most likely.)

For someone like me, someone in a small apartment, someone without a dining room let alone a dining table, entertaining the entire process of cooking a full meal is a novelty. It’s also been an unexpected pleasure (and, don’t forget or underestimate, an opportunity to be impressed with myself).

What kind of cook are you? I challenge you to describe your cooking style in 2-5 words (and to post it here)!





Pumpkin muffin parable


What’s true for me today is …

I’m elated – to be blogging in the morning! Pause for a contemplative sigh of appreciation 🙂 I’m typically working at this time, so the opportunity to take a mental health day (overdue) and write about my pumpkin muffin experience (essential), is quite a pleasure.

So …

Last night I made healthy pumpkin spice muffins. Notice, ‘healthy’ was not in quotations. They really were. I made a point to find a healthy recipe because the idea of pouring a cup and a half of sugar into 12 muffins gives me the willies. Instead, I found a recipe for oat flour and flax muffins with a dainty oat and chocolate sprinkle topping–admittedly, the best part. They were lovely (insert mental image of perfectly round, pumpkin-hued muffins with an oat crisp topping – sorry, my camera is broken).

I mean, they were so lovely, I even used a dessert fork for the first few bites. Only, the first few bites where underwhelming. No spice. No sweet. No decadent, lingering first impression. Healthy and filling, and a total let down.

But, why? The muffins had very little sugar, which is what I wanted. They had a great burnt orange color, which is what I wanted. They even had an assortment of fiber and omega-3 ingredients. But–I also wanted to feel pleased with, and proud of my culinary accomplishment, which I didn’t.

Truth be told – the “have your cake and eat it too” conundrum is alive and well folks. We might was well accept it (and blog about it). Personally, I think my pumpkin muffin “moxie” is a metaphor for something – I’m just not sure what yet. Any ideas?



Biscotti on the brain


What’s true for me today is …

Very happy it’s Wednesday, the downward slide towards the weekend and relaxation.

Plus, Wednesday night has become Shop-for-the-Week’s-Treat night. So, after I finish posting, I’m headed to the grocery store to buy  ingredients for tomorrow night’s baking adventure–lemon pistachio biscotti. I’ve never made biscotti, but I have eaten my fair share, so I hope that lends me some credibility in the kitchen. Fingers crossed. I’ll let you know how they turn out. How great would scratch-n-sniff Internet be right now: inhale, tangy lemon zest; exhale …

What does the aroma of fresh lemon remind you of?