Have you ever put something off because you feared failure? Maybe you delayed a difficult conversation because you might say the wrong thing. Or perhaps you avoid wedding dances for fear of looking like a klutz. Or, like me, you decide to put off that first experience of skydiving because “failure” would be quite tragic. 🙂 Well, I have wanted to make bacon jam for years, but have been afraid the end result would be disappointing. But the day of boldness finally arrived.
Some times I long for simpler days. I even get twinges of nostalgia for the pioneer times – neighbours had to work together, houses were small and easy to maintain, divorce was unheard of, children didn’t stare at an iPad all day long, and mealtime was a family affair.
In my attempt to live a “clean” life, I’ve been seriously evaluating the ingredients listed on all products that come in contact with my skin. Think about this — skin is the largest organ in your body! Why smear all sorts of potentially harmful chemicals on it?
“Stewed” anything is an ugly word in the English language. When you stew something, you basically cook it slowly – in its own juices – which brings amazing flavour to any dish. But in Swedish, “stuvning” introduces other lovely liquids to enhance. Like CREAM.
So, I’m not normally one to whine, but here goes — I’m tired of always having an irritated voice and throat. There. I’ve said it. (Although there’s less pain when typing than speaking.) Some things in life just have to be dealt with.
It is so much fun to see how Kristina has surpassed me – by light years – when it comes to cooking. She is creative and instinctive, and possesses the natural ability to invent adventurous (and wonderful!) culinary combinations.
I may be late for Cinco de Mayo, but then again, I was at least one week late for Saint Patrick’s Day. No biggie! Great food can be served year ’round.
Long ago and far away I had large glass jars with dry mixes for everything – waffles, soups, muffins, hot cocoa, pudding, etc. Days spent at the farm with little kids under foot were made simpler that way, and edible gifts were created in pretty canning jars with the “help” of said kids.
I love making seasoning blends from scratch – curry powder, taco seasoning, you name it. Maybe it’s a control issue, a little defiance against over-priced packaging from the store, or the fact that I don’t plan far enough in advance to know every ingredient for my menu. Either way, custom-mixed seasoning blends are the way to go.
I love hearty breads and substantial cookies. Some baked goods, however, call for a more delicate flour blend. This is the best I’ve found: