Wow… I kind of fell off the blogging bandwagon for a while, didn’t I? I didn’t mean to do it. Life just kind of happened and suddenly I found myself at home for two months, where I happily soaked up every single minute spent in the places I love with people I love.
While away, I…
participated in the August Break photography challenge.
met a blogger friend in real life for the first time. (Check out her gorgeous new blog!)
hiked in Yosemite.
spent quite a few random days in the city.
shot senior photos for the first time.
tried to slow down and be aware of little details.
The blog break was simply a bi-product of so many lunches out (or hurried lunches in) and dinners out or at houses of friends, etc. It was nice. I don’t feel guilty. This little space has always been a natural reflection of my daily life through food, and I hope to keep it that way. Clearly, what it’s been reflecting recently is that I’ve been away, resting and recharging. (Kind of like when my phone battery gets really really low in the middle of the day and I have to go plug it in on the desk and go without it for a while.) I’m back now though, ready to go, and excited about the next few months and what they’ll bring. Continue reading
When colder weather sets in, my usual smoothie alone has a harder time of satisfying me at breakfast time. I want something bready, something warm. On weekends I’ve been making waffles. They’re easy, but it’s still a bit more effort/cleaning than I’d like on a weekday.
Enter these pancakes. The original recipe is called “Pancakes for One”, but I halved the recipe, so I’m calling them “Pancakes for Half a Person”. The amount was perfect for me when eaten with a slightly smaller smoothie (with the other 1/2 of a banana). I divided the batter into 3 little pancakes. Continue reading
I’ve been dabbling ever-so-slightly in gluten-free baking lately, as a result of my recent decision to eliminate as much gluten as possible from my diet. I know there’s really no such thing as an almost gluten-free diet, and I can certainly tolerate gluten, but I simply feel better and more energetic on the days that I don’t consume any. So, as often as possible, I avoid it.
I find the challenge of baking gluten-free exciting, though there’s definitely a lot of trial and error involved. My most recent baking experiment was with banana bread. I even made my own coconut flour for it, which was a rewarding but slightly time consuming process. I enjoyed it though, and the bread turned out very good.