Its a self-service kind of affair
It’s a self-service kind of affair
For 8 years now I have called myself a blogger. Let me correct that … a food blogger. After all we food bloggers are just special in many ways. We deal with beautiful ingredients, cook up soul satisfying and sinful treats, write about food, its culture and origins, photograph drips, drizzles, sprinkles, dollops from all angles and we are constantly hungry for more. Being a food blogger can be extremely addictive and exactly 8 years ago I became a part of the addiction.
For 8 years now I have written stories, posts and penned my thoughts on this blog, I have jotted recipe ideas in notebooks after notebooks and have experimented with produce, spices, herbs fusing them together to create some sensational and some horrifying dishes, I have stood behind the camera fussing over and tweaking stray herbs, fruit or other ingredients that needed beautifying. This has been a part of my life for 8 years … it is in my blood and has become somewhat a second skin.
Quince and Cranberries
On some days this second skin fits perfectly; smooth, svelte and resilient. Other days it feels prickly, blotchy and I just want to step out of it. But I cannot it’s a part of me and I have stopped thinking about it … it’s just me in my second skin. Over the 8 years I have somehow stopped thinking about blogging as a separate entity … it just happens. It happens easily on those good days and on the bad days it tends to be frustrating and forced.
These 8 years has given me a lot and has pushed me to some awesome limits. I have discovered, I have learned, I have researched, I have cherished, I have created, I have been thrown into all extremes of my emotions and I have stepped out of my comfort zone on many occasions. I have been on the highs but also scraped some lows. But I realize this is progress. Sometimes it was arduous progress, but often pleasurable progress. There has been ego-boosting progress but I have also had the ego-busting progress. Progress, it was nonetheless and that is always good.
8 years ago what started as simple blogging to digitalize and archive my food experiments and recipes has evolved from a passionate hobby to a career as a food photographer and stylist and further still into instructing and teaching food photography and styling to food enthusiasts from all walks of life. This bowls me over every time! At heart however, I shall always be a food blogger … I am special that way.
I celebrate my 8 years as a food blogger with a special and soul comforting breakfast. At our home weekend breakfasts are a ritual. It is the important meal where the three of us, my husband, my son and me come together and take time to really be together. During the week we are separated and breakfasts take place in a quick and routined manner – slices of whole wheat bread; toasted, or a warm brioche slathered with butter and topped with lemon curd, honey or jam washed down with a quick coffee, tea or milk sometimes with sides of fresh fruit other times with a fruit yogurt. It’s a self-service kind of affair.
Come Saturday and Sunday, my husband is back at home and we gather around the breakfast table decked for a royal. Bread rolls, croissants and scones fresh from the baker or the oven adorn the bread basket, while soft boiled eggs, sautéed mushrooms, slices of prosciutto and cheese, fruit, jam, honey, chocolate spread and glasses of chilled juice and freshly brewed coffee, all laid out ready for a feasting. We chatter lively taking time – cherishing each moment with each other. I love this ritual.
But then there are those rare days when I am home alone. The silence is soothing and the lack of a routine is liberating. Breakfast is eaten for lunch. Nothing extravagant or lavish, just homey and soothing. Often it is a bowlful of warmth – a porridge eaten in front of the window snuggled in the leather recliner with a napkin on my lap and a big tablespoon. I take my time watching the birds gather their morning breakfast – seeds I scattered for them while the porridge was simmering. Tranquility and calm – slowing the pace down to almost zero.
This is one of my favorite porridge recipes. I use rolled spelt flakes, which has a wonderful earthy and nutty flavor making this such a gorgeous hot breakfast. I do not add any sugar to the porridge itself, instead a pinch of fleur de sel and vanilla flavors it. The caramelized, sugary quince and cranberries add sweetness and a buttery aroma making this a delicious way to start the morning. Simple, but then the best things in life usually are.
Spelt flakes are light, easy to digest and high in fiber. It is ideal for anyone wishing to eat less wheat and because of its high water solubility, its vital nutrients are quickly absorbed into the body.我們可不可以如此幸福? 人若是沒有了夢 曾經幸福的結點 依偎在寧靜之間 犹如一顆等待的心 千年的淚珠 愛不离开 期許雨兒落下 纯真的愛戀 愛，就是在一起的誓言