Stopping by to say "Hi"

Just a short note to say "hi".

There's been cooking. And baking. And picture taking, but not a heck of a lot of blog posting.

My writing is still relegated mostly to school work. Three papers a week on supply chain topics sucks the creative juices right out of me. (Only a year and a half left - fingers crossed).

I'm taking a six week sabbatical from school soon and hopefully my next round of catch up posts will find there way here as soon as I can work up the motivation to edit three months of pictures...

I don't have any food pictures today, so hopefully a cute puppy picture will do.



This is Milos

Taking a breather (CtBF: Raw Vegetable Slaw w/ Creamy Garlic Dressing, Salted Caramel Chocolate Mousse, Fattoush & Chicken Lady Chicken)

“If you feel lost, disappointed, hesitant, or weak, return to yourself, to who you are, here and now and when you get there, you will discover yourself, like a lotus flower in full bloom, even in a muddy pond, beautiful and strong.” ― Masaru Emoto, Secret Life of Water

Since we last "talked" I finished my Business Management class, took a class in Global Warehouse Management and started a Purchasing class. If anyone told me a couple of years ago that I would be doing all of this at this stage in my life, I am pretty sure I would have given them the side eye and maybe the stink eye. I am still trying to figure out whether I've lost my marbles or am just determined.

The jury is still out.

Fortunately, this four day weekend is giving me a chance to write about subjects that don't involve charts or struggling with APA formatting.

Raw Vegetable Slaw with Creamy Garlic Dressing

Catching Up (Tuesdays with Dorie Baking Chez Moi: A major make up post)

Since I have a four-day weekend with minimal obligations (thank you, Universe), I am ripping off the blogging band-aid and catching up on posting a few months of Tuesdays with Dorie recipes. Made on time, but languishing in "Never-Never Land".

Without further ado...

Cocoa Crunch Meringue Sandwiches

The Cocoa Crunch Meringue Sandwiches were one of those treats that could be very dangerous to the chocolate lovers in the house if I didn't actually have to make them first. Fortunately, my aversion to making cookies will save the family.

Natural, or not... (Tuesdays with Dorie BwJ: A major make up session)

Since I am way behind at, well, everything... this is going to be one great big ol' make up Baking with Julia post. I started writing this post in April.
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Sometimes, even nature needs a helping hand.

Heck, once I hit the age of forty, I realized that nature needed a lot of helping hands.

Please don't get too close to the roots of my hair the week before my appointment with my hairdresser - you may not like what you see.

Sephora and I - we are totally BFF's forever. There's a reason I earned that VIB card.

Pain de Campaigne

Pain de champagne is a rustic sourdough loaf - often made with wild yeast. However, like so many other things in life, I decided to provide an enhancement of my own - a "glop" of sourdough starter from my refrigerator. 

The Future is Now (Cook the Book Fridays - My Paris Kitchen: Ham, Blue Cheese and Pear Quiche).

"Do your duty and a little more and the future will take cares of itself." - Andrew Carnegie

It only takes a quick Google search on the interwebs to come up with a multitude of issues surrounding food and well-being.

Food insecurity. Poor nutrition. Food-Related Health Issues.

Each of these items are real challenges to be dealt with and this week, Cook the Book Fridays is paying homage to Food Revolution Day. I've come out of school hibernation to join in.