Food (and drinks) in jars is pretty much the coolest concept ever. I mean, aside from aesthetics (they just look cute), it’s a highly convenient way to bake up cakes and pies – and make sangrias, even. They’re easy to assemble, tend to take up less room in the fridge, and are perfectly portable for gifts, parties, and lunches on the go. Even this awesome blogger wrote a cookbook all about it.
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I love having a food blog. I’ve always adored experimenting with recipes, writing is in my blood, and I’ve been huge into photography since the beginning of time (though for me, food photography is much more of a challenge than landscapes, pets, or portraits). Oh, and I love creating spaces on the web – I’ve been drawn to the internet since its inception, shaping my career first around web design, then development, then focusing more on writing professionally for corporate websites, and then finally, this blog – such a perfect intersection of so much of what I love.
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My guy and I have recently recommitted to a healthier lifestyle. We’re getting older, we’ve got a daughter now, and it just sort of needs to be done.
We’re eating less processed foods and more whole foods. We go out for walks every evening, and we’re talking about working towards taking part in a 5K come spring. And we’re enjoying indulgences like this Pumpkin Spice Latte Layer Cake.
Say what, you say?
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We’re tired.
We’re really, really tired.
We have a baby, see, and all that hooey about sleeping through the night? Like, “Oh, is she sleeping through the night at three months? Great!” Yeah, it’s crap. Because, for one, the technical definition of “sleeping through the night” is 5 solid hours. Which, by the way, actually sounds pretty awesome because we haven’t seen that large a hunk in nearly three months. But it’s also crap because just because your three month old is sleeping through the night doesn’t mean when she’s four months, or five, or nine, she will be. She might just, say, forget she had any inkling that she knows how to sleep for longer than two hours at any one time.
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Happy Friday! Here’s an oldie but goodie from my previous blog. These chewy, melt-in-your-mouth morsels tend to be my go-to brownie recipe: not only are they pretty much the perfect brownie, they’re also so wonderfully easy to whip up.
Try them – you’ll be glad you did.
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