Here I am with my late night dinner: a bowl of over cooked pasta. Nothing is worse than over cooked pasta. The best part is that I’m too lazy to re-make it so that I can enjoy it, so instead I choke it back and try to think of it as sustenance rather than an enjoyable experience.
2014 has been here for less than a week, and already it’s brought along change. New Years Eve was something special for me, as it was the first one I’ve enjoyed off work in 8 long years. I can’t think of a better way to say sayonara to last year than actually being off! Most excellent. A noteworthy 2 pm sleep-in on New Years Day? *rubs eyes* Yes please.
It’s also gone from -25C to zero degrees and raining, so I guess that’s a plus as well!?
Then back to work and I get the news of a mass lay off, effective immediately. Not so happy New Year to a lot of people. On the bright side: the new year also brings a lot of shifting and room for growth in the workplace- so that’s a good thing. Stagnancy is bad. A little lag in business for us, and that means it’s time to try out some different items, brush up on the skills, and construct some fresh plates. I haven’t been able to cook and bake much at home that’s worthy of the blogosphere lately, so today I share some of these workplace items with you, to tide your curiosity over. I was gifted a giant book on food styling, and I hope to get using it’s advice in the new year to improve my food photography. I’ve recently had success with naan and pita, as well as some really great churros that work at home with nothing more than a fork, bowl, and some hot oil….
Until I can provide you with those recipes, here’s a little of what I’ve worked on this week:
(above photo: Chocolate, Hazelnut, Passionfruit)
Apple, Walnut, Whiskey, Toasted Marshmallow
Chocolate, Raspberry, Orange
Ciao for now folks, until next time….