You are in for such a treat with this beautifully written post from Kendra of My First Kitchen! I don’t even remember how I first found Kendra’s blog last year, but I have read every post since, both because the recipes are so approachable and because she is a true kindred spirit. She shares a passion for the important stuff—you know, like back-and-forth e-mails discussing LOST episodes, of which we have traded many. Side note: if you are in the North Carolina area, she teaches cooking classes (!), and I envy everyone of you who goes. Kendra, come to Chicago!
I used to take myself way too seriously. Like waaaaay too seriously. I made lists about everything. I made lists about what I should make lists about. I documented how well I did on sticking with my list and berated myself if I didn’t completely follow through. Everything was quantified and justified and rationalized. Then the guilt started.
In all honesty, it’s not terribly calming to live life where you experience some measure of guilt everyday from self-inflicted tasks and self-inflicted consequences. It’s pretty exhausting actually. I got tired of being the drill sergeant to myself… and yelling in my own face proved to be quite difficult. I lived most of my life that way, and it’s a tough habit to break. I didn’t leave myself any room to fail, and anything close to not doing what I arbitrarily intended equaled failure.
The one place where I seemed to allow myself freedom to fail was in my kitchen. When I cook, I can’t go wrong. Sure, I make food that doesn’t taste as good as I had hoped, but I don’t beat myself up over it. I laugh, eat it anyway, and think about the next thing I get to cook. Why do I give myself such freedom with food? For a long time, I didn’t experience that anywhere else, but I knew that was the feeling I wanted to permeate my life.
I am so honored to have our first guest post be from the lovely Sara of Sprouted Kitchen! From the first moment I saw her blog, I was hooked. The recipes focus on whole, clean cooking that celebrates the purity and natural flavors of foods, and the photographs by Hugh Forte are beyond breathtaking. Just take a look at what she’s provided below, and you’ll see what I mean—oh, and, do stop over at her amazing site!
While I’m gone in Denver this week, I am thrilled to say you’ll have plenty to read here.
Proving once again that you out there are AMAZING people, several of my favorite food bloggers have agreed to guest post while I’m away. While I really wish I could feature every blog I love here (and any one of the sites I subscribe to would be worth checking out!), this week’s guest bloggers are especially wonderful, and not just because they agreed to come up with material on short notice.
Every day will be a little different, as I asked for whatever the authors would be open to submitting, be it an archived post or a recipe or a story, but each day will give you a taste of that blog, which is such a treat, I cannot even tell you.
It all starts tomorrow, the day I spend only four hours at work and head out west (!), and someone new will be featured every day but Sunday, right up until I return on Monday afternoon. When I come back, stories! And photos! I can’t wait to tell you all about it!
But meanwhile, sit back and enjoy. (Oh, and you can follow me on Twitter to see how things are going on vacation.)
In the spirit of finishing, I welcome you to a first ever at Food Loves Writing: a five-part recap of recipes and other things that could have been whole posts in themselves but, for one reason or another didn’t make the cut and almost didn’t make it to you, but, today, at their good fortune, are getting a second chance.
These are the didn’t-make-its and misfits of the kitchen, the ones set aside for later or forgotten about as soon as they were photographed, so now, like the vegetables in my fridge I’m always thinking about, they are being pulled out, in order to not be wasted. Here goes.
1) First there were the green beans, boiled until cooked but still crisp, and covered in a homemade basil dressing. The dressing was bleh, at best, but the blessed beans were still edible, as green beans usually are, and I can’t remember now, but I think a few days later they were washed off to become green beans cooked with butter or something brainless like that. The lesson here is that you really can’t ruin green beans or, at least, it must be very, very hard, and if I were in the mood for a longer post, I might say that’s just another reason to love them.
2) Then there were the sugar puffs.