Food & Thoughts

As you might know, I've been doing the working in the restaurant business as a waitress on a regular basis for the past, oh... eight years. Woo. Eight years? Has it really been that long? Time travels fast when you're having fun! Funny thing is - I keep this food blog of mine (okay, I try!) and you people out there know just exactly how enamored I am with food and baking. Even so, I've never told anyone, on either side of the pass about Food & Thoughts existence. And I think if I was to ever tell anyone, I'd start with the waiters. Because somehow, the idea of the chefs knowing intimidates me. Like a lot. Over the years I've met and gotten to know quite a couple of chefs. There's far between the ones I don't admire, or even adore. With them, I've taken on a role of sorts. I was - or should I say am? - the brown-haired girl with the green eyes and the glasses that, at first anyways, didn't know a whole lot about food. The difference between a glac...

Sweetcorn tart from Tamasin Day-Lewis' Art of the Tart. Just not what I thought it would be. The pictures in this post are of food made from recipes that turned out okay, but just not as I thought they would. I don't think the recipes were off, and you might like them should you find the recipe somewhere and try them out. I just thought I'd use the pictures to accompany this post on how things that look good on the outside might be just a little flawed at the edges. Like I feel at the moment. It seems that lately, all I do here is trying to resurrect my blog. Maybe I'll keep doing that for another year or so, maybe I'll stop completely someday. But the silence the last couple of weeks has had it's very own reasons. Personal ones. And reasons that are really hard to talk about in a place that concentrates on food, and the good kind, mostly. It's got to do with me, how I percieve myself and the people around me, and oh. Spaghetti and meatballs from Nigella Law...