August 1, 2012 § 45 Comments
Ok guys, hold onto your hats because this one came out a little unbidden. In trying to talk about our big plans for what we’re doing next (soon!), I couldn’t help but go into some of the background thinking behind these plans, and it turned into something of a manifesto. Now, I may be a philosophizer and a wax eloquenter, but I’m not usually one to write a manifesto. A manifesto will nearly always rub at least someone the wrong way, and I have in general lived my life bending over backwards to try never to rub anyone the wrong way, to please everyone, to be safe.
But I’m finally, finally starting to realize that it’s not worth it. Not if it means you sacrifice the truth. The tag line of this blog is “fitting real food into real life,” and, well, it wouldn’t be real life if I didn’t speak about my truths. So, it may have turned out to be a bit manifesto-y, but hey! there’s a really good scone recipe waiting for you at the end (Seriously. Really good. Moist and tender on the inside with those perfectly crunchy golden edges that are the best part of a scone.). Next time I’ll be back with a more normal, chirpy blog post, but for now, deep breath, here we go…
I brought these scones to a goodbye brunch at my office a few days ago. We were celebrating and sending off three of our colleagues who are on to new things. All three of them did great work and will truly be missed. Though I wasn’t included in the goodbyes, it felt like the time for me to say goodbye to everyone as well. We’re leaving. We’re moving!
I’m not done with my dissertation yet. Ha. Quite the opposite. What was once a wade through data up to my knees has become thrashing in data up over my head. I’m doing a little egg beater kicking, a little elementary backstroke, working on finding the best way for me to swim through it. But, it won’t be happening here. Joel and I have decided we’re moving to Minnesota. In less than a month. Yikes!
We’ve been thinking and talking about it for a while now, and finally things conspired to remind us that these are our lives, and we need to live them in a way that is honest and real for us. Now, I don’t mean anything against Boston at all. It’s a really great city. A great place. But, it’s not our place. And, in staying here, no matter how hard we try not to, neither of us can escape our programmed slide into the speedy rails of achievement orientation. « Read the rest of this entry »
May 10, 2011 § 4 Comments
Look! Look! I baked with spelt! And it was so tasty. This is probably not that exciting to anyone else. Most of you can probably eat things like regular spelt, and barley, and oats and therefore don’t find yourself standing in the baking aisle of the grocery store absently gazing at the packages of whole grain flours (I might even have caressed a sack of teff, but we’re not going to talk about that), pining after their toothy, nutty flavors. Oh, Bob’s Red Mill, King Arthur Flour, how you and your wide selections of grains move me!
Not that I dislike plain white flour. Not at all. I mean, it’s the stuff croissants and baguettes are made of! But, sometimes both my taste buds and my nutrition-y conscience wish I could eat whole grains. Luckily for them, during my last dreamy foray down the baking aisle I stumbled upon something magical, bags of sprouted whole wheat and whole spelt. They’re selling sprouted grains now?! Cool! I snatched up a bag of the spelt, balked briefly at the price, put it down, and then picked it back up and put it into my cart anyway.
I eat a lot of sprouted grains in the form of the sprouted grain bread that you can get from the freezer in the natural section of the grocery store. Now, while not overall too bad – especially as toast – this bread does have hints of cardboard in its flavor. However, having some of my own sprouted grain to bake with seemed like it would open up all sorts of wondrous possibilities. The most important among these possibilities being scones (though I’m also thinking now that a spelt banana bread would be delicious). (Oh, and also (you know, while I’m using parentheticals and all), don’t worry if you don’t have sprouted spelt around, you can also use regular spelt flour or whole wheat pastry flour for these beauties.)