I’ve had a long hiatus from blogging lately (as you might or might not have noticed). Not because I don’t like blogging or that I ran out of carbi goodness to make and share, but simply because I had more “important” things to do. I swear it’s true! First, we went on a long weekend get-away for Zach’s big 30th birthday. Then I got a bit sick when we got back. After recovering, I had to catch up on work, consulting and school. I know, excuses excuses!
Blogging is a choice and it shouldn’t be forced, right? I started this blog (actually Zach did, by setting up the account and surprising me with it) at a time when I was a bit sad. I get sad once in a while, maybe because I don’t get enough vitamin D here in Chicago, maybe because I’m a girl, or maybe because I’m just me. To get out of being sad, I pack my life full with things to do, one of them being cooking and baking. I once read “Happiness is being too busy to be sad” and I guess I took that literally. Some times I pack my life with just stuff instead of really evaluating if it’s stuff that I truly want. And so, a hiatus to re-evaluate is necessary once in a while. So if you see me blogging a whole bunch that might mean that I’m a little blue. Mmm…or maybe not because I’m baking? You decide.
Fill your life, heart and stomach with things and people that you love and you will BE LOVE.
More food posts to come today!
I am totally a banana. If you’re not familiar with the term, it means that you look “yellow” on the outside, but are “white” as hell on the inside. It’s derogatory, but I guess since I’m saying it about myself it’s not harmful (well, ok so it may be harmful saying that a Chinese person looks yellow and that a Caucasian person is white). Moving on…I have to make a public apology and point out the inaccuracies of my previous post. My awful Mandarin caused me to confuse the word “long” in “xiao long bao” to mean dragon instead of what it really means, the bamboo steamers that the dumplings/buns are cooked in (so “xiao long bao” translates to “little steamed buns”). You see the 2 words sound exactly the same if you say them, but my lack of actually being able to read the Chinese words/characters caused the confusion. Also, I mentioned that Northern China’s culture is to have steamed yeast bread instead of rice as an accompaniment to meals, but then the picture of the restaurant’s sign read “Shanghai” which is obviously in southern China. I was correct that Northern Chinese culture have bread instead of rice, but dumplings and baos are popular through out Asia, which would include Shanghai. Sorry for my lack of understanding and if I caused any confusion. I promise to know more about my own culture / family and do more of my homework before posting in the future!
Welcome to my blog and the start of our journey through the sometimes sticky but oh-so-sweet world of breads, sweets, and other yummies. I have always loved bread and pastries of all cultures, sweet and savory. Please join me while I fumble through recipes, burn a few items, and gain a few more pounds and inches of cellulite. Feel freely to post your thoughts, tips, experiences, and contact info for samples once I figure out how to ship the edible results. We’ll take it slow and enjoy the sweet smell of cinnamon and caraway seeds along the way. I look forward to trot down the yellow cornbread road with you and see what we find and who we meet along the way!