One thing I have struggled with when keeping a blog, is
actually keeping it. I think this is the 5th or 6th blog
I’ve attempted, mostly because I am too busy avoiding my life to sit down and
write about it. I’m hoping that being in a better place (on SO many levels)
will help with this issue.
I finished reading Almost Amish by Nancy Sleeth yesterday,
and though it wasn’t quite what I thought it was going to be, it was certainly
an inspiring book. I was looking for something that discussed a little more in
depth the ways of living simply, a sort of how-to guide I supposed, and this
was more a of a spiritual, “don’t they have a lovely way of living” kind of
book. I really enjoyed, as a matter of fact I loved it, but it wasn’t what I
was originally looking for.
I started reading The Feast Nearby by Robin Mather this
morning, and so far am really enjoying this one too. Its seriously reinforcing
my dream of wanting to raise chickens.
I really haven’t cooked much over the last few days, at
least nothing special. I’ve been extremely tired, which of course is normal
after I haven’t been eating right. The only thing noteworthy I’ve had to eat is
the eggnog ice cream David’s dad made for us last night (but won’t share the
recipe) and I found a roll of Butter Rum Lifesavers in the bottom of one my
daughter’s presents when I was cleaning up the Christmas stuff this afternoon.
I think this weekend I’m going to attempt to make French
Onion Soup again, this time taking pictures so there is something worth sharing. I was a little worried when I made it last weekend, because it seemed like
maybe I was missing ingredients. All the “modern” recipes call for wine and
herbs, and the recipe I had on hand really only called for onions and beef
stock, and a small amount of butter, flour, and garlic. David (who wants to
know why I insisted on calling him D, as if he didn’t have a full name) thought
it took too long to make and kept telling me to turn the heat up so the onions
would brown faster, but I think the end result was pretty outstanding.
No comments:
Post a Comment