In case you are wondering why I’ve been silent for a few months, I would like to reassure you that I am not dead, nor have I abandoned the blog, or forgotten about it. I haven’t stopped wanting to write about food, either. Especially not since T, my significant other, finally outgrew his childhood egg allegy, and we’ve been indulging in awesome things such as T’s birthday cake pictured below – T had never had a layered birthday cake before – hard to make those well without eggs, and I’ve tried.
Dark chocolate cake with dulce de leche filling and whipped cream mascarpone frosting.
And these pancakes, for example:
T had never had pancakes until this year either (can’t really do those well without eggs, either), so it’s been a year of glorious, egg-filled revelations such as gougeres, and Swedish mud cake (there will be a recipe!), and many other gorgeous not-health-food-unless you count mental health, and I do count it – things. But, I digress.
In fact, the reason I haven’t been writing here as much as I would like (nor cooking or photographing food as much as I like), is because I have, in fact, been writing, and I’ve been writing about food. No, I don’t mean anything like a book deal (though I’d not turn one down should it miraculously happen). I have been working on finishing my Master’s degree of EU Food Law, and what I have been writing has been my dissertation. It is the last thing I need to submit for my LLM degree, and it’s been taking up all of my time.
So, life happens, education requires a time committment, and this is why I have been so not here lately. On the bright side, I am almost done, so, if all goes well (and I hope it does!), I will have finished the degree, as well as have more time to write here about all the awesome things I haven’t had time to write about while I was busy writing about some pretty interesting things for the degree. Once the final touches on the dissertation are written and sent, I will be back to regale you with the usual tales of what I have eaten, and how, and how you may want to eat those things as well.
In meantime, I leave you with this beautiful photo of a T-bone steak for which I have no particular recipe (it was just a really good steak, dry-rubbed with a good spice rub, and pan-seared on cast iron with butter for a couple of short minutes to a side), and promises of awesome things to come.