I love Joey Feek for singing words that flow directly from my heart. Though Joey is no longer here, she made a mark on this world that will never fade: love. Her lyrics and voice touch me, and her philosophy on life is one I can relate to.
She was also a great cook and even ran a quaint, little restaurant with her sister-in-law, Marcy, named Marcy Jo’s. You can find a lot of great recipes there — good, honest food — such as this beautiful carrot cake I baked for Easter. The only thing I did was reduce the sugar, add half whole wheat flour and leave out the raisins as I am not a fan or raisins in carrot cake. The frosting is also a little tweaked (much less sugar and butter, but still lovely).
Family, good food… and love. That’s really all that counts, isn’t it? Happy Easter!
I haven’t posted in ages. So much has been happening in this life of mine. Good things but also not-so-good things (like a trip to the ER two days ago after slicing right through my finger with the lid of a can). Life, hey. That’s what they say.
As I type this (with bandaged paw), I still feel a great sense of gratitude. I just had my favorite meal for lunch (Nigella’s pumpkin and chickpea stew), and the Christmas tree is up and shining brightly. Today hubby texted me to say that a project he presented at work was a great hit — how proud I am of that man. And of my teen too, who recently exclaimed she got a very good grade on a math test (she takes after me in her math phobia, poor child, I still have nightmares of being in math class).
The reason I haven’t been blogging much is because I am currently busy translating a very emotional and beautiful book. A book that describes the struggles of a man who doesn’t have much longer to live yet still tries to get the most out of life. The book, a true story, has been very well-received here in the Netherlands, and I am both honored and humbled to be able to take part in the sharing of his life story. Understandably, the project has priority and should be rounded off by the middle of January, so that means weeks of hard work are still ahead. Hard work — emotionally most of all — though in another way, probably also one of the most special assignments I’ve ever been given. I don’t know if I will ever meet this man (my client prefers I didn’t, fearing it would affect me greatly), but he has already become a part of my life. Bear with me if I am not posting here and on social media as much as I would like. I will try to post some recipes again soon.
In the meantime, for those of you in the Netherlands (who happen to love France), the latest issue of En Route has just hit the newsstands with my third culinary column, this time about a product from one of my favorite French regions, Le Sud Ouest. I hope you enjoy reading it. This is really a product that should make its appearance at your holiday table in some way or another.
I sign off for now, ready to get back to work, and glad I made time to fill you in and let you know I haven’t stopped blogging!
I haven’t posted in over a week. So much has been happening in my life. From working incredibly hard in order to finish two major articles, to a trip to the emergency room (I am fine now, thank God), to a weekend in Amsterdam for a photo shoot of which the results you’ll see in March. Today has been the first day of ‘normal’ life again.
After turning in one of those major articles this morning, I decided to call it a day, as far as work goes anyway. My garden looked like a jungle, so after lunch I spent a few hours trimming the hedges and sweeping up leaves. The weather was absolutely fabulous which made the work a lot more pleasant. I even did the French windows. Almost ashamed to say I can’t even remember the last time that happened! Anyhow, being active outdoors was quite therapeutic. It even gave me the energy I needed to clean the house and bake cupcakes.
The cupcakes are not my own. They are from a box (Duncan Hines) and the frosting is Pillsbury. I know this stuff hardly qualifies as food, but it sure brings back memories of life in New Jersey. This was the cake mixes we used at home whenever we baked. Easy and very convenient. I seem to remember banana cake was a favorite.
To be perfectly honest, the redness of these red velvet cupcakes makes me somewhat nervous, but it’s an indulgence, and they’re for Halloween, so I’m supposed to be a little scared anyway, no? I think Kirstie will love them when she comes home from school in a few hours.
I am going to try my best to get back on track next week and be here more often. It was a deal I had made with myself, so consider last week an exception. In the meantime, to those celebrating Halloween — Happy Halloween!
Sometimes I just have to go ahead and be naughty. Do exactly what I want, even if it doesn’t sound like the best idea at the moment. Like this morning, for example. I should’ve made my espresso, turned on the computer and started the order of the day. But no. I needed to bake. With the tree on. Christmas records playing. And still in my bathrobe.