Revived.

This is a blog that I love.

In recent weeks, I’ve read articles on the interwebs about the death of food writing and how you shouldn’t try and start a food writing career and blah blah blah and I’ve decided I just don’t care. I don’t care if I’m in ‘the know’ or out of ‘the know’ or who I’m trying to be known by. For one second (and maybe forever), I’d like to be me. And, honestly, right now ‘being me’ doesn’t feel like I’m going to be a food writer, but food is something I love.  And coming to a place where I feel okay with great about me and the food I love is really important because most of my life can be related back to it.

So here I am.

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Living Simply, Part 2

I’m not quite sure how many parts to this series there will be, but I’m certainly learning more and more each day about simple living.

1. You will engage in long discussions with spouse about seemingly insignificant (but totally significant) items. For instance, yellow onions. I lost. We have none. Waiting until next grocery trip.

2. When forced, you can use up so many ingredients in the fridge and learn to forgo those that simply are not around. Thinking outside the box and letting go of ‘musts’ or recipe-fixations is necessary.

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