I started writing something today, longhand. I’ve heard a lot about the creative reasons to write longhand, and I think it’s probably the only way to avoid my repeatedly wandering off into the Intarwebs and not-writing.
I’m going at things a bit differently, because the way I’ve been going about them hasn’t been working. I’m not sure this way is working any better, but I’m just going to keep trying things until the life I’m leading lines up with the life I tell myself I’m trying to lead.
I have an easier time resolving to do things around my birthday, than I do around New Year’s (though I tend not to start diets at this time of year, which seems a little like an uphill battle.) I started working out a few nights ago– nothing major. I picked up some weighted gloves and have dusted off some of my kickboxing moves.
A few years ago, I got this idea to have a party themed around hot drinks— I served pots of hot chocolate and hot spiced cider, with all the trimmings [whipped cream, several kinds of marshmallows, cinnamon], for small fry and [peppermint schnapps, Irish cream, Kahlua, whiskey, cinnamon schnapps] those who wanted something spike-able alike. I made a hot chocolate cake and a cider cake. I still like the idea of a spiced cider cake, so that’s what I did this weekend, to go with my party food.
I was a little distracted by the end of last week, so this post is a little short on process photos. My apologies. I’ll try to grab a shot of the leftovers.
I had people over on Saturday as an early birthday celebration, and tried a fun new recipe and built out some others.
There’s a great group of spice shops in my area. I wandered in recently to think about how to add more flavor to my bread, and for extra Saigon cinnamon for holiday baking. While I was there, they reminded me that loyalty club members get a free blend during their birthday month. I’m a loyalty club member, and it’s my birthday month, so I started assessing my options.
As I came in the door, I’d seen a bunch of Indian blends— tandoori and vindaloo and curries and things. It made me think about things I want to try to make for mom. She’s always talking about how she likes “peasant food”— hearty, one-dish meals, casseroles and stews, and I thought Indian food might be a horizon to explore.
So I tasted several of the blends, and ended up with vindaloo, as an option that could satisfy us both. Aromatic for me, a little spice for her.
Several years ago, my eldest nephew gave me Baking with Julia, after I started making a name for myself in the family for my desserts. It was a great gift.