It’s weird to be back on a blog site. My last experience with this type of thing was tumblr, which I think I stopped using around 2017 or so. Or maybe a better comparison is livejournal, which I haven’t used in probably almost a decade. I think I’d just like a new virtual space for myself to talk about beauty, cooking, crafting, my feelings, life, without needing to perform something or mask my true sentiments. I think I’m usually too judgmental of myself and it’s made me a more masked and Self conscious—and dishonest?—person than I used to be. I want to feel like the truest version of myself again.
Today I made shakshuka and am in the process of making challah. It’s something I’ve done a few times before (challah, not shakshuka—the latter is now of course a staple quarantine recipe) several years ago. Today is my first time using einkorn flour, which has a different gluten structure than the all-purpose blends I’ve used in the past. I tried to take it out of the proofing oven to punch it down, but it hadn’t inflated at all, which makes me a little nervous. I’ll give it some more time. Tori Avey’s recipe is pretty foolproof, so I guess I should have more faith. We’ll see how it goes.
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