Five hundred and seventy-seven

Oops! Thursday instead of Wednesday post…

Days seem to blur together right now for me.  One day turns into the next and I forget whether it’s Wednesday or Thursday.  I’m busy trying to get the book finished so my agent can get me a publisher!  I’m working on the editing phase now and I find it presents whole new challenges.  It’s hard to delete my words and get rid of sections.  It’s difficult to figure out what’s best for each paragraph, then each section, and finally the fluidity of the whole thing.  It’s hard to choose what is important and what isn’t.  I’m also trained as a journalist, so therefore I tend to write using the clearest, fewest words to express what I need to succinctly.  I’m not a writer who adds in description words, but I find that when writing a book I have to do this.  I like to leave it up to the imagination of the reader, but my agent is keen to have me use more colourful language.  I’m learning so much every day that it fills my brain and leaves little room for figuring out what day of the week it is.  I’m so happy I have a calendar that I write everything down on, or else I’d forget to show up to work!

Cooking disasters

I do somehow still find time for baking, though.  I find it very stress-relieving.  Sometimes it goes well, and sometimes it doesn’t.  This week belongs in the latter category.  In the wake of my success last week with my Pumpkin Pie Brownie ‘Cupcakes’, this is proof of how the opposite outcome also often happens in my kitchen.  Here is a photo of my attempt at gluten-free, vegan Pumpkin Banana Muffins with quinoa flour, which I couldn’t even stomach eating one of because they were so gross (I brought them to work and my co-workers told me they weren’t that bad, although I’m pretty sure I saw them throwing out everything but the bite they took in my presence):

My cooking and baking have come a long way since I didn’t know how to bake a chicken breast a couple of years ago, but I still have my regular disasters.  I guess you can’t learn if you don’t make mistakes once and awhile!  And at least the act of baking does the job of balancing out my brain when I become too wrapped up in the book – whether it ends up tasty or tasting like bitter banana pumpkin mush.

Five hundred and seventy


I am sipping my homemade pumpkin-spiced latte (recipe here), listening to Edith Piaf, with a disaster of a kitchen around me.  I have spent the day baking.  I’ve heard many people are sick of hearing about “pumpkin-spiced” things.  If you are one of those people, don’t read any further.  The following paragraph is full of the virtues of pumpkins, baking pumpkin-spiced goodies, drinking pumpkin-spiced beverages, and generally enjoying pumpkins.  How can you not like the bright orange globes?  Even if you don’t like the flavour, they are pretty to look at and make great centrepieces.  They are great for baking everything from pies to cakes to cookies.  I even found a recipe for a vegan macaroni and cheese that uses pumpkin.  The seeds are delicious roasted, plus they are so fun to carve for Hallowe’en.  And what little girl didn’t wish a fairy godmother would come and turn a pumpkin into a carriage for her like Cinderella?  To all you pumpkin-haters out there, I stick my tongue out at you!  (Yes, I know, very mature.)  You only have to put up with pumpkin-spiced things for a couple of months.  Deal with it and stop your whining!

My mouth is watering thinking about the Pumpkin Pie Brownie ‘Cupcakes’ (recipe here) I get to devour shortly!  Mmmmm.  I’ve taken a few photos that I’ve included below.   I got the recipes from my favourite recipe site:

Pumpkin Pie Brownie ‘Cupcake’

Pumpkin Spice Latte

A silly photo of me trying to take a photo of myself baking!