Under the advice of the great, all knowing Gabrielle, I am now moving my "cooking" blogging (or let's be realistic, and say the majority of my cooking blogging) over to my Jacob's Kitchen site. I am hoping that this will motivate me to resume using this space to actually write, just like I did way back in the olden days... imagine that. So check in on my cooking progress over there from time to time.
Lately, I have gotten a lot (and I do mean A LOT) of joy from making and photographing food (as you have probably noticed). And since the discovery of the "macro" setting on my camera... well let's just say, the world will never again be the same. There is just something so concrete and tangible, but also sort of magical, about making something so temporal, and being able to capture it and make it into something lasting. The food itself does most all of the work. I just point and click. And while I totally understand that I am the lowest form of amateur photographer, I don't know why, but taking pictures of food is making me super happy these days. So I am spending a good portion of my free time testing some new recipes, and trying to capture them on film. And for now, that is just about as good as it gets.