Well it's happened.
It hit me on some idle weekend like a brick when I was looking for something yummy to pair with that Eroica riesling I'd had my eye on at work. And I stumbled across this fabulous recipe for cheese gougeres at the CSM website.
Up to this point I hadn't really mastered anything past stuffed shells and a few other failed food nightmares, so making gougeres (a word I couldn't even PRONOUNCE) seemed like a far off hope.
But then I took a look at the ingredients. Less than 10? Not bad.
And the instructions seemed simple enough. Throw it in a pot, then on a pan? Hey! Even I can do that!
And while my gougeres didn't come out with that fancy scallop 'do like the ones pictured, I bet they were every bit as delicious.
And yes, my chicken salad was store bought (the grape and walnut chicken salad at work is really rather fabulous) but finding out that I could actually COOK something that was edible was really very empowering.
So now here I am, hoping to combine some of my most favorite things in the world: food, writing, and photography. There's something liberating about being able to have this place where I can express my love for food freely. I believe as teenagers, we develop this aversion to loving food too much, as if the mere mention of our favorite dishes and desserts will cause us to gain unsightly poundage in all the wrong areas. (And I also believe this is because, as teenagers, our culinary palates are pretty limited to fast and cheap food when we can't get a home cooked meal.) But who says you can't have food that is equally delicious and convenient at ten times the freshness and nutritional content?
Well, here's to hoping that I can put as much into this as the feeling I get out of successfully executing a delicious dish.
Cheers
