whole wheat blueberry muffins & looking forward

Since my minor is hospitality, I'm currently enrolled in a Nutrition class- it's really fascinating and I'm totally loving it. Recently, we were assigned different recipes to explore the topic of food science. We were each assigned different variations of baked goods to see how a slight change in ingredients or processes could alter the food entirely. I was given blueberry muffins, the alteration being my close companion: whole wheat flour.

I bake with this helper quite often. Most often, in fact; all in the attempt of creating healthier versions of delicious baked goods, especially as I serve them to people. I haven't figured it all out yet, but one thing I have concluded is that using entirely whole wheat flour forms an overwhelmingly dense result. Sometimes this effect slips unnoticed with the power of other flavors, but in this recipe... it was undeniable.

introductory insight

These things I love.
To compose them, create them, and savor them.
These things- the following culinary experiments of mine that I have made over the past year or so- you will see much of, hopefully with continual improvement and passion and expertise of each.

Breakfast. Scones, waffles, pancakes, eggs, oatmeal. All with coffee of course.

slipping in

I think the time has come.

I've been dreaming, experimenting, saving, collecting, documenting, cataloging, hoping, and waiting. But I'm delighted (though I admit, also somewhat anxious) to kickstart a new pocket of my life that will entail and assemble the many aspects of my passion for food in an arena that invites you inside.

May this be a place of inspired exploration, a calm escape, and a practical resource, both for you and me. I look forward to what it will hold: the words I will pen for the first time, my failed experiments, the dreams I will peruse, my favorite flavors that I will share, and the common ground we get to share in it all.

Nothing rushed. Nothing forced. Just attempts at genuine living.