Before I get to this amazing chicken or tuna salad, a brief rambling is in order.
I wrote a long preface to this post, but was told to ditch it. Too personal, too revealing, too much apologizing for being gone so long, they said. So, I gave in and ditched it. All that matters is that I’m finally here, so let’s celebrate with sandwiches or wraps, whichever you prefer.
Sloppy and blurry, but oh so good.
Did you just hear the dull, hollow thud after I said that? Yeah, it’s there, an apropos response to sandwiches after 8 months away from blogging, not counting my last post and my brief appearance to pay tribute to my dear, late friend, Lis.
Is anybody still out there? I hope so.
I’m so sorry for my exceedingly long absence from blogging. I truly feel awful about it, and I’m so happy and relieved to finally get something up, especially since it’s a favorite linguine dish of mine. As many of you know, I’ve been sick for some time, and it’s been extremely difficult to pull off even the most mundane tasks.
Since last June, for about 5 months, I could barely write, much less peel a carrot. I was able to get in a paragraph or two maybe once a month and that was what I called a good month. Around January, I felt a little better so I started writing a little more, and now I’m here. For how long, I don’t know, but I’m here.
I know I haven’t been around in a long, long time, and I do owe you all an explanation, but for now, there’s something more important I need to touch on. I will be back..and definitely back soon with the end of the BBFL story, but today I need to talk about a wonderful, amazing lady.
If you’re a regular reader of my blog, when I’ve put up Daring Bakers or Daring Cooks challenge posts, you’ve probably seen me talk about my friend, Lis, on occasion- the co-founder of The Daring Kitchen, – the girl I jokingly referred to as wifeypoo.
I forgot to add the baking powder.
This is why the smashed blueberry lemon loaf cake you see, which I made about a month ago, is flat on top. Never one to make excuses as to why something didn’t turn out, this time I felt not adding the baking powder pretty much guarantees some kind of failure since its sole purpose is to help baked goods umm rise, so it was warranted here. However, it was still delicious and moist, though not something I wanted to post on this blog.
Yeah, I know what it looks like. Tasted a lot better, though.
“Why not?” You ask? (I just need an excuse to explain).
Good to see you again, Ms. Tourte Milanese. You’re looking as beautiful as ever!
Yes, there is a story behind that unusual welcome to an edible, inanimate object. I’m weird, but not that weird. I hope.
Remember when I told you about the computer crash of 2011 where I lost almost everything? It was mainly tons of photos of some of the best goodies I’ve ever made, most of them pretty labor intensive. You see, I was on this roll from September 2010 to January 2011 – a fancy shmancy crazy roll. Once or twice a week I was creating showstopping sweet and savory dishes like they were going out of style, and as luck would have it, getting some good clicks of them.