9am: homemade browines in the oven with a new frosting recipe sitting and waiting to be spread within the next hour.
I wouldn’t necessarily label myself a ‘foodie,’ but then again, recipe books have remained a source of dwelling interest for me over the years. Recipe books can be expected when receiving gifts for a birthday or a holiday and I honestly wouldn’t want anything else. I can sit and read through a 300 page Italian cookbook with no problem. The vast offering of cultural perspective from insiders is addictive. I can’t seem to learn enough of other cultures and their expressions via food. I’ve currently been reading the memoir of Julia Childs as she moves to Paris and experiments through hundreds of french recipes which leaves me lusting through each and every page.
Though cooking and baking have always been a place of relaxation and therapy for me, I would love nothing more than to combine both elements of food and travel. Thanks to Pintrest, I’ve been able to ‘travel’ through the broad world of recipes I’ve simply never touched before. Most of them work out miraculously, but there are always instances where the birds enjoy scones that were less than edible or mint mousse brownies that transformed into a chocolatey sauce not resembling the recipe picture in the slightest.
After my boyfriend started up a contemporary worship service on Saturday nights, I found myself committed to making weekly desserts. Not only did this serve as an instant welcoming gesture for visitors walking into the service, but also an outlet and excuse for me to practice never-before-made recipes I found enticing. Pintrest fed into this addiction, as well as cookbooks i’d received from the Ocean Grove annual collaborative recipes of all the women in the town from years prior.
Would I call the process of creating with food a calling? Somewhat. Even in college, baking thousands of cookies only to give the away served as an avenue to love those I cared about without awkwardly emotionally vomiting in their presence….cookies seemed to do the job quite well. Today, I have a smaller circle to pass baked experiments off to, but regardless of the quantity, I still feel as if a slice of banana walnut bread or a chocolate chip oatmeal raisin cookie will do the trick.
I’ve thought of combining a career with what I feel is my enjoyable ‘calling’ (if you will), I’m not sure I want to make that a demand and career for the fear of losing something I’ve grown passionate about over the years. If it brings me to France or Italy for a term of learning to cook the ways the locals do….that’s another story. For now, I’ll remain in my own kitchen with Pintrest and Pandora to keep me company as new creations are discovered and worries are baked away in the process.