You’d be forgiven for wondering if I’ve given up on this Short Stack project; I never wrote the blog post for July and I made one entire recipe in August. These non-events both come with similar reasoning: I started a new job that I genuinely like going to, and it’s taking up more of my energy than my last one in part because I’m more willing to give it. It’s a new area for me, and that’s challenging, but I also seem to be taking well to it, and I’m proud of myself. I’m proud of how I’m doing there. Another piece of reasoning: my girlfriend moved in with me last month, which is thrilling, but August felt like a very flux-y month and I just wasn’t in the mood to cook a lot. (Heat? End-of-summer malaise? I don’t know either.)
I did make one thing, though, so I’m proud of that, in a way. Better to just make one recipe than none, I think.
I have a couple more posts coming soon — at least one recipe, maybe two; I may also start doing a round-up of the month’s baking. My main activity this summer has been pie-baking, and while I certainly foresee that continuing through the fall, I’m getting back in the mood for cake. Which is nice. It’s always nice to be in the mood for cake, and to have another person around to share it with. I’ve lived alone for nearly 4 years and while that has benefited many other people, sometimes eating baked goods by yourself can feel a little lonely. I bake because it’s a way of expressing my love and affection to others (and myself, sometimes), and I like having a beneficiary around for it. I used to bring my baking in to work, and at my housewarming, a former colleague kept saying how excited he was to be eating my baking again (the subject: a messy but delicious s’mores pie). I was excited to be sharing it again, too.
Book: Sweet Potatoes, Scott Hocker (Short Stack Editions)
Recipes made: 1/20
Book: Lemons, Alison Roman (Short Stack Editions)
Recipes made: 9/24
Not pictured: Lemony Pasta with Pecorino and Cracked Pepper, which I forgot to photograph and assumed we’d make again so I could do it then (we didn’t have it again). We made it with dried herbs instead of fresh, and without walnuts, but it was still A+.