This has not only given me a chance to get my feet wet, but it has also given me time to think about where to begin with my own blog. One of my closest friends was kind enough to ask me to guest blog about my culinary experiences in a Blissful Eats section every Thursday on her beautiful “ Bliss“. While I’ll do my best not to preach, you’ll likely get a sense of my convictions through individual recipes and asides on these topics. I use organic, locally-sourced ingredients when possible, and usually shy away from anything overly processed. I generally subscribe to the Bittman/ Pollan food models. I have fairly strong views on food, from how it’s marketed, to nutrition, to its effect on the environment.
I was lucky enough to marry my high-school sweetheart (who may make a guest appearance here every once in a while). This makes the baking/cooking/photography “interesting” during the day. My children keep me busy, as they’re only four and two years old. In brief, I’m originally a small-town North Dakota girl, now a thirty-something mother of two who lives in St. So what about me? Well, for more detail you can check here. It’s a creative and social outlet for me and my family. Food has always been a significant part of my life– a passion, I guess. Obviously I love to cook and bake, but more recently I’ve come to appreciate the photography aspect of food blogs as well. You can follow me there if you’re interested.Welcome to Relishing It! I’ve finally taken the leap and committed to writing a weekly blog.
ITALIAN LEMON TART SERIES
Today there are so many social media platforms, too many for this old girl, but I have to say, a new one that I do enjoy is Instagram, sharing some of your life with a series of pictures, it’s different than this blog, it’s more day to day. Thanks for putting up with all my terms like, a pinch, a drizzle, a healthy dose, ovens vary so keep checking, taste it, add more or less, use whatever veggies you have on hand, I know it’s not very precise. I never was any good in math, my family and friends could attest to that, and don’t ask me to figure out a tip either! Sometimes I just stare at the computer and avoid writing out the recipe diverting my attention elsewhere. If you were to ask me what my favorite part of the process is I would have to say everything except writing out the actual recipe, I loathe that part! ( ha ha).
I thought by now I would get tired of blogging, but honestly I’m not, it still remains one of the best things I’ve ever done, I love the creative process and I’m always learning something new. My photos were hideous in the beginning, shooting with the flash on and under yellow lighting, what was I thinking? I often thought of changing them out now, but I never will, it is who I am, the good, the bad and the ugly, besides it’s nice to see a little progression over the years. Oh boy what a learning process it has been, especially with all the technical stuff that goes on behind the scenes. She set me up then walked out the door and said, ” you’ll be fine mom, just take a picture and talk about it”. Back in 2007 I asked my daughter to help me set up a blog, I was reading a bunch of blogs at the time and thought it would be fun to document my own recipes, it took her 15 minutes to get me up and running, the hardest part was me coming up with a name. Let’s talk a little bit about my eight years of blogging. I knew as soon as it arrived I was going to make this tart to celebrate my eight year milestone, after all, it’s made from the beautiful lemons that grow on the Amalfi Coast, how special is that! We are huge fans of limoncello in my family, every holiday, special occasion and celebration includes some icy cold limoncello for toasting, my daughter likes to make a huge batch every year to give away for gifts, it’s a big undertaking, but so worth it.
Recently I was lucky enough to receive two bottles of limoncello liqueur from Mama Agata’s Cooking School on the Amalfi Coast, ( it’s on my bucket list) to try out, of course I readily accepted! It’s crazy good and so easy to make, my kind of baking, nothing complicated about it. It’s been quite a while since I’ve made this tart, I think it’s been about three years. It’s my blogiversary today, 8 years, I can hardly believe it! So I’m celebrating with a limoncello tart.
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