Where have I been?
I wish I had an answer for that. It's been a few months since I let my internet presence fade away and for a while, I was sort of ok with that. I felt like, maybe, it was my time to go. Maybe I had gotten all out of food blogging that I was going to get. I kept baking, but I wasn't photographing what I had created.
It wasn't until last week when I was starting off a new semester of school when I realized that my life was lacking some sort of creativity. I had my business, I had school, but nothing out there that I could create and play around with. Nothing that I could look at simply as something fun to do with no strings attached and no commitment to another person.
That's when I realized that what food blogging gave me was more than a place to showcase my baking, but really was, like most people say it is, an outlet. It may look like it's just baking and photographing but for the people behind it, myself included, it really is multi-dimensional. In a world full of linear direction and responsibilities that might not always be the best thing in the world, it's always nice to know that you have something, maybe not always food blogging, to go to.
I'm so happy I'm back.
This recipe is absolutely wonderful. It gives you a nice moist loaf and is great for adapting with various flavours.
Lemon + Cranberry Tea Bread
adapated from The Harrowsmith Country Life Baking Book
Ingredients:1/2 cup margarine or 1/4 cup butter and 1/4 cup shortening, softened
1 cup sugar
Grated zest of 1 lemon or 2 tbsp. lemon juice
1 1/2c cups unbleached all-purpose flour
1 1/2 tsp. baking powder
Pinch of salt (optional)
1/2 cup milk
1 cup dried cranberries
1. Cream together the margarine and sugar until light.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in lemon zest (or juice) and cranberries.
4. Sift together flour, baking powder, and salt, in separate bowl.
5. Add milk and flour mixture alternately to creamed mixture, stirring until well blended and combined.
6. Empty the mixture into a well-greased 9-inch loaf pan.
7. Bake in preheated 350'F oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.