I promised to post this recipe eons ago (if you follow me on Facebook) and I’m only now getting around to it. I think we have moved beyond the stage of apology at this point. One can only do as much as she can with the cards dealt to her, and mine include classes, research, interning, feeding the husband (hehe) and a growing number of extracurriculars as well. This is not to say I lay my excuses humbly at your feet, or my life has become monumentally more important than my blog. Nay, I cannot emphasize the degree to which I miss this blasted nook in my life, where I might seek escape and comfort amidst piles of books and heaps of spices. I think grandly day and night about the possibilities that reside in this modest corner of the internet. Not even a corner, more like a floor pillow, or a footstool. A step to lead thoughts and tastes into hard-to-reach places.
Out the window burns a luminous horizon, burgeoning with new opportunities on the brink of fruition. Which will evaporate and which will blossom in my grasp, I cannot say, but it’s exciting all the same. Among the not-so-likely is my upcoming trip to India with the husband, contingent upon a travel visa the country does not seem to want to grant me. I will not dwell on it, despite the fact that I’m supposed to be going in less than a month. POSITIVITY! Thy name is ALYA!
Among the more promising excursions into the promised land of the future is my newest endeavor with a local writing group sponsored by our library system. If you know me, you know I would do anything to avoid spotlight on most things, most notably direct attention upon me and my most personal ambition of becoming a novelist. But the husband dragged me kicking and screaming and heart palpitating and hyperventilating I went all the same, and it turned out to be fruitful, full of supportive people of all ages, not any of whom were likely to eat me alive with their carnivorous wit and bloodthirsty critiques.
Another promising activity was my first endeavor into the realm of gluten free experimentation! I honestly have no idea what to do with the flour; I read briefly the additional ingredients one usually needs to really lift up the dough so it isn’t dense or grainy, but… I’m not one for buying too many things unnecessarily that I won’t likely use much at all. I prefer to try out with what I have and then see from there. I had actually bought the gluten free flour (Bob’s Red Mill variety) because I’ve come to know a few people who either prefer it for personal reasons, or actually have wheat allergies, so this has been on my mind as a possibility for baking.