|Hille and Pomegranate|
All I'm saying is that I'm not the only one in the house who could cut back on the sugar. Clearly.
I have this problem, you see. It's not just that I enjoy sugar, or food in general (who am I kidding). I also really enjoy spending a lot of time reading food blogs. I read them just for the articles, I say. But it's not true. I also covet the incredible meals people are preparing, the desserts they are creating, and the photos they take of it all. I don't just want to read about their food, I also want to make it. Of course this is, in my humble opinion, one of the most wonderful things about life. I cannot and will not subscribe any perspective that claims food ought to be valued only as nourishment. Yes, I enjoy my nutrients, but I also enjoy the taste and feel of food, and all the things that go along with sharing good food with others, whether I've prepared it myself or ordered it from menu. The moods and motivations for sharing a good meal go beyond nutrients, no matter how many vitamins are packed into that brightly coloured salad. So when I'm drooling all over my keyboard, or bookmarking recipes on my phone, I'm so often imagining the people I want to share it with, or remembering a meal I've shared in the past. So many of my best friendships have been sparked over a shared love of a kitchen table. And I will not have it any other way. So Hille, go on and eat that bowl of kettle corn you've had your eye one. I will not stand in your way.
Isn't it lovely when you sit down to complain about eating too much sugar and instead you write a love letter to food and the people who share it with you? In honour of this turn of events, here are some of those recipes I've been coveting this week:
This broccoli and white bean hummus.
I know it's spring, but I've been dreaming of baked apples all week long.
Ricotta, I love you. If you look closely you'll find a DIY ricotta recipe to go with it, which I'm determined to try out. Ok, I won't make you look for it. It's right here.
I wouldn't be a good friend if I didn't point you to this recipe.