I am a quasi-food blogger. I have no desire to make it a life calling, prose doesn’t come easily and I haven’t the skill, courage nor conviction to create recipes. I wish I could write like Mel of Treehouse Kitchen, be a mistress of my foodie domain like Alli of Pease Pudding or have creative nous like the Brash sisters of Greet & Eat.
My goal is simply to be a better cook, and learn from those more accomplished. I just want to entertain well, and be one of those people who can whip up a delicious feast for 8 with a 2-hour notice. I am not there yet, but I am certainly closer than I was before I started the blog.
Writing a blog has enabled me to learn new flavour combinations, try new cuisines, ask more questions and for some obscure reason, allowed me to acquire 12 wooden cooking implements. It’s such a uniting topic; – everyone is happy to talk about food, be it their favourite restaurant, a family recipe or just a food memory. There is no right or wrong food preference, though I concede that there are odd and intriguing ones.
I haven’t the foggiest where this will take me, but so far, the journey has been exciting and fun. The best part is that it has allowed me a peek into the world of foodies, bloggers and artisan food producers.
What does all that have to do with pecan shortbread? Nothing.
I admit that shortbreads are among my favourite baked goods, and pecans are quickly becoming my favourite nuts to cook with; when lightly toasted, they take on a caramel taste. In these cookies, the caramel taste is enhanced by brown sugar. These are comfort cookies, crumbly, buttery, nutty and totally irresistible. I made these 3 days before Christmas, and they never even made it to Christmas. Continue reading