Baking through the Blues

Food writers are supposed to be upbeat right? We are living these glorious food filled lives that others are so envious of.  But the reality is, its still writing and writing professionally is one of the hardest occupations to succeed at.  We are creative folks and with that comes a huge amount of criticism, self-doubt, rejection, and worry.  And when you are a freelancer like me, you have to have the ability to roll with the punches in this ever changing landscape.  I'm going through something right now, this journey has been one big roller coaster ride and I can't decide whether I want to stay on or get off.  I'm sorry to be such a Debbie downer but I believe in giving it to you straight.  Sometimes life requires some "no holds barred" kind of talk.  Don't get me wrong I am blessed beyond measure, and folks are always immediately impressed when they read my credentials but do you have any idea how many out there have my same credentials. I believe whatever blessings God has for me are for me.  But I gotta say I need a blessing and a breakthrough like yesterday.

Right now I'm feeling blocked, that's the only way to describe it.  Like there are road blocks all around and I'm not sure how to push forward or get through and when this happens I'll often bake.  I'm not a baker.  Baking and Pastry never appealed to me because for the most part it is a science and I will be the first to admit I hated math and science in school.  There isn't a lot of improv in baking although I have to say there are many that have found a way to make it seem like such.  Baking is good for me because it requires me to focus on something other than myself, to concentrate in a way that I don't often have a chance to do. There is no background noise when I'm baking, just me, a couple of mixing bowls, and the oven...

Jersey blueberries are here and I don't plan on making the same mistake of not securing enough of them as I did with those strawberries.  Remember that Strawberry Cardamom cake, well here is the blueberry version.  I used the exact same recipe with a couple of exceptions.  Whole wheat pastry flour instead of all-purpose, blueberries instead of strawberries, greek yogurt and about a 1/4 cup of milk.  For whatever reason this batter turned out pretty dry before I added the milk.  This cake will be dense, super moist, and plenty sweet.  Perfect on a rainy night with a cup of herbal tea or better yet make it for your favorite Father this weekend.  Ties, handkerchiefs, new grills, and golf clubs are all fine but I haven't met a Dad yet who couldn't appreciate a little home baked goodness.