At the beginning of the year, I made a list of things I wanted to prioritise for 2015. I didn’t hold them as a set of resolutions that demand strict adherence or completion; rather I just wanted a set of goals to work towards which can guide along my year. Among those on the list, was a strong desire to learn how to bake a good pie.
Before I get to today’s recipe, I would just like to thank everybody for the over-whelmingly touching response that I received regarding my last post, containing my current thoughts on blogging and butter and brioche. I was (and still am) really humbled by the out-pouring of support and generosity I received and truly appreciate all your kind words.
I’ll be the first to admit it; the last few days have been quite rough. Life has become a series of stops and starts. Really good things will happen and then a moment later an avalanche of disparity occurs. I’ve managed to get into a bit of a depressive funk about butter and brioche too and developed quite a stagnate posting and cooking rut, which has led to a fair deal of reflection on blogging and why I continue to do it.
After hard work, clutter, chaos and sporadic madness, we’re finally moved in! Well, nearly. You see the kitchen is moved in, the rest of the house… not so much. I think that the kitchen though is the starting place of any un-packing, as it’s predominately the focal point of all homes – and lives too.
Easter won’t be quite the elaborate affair this year – as an impending move is literally happening the day after. We’re living our lives currently surrounded by brown cardboard boxes. All our material possessions taped and packed, labelled with things like “misc. and summer clothes”. The flour and sugar jars have well and truly been packed. And the baking soda… stored away for good.