So this “sorry I’ve been absent from this space for so long, please forgive me” post is going to be a little different than most. Because even though it’s not goodbye for good, it is for the foreseeable future. I mean, you probably saw it coming but I figured I should out and say it rather than pretending it wasn’t happening.
Let’s take a little trip down memory lane, shall we? I started this thing up under a different name, “The Starving Student” back in the first days of culinary school. I hadn’t met anyone yet, I was starting to feel homesick, and creating a food blog seemed like the perfect cure. In that year out in Charlottetown, I went from wanting to be the next (female) Thomas Keller, to losing my interest in cooking professionally altogether. I’ve tried to sum up how that happened here, but I’m not sure that mere words will ever fully explain my decision.
Anyways, I came back home to Calgary and started university. For the first while, I kept up with baking, photography and blogging. I changed my domain name and transferred the entire site all by myself (without losing any of it, somehow). I even went out and bought a fancy new camera, props, backdrops, you name it. If I was going to have a food blog, I was going to take it seriously. Traffic didn’t really increase though, not as much as I would have expected it to for the amount of effort I was putting in. Then somehow it went from blogging every day, to 2-3 times a week, to once a week, to now being lucky to post once a month.
I don’t think it’s really a mystery why this gradual decline has happened. Life takes over and when you are not making money off a blog, it’s far from your first priority. Creating this space has allowed me so many opportunities to pursue my love of food elsewhere, writing for other publications that people actually read, and I’m thankful that it helped to get me in the door. That being said, when I look longterm, I’m not even sure what role food writing will play in my life.
People tend to get confused when I tell them that writing is just a hobby for me. I lead a double life really. When I go out to events, I’m a food writer, but the rest of the time (which is basically 99% of the time), I’m a psychology student soon to be pursuing a Ph.D. in the fall. I’ll be moving to a new city, starting up a new life and whether or not food writing fits into that here and there, who knows? Only time will tell.
So that’s my story. Between finishing my degree, 2 jobs, volunteering and simply having some me time, I probably won’t think about this blog for another couple months. Don’t worry, it’s not going anywhere though. At the very least I’ll keep paying for the domain and web hosting – I’ve put too much time and effort in to just have it disappear. You just won’t see me around here very much (which I’m sure you are already used to). And on that note, I’ve got someone else’s recipe to share with you because I can’t remember the last time I actually baked something. I cook all the time, but dessert? Not so much. I basically just need a few squares of dark chocolate and I’m good to go. I do still like chocolate and that’s never going to change. Whether it’s here or elsewhere, “Because I Like Chocolate” is my mantra for life.
Chocolate crepes with chocolate sauce. How can you go wrong with a combination like that (especially when someone else gives you a recipe and pics and you don’t have to make anything yourself)? Throw in some Kirsch-soaked cherries and fresh whipped cream and you could even make fancy, black forest crepes. The possibilities are limitless really. You could toss in some orange segments, candied mint, toasted nuts, you name it. Or you could just leave these chocolate crepes as is and call it a day. Whether it’s Valentine’s Day or just a Monday night that you want to make a bit more special than the rest, these chocolate crepes are the perfect dessert to whip up in no time. Thanks to Green & Black’s Organic chocolate for the recipe!
- 4 Tbsp (1/2 stick) unsalted butter, melted
- 2 oz (57 g) Green & Black’s Organic 70% Dark Chocolate, broken into pieces
- 1⁄4 cup (60 mL) superfine sugar, plus extra for garnish
- 1 3⁄4 cup (430 mL) AP flour
- 1⁄4 cup (60 mL) cocoa powder
- 4 eggs plus 2 yolks, beaten
- 2 cups (480 mL) 1% milk
- Gently melt together the butter and chocolate over low heat. Set aside.
- Mix together the sugar, flour and cocoa powder and sift into a large bowl. Make a well in the middle and add the beaten eggs, then the milk, then the melted butter and chocolate.
- Pass the batter through a fine sieve and leave to rest for a couple of hours.
- When you are ready to cook, heat up a large non-stick frying pan and rub with a little oil. Add enough crepe mix to the pan, tilting it from side to side, to make a thin cover.
- Cook for a minute on each side and slide the crepe onto a warm plate lined with parchment paper and sprinkle with superfine sugar. Continue to cook the crepes until all the batter is used and layer each one with a sprinkling of sugar as you go.
- Serve immediately, perhaps with some chocolate sauce (see recipe below) or mousse.
3 1⁄2 oz (100 g) Green & Black’s 85% Dark Chocolate, broken into pieces
3 Tbsp hot water
Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then remove from the heat. Add the hot water and whisk until fully emulsified.