It has officially been over a month since my last post. The hiatus was semi-planned and was due to a lot of changes going on right now. Not only was I a little bit too busy to sit and write a good post, but my cooking predominantly consisted of putting together fresh salads from my backyard garden. So I guess I didn't do much cooking at all. In the last month, I have finished writing my Master's thesis, attended Lollapalooza in Chicago having the greatest time ever, successfully defended my thesis, and moved to Guelph, Ontario to pursue dietetics. That is right, I am on the path to becoming a Registered Dietitian! Being an undergraduate student again will be a change, but I am excited to be preparing for a career this time around. The blog will most likely evolve with this change, potentially focussing on nutrition a little more, but recipes will still be at the heart of
Food for Fuel.
The new kitchen is mostly set up. It is small, but adorable and perfect for just the two of us. I am excited to be cooking in it, and to create recipes there. Last night, A made a variation of my
Black Bean and Sweet Potato Chili which is his go to meal. He made some substitutions based on what we had on hand. He used jarred tomatoes from my Nonna and Tatone's garden and chili peppers from my parent's garden. We served it with rice and goat cheese. It was delicious, spicy and comforting. I look forward to creating many more meals in our new kitchen.
I took this picture with my A's Nikon DSLR camera. I can't say that I will use it all the time, or that the photography will improve, but maybe when I have a little more time on my hands I'll experiment with shooting in manual. Right now, the speed/ease of iPhone photos and auto settings are just too good to pass up.
I hope everyone had a wonderful summer and is ready for the approaching fall season. I think heading back to school has made me extra excited for the leaves to change, and for the pumpkins to be in season.
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| My favourite reading spot in the apartment |
