It has been more than a week since my last blog post. So what had been keeping me so busy?
Nothing of importance actually.
If you remember, I swore I won’t take any of my cooking pictures till I get my pending posts up (which obviously are still pending). And since I have not been taking pictures, I decided to take a break from blogging. It can be like a full time job sometimes- cooking, composing, photographing, cleaning up, post processing, writing, posting and then spreading the blog love. Blogging can be like a full time job (an unpaid full time job). Don’t get me wrong, I still enjoy it. It keeps me busy. It gets good food on the table. And it teaches me so much. And thanks to it, I have met some really, really talented people.
But sometimes, you need a break from your job no matter how much you love it. And I needed a break.
I thought I would get my pending posts up, but for four straight days I did not feel like opening my laptop. And that is unprecedented (I can’t live without my laptop- so not feeling like working on it was a very welcomed feeling). I really needed that break. But, now I am back! Thanks to the Daring Bakers’ !
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Quick bread is any bread that is quick to make because it doesn’t require kneading or rising time. That’s because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.