It’s been a while, a long while. Things have been a little difficult. The things are that December has been a lot harder than I first expected it to be. Yesterday we decorated the Christmas tree. It turned out amazing, I’m very happy with the result. It’s sort of a mix of The Andersen family ( my family.) and The Griswold family. To be honest, it’s the greatest mix of all. I’ve been a fan of the movies for years, and we always watch The national lampoon’s Christmas vacation while decorating the Christmas tree. I think it’s a great tradition and I will forever continue to have that tradition in the family.
Food-wise, I’ve not been eating much lately. It’s complicated because I’m not hungry but I need to eat so I just throw together an old recipe. But that will be changing in the new year whit my new project I will be posting a lot more recipes, food articles, and much more. I’ve said it before and I’m saying it again I’m super excited about it. I have been doing some recipe testing on the side, but some turned out horrible, some not so great and others turned out perfectly fine. I’m working on getting the perfect touch to a variety of new recipes coming up next year. There is a balance that tends to be as close to perfect as it can be. Seasoning your dish the right way ain’t always easy. You try something that sounds perfect but ends up horrible. Then you try something that seems wired and your brain is telling you that this or that spice would never work in a dish like “this” and then your heart tells you to try it and suddenly your dish turns out to be heaven on earth. You never really know what works and what doesn’t until you try it.
Some seasoning blends you know work well together, then there is the open space where you have to try and fail to succeed to create the perfect bite to eat. It’s all about the balance of flavors and knowing what goes together and not. I got a question the other day; My stomach reacts badly to chili, but you use chili all the time and I don’t get any reaction at all. Why is that?. The answer to her question is simple, again it’s all about the balance. A hint of chili goes a long way and it will lift your dish up sky-high without ruining it. If you use a ton of chili of course you are going to have a reaction if you’re not used to it. How you balance your flavors is on of the most important things when it comes to cooking and of course follow your heart more than your brain. Deep down you have some sort of knowledge of what’s right and wrong when it comes to cooking. Like everything else in life, there is a balance that needs to be maintained.
So after a lot of back and forth I have decided not to have a backup dinner plan for Christmas Eve. This means that my Christmas eve dinner can go from traditional Andersen’s Christmas Eve dinner or it could end up as a Griswold disaster. Either way I will be telling y’all about it on Christmas day.
I hope y’all are having an amazing December 21st and I hope to see y’all back here soon for a new post.