Before I begin anything, I’d like to give a huge thank you to everyone who reached out to me and shared their support and love because of my last post. I can’t express how thankful I am for all of you and how honored I am to be trusted with your stories, as well. For those of you that haven’t received a response to your emails, I promise— I’m on it!
A little while back, I posted a self portrait on Instagram with a caption describing my instinctive desire for authenticity. Admittedly, this need was brought into the foreground because of a sore heart and selfishness— a positive form of the latter, at least.
This isn’t an entry of tear-thick protestations, or even a speech. Rather, it’s one of celebration, acceptance, and most importantly: clarity. This post is mostly for myself; it’s to document a nearly decade-long inner fight, and to mark the moment that I march to the beat of my own drum and do what feels right. This post is also to create some clarity for everyone in my life— some of my family, some of my friends, and for you; I feel this is necessary for all of us.
I had to come back and bring you Raspberry Cream Scones. The kind that are speckled with crimson-red berries and are infinitely tender, flavorful, and moist. I love berries, and when I’m stuck in my tiny town with only the grocery store to rely on, I know Driscoll’s will have an exceptional product I can rely on year-round. I know it’s not summertime here, but heartbreak knows no season or the holidays and when it demands you make scones speckled with berries at 6am, scones must happen. It’s as simple as that.
The funny thing about heartbreak is that we learn from our mistakes, but we also pay for them. It’s very much a sobering experience and, of course, an emotional one. And because we are all human, it’s almost embedded in us to find love– to find that one mate that makes our soul sing and dance like a child; oh, the innocence.
I know; it’s been quite a while. My favorite ballpoint pen, the one I always seem to go to when I want to jot-down my thoughts for this little corner of the web, dried out after sitting for so long, requiring scrawling encouragement on the corner of the page. Coming back is both relieving and petrifying at the same time. It’s like opening a door with hinges that have rusted over– it’s not only difficult to push open, but the bone-chilling shriek of the heavy metal portal sends shivers through my entire being.
My very long absence was both intended and unintended. I’ve received many emails and messages asking about where I am. Explaining all that has occurred over these several months will be quite difficult because a lot has happened. Some of it good and some of it tear-inducing, to say the least.
Before I get to talking about how amazing these green onion / scallion pancakes are, I’d like to take a shot at collecting many thoughts from the past month– thoughts that need to be shared “out-loud” with you. They’re updates on life, a behind-the-scenes project, and much more. I’ll do my best not to leave anything out, but if I do, I’ll most likely remember for my next post.
So, before anything, I’d like to share one of the behind-the-scenes projects I’ve been helping work on with Anita and Stephanie, two very talented folks that you may already know. It’s an idea that Anita and Stephanie created over dessert one day– Sated Magazine. A lot of hard work and love has been poured into the beautiful design, photography, and writings for the magazine. The first issue is about one of my favorite subjects– dark chocolate!
Now, I’m bouncing around a bit, but my excitement has gotten the best of me! Sated Magazine is, as Stephanie wonderfully puts it, “a gastronomy publication” dedicated to sharing beautiful photos, great recipes, informative articles, and our obsessions with food. I cannot share more than I have about the first issue, as we’d all like to leave you a bit surprised, but I can say this much: the big launch for the magazine is soon, and we’d love if you could start following theSated Magazine Blog, the official Sated MagazineTwitter feed, and of course, be sure to sign-up for the Sated MagazineMailing List. Once we have copies hot-off-the-press, we’ll be sure to let you know, so you can order yourself (and your friends) some copies!