Here’s the thing: I have not been blogging enough lately. This little part of the internet has been in my thoughts so much these days, but I haven’t actually been writing and photographing and putting up here. It’s gotten a bit lost.
I’ve been writing and photographing for other people. People like Edible Vancouver and the Vancouver Observer and HelloGiggles. But not here.
And I’ve been baking a lot too, for Merchants Oyster Bar, which just got a great review in the Globe and Mail, and even if the woman reviewing it made it sound like the chef was making the pastries, it was me, and she said nice things.
But mostly I’ve been baking for Livia Sweets the company. The super-exciting-can’t-contain-my-smile-when-I talk-about-it company that I own. That I make pastries for and sell. That people buy, and say nice things about on the internet. That fills me with so much joy I can barely handle it.
I’ve also been working hard with a design team to get this website spick and span with a new look, updated pages, lots more pictures of myself (which I’m a bit self conscious of truthfully) and that’s much more user friendly. You can leave comments again now! I can update the recipe index! I can add pages about my exciting new projects! It’s a lot of big improvements.
It’s been a very busy couple of months, the kind that knock you over sideways a bit and make you so exhausted that you end up getting strep throat that makes you cough so hard you have to take all sorts of herbs, and watch an entire season of Nashville in one week just get better.
But now I’m feeling pretty good. I’m feeling pretty on top of things. And I’m going to ease you into a recipe with this one because it’s so painfully easy it feels like a cheat to give it to you, except you would all hate me if I didn’t because it’s so darn good. It’s crunchy and salty and spicy, but also earthy and sweet and exactly what I want in a bowl of pecans on my table. And also on my friends table because I’ve already been enlisted to bring her some after she saw my instagram picture of them only a few minutes ago. They are wonderful. And so are all of you, thank you for your patience these last few weeks.