At this point in this blog's uncertain infancy, I am sort of still, very much figuring things out. I've been on Spring Break this week and have subsequently been doing a great deal of journaling and working things out. Based on my last post, it's clear that my passions are varied and that writing is a big one. Writing is what brought me to blog writing in the first place, of course. The struggle is that I'm not quite sure what direction I'd like to move in writing. After much deliberation and stream of consciousness mumbo jumbo, I started to consider the possibility of combining two things I love most. Another huge interest of mine happens to be food. In particular, I effing love to bake...and eat. So, what about food and writing. Food writing! It totally makes sense. Content shouldn't be an issue. I love to play with new recipes and develop my own. I love to visit new spots and try new things in my city or elsewhere. A food adventure is my favorite kind! I love a good cheese or charcuterie board with some chardonnay and I am a real bonafide hipster for my sheer dedication to weekend brunch, so there's that. I already write Yelp reviews just for fun plus, I have a dozen fabulous cookbooks that desperately need a good dusting off and some much needed love. I know there are no set qualifications for becoming a foodie blogger, but the stars sort of aligned with this possibility. I had already come up with the domain name, Kitsch&Scratch and thought it worked perfectly for what I hope will become a fun, quirky foodie blog that doesn't take itself too seriously.
The truth is, I have always been into whipping up goodness in the kitchen. Food Network and The Cooking Channel have been my jams for years. Both of my grandmothers combined with Ina Garten each played significant roles in my formative baking experiences. I have gone through many phases as most home bakers can likely attest to. I baked nothing but cake for awhile when Ace of Cakes and Cake Boss were on the rise. I became cupcake obsessed around 2009 with the rest of the nation and made everything from red velvet to lemon blueberry. I almost went to culinary school instead of graduate school last minute, but decided to go for Library Science instead. The beauty is that I still have cookbooks and the Interwebz to learn from even if I didn't pursue formal education. I have tips and tricks from my grannies and enough food television to inform a lifetime of baking education. I haven't yet had my foodie blogger period, but there is so much loveliness to uncover, so much butter waiting to be used and so many skills I've yet to learn. I want to give myself love and space as I navigate this new format. I would love to eventually establish something nicely consistent and dependable complete with quality photos, but for now, I am taking things one week at time and plan to savor every part along my way. A food adventure really is the best kind and I can't wait to see how this journey unfolds!