I wish I could transport the heavenly smell wafting through my kitchen to you right now: kneaded dough slowly baking in olive oil and rosemary. It’s making me feel warm and fuzzy inside that if there ever was a competition on being the Best Hugger, the focaccia bread inside my oven would be winning at this very moment.
I’ve been actively adding recipes into my novice baking and cooking portfolio these past few years. Not for anything in particular but the bliss- pure bliss– I’ve come to discover in using my faculties to make something that ultimately fills me, feeds people. It’s kind of basic, really, feeding yourself. And yet I love how intrinsically essential it is to learn how to do it; make food.