Cider Doughnut Bread Pudding for the Soul

Have you ever heard of a guard llama?

How about a pet skunk? They aren’t allowed in New York State (with the exception of certain permits), but there’s an underground effort to justify the domestication with a therapy sort of role.

 

These aren’t the topics one would expect in a conversation among food bloggers and foodies (+ one wannabe foodie named Innae). Yet across breakfast pizza, cheddar biscuits and apple muffins with a date and garam masala crumble, I found my belly aching from gluttony and giggles.

 

We actually sat across from each other in the same room, not in a web conference.

That’s right, we sat across from each other in the same room, not in a web conference.

 

The reunion was unexpected. I reached out to Deanna Fox of Silly Goose Farm to follow up on a promise to visit her home, and the hostess-extraordinaire decided a full-fledged brunch was nothing short of necessary. Along came a few of my favorite food writers and lovers from the Capital Region, and I was giddy with anticipation for the delights that would soon be in front of me.

 

Case in point.

Case in point. Yes, that’s also homemade maple burnt sugar ice cream.

As I caught up with the ProFUSSor – whom I hadn’t seen since he and his wife left for her sabbatical over a year ago – we chatted about the merits and difficulties of a changing menu for local restaurants. Expected, right? Also discussed with Albany Jane, Albany John and the others: pregnancy, mining and honey badgers (I have now made plans to watch a documentary on these apathetic animals thanks to the recommendation of this marketing guru).

(she made this. stunning flavor profile)

(These are those aforementioned muffins. Stunning flavor profile)

 

 

There were also moments that morning where the laughter waited on the sidelines as these men and women listened to my journey thus far. They offered encouragement, advice and suggestions with such sincerity that my heart was just as full as my stomach.

 

As we’re all aware, the Internet is a connecting, yet isolating place. While I’ve carried conversations with these eaters online for some time, the in-person opportunities weren’t as frequent. A few minutes here, inbetween bites at a tasting there, and soon we’d have to finish up our trains of thought on Twitter.

 

Even with so little face-to-face contact, I felt fully comfortable. The words I had seen on a screen or in print were backed with the warmth of a voice. The delightful images I’d scrolled through were taken by hands that baked and cooked to delight my tastebuds. And now we’d created memories that would feed my heart.

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Change: A Choice

It’s been quite the year.

In the many moments of contemplation, reflection and assessment, a small thought came to mind that I thought I’d share. It followed the discovery of this bumper sticker:

Now I’m going to pull a switcheroo 🙂

I say: “Struggle is inevitable. Change is an option.

Undeniably, change is a part of life. I think that’s what the creator of the original slogan had in mind. There’s no way to predict the valleys or mountains that suddenly appear on the horizon or even right on your doorstep. As humans, most of us bristle at the unexpectedness we have to wade our way through. Change is not easy. So we struggle.

Remember, I said, ‘we.’ I struggle with mental, emotional, physical battles on a day-to-day basis. And I have no doubt that there will be more struggles with every flip of the calendar.

Amid all that, there is a choice. Many, in fact. Those decisions range from “Will I continue to struggle?” to “What can I avoid to make this easier?” The most important question though:

“What am I to learn from this?”

We can choose to change. We can choose to not make the same mistake again that leads to such suffering. We can choose to turn the other cheek. We can choose to fight harder. We can choose to not allow others to struggle like us. In doing so, we can make the choice to change for the better.

A lot of options. They’re yours to select. I’m still working through my choice now.