• November 14, 2012

    An Announcement

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    Hi All,

    Okay so the news that I *hinted* at in my recent post, explaining why things were quiet around here… you know, the “big/little” news coming down the pipeline… well, here it is:

    I am pregnant! SQUEEEEEAL!

    Hubs and I are over the moon.

    As utterly ecstatic as I am, however, I have come to acknowledge that being pregnant and having a career in food are not entirely compatible. I spend most of my day clutching my stomach with one hand and steadying myself with the other hand on a wall/counter/stranger-in-line-at-the-grocery-store – because whoever coined the term “morning sickness” was almost certainly a non-female of the MAN variety; it would much more aptly be dubbed “all-day sickness”.

    I’m ashamed to say that my cooking (outside of client stuff) has been very limited to those yam fries I talked about, and a variation using regular potatoes. Hence the sound of crickets you’ve been hearing around here.

    I am hoping against hope that what I’m currently experiencing is a “darkest before the dawn” type of thing – that miraculously, some day this week, I will go from feeling horrid…er… less-than-great, to wonderful! I’m at 3.5 months… which, for the moms out there, means I should feel better soon, right?? C’mon, throw me a bone!

    Anyway, I just wanted to update you on my… um… situation. So you don’t feel abandoned. I’ve got several recipes on the way (deep-fried pickles with peanut butter, anyone? Joking.) but I have to ask you to bear with me while my little muffin grows a bit and my gag reflex learns to calm the heck down.

    And with that, I thought you might like to see a few of the wedding photos I’ve been meaning to share since August… taken by the talented Matt Lien in beautiful Prince Edward Island, Canada.

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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