• November 14, 2012

    An announcement

    by

    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.

    by

    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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