A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
Two achievements today has me bubbly excited. The first happy news is winning the Judges Vote of the 2010 Black Weblog Award for the “Best Cooking and Food Blog.” Last July, My Life Runs On Food was nominated as a finalist. To gain recognition among the other popular food blogs is an honor. The second achievement was being mentioned in www.CuisineNoirMag.com’s article, Calling All Black Food Bloggers. Read more
There was a “to do” list written for a productive, busy day. There’s a design proposal that needs to be delivered to a client. The food blog needs a new post. Pictures need to be downloaded. Work beckons my creative-thinking skills. All I want to do is lie down and sleep. I admire all my coworkers and friends who were able to leave out of town for at least a week this summer for a real vacation. New York City has been my vacation hot spot for years.
Despite being stressed from all of life’s beauties and fiascoes, the boyfriend casually announced he was going to the beach. He coyly smiled, “You can come, too.” He knew there was a slight chance, a break or a second option of me saying yes. Beating the odds, I said, “I’m getting my swimsuit.” I needed a break. Some rest. Splashy fun. This was my only chance of escaping from this summer’s excessive heat for a few salty airs of change. Read more
Raspberry Yogurt is no. 9 of the Smoothie Numbers series. They’re quick postings listing the ingredients for making refreshing, healthy drinks in a blender. Read more
Crazy people will go bananas for this sorbet. As I am going crazy because of a writer’s block. No stories come to mind. No exciting recent events. Perhaps, there are too many recipes that need to be posted in queue, for this sorbet was made weeks ago. The original story behind making this sorbet has long been forgotten. Read more
Quite a few years ago, a friend in my undergraduate printmaking class made a simple observation. She mentioned I have fewer problems with difficult printing techniques, but the easy techniques cause me the most trouble. She found the insight about my simple printmaking problems amusing.
Once again, making an omelet is fairly simple for most people, but it causes me problems. My version sticks to the pan and tears easy. The chopped vegetables spill out of the folded egg. With an aversion to runny eggs, a gorgeous, fluffy omelet ends up turning into a rubberize brown. Hope is lost and the omelet gets scrapped into a scramble. It’s tasty, but the elegance is lost. I do trust my skills in making omelets are improving. Until that day in the near future arrives, the frittata will continue to be an easy adaption to my shortcoming of making an omelet. Read more