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    raw blueberry pie with microwaveable filling and graham cracker crust

    This mostly-raw blueberry pie is a snap to make and very versatile--the filling microwaves in a few minutes, and you don't even have to bake the zippy gingered graham cracker crust--perfect for a hot Fourth of July and all summer long.

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It’s been way too long

Posted on April 25, 2023 by DebbieN

I have to apologize. In recent years, especially the last five or six, when daily outrage at the headlines suddenly became normal, to say nothing of the pandemic, I’ve been known to take a few months between posts, partly because in that environment I had doubts–how does food match up in importance with the current news cycle (or cyclone, your choice)? And I wasn’t feeling very inventive in the kitchen–it was just me and my husband at home, he’s not a foodie, and how often did I want to try and make a batch of something pretty, new or frankly experimental if I was going to be eating most of it on my own?

This year, it’s more personal. In the last year my husband and I have each lost a parent and several friends besides. I know that in any given year somebody’s going through what we have, and we’re just getting to the age where it’s our turn to deal with it, but it’s still been hard. So all in all, although I’ve had occasional bouts of inspiration over the last–can it really be 8 months? unfortunately–I haven’t really been thinking very creatively about food this year. I’ve mostly just been putting one foot in front of the other, learning how to deal with end-of-life care and all the official business mourners have to take care of, and being grateful for everyone in our family.

That said, I am also very grateful that people are still coming by and reading SlowFoodFast, and I hope if you’ve visited this blog while I was away, that you found something helpful, interesting or entertaining. Especially because I have some new ideas I want to share–things I had to bookmark and set aside until I could take the time to post, as well as a few new and possibly weird food experiments I’ve been trying out lately.

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