Update: the longer you blog, the more you ask these questions. Since this post published, I’ve thought about quitting, we’ve redesigned the blog again and what you’re looking at is yet another new look.
A few days after I came back from Oregon, one night while Tim and I were working side by side, I told him I didn’t know if I wanted to blog anymore.
It was weird — not just because we’re in the midst of working and talking about wedding plans but because I love blogging. I’d be the first to tell you there’s nothing like the feeling of sitting down to write precisely what you want to say, organizing the chaos of life into cohesive sentences and paragraphs, feeling that satisfaction of yes! that is what I mean! when you hit publish and receiving feedback in the form of comments from people who have become your friends.
But I’d wrestled with these thoughts while I was in Oregon, surrounded by big bloggers with book deals, international press trips, specified knowledge so out of my world that they’d literally left me speechless when they talked, and really, I’d been thinking about it before then. I find new blogs I like every week.
I’m so impressed by the talent — by bloggers who put hours and hours into crafting original, interesting, beautiful material on the Internet for the rest of us to enjoy — and when there’s so much out there already, I wonder sometimes why I want to add more.
We’ve talked about it a few times the last couple weeks, in between drafting seating charts and making homemade ravioli for dinner and pinning table decorations and beginning to move Tim from his three-year bachelor pad to our future home. When he brought his waffle iron sometime last week, we ate spelt Belgian waffles topped with sorghum for breakfast and liked them so much, we made them again, with strawberries, for Sunday night dinner with friends.
We’re doing the everyday things of life even as we prepare for the great event of ours, with my giant white dress hanging in my house, our honeymoon booked, plans for me to fly home tonight. And thinking about that right now makes me glad to have this blog to remember it.
Because while I expected, ten days before our wedding, to be telling you about the pumpkin cake my mom’s making or the cookie table our friends are contributing to or how excited I am that it’s all really happening, the thing I most want to say now is this: I am thankful to be marrying someone who, in the midst of it, set aside time to talk about issues as in-the-grand-scheme-of-things-unimportant as blogging, who helped me decide to keep doing it and, thanks to his WordPress genius, showed me how to give it a facelift that makes me excited to come back here next month.
Anytime I start to wonder if blogging is worthwhile, I’ll just remind myself: it brought me Tim. See you soon.Print
A foolproof recipe for spelt Belgian waffles. Spelt is an ancient type of grain related to wheat and it has a full bodied rustic flavor that you’ll love.
- 2 eggs, yolks separated from whites
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or, in a pinch, yogurt mixed with water)
- 1/4 cup butter, melted
- 1 cup whole grain spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon sugar (I used palm sugar)
- 1/4 teaspoon salt
- 1 heaping pinch ground cinnamon
- Preheat your waffle iron. In a medium bowl, whisk together the egg yolks, vanilla, buttermilk and butter until they’re well blended.
- In a separate bowl, combine the flour, baking powder, baking soda, sugar, salt and cinnamon; add this dry mixture into the buttermilk mixture.
- In a large glass bowl, whip the egg whites with an electric hand mixer until stiff. Fold egg whites into the batter.
- Spoon about a half a cup of batter onto the hot waffle iron, close, and cook until golden brown.
Keywords: waffle, Belgium, spelt flour
If you love this recipe, be sure to check out some of other waffle variations:
- Vegan Sweet Potato (or Pumpkin!)
- Cornmeal Honey with Whipped Honey Butter (Dairy & Egg-Free Options)
- Vegan Flax Seed Belgian
- Gluten-Free Buckwheat Buttermilk with Blueberries and Bananas
- Banana Bread Yeast
About Shanna Mallon
Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.