A New Year Begins!

2015 had its ups and its downs.  A rough year in many ways; a beautiful year in others.  But enough about that – today we’re starting a fresh, new year with new possibilities to be harnessed!  I’m optimistic about what lies ahead in 2016, what adventures I’ll have, what images I’ll capture, what new lessons I’ll learn.  And I’m excited about what the kitchen will hold!

With my great love of food, I have a list of New Year’s resolutions that center on culinary innovation, learning, my favorite books to devour, and excitement for what lies ahead this year!

Our Garden // Flour and FancyVeggie Love
In 2015, I decided to return to vegetarianism.    I was a vegetarian for 10 years – from ages 15 to 25 – but fell back into the meat chomping of my younger years.  This year, I decided to embrace the plant-based and nix the flesh once again.  My resolution for 2016 is to continue to broaden my veggie lovin’ palate with new creations and new cooking techniques.  For example, I want to explore quinoa more and start making more homemade vinaigrettes.  (No, I’m not taking down the few recipes with meat in them here, but I’ll be focusing solely on plant-based fare moving forward.)

Let Loose with Juice
I’ve been spending a great deal of time researching making smoothies from fresh produce.  I’ve been reading books like Green Smoothies – check this one out, such a great cookbook! – and others to learn all the best tricks and refine my own smoothie making.  In 2016, I want to make more smoothies, especially in the summer when my garden is green, lush, and producing!

Bread Bounty // Flour and Fancy
Boom, Boom, Bread!

I’m a great lover of quick breads and bundt dough, but I haven’t spent a great deal of time working on more artisanal breads.  I want to dive into that side of baking.  I read the Hot Bread Kitchen Cookbook in 2015 for multicultural inspiration as I embark on my bread baking journey, and it provoked my excitement surrounding making hearty, delicious breads and stepping out of my quick bread comfort zone.


Our Garden // Flour and FancyGarden Overdrive
This year, I want to really push myself to have the best garden yet!  2015 was a great gardening year with plump watermelons, more squash than we could eat or give away, and a tomato explosion!  In 2016, I want to explore berries more and try to explain our fruit crops.  And more lettuce variety.  I’m ready to conquer the soil this summer!

Sunday Morning Pancakes // Flour and FancyBreakfast Comes First
I was not a breakfast fan most of my life, and today, I’ve changed my outlook but am still known to just drink a coffee or chai latte and move on with my day.  I was denying myself one of eating’s greatest pleasures: a bountiful breakfast.  In 2015, I harnessed a new love for oatmeal with lots of fresh berries, a hint of maple syrup, and a handful of flax seeds.  This year, I want to continue exploring and further developing a love for breakfast – and always carving out time for this meal everyday.

Happy 2016 to all my readers, and thank you for starting a new year with me and my writings and photography on Flour and Fancy.

Garden Beginnings / Flour and Fancy

I received copies from the publisher of Hot Bread Kitchen and Green Smoothies to review.  The opinions expressed surrounding these items are my own.

13 thoughts on “A New Year Begins!

  1. Sounds like you have a lovely year ahead of you. I don’t really garden…but I love my flowers and can’t wait to plant once spring hits.
    I am diving into bread baking this year too. I have always had a fear of yeast. My goal is to overcome that fear and eat some crusty homemade bread and hopefully my girls will join me in the kitchen. I will be reading all your bread adventures.

  2. Yay for plant based!! I plan to do lots of healthy juices this year. I LOVE that you are tackling artisan bread baking. Yum! Can’t wait for those!! Happy 2016!

  3. Your excitement is contagious! I love all your ideas for the coming year. Here’s another cookbook to add to your bread baking list: “Brother Juniper’s Bread Book-Slow Rise As Method And Metaphor” by Peter Reinhart. It’s a classic and contains a lot of beautiful recipes I enjoyed during a short stint when I dreamed of having my own bakery:) All the best to you in your culinary adventures. I can’t wait to see what you create next!

  4. Looks like your 2016 is off to a great start! Looking forward to seeing what your vegetarian focus looks like. 🙂 Also: other grains that are also easy to cook and are delicious are millet, kamut, spelt, farro, and sorghum. They’re all great bulk to add to a variety of things. Bob’s Red Mill has a great selection of all of them.

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