When I first decided to blog about food (with an occasional rant from my soapbox about the weight struggle and the cultural craziness that drives us to be thin!) I didn’t know that #1 I’d take on both the Bakers and Cook’s challenge and #2 that I’d end up hating the WordPress blogging format. Sigh.
So let’s start with my complaints about WordPress. Sooo not user friendly! Especially when it comes to posting pictures. What good is a blog about food without fabulous food porn to make readers drool and wish they were eating what I eat? But getting my pictures inserted into my posts is an epic task and every time I sit down at my computer to share with you the delicious things I’ve eaten and carefully photographed for your enjoyment, I end up swearing my brains out and wondering why I’m bothering to do it when the enjoyment is sucked right out by the frustrations of WordPress. I keep thinking I should switch to a Google Blog, which is supposed to be easy blogging for Dummies, but then I can’t seem to find the time to make the move.
Which brings me to the Challenges. It seemed like a great idea to have something spectacular to cook and to bake each month. I love to be creative in the kitchen, right? But I’m finding that it’s almost impossible to do the Cook’s and the Baker’s challenges each month, take some decent photos of the process and then write a blog post about it.Who has that kind of time? And then, of course, I have to eat what I’ve baked! Sometimes a whole cake, like this month!
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine. Now don’t get me wrong. This challenge looked awesome and I had no doubt that I’d love to have a slice of a gorgeous, rich Fraisier, but I knew if I made one, hubby and I would be eating the whole cake ourselves. I had almost decided to skip it in lieu of fitting into my bathing suit and heading to the beach, but it was a rainy day today and I was jonesing for something sweet so I whipped up this baby using a layer of chocolate cake I made and froze last month. I threw together a quick batch of pastry
cream, folded in whipped cream and a little gelatin, added some fresh oraganic strawberries and bananas, topped with chocolate ganache and a little toasted coconut and Walla! Chocolate Fresh Fruit Fraiser!
All the ingredients
Somehow I think we’ll manageto polish the whole thing off before the weekend is over.
Chocolate Strawberry Fraiser
Eats Obsessed: Living to Eat 