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Creating a new food blog

So after several weeks of mulling it over (let’s be honest, more like 3 days) I thought about how it could be confusing to have this as a writing blog and a food blog. It sort of confuses people that come here for one or the other.

I think it best to separate the two so that we keep it simple. I adore writing and I do it almost every day when I can. My food blog will probably not be as updated as this one is, however, I will try to update it once a week at the very least with my creations.

For those wondering why I choose keto recipes, mine isn’t entirely because I want to be thin (although that is a huge bonus). I also do this because I’m allergic to gluten.

And while there are tons of gluten free options, my body just gets extra sluggish when I have too much sugar, or rice/pasta/etc and I don’t like how it makes me feel.

But oh how I miss those things! Thankfully, much like everyone else, I’m discovering that the keto diet is extremely versatile and super creative. I’m always on the lookout for ways to enjoy more and more types of foods. Let’s face it, you can’t live off of eggs and cheese forever.

I had heard so many people rave over the chaffle. I’m going to have to test and experiment more with this one, because you know what I tasted when I bit into it this morning? Egg and cheese with sugar and cinnamon in it. Which is what it is made out of.

Image result for chaffle

I’m not entirely convinced of it just yet and may need to make a few more before I decide I’m definitely against it. I will say that I enjoyed the texture, it’s not exactly like a waffle, but it was firm enough that it wasn’t unpleasant.

I don’t know you guys, maybe I just have a sensitive palate. I’ll try to give it another shot though. As for the new website, I’m going to link it on here as soon as I finish it.

So what can you expect from this website?

Writing, podcasts, and audiostories. So, you know the usual things that we do. Happy Thursday guys. The weekend is almost here.

~Grey

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September is here!

Hey guys! September is here, which means I’ve finally managed to move into my new space. I spent the entire holiday weekend moving and while (disappointingly enough) I didn’t get 100% moved, I got down to the point that I only need to clean. That’s a pretty darn good feeling.

While I’m getting back into the swing of things (basically building my desk and putting in my computer and waiting on Charter to take their sweet time getting my internet installed─ Why isn’t Google fiber here yet?? >.<) I’ll be able to still update my Twitter and continue adventuring with you guys~

My goal of sending a manuscript in is still very alive, even with all the chaos of moving, and I’m proud of myself for genuinely sticking to a goal. You guys may notice that I enjoy baking (I post a lot on my Twitter and Insta when I have time.) I try to add the recipe’s up on here from time to time. Especially since my diet can be incredibly restrictive and I enjoy food just like anyone else. So when I find a recipe, I like to tweak it and then post it on here.

This weekend, I want to try the classic Japanese fluffy bread (Shokupan)

Shokupan

But a keto version!

I’m always looking for ways that make my food enjoyable and keto bread (In my opinion) is one of the hardest things to get to taste right and feel right. (texture is just awful with most keto breads and they are often SO eggy) My goal this weekend is to try and see if I can perfect this using Yvonne Chen’s original “yudane” method (also known as Hokkaido Milk Bread) but with keto friendly ingredients.

Wish me luck!

xoxo

Grey

(p.s. a short story is due soon~)