So, tonight I came home from class – I’m taking a mini MBA class through my job – and the topic of tonight’s class was content marketing. Have I ever mentioned I work in marketing? Either way, my class had me thinking about my blog, and really got me needing to relax with some cooking! I know I haven’t written in a while. And I don’t write much at all. I have no “content strategy” – maybe I need a calendar of topics? That was in my book on food blogging. I don’t really have any themes, I just write what I was inspired to make that day. Does my lack of theme keep you coming back, those of you reading? Or would a strategy of content make you interested more? Is there an answer? I don’t know.
Back to inspiration. I seem to lack it lately. Even in cooking which is so not me! I want to feel inspired again. Some day, at some points, I do. Ingredient inspire me, feelings inspire me, emotions, reading, thoughts… All at points inspire me. I set myself a goal to learn my Portuguese heritage through cooking a while back, and I never completed this goal. Maybe that should be first on this content calendar adventure? I can tell you one thing, Autumn, cool, crisp air… that inspires me to cook. Slow cooked meals, warm spices, a glass of red wine. And tonight, even though I’m exhausted after work then class, even though I’ve been sick, even after cooking dinner, Autumn inspired me. And I threw together an apple strudel of sorts, baked on my new Pampered Chef stoneware (oh right did I mention I recently became a Pampered Chef consultant too?). Hope you enjoy and I inspire you to bake something warm, even on those crazy nights, even on those days with no time.
1 Puff Pastry Sheet
2-3 peeled and thinly sliced baking apples
1/4 cup sugar
1/8 cup brown suagr
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbs flour
Lay out puff pastry on your greased baking pan (I used stoneware). Cut the two outside sections in strips, but keep attached to the middle section (see image below).
Mix together remainder of the ingredients. Lay the apple sliced out on the middle section of the puff pastry sheet. Cross the strips from the outside layer across the middle one side then the other side to form a braid of sorts.
Sprinkle some white sugar on top.