First posts are always somewhat difficult to conjure. Not so much because it'd be hard, more so that they feel obsolete and useless at part, but are very much needed as well. So, this will be such a post - an introduction to this corner of this site, which I would like to occupy with my baking (and cooking) as it has become such an important part of my life over time. I think right now, it brings me the same or even bigger joy than art, and that does say a lot. There is something so universal about it - and unlike art, I don't ever feel pressured to explain or defend myself. I can pick any recipe I like and if it doesn't turn right, it's okay (I say that now, but you bet the next time I overbake something or get slightly bad cream consistency, I'm gonna be sad and cranky about it all day). The point is, there is so much happiness that comes with baking, the smell of spices, the warmth of the finished pastries, the instant nostalgia, and also the instant gratification of being able to eat what you prepare or even better, serve it to or share with your loved ones. That's something very special.
I was always interested in different cultures, their traditions, and stories, but it was only a couple of years back that I really took a closer look at recipes in a similar way, and what I found was an endless treasure of sorts - because it combines everything I love. These recipes have their own stories and myths etched onto them, sometimes not real, sometimes yes, most of the time these two perfectly intertwined. They also offer a dive into the cultural psyche, nature, and history - they are an invitation or an excuse to dig up more about it. And I found how much happiness it brings me to find these recipes and try my hand at making them myself, and ideally catching that progress on camera or video - which comes from the desire of sharing them further - with you! Because they deserve to be shared and tried. The more I know the brighter and bigger the world feels, and I feel more connected to it. The privilege that I am able to try making Chinese Pian Er Chuan, Arabian Maamoul cookies, Taiwanese Pineapple Cakes, Eton Mess from England, American Pumpkin Pie, Polish Mazurek, Stollen Bread from Germany, and Czech Božà Milosti in the same lifetime is incredible, and it took me a while to fully realize and appreciate it.
I've always hung around the kitchen - it was always the place with the most light and most warmth - so I think I naturally picked up on everything. No one purposefully taught me to bake, but my mum and both grandmas were all great cooks, so some of it must have rubbed off on me. And I am thankful and glad it did. Because of this very early experience, it's sometimes easy to forget that not everyone has it the same. Today, I think I am that much more appreciative of it. When I make something simple for lunch, when I bake some foreign desserts for fun, or when I bake a cake for someone's birthday. With this blog, I was thinking I could share some of that further - no matter if the recipes and creatines inspire you, guide you, or just simply put a smile on your face, all is worth it.