Launching My Blog Amid Feminine Brain Fog

Poppy View Headquarters: 0900 hours

I have been writing Poppy View for exactly a year and a half, now. Time has truly flown by so very quickly. I remember the first time I clicked the orange 'Publish' button.  I was so nervous, I held my breath for a few seconds, waiting to see if my little blog would actually appear online. 'View Blog', further verified that my first post had made it to cyberspace safe and sound. I was so proud of myself!

The Barracks

Just weeks before Poppy View's debut, I was ready to give up, frustrated with Blogger lingo and template troubles; I kept taking two steps forward and three steps back! I can almost always count on my daughter, Liberty, to save me from a computing catastrophe, but this was new to her, too, and she was studying for final exams - I could not keep bothering her with mini fits, and bits of blogging babble, when she had pressing deadlines and stacks of Ancient Greek texts to decipher... for a degree!

Searching for Strategies

I remember the self-targeted pep talk:

 ''Come on, you can do this!

 Concentrate, think,

 break it down, simplify,

you are almost on the brink!"

Visions of Inspiration

And so, 

like a stampeding quarterback,

I charged full speed ahead,

and in dangerously, daring decibels, 

I challenged, defied, and said:

 ''Bring on that feisty Favicon, 

those Gadgets and the Hyperlinks!

I fear your sheer complexity

but from it, bravely, I will not shrink!"

Fuel and Tools

Weeks later,

 after a few small victories in 'Layout',

armed with chocolate,

 and strong caffeine to drink, 

there was no doubt:

I would conquer!

I would not slip and sink!

Across Enemy Lines

On I marched, with mouse in hand,

towards that unmapped, nebulous no man's land,

 fortified by diligence, stubbornness,

and a fiery forte of a final command: 

 "I solemnly swear to confront and decrypt 

that crazy code called HTML/Java Script!''

Invasion and Occupation!

And that, my dear friends, is how this middle aged,

(but young at heart), aspiring writer,

(but hopeless Java 'Scripter'),

trudged through the trenches of forgetfulness,

and across the battlefields of brain fog,

fatigued from hormonal fluctuations,

 to finally fulfil her mission,

of walking amid the poppy fields,

of her virtual destination,

to view the world, from there!

Have a happy week!

Thanks for visiting! 

'Company, HALT!

And...Dismissed!'

xo

Poppy

All images: Poppy View

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Particularly Pink

All images: Poppy View

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Poppy's Kitchen: 'Bacon' Up A Storm!

Welcome to my kitchen! 

I love cooking and baking, especially, with friends and family.

Besides a hot oven that promises cozy and comforting delights,

creating and sharing is what really warms up the house, isn't it?

 Today, for my very first food post, 

I am baking a delicious Bacon Onion Tart, 

which I've been making for close to eight years now!

 I even make my own pastry!

Reluctant to do so for years, 

fearing tough, rubbery results,

this recipe is foolproof, flaky and puffy!

(All good things with regards to pies,

 people... not so much!)

So, put the coffee on,

 while we read through the recipe:

To make the pastry:

½ cup plus 1 tbsp butter

1 ¾ cup all purpose flour

1 egg

4 tbsp half and half

I tsp salt

For the filling:

4 medium onions (I use large)

4 bacon slices, diced (I use double)

 ½ cup whipping cream (be generous)

2 eggs

 ½ cup grated cheese (my addition)

1 tsp salt and pepper

Directions: 

Preheat the oven to 400°F /250°C.

Lightly grease an 11 inch quiche pan; set aside.

Using a pastry blender or fork, work butter into flour.

Stir in the egg, half and half and salt to make a dough.

Let stand in a cool place for a few minutes.

Thinly slice the onions. 

Fry bacon in a small skillet

 over medium heat until golden brown.

Add onion rings; saute 2 to 3 minutes. 

Drain off excess fat.

In medium bowl, beat together 

whipping cream, eggs, salt and pepper.

On a lightly floured surface, roll out pastry.

Line greased pan with pastry. 

Prick pastry surface with a fork.

(See second photo from top)

Spread cooked bacon and onions over pastry. 

Pour in cream mixture and sprinkle with grated cheese.

Cover with foil and bake 20 minutes. Remove foil and

bake 10 to 15 minutes longer, or until set.

Cut into wedges or squares and serve warm.

When cooking for large numbers, 

double the quantities given.

Bake on a large baking sheet

 or jelly roll pan.

Puff pastry or pizza dough 

can be substituted for pastry,

but this one is so quick and easy; 

I never resort to store bought! 

Hope you give it a go!

This savoury tart is so

 appetizing that, once tasted, 

it tempts your taste buds for seconds!

(Too irresistible to ignore, 

you have a little more).

 Go ahead - who's keeping score?!

Thanks for baking with me!

Meet me in my kitchen next week,

for another pie, this one, sweet and exotic!

All images: Poppy View,

except rooster painting: Google

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