This Week: Baking Blunders And Recipe Trials

After last week’s slower rhythm, I thought I’d bounce back with full creative energy. And I did, a little. I filmed, wrote, and tested recipes…just not at the pace I had imagined.

The skies were grey, the light was moody, and some days, my camera stayed untouched. I’d prep everything, frame the shot, wait for the sun, but the glow never came.

So I didn’t push it. No backup ring lights. No rushing through edits. I just let the week unfold quietly.

Because here’s the thing: I’ve come to care more about the quality of what I create than the quantity of uploads. A video that feels right, looks good, and tells the story, and that’s worth the wait.

And in that pause, I realized two things:

One— stillness is part of the process, not a break from it.
Two— I’m not here to churn out content. I want to create work I’m proud of. If it doesn’t feel right, I’d rather wait than rush.

Flour, Fuss, and Flops

In other news, I attempted to bake whole wheat grain bread this week. Twice.

Same dough, two recipes, both ended in their own little disasters. One burnt at the bottom, stayed raw in the center, and refused to brown on top. The second? Slightly less tragic, but still not edible.

Broke my heart to trash them.

I filmed both, half-hoping some editing magic would rescue the result. Spoiler: it didn’t.

But here’s the thing, we try again. Bread, like most things worth doing, takes a few flops before it finds its rise. And maybe that’s the whole point.

We’ll attempt again next week. One resilient person I am!

A Side of Health, Please

This week’s little health anchor? Greek yogurt.

I’ve been leaning into it more than ever; it’s quick, creamy, high in protein, and goes with just about anything. Sweet or savoury. Fruit or spice. Bowl or toast.

It's become my easy go-to when meals need a lift or when I need a midday reset. A jar of plain Greek yogurt in the fridge is one of those low-effort, high-reward habits I never regret.

Breakfast Binge Alert: Last Week on TBC

This isn’t just any toast. Thick, velvety Greek yogurt. Warm, buttered toast. And a juicy swirl of blueberry compote bursting with sweet-tart flavor. It’s the kind of breakfast that feels like a slow, soft hug.

Before You Go…

Thanks for being here, really.

Whether you’re opening this with coffee in hand, scrolling at lunch, or winding down post-dinner, I’m grateful for this pause we share.

And if this week’s slower pace resonates with where you are, too, you’re not alone. Some weeks aren’t for rushing. They’re just for being.

If you’re enjoying these quiet drops into your inbox, hit reply or share it with someone who loves breakfast and a little real talk. And I’m always around on Instagram and YouTube, if you want to catch the latest behind the scenes.