There are two types of people in this world: those who have had a proper Wisconsin fish fry and those who haven’t.
Today, I’m appealing to both of those camps.
We’re doing a traditional beer battered fish (my fave, seriously. Forever and ever.), but we’re changing it up a bit. Instead of a slice of buttered rye bread and pickle on the side, we’re turning them into killer tacos paired with tangy coleslaw and tender microgreens.
If it isn’t obvious enough from the lack of baked goods being posted, it just hasn’t been my week in the kitchen. My mojo is no mo’. At least for the moment. I accepted it after the fifth batch of failed cupcakes.
This has happened before. And will likely happen again. Ebbs and flows. I will have days, weeks, at a time where things just don’t turn out in the kitchen. My touch and talent seemingly gone. While it’s very uncomfortable for me, and a serious blow to my confidence, it won’t last forever. But just in case, I did a sage smudge and deep cleaned my house for good measure.
I’ve learned that the most important thing to do when a funk like this happen is to not force it. Which, admittedly, I had been doing earlier this week; wanting so badly to bake the ideas from my imagination into a reality. It was a lot harder not to force it when I was baking professionally. It was my job to bake. I couldn’t just not. I had to force it. And the results were always less-than-ideal. Dry cupcakes, over-risen bread, croissant dough riddled with holes.
Eventually, things settle down. Things get back to normal. My cupcakes will turn out, my cookies will not crumble.
Until then, there’s tacos. With pico. And guac. They’re so delicious and so simple – made in the slow cooker so that even my struggling-self could knock them out of the park.