March 11th, 2015. It feels like a lifetime ago. Thats when we posted our first recipe to our little experiment called Traveling Fork. It was granola and we had just recently decided to go with the name Traveling Fork over Food Before Coffee.
Since then, we've spent many hours rushing against the dying window light of the short, gloomy winter skies, walking alleys and trails near and far, and testing out countless recipes in the kitchen. The days just aren't long enough sometimes.
I've learnt so much about cooking, photography, food, travel, relationships... myself, over the last couple years. It's been a truly amazing, wonderful and creative time and I wouldn't trade a single second of it for anything. But, times change. We are constantly evolving. Traveling Fork opened both Becky and my eyes to loads of new ideas and reignited passions that had been buried deep under school, work and the monotony of life. It was a self created source of motivation and inspiration. My mind is a bigger place because of it.
We learned, and we became better people as we buried ourselves in flour and sticky sourdough start, smoked out the house for the millionth time, cleaned the fermented, and quite carbonated, apple cider off the ceiling, got desperately lost in the mountains of Oaxaca, drank warm coronas and waited out rain storms, argued over the placement of spring rolls, cursed out the espresso machine, took another unsatisfying photo, swelled with frustration trying to make a website, go lost in the hills of France, again, ate eggs in a dark shack, took naps, drank beer at 10am, rode bikes down alleys, climbed mountains...
I feel that success isn't how long or how far you make it in something, but how much you learn from the time you have. And, over the course of the last several years, I have learnt so very much.
Don't ignore your past and the lessons you learn. That will only doom you to to live in a loop - repeating your mistakes and frustrations. Learn, or repeat.
As hard as it is to let this project go and not sit and wonder what could have been if we pursued, it's exciting to be thinking of what projects lay in the future. Moving forward is not the same as giving up.
So, by now you might have gathered that Traveling Fork is coming to a close as Becky and I decide to put our energy into other adventures and experiments. We will miss making pretty food for you.
Thanks for taking the time to follow along with us. We have had such a blast making content for you... we hope it has inspired you to get out and do a little more exploring, or stay home and do a little more cooking.
Take care, and I'll catch you on the next adventure
p.s. I leave you with one last recipe that never got posted:
// Dark Gingerbread Pear Cake // makes one 9-inch cake
3/4 cup dark stout
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup pack light brown sugar
1 1/2 cup all-purpose flour
1/4 cup + 1 tablespoon crystallized sugar, chopped
2 tablespoons ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon freshly grated ginger
1 teaspoon vanilla
1 lb of ripe pears, peeled, cored, and sliced thin
1. Preheat oven to 350°. Lightly grease a 8 or 9-inch deep cake pan with butter (I used a 2 inch deep pan) and set aside until needed
2. In a small saucepan, heat the stout until just simmering. Add baking soda and whisk until dissolved (the stout will froth and then die down). Adjust heat to low and add molasses and brown sugar. Whisk until sugar is dissolved then remove from heat and let cool completely
3. In a large bowl combine the flour, crystallized sugar, ground ginger, cinnamon, black pepper, and salt. Mix until well-combined
4. In a smaller bowl, whisk together the eggs, oil, fresh ginger, vanilla, and completely cooled stout mixture
5. Add the wet ingredients to the dry ingredients in thirds, stirring until just mixed after each addition. Scape batter into prepared pan and top with pears in pattern of your choice. Bake for 50-55 minutes or until toothpick comes out clean. Dust with powdered sugar if desired!