I’ve been resisting this for years.  Literally.  Years.  (About two years, to be exact.  But that’s still years – plural.)  As my friends joined the blogosphere one by one, I’ve stayed out of it, pleading that I am too busy, have enough hobbies, etc.  Very twentieth century of me.  But the truth is, I’ve been afraid to jump into the deep end of the pool.  What if no one reads this blog?  Or what if people read it and hate it? 

I’m kind of a risk-averse person. 

But I’m here now, because although I might be risk-averse, I love to share.  Specifically, I love to share food and, by extension, recipes.  I like to cook and bake, and then feed people, and then if my friends and family like the food I am forcing on them, I entertain them by reciting the recipe and explaining how easy it is until they stop speaking to me.  (I jest.)  Maybe a blog would be a better outlet for this tendency I have.  So that’s what I plan to do here.  I’ll cook and bake, and I’ll ply you with photos, and I’ll share recipes from those I’ve eaten since childhood in my grandmother’s kitchen to those I was inspired to try for the first time today.

So, why the name “Covered In Flour” for my blog?  Well, you should see my kitchen when I’m baking.  Forget my kitchen — you should see me!  I’ve got a large collection of aprons, because I need them… but they don’t seem to stop me from getting flour on my forehead.  I don’t know how it happens.  It just does.  It doesn’t seem to affect the finished product, and my husband apparently thinks it’s charming.  So I’ve embraced my tendency to be exuberant in the kitchen.  It’s so much more fun that way.

I hope you read, I hope you come back, and I hope you enjoy.