The creative process is an interesting one. Sometimes I have so many recipe ideas in my head I can barely write them down fast enough. Other times it’s a struggle that involves me staring at a blank sheet of paper for an hour with nothing to show for it but a silly doodle. This is the reason I’ve NEVER made myself keep to a strict blogging schedule. If it seems forced or inauthentic, I won’t do it. It’s impossible for me to know whether or not I will be inspired by something on a specific day at a specific time. The process is organic and fluid, and that is just how I like it.
I actually had the idea for this dish quite a while ago. I even wrote it down a few times. But then I got involved with other things until it persisted one last time. It’s an interesting one, blurring the lines of sweet and savory. Is it a dessert? Is it a veggie side dish? Well my friends, I’m not a fan of labels, so it is what it bloody is. If the combination doesn’t quite sit well with your palate, I urge you to at least make the date caramel, then serve it atop these cocoa cardamom cakes because DUH. Or maybe you make the caramel and just eat it with a spoon? Either way, it’s magic.
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