It has been over a month since I last posted anything to the blog and I have been beating myself up over it. I have always been very goal driven in certain aspects of my life and I have many goals for this blog that I have not been able to live up to and it eats at me.

In the corner of the notebook I write all my recipe testing notes I have the following goals listed for 2015:

1. Post 1-2 times per week.
2. Find blogs and bloggers I love and connect with them.
3. Redesign website to reflect my style.
4. Redesign recipes page to have categories and be organized.
5. Join a blogging network once I have full control over my website.

After my back surgery I was still able to do number two from the comfort of my bed during my initial recovery. I also posted fairly regularly despite pushing through pain while being in the kitchen. Little by little I would work on making things and getting pictures and write about them at a later time once I was rested.

When June rolled around our family was slammed with the news of hospice for my father in-law and everything came to a halt. I spent every moment I could with him before he died in July and I would not trade it for the world. My surgery recovery also took a turn and has become a long drawn-out battle I am still struggling with every day. I am in Physical Therapy twice a week still and exercise 6 days a week but still it is a challenge to go shopping or put dinner on the table – much less photograph and blog about it.

I struggle to not beat myself up over the lapse in reaching my goals. I know there is a reason for everything and maybe this is just not my year to reach those goals, but I am going to keep trying. Thanks to all my readers and blogging buddies for your emails, Facebook messages and comments over the past few months!

 Blueberry Lemon Cheesecake Tart

1 sheet puff pastry, thawed
½ cup heavy whipping cream
2 Tbsp. powdered sugar
4 oz cream cheese, at room temperature
10 oz. lemon curd
1.5 cups blueberries

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

1. Gently roll puff pastry into a rectangle on a lightly floured surface. Lightly score the edge and fold over to create a rim. In the center poke holes with a fork so steam can escape.
2. Bake for 15-20 minutes or until golden brown and allow to completely cool.
3. To make filling, beat whipping cream and powdered sugar until there are stiff peaks and set aside.
4. Whip cream cheese and lemon curd until it is light and fluffy.
5. Gently fold the two mixtures together and spread onto cooled tart.
6. Top with fresh blueberries.