Last night I was chatting with my friend about how much we enjoy food blogs. There are so many of them out there, and many really well written, and even better are the photographs that these authors share with us. How do they make their own food, in their own kitchens look so good? * Mental Note* Consider the natural lighting in the kitchen when looking for a new house.
I love food.
I love to make food.
I love to read about food.
I love to talk about food.
I even love to clean up after making food (but I have an aversion to cleaning up before making food, so lately not much food making has happened)
and of course I love to eat food.
I also give a large percentage of my income to the bank which funded my food education, so I am bitterly reminded twice a month of my love for food.
On my nightstand you will find more cookbooks and food magazines, then you will fiction. Hmm, actually there is no fiction there at all right now. Yes, a few Bridal Mags, and a self-help book or two, but mainly anything I read is about food.
If I had more time, I'd read more food blogs, but I can't keep up with the blogs that I read now.
Most of my bloggy friends also enjoy food, and many occasionally do a little food post, and even though they don't do it everyday, the pictures and the story and of course the recipe always make me want to run home to make that dish that night (or go to their house and ask them to make it for me).
So, as a little incentive to try my hand at food blogging, and to get my little arse back into the kitchen, I am going to take my friend's suggestion and try to do a food post every two weeks. Likely on the weekend. We'll see how it goes.
I'm excited because I'm terrible at writing down my recipes. I work on one for a while, adjusting here and there, but never write it down. And then a year goes by and I have no idea how I made that special treat. So maybe this will help me take the time to get it all down.
Warning: I will likely say a pinch of this, or season to taste, or cook until done.... but you'll get used that. Savory cooking is not an exact science for me, ever! I'll try to do better with sweets preparations, but I'm not promising anything.