I’ve obviously taken a little vacation.
No, I did not have anything ready to cover the two weeks I decided to disengage. It seems that my capacity for smooth content is about two months. Running a blog isn’t easy; coming up with ideas, writing and editing articles, cooking, and taking photos, cataloging and editing the photos, choosing what goes up when. Yes, many of the food bloggers make it look easy. Most of them started small, like me, then they gained staff. There are two of us that run this little corner of the web and, sometimes, we run out of steam.
Sometimes as a chef I am challenged to write down recipes. The birth of this blog and website were because my spouse said, “Did you write that down? Go write it down.” I had bits and scraps of paper floating around the house with scribbles of ingredients and amounts. But there was nothing formal. So I took to writing the ingredients and process down in a notebook, then transcribed it to the blog.
Bake and Destroy (Page Street Publishing, 2013) is a refreshing breath of air in a sea of new cookbooks touting the plant-based diet. Read the title again, Bake and Destroy: Good Food for Bad Vegans. Remember when I talked about not all vegan diets being healthy? I don’t have to be a good vegan to cook from this uncomplicated, straightforward cookbook. And neither do you.
I love reading about food — history, memoirs, and yes, recipe books. I read some blogs; admittedly, I need to read more of them. What I’ve discovered is that I enjoy the collective story of the culinary journey.
I recently came across the blog Poor Man’s Feast, written by Elissa Altman, and the 2012 winner of the James Beard individual food blog award. Her writing is everything a food writer should be, and the blog is an amazing homage to memory, food, and her mother.
During a shopping spree a little over a week ago, I finally found fresh curry leaves, an important ingredient in the cookbook I’m working out of: Dakshin: Vegetarian Cuisine from South India.
The recipes I chose to make were Beans Poriyal, Colocasia Roast (Small Taro root), Small Onion Sambar, and Curry Powder. I also boiled potatoes for potato salad, and chopped cabbage for both coleslaw, and Bund Gobi. Much too much for the 12 feet of cooking space in the apartment.
This is a guest post written by my Partner, D’Marie.
I have been a vegetarian for a long time, approaching twenty years now. I have been a full on vegan for three or four and wheat free for two. This has been a long process, not an overnight change.
In order to bring you the Food knowledge and History section of this blog, I have had to become part food anthropologist, part researcher, and part historian. Not to mention a bit of a botanist to keep track of all the genus of plant life I am reading about.