That seems pretty rich coming from a person who uses the hashtag #ihaveafoodblog.
The thing is, I recently became friends with a colleague, Pei Zhen. Now, she’s a true chef and creator of food things. We were in the middle of our science comms jobs and then we started talking about food and man – when she started talking about food it was like you couldn’t stop her! She churns inventive ice-creams, packs fresh lunches for herself and her husband and has her own version of french onion soup (WTF?).
This made me think about my approach to food and the whole point of this blog.
I originally started this blog because I cook at home a lot – but the thing is, I hated cooking. So in order to change that I figured if I had a blog and celebrated what I cooked, that would change.
It did in fact, change. I love cooking now and it’s a respite from my life and my very busy mind when I do cook. However, I don’t try new things. I either cook recipes that I find online or that my Mom has taught me. I like following the path people have laid down when it comes to food – because they know what they are doing and I’m a busy person. Experimenting? Ain’t nobody got time for that!
So, I’ve decided my food making posts are going to feature pictures, a story behind why I made that dish and a link to the original recipe, when there is one. Ala Cupcakes and Cashmere. Not that I’m anywhere near her popularity as a blogger. It just seems more genuine.
Also, recently, I’ve been doing more posts about my life, like this one about having an existential crisis, and the number of views those posts get are wayyy more than my food posts.
It makes more sense to explore and expand this part of the blog.
As much as I’d love to be a lifestyle blogger, I don’t have the budget for the clothes/food/travel (I think it’s called SWAG?).
Also, I love sharing what I think and how I deal. With all this 21st century bullshit that is currently making our lives so hard.
So in this installation of cooking and food, I came across this gorgeous bowl of goodness and I knew I had to have it. I actually did make it in time for Salad Monday, but the thing is, this isn’t a salad. It’s a bowl.
Everything is cooked. The quinoa comes alive with tumeric, fresh ginger and coconut oil. The carrots, beets and red onions are roasted with olive oil. The kale is mushrooms are sauteed with mirin and a splash of soy sauce. And finally the protein – chicken is baked with ginger and garlic and salt and pepper. It all comes together with an earthy sauce of miso, tahini and lemon juice. The original recipe features avocado and and no meat. But that’s all up to you.