Here we go – another year when writing a weekly food column for a newspaper has interfered with posting stories on my personal blog. At least in 2020, I did three Distancing Diaries – and I have found these to be interesting reads to return to – to be reminded about what headspace I and others were in. One day I might wish I’d kept up the distancing diaries. Perhaps they’d help me understand the tidal wave of subtle changes affecting life and relationships.
Back to my blog…
For sure when I made my first post on February 7, 2015 I never imagined that it would lead to weekly food writing - a task that comes with pros and cons, ups and downs. It brings to mind a golf cap I got for my Dad once. It said “I hate golf, I hate golf, Nice shot! I love golf”. Warm fuzzy feedback, a great interview and even interesting research are the “pros” and the “ups”. Oh! and eating good food most of the time!
As for “blog neglect”, I take some comfort from the fact that I managed to get five recipes added in 2021. I seem to be unconsciously prioritizing – adding family recipes that the clan will not be likely to find elsewhere.
For the second year, the KB kitchen was not a sausage-making factory with friends on Family Day. But Mr. KB and I took the time to figure out the Suller/Safranyos recipe for Hungarian Hurka (liver sausage). It was fun and they were delicious! We also perfected our schnitzel-making technique – though I haven’t added that recipe (with the secret) to the blog yet. Also mastered making the family soup noodles called Csiga (not on the blog yet…).
I recently read an article about digital decluttering which puts me in mind of the need for physical decluttering around here. I did begin one task that combined the digital and physical. A day will come when I will shut down my blog. A huge issue with that is that all the recipes I have added (178 so far) are sitting on a server that I do not own. I write directly on the platform which does not automatically give me digital copies of the recipes. Little by little, I have been downloading/saving the recipe html files and printing out each recipe. For the hard copies, I had to buy ring binders and have been stapling and hole-punching each. Then I sit with my ring binder - clicking it open and closed while I add the recipes sorted with alphabetical dividers.
What a crazy retro activity!
Some bloggers use their annual posts to make predictions. This year, I’m using mine to look back at some of the most interesting food experiences of 2021.
discovered a really good Hungarian paprika. (I do not recommend the “Pride of Szeged” brand sold in most stores.) Visit this link to learn more.
fell in love with Honey Cheese from Black River in Prince Edward County
had a peculiar obsession with Iced Tea this summer – lots of Arizona Green Tea
discovered Scout Seafood products - especially PEI mussels in smoked paprika and fennel tomato sauce
repeatedly enjoyed freshly picked asparagus from Thwaites Farm
Firsts – that will be (or have already been) followed by seconds – Halifax Donair, Easterbrooks 12-inch hot dog, Soma chocolate Advent calendar for grownups, Filipino cuisine, Hakka cuisine, Pan-African cuisine and Zero Proof drinks. Went to the Hamilton Night Market (actually the second time) but this year the organizer acted as a personal guide - so interesting and yummy.
Lasts - food “discoveries” that were “ok” but I’m in no hurry for seconds – Korean rice dogs, hot chocolate bombs, smash cakes and “rabbit wings”.
Nostalgia - finally made a full English breakfast at home in memory of the breakfasts we had travelling - the first time was in Torquay; bought some Advocaat in order to recreate the “snowball” drink and found a place to buy Tunnocks marshmallow Snowballs (Tea Cakes are also good!). Maybe we’re watching a bit too much Brit TV - haha.
Despite the pandemic, 2021 had periods where outdoor dining permitted some great meals – including two fancy pants meals that were linked to milestone birthdays and a wedding anniversary. Let me know if you want resto tips.
Who knows what triggers cravings? Right now I am fondly remembering lunch at Hippos on Lake Erie and breakfasts at the Auberge Saint-Antoine in Quebec City.
I could write more, but I doubt that anyone needs convincing that the highlights of my life involve food. Here’s to another year of food experiences and stories - and, with luck, some travel!
