Obviously since I haven’t been posting (and my previous post wasn’t terribly interesting), readership has dropped and that’s a little bit discouraging, but I’m going to keep trying anyway, at least until I get too depressed to even go on the internet anymore.
I wish my blog wasn’t so boring looking, but my skill with and patience for web design are both hovering barely above zero, so that’s not going to get fixed for a while. =/
I was thinking about it today as well and I’ve come up with a sort of theme for every day of the week regarding what kind of content and recipes I’d like to post. It would be nice to get some feedback on that, but I don’t want to feel like an idiot typing it all out just to confirm that no one reads this.
Updating a blog in a bad mood wasn’t a good idea I guess.
Hello readers! You may be surprised to see me posting here, since I haven’t since summer of last year, and most of you probably assumed I was dead or had turned Amish and forsaken technology.
Nope, I just suck at blogging! =D
Seriously though, I have been so busy with school and work and just not terribly motivated to keep this up. When you consider the glut of food blogs in existence, it seemed pointless anyway (the competitive streak in me secretly hopes to get internet famous and land a book deal), so I just gave up.
But! A few developments: Read the rest of this entry »
I was in high school before I ever tried Macaroni and Cheese (blue box, of course). My parents avoided buying that kind of food most of the time, so we just never had it in the house, and I didn’t care because I’ve never been a big cheese eater anyway. Even when I did start eating it more often (which was still not very often) I didn’t enjoy it. I just thought mac and cheese was doomed to be gross no matter what. I mean can you really love eating something that you know is made with radioactive orange cheese powder? Read the rest of this entry »
…is what would have occured if this were a diary I just unearthed, since it’s been that long since I’ve written or even logged on.
MANY THINGS HAVE HAPPENED. MANY THINGS. I don’t remember what I wrote in my last post though (something about updating more often? oops) so I don’t know where to start.
On the personal front, here’s the scoop: registered for fall classes not too long ago–NOT cooking related, because as much as I enjoy cooking and baking and recipes and being in the kitchen, doing it at top speed for someone else just isn’t for me. Way too high stress, not enough return. I’ll stick to creating delicious food for myself and my friends and family.
Also working a job (that I don’t really like) BUT going away for two weeks to TURKEY (courtesy of and with my unfailingly generous mother). I look forward to taking a ton of pictures of everything, including the food, and writing about it (but don’t hold your breath) when I get back.
Now for the real subject of this post: NACHOS.
You may recall how nervous I was before things started. Among other things I was very concerned that I wasn’t going to be able to afford all of the equipment I needed and that I wouldn’t have it in time to really do well in the class. Luckily, that wasn’t the case. Thanks to my amazingly supportive boyfriend and some money my mom had sent me earlier I managed to scrape together enough money to get my supplies (although I do still need a lighter and a digital timer, but whatever, I can go another week) and my uniform, so that was taken care of. As for some of my other worries… Read the rest of this entry »
WOW. Basically I might be the worst blogger ever? Since I was all like “Oh, I am going to update this all the time” and then didn’t update for two months. Or more.
I have been stocking up on photos for material but then it’s like THIS HUGE OVERWHELMING AMOUNT of stuff and you don’t know where to start and you’re convinced that all your posts are just terrible and then you’re like “Well maybe I’ll update TOMORROW.” It’s a vicious cycle.
But! I actually have something really, really exciting to blog about now! I hope.
As of tomorrow morning, I will be starting a short course (four days a week, until August 30th) at the local community college called Foundations in Culinary. From what I know (which actually is not much, I’m a total noob when it comes to professional cooking–unless watching Food Network counts, herp derp), it’s a very basic course–definitely not like going to culinary school, but I should get the basics. I’m looking forward to improving my knife skills and time management, which I can definitely apply to even my home cooking. I’m also using this as an opportunity to see how I would feel working in a professional kitchen and a fast-paced environment. Even if I hate it I will at least have learned a lot of valuable things, and avoid spending the much larger sums of money and time involved in a full-time culinary program.
I’m pretty nervous about how the chef is going to be, and what the other students will be like (there’s only 12 of us), and my fear that I AM ACTUALLY THE WORST COOK OF ALL TIME AND I WILL FAIL HORRIBLY.
I want to blog about this whole experience as a way to keep myself grounded and, hopefully, motivated. STAY TUNED PLZ I promise I will stop sucking at updating this time.
One of my favorite ingredients to cook with is fresh herbs. Unfortunately, the herbs you can buy at the grocery store (assuming they have what you’re looking for, which isn’t always the case) tend to be overpriced, possibly wilted, and usually in quantities that I can’t use up before they go bad in my fridge.
With that in mind, I’ve always wanted to grow my own herbs. I’ve started seeds on a few occasions (actually last year I had a glorious crop of Thai basil growing on my parents’ deck but after I left Maryland the plant didn’t make it) but haven’t always followed through, this time around I hope to change that.
With some seeds (obviously) and a seed starter greenhouse (I tried using leftover egg cartons but that didn’t take), I’ve managed to already sprout some plants.** Hopefully with a little effort and care, I’ll have full-grown fresh herbs in no time.
*Herbiculture tag invented by Josh.
**My good friend Beth helped with the seed planting, so I’m giving her some credit here as well. =)
So, I had never really thought about making baked potato soup. I like–nay, love–baked potatoes on their own! I don’t need to put them in a soup! That would be weird. Besides, every time I saw this particular soup on a menu somewhere, it had bacon in it, which I can’t eat (for those of you who don’t know–I don’t eat pork products of any kind) so I had kind of ruled out the soup entirely. Then, via Twitter:
BaileysBelle @Commiewench You know what you should look into making? Baked Potato Soup. Whenever I try, it’s far too thin 😦
Well. Okay! And I just so happened to have some TURKEY bacon in my fridge from this past weekend, so the bacon factor wouldn’t even faze me this time.