Why a food blog?

My father got stomach flu one day when we were visiting. He said afterwards that he never noticed how all of our family conversations were about food (he had to spend the rest of the day in a different room so he couldn’t hear us).

 Eventually I noticed that most of my thoughts every day were also about food – when I wake up, I think about what’s for breakfast. All morning I think about lunch. I plan dinners a week in advance, unless it’s for a vacation – then I can plan dinners a year in advance! I get very depressed by bad or disappointing food. For many years now my husband and I have kept a journal. It occasionally features jobs, weather, general activities, etc. – but it always, always, includes what we had for dinner. If we know what we ate, then we know what the day was like.

Food for me isn’t just nutrition, or even comfort. It’s a meaningful way of giving texture to everyday life, as well as the best way to celebrate anything. I want everything I eat to be interesting and delicious, and I want to challenge myself, not just in what I cook, but in what I am able to appreciate. I have a long way to go, but I like to think I’m making progress.

So if you love to think, talk or obsess about food, welcome! I use this space as an outlet for my photography, restaurant reviews, recipes, a cooking journal and any ongoing food-related thoughts I might be having.  Feel free to comment, and let me know what kind of food you may be thinking about!


me at the stove

3 thoughts on “Why a food blog?

  1. Thinking about food is simply natural. Eating it is essential to living. Sensuality in food and in it’s eating is a prerequisite to total sensual living, wherein the wind blows in colors as well as smell and touch, surf boards are blasphemy when body surfing touchs the entirety of the senses, and all of living is imbedded in the flooded bouquet of of all of the nine senses we notice and the rest we don’t. All of which is why I had to lose eighty pounds, which is an experience imbedded in massive sensuality of it’s own.

  2. I’m going to make the khachpuri by soaking grains over night in goat kefir that I make and then making the dough by putting the soaked grains in the vitamix. Because the kefir is so alive, I don’t think it will need a levening agent added. Then for the center I’ll put in some goat cheese that I make from the kefir. maybe some herbs too.
    I don’t use wheat, so it will be a mixture of millet, buckwheat, amaranth, teff……whatever is in the cupboard.I hop it has enough tensile strength…but teff makes those great flat breads, so thin….we”ll see…thanks for the recipe that sparked inspiration.

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