I can’t believe that it has been a year since I first penned my first post – Chicken, quail egg & chorizo pie. I feel a little accomplished as I went through the dishes that I have cooked and the places that we have eaten. Of course there were failures and then there were successes. Most importantly, my humble knowledge has grown so much in one year through blogging, reading other blogs, research, exchanging of ideas, meeting new people and also more confident in trying new techniques and ingredients.
One of the most important change that I saw in myself was a better understanding of where food comes from and why it matters. I still have a long way to go in totally changing the way I eat and buy my produce but definitely trying to go as local as possible. Our visits to farmers markets are more frequently. Free range or organic produce takes up about 70% of our weekly grocery purchase. It is really not so much more expensive if you buy seasonal produce and can be bothered to drive to a farmers market early on a weekend. There is so much flavour from a good piece of meat and so worth the journey and time. And as Jackie from Earl Canteen as said “Life is too short to eat bad food”
I picked this movie, Food Inc., to share with you. After watching this movie over the weekend, we are even more determine to support local producers and remember to read labels before any purchase. I want to know what I am putting into my body and what I am cooking for us.
Please forward this on.
Ok. Enough of the serious and important stuff. I will like to thank all my readers for the constant support and motivation. You know who you are And especially to Mister. He has definitely helped me a few sticky situations. For example this cake that we made especially for the occasion. We both baked this together. I melted the chocolate and Mister mixed the batter. I had advice from Sarah from Sarah Cooks to gently roll the sponge and allow it to cool. But somewhere in between, the un-baker in me must have stuffed it up. The sponge broke into 4 pieces. My heart broke with it. So tips please!
It was suppose to be a roulade (to roll) but it ended up as a stacked cake! Mister came to the rescue. He layered the cake with whipped cream and black cherries. And to cover the ugliness, he dusted icing sugar and topped it with roasted almonds. So instead of a dark chocolate and black cherries roulade, we ended up with a layered version. It is beautiful!
TADA! Maybe one day, I will be able to bake something without stuffing up. I will be trying again and hopefully, there isn’t too many failures before I succeed!
And also do not forget my baby – International Incident Party that I started this year to get food bloggers from all over the world to come together on the same day and time to share the dish that they have created base on a theme. Enjoy them as much I do!
- International Gnocchi Incident Party
- International Pizza Pie Incident Party
- International Dumplings Incident Party
- International Noodles Incident Party – Coming up 20th June
I hope you stay on for awhile longer. Read my randomness and watch me grow. I don’t think I will be leaving anytime soon.