I wanted to start this venture for myself, but I need somewhere to write about it to keep my accountable. If this doesn’t become part of my daily routine, I’ll let it fall off, I won’t get it done. I’ll stop. Keeping this public will keep my accountable.
Some of the posts that you’ll find here might only be a paragraph or two. It might just be about what I ate that day, about something new that spoke to me. Maybe a good decision I’ve made that day for my health. It might start as just a stream of consciousness, like this post, and then evolve from there.
One place where I do want to be somewhat unique is that I want to make sure I maintain a separate set of recipes from my posts. I want to make sure that this doesn’t become the typical food blog where you have to dig through a mile of personal content to hit the recipe that you’re looking for. In this blog I will be putting up a few different kinds of posts. Some personal, some travel related, some healthy choice self-promotion, some food I’ve had out, recreations of that food, creations of my own… but one thing that I will make sure is consistent – if there’s a recipe related to the post I will make sure that it is linked to at the top of the post itself, and that each recipe has its own page.
This will help myself and any potential readers in two ways. We can both separate out the personal stuff for those who care to read it from the food-focused stuff for those just here for that. Saving links then and referring back to links can be easier too. If you or I want to share a recipe with someone, we share the link to the recipe page only. If you think the restaurant or area I’m talking about is worth saving, you save that one. If you just want my copycat whole grain honey mustard dipping sauce recipe that I recreated from 1823 Kitchen and Bar at the Grand Hyatt on Tampa Bay, then you can just save that one.
Not all of the pictures on here will be pretty or taken with a massive DSLR in perfect lighting and using the rule of thirds. They might be snapped on my Pixel phone in a dimly lit hotel room in a paper takeout container. But if they’re important enough for me to take a picture of, I figure they’re important enough for me to talk about, and maybe someone will want to listen.
I take a lot of the inspiration for the food I cook from the food I eat and read about from others. Hopefully someone else can have some of the same takeaways (pun intended) from here.
To all who come to this happy place, welcome.