New Year, New Content

A toast with sparkling wine

Happy New Year!

Well, it’s been a good while since I last wrote here. A lot of life has happened, some things have changed, a few things have changed a lot, and many things have remained the same. How have you been? You look fantastic!

I took a rather long sabbatical, but I’ve been drawn back to writing about my food adventures for you all here. You’re very welcome to get comfy, make yourself a nice cup of tea – or whatever you fancy, and spend a while. I hope that you’ll find some interesting recipes to try, and you’ll let me know when you do.

In the spirit of New Years and new beginnings, I’ve decided to participate in Veganuary this year. I want to get back to a much more plant-focused diet for both health and environmental reasons. I need a bit of a reset, having relied on meat tray bakes for much of the pandemic, because it was easy. I’m sure I’m not alone in that.

A tsble full of assorted fruits and vegetables

I’ve also decided that I’m going to blog about it here everyday, as a way to get back into the habit of blogging, and as a record of the things I cooked. Don’t worry, I have no intention of writing huge swathes of text each day; neither do I have time if I’m completely honest. I intend it to be a few short notes each day, more in the style of Nigel Slater’s Kitchen Diaries. Of course, there will be recipes and foodie experiments throughout the month. After this month, I’ll settle into a much less frequent, but more regular posting schedule, so I won’t be clogging up your feeds all the time.

I’ll be starting slowly. I haven’t cooked much with milk and cream substitutes, so I’ll be drawing on expertise from around the internet. I’m also not going to start officially until Monday. We have so many leftovers from our Christmas and New Year’s celebrations (all within the current lockdown rules in the Netherlands, of course) that contain butter, or meat stock and so on. My attitudes to food waste have not changed, and my freezer is fit to burst already.

In the longer term, I have quite a few plans for a blog redesign. I’ll be going through all of the old recipes to retest, and maybe tweak them (I’ll make it clear if I do!). I’m working on this, but I thought it important not to let that get in the way of me beginning to publish new posts regularly.

So, here I am with my resolution to bring you all kinds of recipes, ideas to use your food waste, new and unusual ferments, as well as my updated take on some old favourites. Please let me know if there are any you’d like to see me tackle, or what you’d like to see from my blog. Feel free to share your favourite vegan recipes, and any tips that you might have for the month ahead. I’d really love to hear from you.


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