Tag Archives: New Year

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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New Year Food Resolutions

Sydney Harbour Bridge New year 2012

Happy New Year!

I am not really one for making New Year’s resolutions. In fact, I don’t think I can remember the last time I made any. However, I often decide that I should start to do more of this or more of that in my foodie life. So, I decided to make some food-related New Year’s resolutions, as it will be a useful way to record my thoughts, and interesting to see if I actually manage them.

So, in no particular order, in 2012 I would like to:

  1. Grow Better: I already grow a lot of food, but this year I resolve to try to be more organised in the garden, so that my stuff  gets sown on time, and I actually manage to reach the holy grail of good successional planting.
  2. Go on a permaculture course, hopefully to help me with number 1
  3. I am going to investigate more asian and middle eastern food. I was lucky enough to get a book of recipes from the Philippines, from a friend of mine, but I want to understand more about Thai, Vietnamese, Philippines, Indonesian, Malay, Chinese, Japanese, Lebanese, Afghani, and many other cuisines from these regions.
  4. I am going to source and try to grow Morning Glory to help me with number 3, but I will be otherwise adapting the recipes to use ingredients that I can source locally.
  5. I am going to cook bread more regularly. I love making bread, and actually a lot of it can be quite easy. I have made some wonderful English muffins that don’t require a lot of proving, and make the perfect brunches. I  have made spelt bread that takes two hours from the time you tip the flour into the bowl to the time you take it out of the oven. With just a little planning, bread baking need not be an arduous chore, and it need not take hours and a lot of kneading. Expect this to appear on these pages sometime soon.
  6. I would love 2012 to be the year I manage to source half a well-reared beast, and butcher it myself. However, I would need to go in with friends on this venture, so I may also need to find some friends with a large freezer!
  7. I want to continue on my adventures in brewing. Elderflower champagne is a must for this year, but I also want to try my hand at beer from scratch, and many other things. I also intend to brew me some interesting vinegars this year, from start to finish.
  8. I am absolutely going to eat at Heston Blumenthal’s Dinner, but would also really love to give Michael Caines’ Gidleigh Park, Matt Moran’s Aria, Marcus Wareing at the Berkley, Ron Blaauw, La Rive, Marius, and Ciel Bleu a go. I intend to go back to Texture, which I thoroughly recommend if you are looking for a high-end London restaurant. I also want to start blogging about them here.

There are many other things I want to dabble with. I am currently being persuaded by friends to get into supper clubs, which I would love to try, but I am really scared of doing, but who knows, maybe 2012 will be the year when I pluck up my courage. However, the above list seems to be enough to be getting on with.

So have you made any New Year’s food resolutions? What are they?

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