Quicklinks
Posted by kathryn in Blogging
I’ve been somewhat absent from this blog recently. It started with house-hunting, fracturing my foot and moving, but has persisted.
While it’s true the other parts of my working life have heated up – I’m busier than ever in clinic and have new writing work – but that’s not the full picture.
I’ve had some writer’s block. Plus with Limes & Lycopene rapidly approaching third birthday, I’ve been taking some time and space to re-evaluate what I do online.
Now I’m feeling my way back into blogging. I’m working up some new topics and themes. Trying to find a new routine and posting pattern, that’s going to work.
So bear with me. Things may continue to be erratic for a while longer, but I’m not going anywhere. Just trying to find a better balance.
Speaking of erratic . . . I meant to post these Quicklinks on Friday last week, however it just didn’t happen. Rather than ditching them I thought I’d post today, as there’s some juicy stuff.
- Normal cooking vs TV cooking: Mark Bittman compares home cooking to what the TV chefs do. He’s after more “reality” in TV cooking because “the home cook, especially the aspiring home cook, needs encouragement — not befuddlement.”
- Kale & mung bean coleslaw: I’m a recent convert to the stupendous blog The British Larder and spotted this coleslaw. A lovely vegetable combination, but it’s the lime and soy dressing I’m particularly impressed by.
- Turkish style baked eggs: I can’t get enough of Yotam Ottolenghi’s recipes and he’s posted another cracker on The Guardian blog: baked eggs with yoghurt and chilli. It’s quite a simple meal, but highly nutritious.
- Blanching vegetables: I love finding really good guides to cooking basics and there’s one about blanching vegetables on the Culinate website. How long, how much water, whether you need to add salt, how to fix the colour afterwards, what happens in the vegetable – it’s all covered.
- Cooking chicory: If you’re in the mood for trying a new vegetable then why not make it chicory? Sophie from Mostly Eating has published a great recipe braised chicory with orange, honey and pepper.
- Chickpea blondies: Any of you who follow me on Twitter will know how much I adore Have Cake Will Travel’s chickpea blondies. As Celine says “these are not meant to perfectly mimic or replace the most sinful blondies ever made, but to offer a healthy and tasty alternative instead.” I personally think they’re fantastic.
Photograph by Jan Glas
28 April, 2009
Comments
I’m fascinated by the blondies. The ingredients sound savoury, or like breakfast. I think I’ll have to try it just out of curiosity.
Good luck with your new posting method and topics. I’ll be interested to see what you’ve come up with.
In the span of a year, I’ve gone from a very fussy (in a bad way) diet to more or less vegetarian, and I say your blog should be called “witlof and brussel sprouts” because by Jove, they’re the best thing in the world under a million dollars. I don’t know what all the kids complain about!
Well, if anyone has valid reasons to be absent for a spell, you certainly do. Always enjoy the quicklinks posts—hope those stay!
Kale and Mung Bean coleslaw sounds awesome! Thank you. I always love your posts so I hope you find your groove so to speak and continue blogging because you’re great!
I love the QuickLinks posts; they’re always great fun to read!
Thanks everyone for your encouragement and kind words.
Arwen – the blondies are wonderful. While they look savoury, they’re actually kind of sweet-ish. Although not too sweet. They also have a lovely tinge of peanut butter. I’ve been using them as an afternoon snack on clinic days. They’re filling, I know I’m getting plenty of nutrition, plus I really look forward to eating them!
Sam – Witlof and Brussels sprouts is a great name for a blog! So glad to hear about your diet changes. It’s lovely to hear someone enthusing about those vegies, as they’re often somewhat misunderstood!
Hi Kathryn.
I missed seeing your Quicklinks post yesterday. My goodness, you amaze me with your consistency on this wonderful blog – in terms of quality and variety as well as frequency. But taking time to re-evaluate & re-focus is good in all creative projects. I’m looking forward to whatever new topics & themes you write about – I know they’ll be well-researched, thoughtfully & skillfully written and interesting to read.
Thank you for all these links — I hope if it’s not too much work you will continue to publish these feature. It’s so helpful. You also amaze me with your ability to find the best of the food posts on the Web.
Does it sound like I rely on you for good food advice? Most definitely :-).
yay, Kathryn! thanks again for the feedback. I’m glad you liked ’em.
I’ve made a version of that British Larder slaw, and loved the results. Also love Celine’s blondies, as you already know :) Happy impending third birthday!
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