Since I’m an absolute beginner I’m very much looking forward to the labs and talks. I’m very hungry for knowledge, so to speak. Also super curious to meet a few of the creative minds behind all those stylishly scrumptious blogs.
At the moment food blogging is a shoe I’m trying on to see whether it fits. It might end up in the closet with a pair of human resource heels, film festival sneakers or research fellow flats. Too early to tell. But as a pet project it gives me something to occupy my mind with. And a good reason to keep practicing those cooking skills.
For the blog I only use recipes that are foolproof and can be successfully done by a rookie cook like me in 30 minutes, tops. That’s the premise. Most of the inspiration for my cooking (and eventually writing about it) I get from the healthy Ladies on Instagram. My categorized and alphabetized screenshot-catalogue is comprised of roughly 300 food pics – currently starting with “Banana Nicecream” and ending with “Zucchini Tart”. Interestingly there is no dish that starts with an “A”. (Mental note: “Search for apple-related recipes!”). The whole file is stored in my dropbox so I can access it whereever I find myself in the situation of preparing a meal and needing a gentle kiss from the muse.
I store all my nuts and seeds in the freezer – advice I read on a food blog (can’t remember which one, I’m afraid). Aside from preventing the fats from becoming rancid the taste and mouthfeel of ice-cold frozen cashews is just heavenly!
For me the ultimate food heaven is “Wiener Schnitzel”. My daily diet very much adheres to clean eating rules. It is plantbased, low in fast carbs and high in healthy fats. But as they say: You can take the girl out of Vienna. But you can’t take the Viennese cuisine out of her system. The happiness that comes with a Schnitzel will always be beyond comparison. I prefer the poor man’s version made of pork instead of veal and it has to come with cranberry sauce and warm potato-cucumber-salad. My personal food hell is another traditional Austrian dish: “Tiroler Gröstl” – a very hearty mix of pan-roasted potatoes, onions, beef and pork. Maybe the only less positive food memory of my childhood – my spinach, if you will.
I don’t watch cooking shows on TV. For my level of expertise (or lack thereof) the cooking that makes it onto the small screen is far too fancy and flashy as to be inspirational or aspirational. Besides, all my TV eyeball hours are dedicated to a vast number of American TV series, I’m slavishly following (…in another life they earned me a Ph.D., so I will forever be indebted to them 😉 I’m a fan of the short video format when it comes to kitchen matters, though! YouTube tutorials and online lifehacks on how to deseed pomegranate, make chia pudding, store fresh herbs or poach the perfect egg will always find my attention. I’m also following a few of my Instagram Ladies on Snapchat and Periscope, so I can watch their live-feeds of impromptu dinner preparations or the like. Since live-streaming seems to be the new trend in terms of online video I recently found myself taking part in two YouTube live cooking classes hosted by Honestly Healthy’s Natasha Corrett. Being able to directly address the audience, reacting to comments and questions via chat, thus connecting through a shared live experience makes video-streaming an attractive and effective community building tool, I reckon.
My favourite kitchen tool is a recent gift from my mother in law. Or more like a hand-me-down, since she had no use for it. For me it was the perfect addition to my ever so slowly growing collection of kitchen equipment: a tiny purple Tupperware herb chopper! It saves me the trouble of getting out and cleaning the chunky food processor. And operating its pull-cord mechanism fills my heart with childlike joy 😉
IMHO, successful blogs need the creative dishes as well as the appealing design and usability, visually pleasing photography and engaging writing – and most importantly: all of this with a very personal touch!
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