One hundred times


This is my one hundredth blog post so I thought I might reflect on the development of this blog..

Let's start with the name: I wanted the title to allude to the the medium of blogging as much as the subject matter of food. I imagined my posts would be disposable; readers would glance quickly (sift) through them, reading whatever they wanted to and rejecting (tossing) the rest.

These words are also used to describe the process of making a cake: sifting flour or dusting icing sugar. Tossing = mixing, kind of.

This blog began with fennel salad and simple and luxurious berry salad, a cleanse based on fresh flavours on the cusp of the new year.

I had been in Australia and returned, somewhat ironically, to endure a full Torontonian winter. This blog brought me comfort during that time. I posted a healing broth recipe and genuinely made variations of the dish for dinner at least once a week. It is a light dish, but it's soothing too. It has always been one of my favourites.



My favourite pasta recipe has a sauce made with pureed chickpeas and garlic:
soba noodles with greens and garbanzo sauce. It's another healthy standby, full of folics and dark greens. It tastes flavourful and delicious, but it's all good stuff for you. I can't imagine a healthier meal.

I found it to be a real pleasure writing these recipes; I enjoyed the meditation; I enjoyed writing.




Things got a little greedy too sometimes. I went through a bit of a butter phase: grilled cheese with five cheeses is still a deadly delicious treat.

I must confess that I strayed from original recipes though. I wrote a frivilous, tabloidy post where I speculated that Charlie Burger was Jamie Drummond, sommelier for Jaimie Kennedy's restaurants.

Previously obscure, I found my blog had been featured in Taste T.O. Macleans.ca and the Toronto Star also referenced my post. These events opened my eyes to writing about the Toronto community and the culinary community at large.




I like to think I became more whimsical, writing haikus and sharing little tidbits. I started to be more timely, turning posts over quickly when news was fresh. This was also when I also really fell in love with blogging. I developed a blogging code and began to take the whole business more seriously.

I have gained so much from having this blog.

It has forced me to do a number of things deliberately: to read, to reasearch, to write, to cook and to attend events. I've learned so much more about cooking from having this blog than I ever would have without. It's given me focus and somewhere to channel my energy. It's also been soothing and therapeutic.

Of all these experiences, I think the feast at Charlie's Burgers would have to the greatest highlight. I have you, beloved readers to thank for that. I never would have gotten an invite if it hadn't been for you and this blog.

Thank you for reading the last 100 posts and I look forward to writing hundreds more.

xo
JB


8 comments:

  1. Congrats on 100 Jess. Looking forward to the next few hundred posts!

    ReplyDelete
  2. Thanks Brad, that means a lot. Thanks for reading!

    ReplyDelete
  3. Congratulations on 100, Jess! I've loved reading every single post.

    ReplyDelete
  4. Aw, thanks Amanda. Your blog is a pleasure too. (If you are reading this, read Amanda's blog.)

    ReplyDelete
  5. Jess,
    Congrats on your 100th blog post. You're doing a great job and I love the approach you've been taking your writing.

    ReplyDelete
  6. Thanks Kim. That means a lot. I've been enjoying your blog too! Keep up the great posts.

    ReplyDelete
  7. Hi Jess. I'd like to echo my congratulations on the 100th post. That's a real accomplishment. I've been enjoying your musings, visuals and recipes; you've got great writing 'taste'. Looking forward to the next milestone!

    ReplyDelete
  8. Martin, thanks so much for your kind words. I really appreciate that. (It means a lot coming from someone with close to 2300 Twitter followers!) Really though, I hope to have your blogging stamina after a few years. Now THAT's an accomplishment!

    ReplyDelete