This is post number 3 of the NaBloPoMo. Today, I am going to write based on the prompt given on their website: “Which author made you want to be a writer (or blogger)?” I was inspired to blog because of many other dessert/food blog(ger)s out there. The first blog I read was Dessert First, and then started reading many others including Bakerella, The Girl Who Ate Everything, Use Real Butter, and many, many more. (These and others listed on the right-hand column) I am also inspired by food writers including the former editor of Gourmet magazine, Ruth Reichl, who is the author of many books including Garlic and Sapphires, which is about her life as a food critic in disguise. I really like reading about food and travel and someone’s adventures in both aspects, so I decided I could write about my “dessert adventures”. Whether it was baking at home, baking at work, eating dessert at a restaurant or somewhere else, I would write about it. If people found my recipes and found my blog interesting, that is great. (If you are one of them, and reading this now, please leave a comment!) If it was just for me to document the recipes I’ve tried and desserts I’ve eaten to re-read what I’ve wrote and see what I’ve accomplished, then that’s fine and that’s all it needs to be. It turns out that starting this blog lead to many other things. It lead to being a Featured Publisher on Foodbuzz, which lead to events such as the convention in November, and an interview with a chef, and The Daring Bakers, and many other contributions to the food writing world. Also, I am happy to be a part of a very large and friendly (food) blogging community both online and in person. I have been able to meet other bloggers that share my passion for both baking and writing and it is a special group of people that I have come to love. I am happy I started this blog even though I do not update it as often as I would like and hopefully that will change after completing this challenge.
This is entry number one…why I should become the next food blog star!
I started blogging because I was inspired by all of the other blogs out there. They had recipes that I wanted to try and amazing photos to go with them. There were also stories from the heart about their lives and how that day’s adventures brought them to making or baking that food. I wanted that. I wanted a way to share what I bake and the stories behind them. I think my blog is unique because I share a lot of tips and tricks along with the recipe. I know I don’t have the best photos, but I try to post the best I’ve got. I also share other baking and foodie adventures in the world of food that takes place in the city of San Francisco. I think I am very lucky to have found such a great city to explore and live in. Overall, my blog is about my adventures in food and baking and I love to share what I’ve learned and what I know.
I have learned a lot about blogging and about baking since I first started this blog, which is just another plus. I joined the Daring Bakers in January, and have been loving the challenges because it keeps my mind open beyond the desserts I know. I love getting the prospective of bloggers from around the world. We all have our challenges when it comes to baking, whether it’s ingredients, time, or lack of knowledge or skills. It is nice to have a group of people to share these challenges with and learn from each other.
I think everyone likes to bake and learn the right steps and techniques to do so. I think my blog does that because of the tips and tricks that I put in when I am making something. I try to write the blog post the day that I am baking the product (sometimes even while it’s in the oven!) so that what I did is fresh in my mind. When I make mistakes, I share them. Sometimes I’ve made mistakes into masterpieces…I try to get creative and use the product instead of just throwing it away.
I like to use all of a product. When I buy some ingredient specifically for one cake, I try to use the leftovers right away in something else so that the product that I bought does not get thrown in the back of my pantry and then eventually thrown out. That is another way that I set myself apart from the other bloggers. I use what I have on hand a lot of the time. As a single, young woman, living in the very expensive city of San Francisco, I have learned to use what I’ve got. This helps me think creatively and to think out of the box.
I really like blogging and I hope that my readers enjoy learning about baking and reading about my adventures in baking and with food in general. I’ve recently started posting food related articles that have caught my attention over the weeks of each month. I started doing this because I wanted to share what I thought was an interesting trend or something interesting about the world of restaurants and chefs. There are so many different “foodie” things happening, that I think my blog is a good way to share what I think are the most interesting things going on.
I have written a review for a new recipes website, and for new cookware and bake ware. I have had the opportunity to interview a chef and write about that experience. I also have been involved in various bake sales and have baked for many different causes. I have been to food festivals and tasted desserts served at many different restaurants. I like to share these adventures as well because they are just as important as sharing the recipes I have tried. It lets my readers into my life and shows allows them to learn more about me and about what I am involved with in my everyday life.
I get inspired by the other bloggers and the articles that I read every day and there are so many recipes that I have bookmarked that I have yet to try (and blog) about. I look forward to finding what I want to bake next and get my camera ready and just getting down and dirty with some flour, sugar, and butter (and probably some chocolate). I hope that I inspire my readers and get them as excited about baking as I do!
Thanks to Foodbuzz for letting me into SF Chefs 2010 and setting up an interview with Chef Kory Stewart of Americano restaurant.
I was able to walk around the SF Chefs tent before going to the demo and the interview and it was really awesome to see and taste the food and wine offered in the bay area.
The cooking demo with Chef Kory was great-it was about mozzarella and ricotta cheese. We tried the fresh mozzarella, served with bread and tomato; it was delicious. He also made fried squash blossoms that were stuffed with the ricotta and some Parmesan cheese. I had not tried squash blossom before (though I’ve seen them at the farmer’s market) and they were good, too.
It was my first interview that I had with a chef (in which I was the interviewer and not the interviewee) I wasn’t sure what to ask, but I think I did alright (I got some inspiration from Bon Appetit magazine)… Continue reading
Foodbuzz has a program called Tastemakers and they gave me a coupon for Buitoni Riserva refrigerated pasta. I got the recommended Quattro Formaggi Agnolotti (basically four cheese ravioli). According to the packaging, they are “generously filled with imported Grana Padano, Parmesan, custom Ricotta and Fontina cheeses with fresh garlic.
I had them with some tomato sauce and they were good. Not too densely filled with cheese and the pasta itself was good too. I am a single lady with a varied schedule, so having a quick and easy dinner to make is great. The pasta can be bought and frozen (or made right away) and they only take 4-6 minutes to cook. I recommend the Buitoni refrigerated pasta to anyone who needs to make a quick meal.
Well, this is the last week of the Foodbuzz weekly specials, and today’s item is the Chef’sChoice AngleSelect Knife Sharpener, which, according the the website, “is fast and easy to use”, and I think that this could be useful-if you remember that you’ve got it, and you actually use it. Not to say that you wouldn’t, but just that it is one of those “oh, yeah, I should do that” type of products. You know, like that bread maker that you thought you’d use all the time…
Anyway, I hope you enjoyed these six weeks of Foodbuzz Specials and at least got some idea of the products that are being made for the “Suzie homemaker” these days.