Today is a milestone for my blog: Six years since I started publishing it. I hoped it would help me redefine my journalism career, but I had no idea that it would propel me into this amazing niche where I write recipes professionally, take photographs and live and breathe food. I feel so blessed.
This year I would love to hear from you — my wonderful, kind readers who make me smile with every comment. Come out of the woodwork today and share a little or a lot about how long you’ve been reading, what your favorite posts are and who you are. I’d really love to hear from you all!
But what’s a blog birthday post without a little reminiscing? Let’s do it in food. It’s totally the best way, right?
Here are some of the recipe highlights of the last six years:
Oven Baked Sweet Potato Fries -For years, these have been a runaway favorite here — and with good reason. The seasoning combination of cinnamon and paprika give these fries incredible flavor that compliments the natural sweetness of the sweet potatoes.
Easy Daikon Salad – I love trying new ingredients, which is what I thought I was doing when I started playing with daikon radish — until I tasted it and realized I’d been eating it for years without knowing what it was called. Crazy, right? But the big upside is that I ended up this recipe for a sweet-savory and refreshing salad that is such a treat. It really celebrates the lovely daikon radish.
Garlic Scape Carbonara – Carbonara is a classic Italian pasta dish that I adore. It’s what I default to when I can’t decide what to make. In this version, I added seasonal garlic scapes for a delicious twist that caught the eye of Saveur Magazine. The result was a creamy pasta dish full of a gentle garlic flavor and delicious bacon.
Homemade Ketchup – Making your own condiments is easy and economical. This recipe for ketchup is a flavorful condiment that’s awesome on fries, burgers or whatever else you use ketchup on. After making this, I started rethinking all of our condiments too.
Whole Wheat Biscuits – The number one comment I’ve received about this post is that my layering method for creating light, fluffy and flaky biscuits really works. I swear, when you have these whole wheat biscuits, it’s practically life-changing.
Thank you so much for reading my blog! Here’s to many more years to come.