I have been toying with the idea of starting a food blog for quite some time. More than a year ago, I explored the costs of setting up a separate URL hosted in an account separate from this blog. At the time, I thought the estimated $250 up-front costs—including one year’s hosting, domain registration, etc.—were reasonable. Subsequently, though, it occurred to me that spending that money would make no sense. I’m an “early-retired” guy with no income; spending $250 on a food blog would be financially irresponsible. Yet I continue to let the idea spin in my head. So, here’s my latest thought: accelerate my food-related posting here, but discipline myself to do more than write about food—I must include pictures! Yes, I have plenty of food pictures that I tend to post on Facebook, but I rarely include photos (and step-by-step recipes) on my food posts here. I intend for that to change. More photos and more “how-to” information. And, when I cook the cuisine of other countries, I’ll try to offer a perspective of the dish in the context of its “home” country. In reality, most of the foods I prepare are not replicas of dishes in their home countries; more often than not, they are simply inspired by, for example, Moroccan or Ethiopian or Vietnamese or Mexican foods. That’s what is on my mind this morning. That, and the fact that today is my nephew’s birthday. So happy birthday to Keith!
Oh, the photo is an old one. I used it when I first announced my interest in starting a food blog. In the photo are Korean-inspired Gojuchang Deviled Eggs. Here’s the recipe:
- 6 hardboiled eggs
- 2+ tablespoons mayo
- 2+ tablespoons finely chopped celery
- 1+ tablespoon thinly sliced green onions
- 1+ tablespoon gojuchang, or to taste
- freshly ground pepper
- toasted sesame seeds, for garnish
- 2 tablespoons diced jalapeño, for garnish
- 1 small mint leaf per half egg, for garnish
- 1 very small cube of red bell pepper (sliced as thick as the pepper flesh and equally long)
- Hard boil eggs, cool them quickly, remove shells, and cut in half.
- Put yolks in bowl and mash with fork.
- Add celery and green onions and mix well.
- Add mayo and mix well.
- Add gojuchang and mix.
- Fill the eggs with mixture (use a spoon, as the tip of a pastry bag is apt to get clogged with the onions and celery)
- Garnish with toasted sesame seeds, mint, and red bell pepper bits.