I’ve been blogging since 1995, and have loved every minute. My interest is food and culture, ingredients and combinations. These things have driven my passion rather than the finer and technical details of cooking and presenting. I call myself a rustic cook, throwing into a dish spoonfuls of my own powders and pastes to layer flavour, or heaping handfuls of herbs on top of a dish. I love to bake in terracotta and cook in clay pots. I love the early morning silence of the kitchen and the hubbub that develops during the day.
I have blogged through study times and working times, the young family times, through the end-of-marriage times, through the alone times and friends time. I have blogged through children leaving home and living overseas. Through the next generation arriving and through them growing up. I have blogged through four different residences in 3 different cities, through setting up my own business and working hard at it.
I began blogging when it was relatively unknown, and each post was coded by hand in html. There were no photographs (oh what joy!), and no fancy formatting. It was more of a newsletter, with recipes in large files that were updated monthly. Each month I would email out a notification of the update. I’d have added a dozen or so recipes to the different files, and listed them with food information and food thoughts on the front page which changed each month. I put together unsophisticated online cookbooks for download, and large food dictionaries. There wasn’t much else like it at the time, and it had a large global following.
I became interested in Indian culture and food, and became vegetarian. Blogging platforms arrived, and the blog changed. Today I have 2,066 recipes on this blog either published or waiting to be published, all vegetarian.
But I have run out of words. My life has changed, is changing and the passion to cook, photograph and write is no longer there. As a result of COVID19AU we are eating simpler, less, and mostly our favourite recipes rather than new ones. And I found that I don’t want this to change. There is a quietness now, without the pressure of the blog, that I want to keep.
It is unlikely that I will stop cooking, exploring food and sharing information. It is likely that I will still want to share recipes and insights. I might still be on social media, thinking about food. But all of it will be in a less formal, less structured, and less time consuming way. There is still a lot that I want to cook, but in my own time.
Please, take a copy of your favourite recipes
I have enough scheduled posts to keep the blog open for another 6 months, maybe longer. So before this blog closes its doors, please take a copy of your favourite recipes from here and from Heat in the Kitchen.