Today marks the 100th Birthday of Julia Child, that tall woman who taught American how to cook French cuisine and who took cooking to a whole different level. Frankly, I can not say much about the state of cooking the the United States in the 1960s. But from what I hear, it wasn’t the best or rather very versatile. Well, I grew up in the GDR behind the iron curtain, our daily meal was probably not much better or exciting. Julia with her personality and perspective on food changed all that, and much more.
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Your first question, if you are not German or European, would be: What is quark? The answer is not as easy as I wish it would be. Let me start with a general introduction and we can go from there. Quark is very common in Germany, especially in Quarktorte or Käsekuchen, our cheese cake. It’s also used with herbs on baked potato. Now you might say “Ah, like cream cheese or sour cream?!”, no, not quiet.
Sometimes, as a food blogger, I am wondering how many people I reach and what kind of influence I have. Ok, I know how many people I reach thanks to the “My Stats” page on WordPress. And yes, on can get obsessed with those little gadgets, checking back so often to see if more people have visited me. But besides that, I am also wondering about how people perceive my page. Do they see it as a resource for recipes? As and inspiration to get into the kitchen and bake/cook? Are they attracted by the pictures or rather disgusted? (Some people don’t like food, right? Or at least not desserts.)
The first thing you will notice when going to WordPress is their front page with the “Freshly Pressed” blogs. At first, I didn’t quite understood this but thought it was nice. Several topics are always presented, like travel, food, books, movies etc. It’s interesting to see what is out there, what people write about and what moves them. This was before I had my own WordPress account.
In December I went to visit some family in Victoria, BC. Located in that area is SweetArt Supplies, which carries an abundance of baking stuff. Everything from cup cake liners to lollipop sticks to cookie cutter to colours. You name it, they have it. I came to the store because of push pops (another story to review) because you can’t get them in Canada that easily and US shipping will kill you.
Anyway, I visit them and was warmly greeted by Gwen who is running the show. I think we spend several hours talking about baking, supplies and life in general. Besides push pops I took Batter Babies home (look here for recipe/review) and these liners that Gwen gave to me. What better way to use them than to make Guinness Brownies with them?
When I started with the whole food blogging I obviously looked around to see what’s out there. Well, you might already know this but there are tons and tons of food bloggers online and they all have their different styles and stories to them. I am not sure where exactly I found it but along the way I saw the Food Bloggers of Canada, which gives you interesting insights into food blogs but also a list of food bloggers in each province & territory. As of today there are 6 food bloggers in Saskatchewan, that’s a not a much compared to BC or Ontario. One of the other food bloggers is BS’ in the Kitchen and so the Foodie Event was born.
Baking and cooking produces two things: food and dirty dishes. We all like the food but no one really likes doing the dishes afterwards. If you have a dishwasher you are one of the lucky people, if you are like me, you don’t have one. I am one of those people who doesn’t like doing the dishes but will do them of course when necessary. But fortunately I have a husband, he’s my man in the kitchen.