2018 begins my seventh year of food blogging, which astonishes me more than you can imagine. My first year I didn't do anything in particular to advertise my writings just because I wasn't sure I could do it regularly or well. After that first year I had 1000 page views and enough posts to convince me to keep going.
As of today I have over 50,000 page views. I am honored and grateful that people find my blog worth looking at. Truly a humbling experience.
Last year I missed posting in my usual habit due to a very busy time in my life.
This year I realize that I am going to have to cut way back on the number of posts I make, due to health and family issues. I am not willing to give it up completely so I will just have to see what I can accomplish.
I want to give a big THANK YOU to everyone who has read my blog. There is a lot to see on the Information Highway and I am happy you decided to stop at my little area.
This superhighway can make your cooking fun and innovative. You can explore historical cooking in your own kitchen, using modern tools and techniques. Sometimes it will turn out and sometimes it won't -- that is part of the fun! (Just don't experiment on company unless you know they are very forgiving.) Look for ebooks and blogs to get started.
You may learn old techniques and flavor combinations that are new to you. Before I started historical cooking I would have never combined pepper and cinnamon in a savory dish. Or tried liquamen. Or have known how much I like rose water, elderberry, or various non-standard herbs.
I also explored other cultures and gained respect for their cooking. Roman Empire food is astonishingly good and I have a newfound love for cumin because of it. The recipes of medieval and Elizabethan England are so very different from modern food preferences that English people I have talked to were surprised at what was made.
All of this has contributed to my demonstration cooking, which is incredibly rewarding. If that is what you want to do, go for it! Just plan ahead for all of the equipment you might end up acquiring as it is somewhat addictive.
Let me leave you with a picture of a demonstration cook yard to whet your interest and wish you the best of years in 2018. Goode Eating! -- Tracy
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