I received a Christmas present this year from a good friend. A book titled "Garlic and Sapphires" by Ruth Reichl. Intrigued, I began reading and ended up reading from cover to cover, finishing the book in 2 weeks. Reichl was the resident Restaurant critic at The New York Times for 6 years and she writes about her food tasting experiences. Her narratives made me salivate... and then I remembered my own culinary journey and thought, "How come I haven't written about food in a long time?"
In truth, I have been cooking. After our trip to Siem Reap, I enthusiastically experimented with a pumpkin and coconut soup that I loved eating at the Khmer Kitchen. I also whipped up several new dishes - creme caramel, a hearty wild mushroom soup, braised duck with mushrooms and chestnuts, homemade char siew ribs grilled, baked lemon chicken...but the day to day cooking has been taken over by Julie, our helper, and so it is true that I am more distanced from food in that way. It took about 3 months, but I think I have finally taught Julie all our favourite family recipes. She has even ventured out to try a few new ones, including Hainanese pork chops.
Reading Garlic and Sapphires reminded of me the simple pleasure of enjoying good food. I think I have lost that enjoyment over the past few months, for one reason or another, and so the desire to share recipes and blog about food has waned. It feels good to have recaptured it in some way, through reading.
So, dear readers, I endeavour to re-start blogging about food. Yes, time for me to whip out my trusty Fujifilm camera and re-aim it at inanimate objects like cabbage, crabmeat and chicken. (At least, I'm assured of getting sharper images than when I aim the camera at Benjamin or Daniel!)
Coincidentally, the same good friend who gave me Ruth Reichl also lent me a cookbook "Love, Food" by Singaporean Pauline D Loh. I simply love her recipes as they are always so simple... so the past week or so found me photocopying pages and pages of her recipes, which I am now, duly armed with new culinary vigor, eager to try out. Wish me luck... !!
p.s. I am in the midst of closing down my old blog. I am transferring all my recipes to this site - if you go to archive and click on the tag "recipe", you'll see most of them there. (Haven't finished transferring all of them over yet). FYI