this, while eating a bowl of five spice ginger honey pork with green beans, trying
to improve on my chopstick-holding skills, I´m overwhelmed at the amount of
unread posts I have waiting in my readers.
the demise of google reader prompted me to fill my alternatives with url´s as
if the whole www was going out of business. Both bloglovin and feedly are
closer to saturation with each passing day, and from where I stand, I don´t see
myself doing anything about it.
the contrary, those sites are rivalling my lists of favorites, which were
already very overcrowded. The fact that I have blogs on two different readers
says a lot about me, huh?
enormous waiting list is the reason why I´m so exhausted or
feel like I´m loosing my blogging mojo. Which I´m not by the way. I
realized that too. I´m changing my interests.
blogging changes me as the months go by. Not bad changes, not good ones.
changes. And it´s
wise to roll with them. Fight them, and you´ll feel your world is turning
blogging a year and a half ago. The first 6 months were as if nothing was happening, due to the fact that I was a first timer on all things social media.
ALL of them. I didn´t even have a twitter account, much less knew what SEO was,
or that food blogging involved other than cooking, taking crappy pictures (the
norm of almost all beginners), writing something about the recipe and posting.
a tough time realizing that I should. If I want to take food blogging
seriously, I should. Probably, huh? What do you think?
been doing some heavy reading and researching about all things blog related.
taking your blog seriously, how to make a living out of having a food blog. I
don´t know if I want to, but it´s an idea.
actually job hunting in a completely different direction. For a lot of reasons
that are too boring to explain.
chirping in my ear, what if you took food
blogging seriously? what if you took food blogging seriously? what if you took
food blogging seriously?
ago, while talking about this job hunting to a work associate, a woman who is
creative in a raw, instinctual way, who does her own thing and is wildly successful at it, probably because what she does comes from deep inside, and I told
her about this idea I have about a food blogging community, about building one
for the spanish speaking part of the world, a niche that is still quite virgin
in many ways, she simply blurted `right now your food blogs are what turn you
on, they´re your passion. It´s easy to see´.
the most amazing handmade textiles for the past ten years, who read this
blog for the first time about four months ago. And who gains nothing by seeing me go a different directions workwise. And she´s absolutely, 100% right.
validated in a way, not from a blogging point of view, but from a creative one.
A person whom I deeply admire for her creative soundness, to like what I do is the kind
of outside encouragement that makes
me wonder what can I do that will add something interesting to this food
answer. Not just Buenos Aires or Argentina.
doesn´t invalidate this little blog that I write in english, it´s just that
it´s all getting so out of control for me in many ways. Yeah, I know, it´s not
surprising since I don´t even have instagram because of the lack of an iphone,
but it´s just one.more.thing.on.the.list.of.things.to.do.every.single.day if I
want my blog to be known.
worries me most is that when something becomes too large, it starts to loose authenticity.
And the food blogging world is saturated from where I see it. According to my
feeds, I have more incoming blog posts every day than free hours to read them.
And I´m not even talking about the fact that reading them should have a
purpose. Whatever that is, but some kind of purpose.
What happens when a niche becomes saturated? How does it get sorted out?
made a pork dish. Similar to the crunchy szechuan pork and carrots. But
with five spice, ginger, honey, green beans, roasted turnips, and a few more
things. The turnips were a last minute addition and I list them as an optional
ingredient, since they add a slight bitterness not eveyone likes.
simple, typical, weekday, wok recipe. It has flavor, is quite nutritious, and
an alternative to starches. In my case pasta. The bread and butter of my
could eat pasta every day, and do so a lot.
saves me from a starch overdose. Pork loin is so easy to cook, and the
marinade gives it that extra something you need when you´re about to be
deprived from starch.
really is no excuse.
para Wok, por Blume
soy sauce. Cheap ones have a lot of water, and the consistency of the sauce is
just not the same.
liquid ingredients around the outer part of the wok towards the center. This
way, they will reach the middle very hot, and not lower the temperature of
whatever you´re cooking.
cut into bite size pieces
grated fresh ginger
chinese rice wine
chinese 5 spice powder
toasted sesame oil
turnip, peeled, sliced and roasted with olive oil, salt and pepper (optional)
toasted sesame oil
freshly ground pepper, to taste
seeds, to garnish
chives, for garnish
bowl, mix pork with cornmeal. Add the rest of the marinade ingredients, mix
well, cover and let marinade for 30 minutes at room temperature, stirring once.
You can leave it up to a day marinating in the fridge.
wash the green beans, see if any side filaments need to be removed, and cook
them in boiling water for about 5 minutes. Transfer to a bowl with ice water so
they don´t loose their color. Reserve.
wok over medium flame for a few minutes. Add the canola oil and the pork
(without liquid), and cook for 1 or 2 minutes, some parts will still be pink. Transfer
to a plate or bowl and reserve.
green beans and turnips if using, to the same wok. Cook them for 1 or 2 minutes
and transfer the pork back into the wok. Add honey, soy sauce and sesame oil,
always around the sides of the wok and cook until the pork is almost done. Check
for salt and pepper, adjust seasoning, and cook for another minute.
serving bowls, sprinkle with sesame seeds and chives and serve.
Today´s 5 related recipes worth looking at:
Spicy Pickled Green Beans and Jalapeños from Blue Kale Road
Sweet and Spicy Chinese Five Spice Almonds from Pinch My Salt
Stir Fried Shrimp and Asparagus in Black Bean Sauce from Wok with Ray
Slow Cooked Chinese Five Spice Oats from Noble Pig
Sticky Citrus Ginger Honey Ribs from The Cafe Sucre Farine