Leave of Absence

Long gone are the days of me frittering my time away, doing nothing in particular but procrastinating experimenting in my kitchen. My blog entries will slow down and dimish for the next few weeks. There are two reasons for this:

• When I first started this blog, I had lots of recipes from my private blog, which were already written up. I've been adding one entry per day, but this will slow down from this point onwards. I now have to work on new experiments, before blogging about them.

• On June 1st, I took up a project with allrecipes.com and I’m currently working 40 hours a week.

This working malarkey is seriously cutting into my procrastination time in the kitchen, but I’m thoroughly enjoying it. It’s absolutely ideal - I’m working remotely, so I can procrastinate, do household chores/other activities in between.

I’d like to tell you that my blog entries will be quite sporadic until the end of December, so please bear with me.

Until my next entry, have fun in the kitchen, cook a lot, eat a lot and laugh a lot!

Cajun Spice

I can’t believe that I used to buy Cajun spice. It was not only expensive, but it was always so salty. I did a bit of looking around and created the following Cajun spice recipe.

Use it to make blackened meat/fish, chili con carne, in soup or pop some into your fajitas.

Hello World!

… well, I’ve finally done it!

I’ve got myself a public blog, why? I don’t know, but I’m sure it’ll keep me out of mischief. So, Hellooooooooooooooo World!

Over the next few months, I hope to post numerous recipes from pork and cabbage jiaozi to chili con carne soup, from moist chocolate cake to blondies, from focaccia to fresh pasta … well, you get the general gist of it. Most of them will be recipes that I’ve used time and time again, so do not be put off by some of the dates on the photos.

The process of blogging my recipes may take some time, so please be patient. I’m working my way through my metric measurements to ensure that the US volume conversion is dead on. That is, I want people from all over the World to be able to produce the same results, whichever measuring technique is used.

That’s it for now, I’m going to try and fix this page so it looks somewhat more presentable.