New Year Resolution Reflection and Molecular Gastronomy
About a year ago, Toastable.com was born. As cliché as this may sound, it’s amazing how time flies when you’re having fun. Toastable was first conceived as a method for me to express my opinions and knowledge about healthy food, especially recipes and reviews. One year later, I have successfully managed to post, on average, one post a week.
I needed a few months to get into a rhythm, but I can confidently say that of the 52 posts made so far, 14 posts are recipes and 14 posts are reviews. Over half the posts I have made will hopefully give you all—the readers—something new to learn.
In addition, I launched a new design a couple weeks ago to coincide with Toastable’s first birthday. I must still implement some tweaks and features, but the basic look and feel has been established. Hopefully, everyone likes the new design because I certainly do. I spent over 60 hours during the span of a couple weeks to take the new design from paper to pixels. Hopefully, the site is faster at loading also.
When the world first got a taste of 2010, I made a few New Year resolutions pertaining to Toastable. These were:
- Attempt to make 15 creative recipes from cookbooks, magazines, and websites. Or just try new recipes more often in general!
- Create 10 original recipes of my own.
- Post on Toastable once a week.
So far, I have managed to stay on track to completing my resolutions. Although, I admit to cutting some corners. I haven’t been posting on Toastable once a week, but as stated earlier, I have averaged one post a week. Furthermore, I have only written about 14 recipe, but in reality, I have tried quite a few more.
While reading books and learning from others gives valuable knowledge, experiencing things for yourself gives invaluable wisdom. Over the past year, I’ve learned a lot about cooking, blogging, the foodie world, and maintaining a website. I’ve realized that the blogosphere surrounding healthy food website and food in general is incredibly overpopulated. Thus, I want to start focusing on a secondary topic while still posting recipes and reviews surrounding healthy foods. Essentially, Toastable will start churning out posts here and there about molecular gastronomy. Though the name may sound scientific—and scary—molecular gastronomy is the science of food. The applications of molecular gastronomy has been pioneering hauté cuisine around the globe. I hope to utilize the same techniques famous chefs use to create modern dishes such as flavored foams, fruit caviar, and parmesan spaghetti.
More on molecular gastronomy in a future post!