Food Balance 2022

When I read the food blog balances of other food bloggers last year, I thought that sounds very interesting, I’ll do that too, so I’m also participating this year. Steffen and Sabrina, the authors from Feed Me Up Before You Go Go, asked us the 8 questions that Sabine of Schmeckt nach mehr had thought up, and I answer them.

This year has been a busy one! Covid-19 was still in full swing at the beginning of the year, and we were stuck in Europe. Actually, we should have moved to our new home long ago, but we couldn’t enter it. It was not until April that we could finally pack our bags and leave.

In Asia, an apartment full of packed furniture awaited us, which, thank God, had arrived all in one piece. On the very first day, I slammed my right little toe into one of the 48 boxes and broke it. My Indian dance was cinematic! Limping for a week and in great pain, I got stuck again on a box, sure, with the same toe! A pain went through me and then the pain was gone! What?? The toe had not been broken, but it was dislocated, now it was back in the joint, as it had to be! I guess, I was lucky!

Since then we have settled in well here, I like it very much with these dear, smiling and friendly people in the Philippines, the country with the most colorful sundown’s. 

What was your most successful blog article in 2022?

The Ticino roast! Actually, I’m surprised, because it’s not an insanely creative recipe, but woman likes to be surprised. I make this roast often because it’s super easy to prepare and fills up a horde of visitors! 

Which three of your own blog articles from this year have meant the most to you personally?

Certainly first and foremost the recipes for Susan from Labsalliebe’s event #kochenfueriran, Xoresht-e Badenjan and Kashk-o Badenjan. Since I also have relatives in Iran, it is very close to my heart to do anything to give the people there courage to persevere until the regime finally behaves humanely for once!

And of course my posts from my previous home Hong Kong, which I wrote in July, after my visit, after 1 year away move. A very sobering journey! Hong Kong has changed a lot after Covid. 

And which three from other blogs have inspired you the most?

First of all, I have to mention the blog Nimmersatt.  Ole calls himself a creative weirdo, I think he’s brilliant. His recipes are connected to stories and read super easy! His dish Why not save energy and cook in the dishwasher -Vietnamese pineapple salad with tender pink steak sounds really crazy, but I will definitely recreate it. I just have to, because I’m a little crazy too!

Then there’s the amaretti morbidi recipe from Zorra from Kochtopf I have to keep re-baking this, my family is addicted to it!

And the Involtini di Melanzane of Ariane of Tra dolce ed amaro that gives it now and then and I often change the filling.

Which of the recipes you published in 2022 did you cook yourself most often – and why?

  My kids grew up in Hong Kong but now live back in Europe, so I always have to cook Chinese recipes when I visit them. And tofu made it onto our hit list this year! So I cooked these tofu parcels many times and it was a hit every time. 

What cooking or blogging problem was on your mind in 2022? And have you solved it?

Well, I’m actually still muddling, which means I’m constantly trying to keep my blog up to date. I have nothing to do with programming and don’t dare to change anything in the system. But I am slowly on the way to find a good solution. But the problems are not solved yet. Also I try myself in better photography, because the eye eats too!

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What was your biggest new culinary discovery this year – what food, recipe, kitchen technique, flavor opened up a whole new world for you?

As I mentioned before, tofu has become a big seller in our house. You can also use fermented tofu for seasoning.  The Chinese know how to handle this food and I look into all the pots to learn. 

I’ve also dabbled a bit in molecular cooking and have made these fruit caviar pearls, basil foam, glazed herbs, etc. among other things. I want to develop this further.

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What was the best (or funniest) search term that visitors used to get to your blog?

None of them is funny, at least that’s what I think. But there are already many Swiss terms entered and they sometimes sound a bit “quaint” (strange) for non-Swiss people.

What do you wish for yourself and your blog in 2023?

I wish that I continue to have fun with my work on the blog and that my recipes are well received. And above all that I get along with all the technical bells and whistles!