The Blog begins - slowly

First Post, more to come. 

++++

Today - 8/6/2022

The first line was all I posted on 4/8/2012. Hard to believe it was 10 years ago. So much has happened. I'm a very slow blogger. In my defense, I was working full time in a demanding field. Being on computers all day for work, made it very difficult to pick up the laptop after staring at screens all day. 

Now that I'm retired, I'm hoping to add more Food and Thoughts to this blog. 

I don't intend to monetize, so you won't see ads or pop ups. At least, not any that I created. 

Blog organization

When I first started this blog, I chose the title Food for thought to capture both my recipes and also my thoughts. Thoughts started with my food journey, food philosophy, and personal experience with food. I also thought to add my thoughts on other topics as well. So stay tuned to here more of my ideas.

So going forward I plan to have the titles start with:

1. Food

2. Thought

3. Both Food and Thoughts

4. About me or the blog

Food recipes

I will try to have minimal thoughts in my recipes, because I want to get right to the point which is the recipe. If you like stories and preparation pictures, this may not be the blog for you. 

I won't show a preparation picture unless the process requires it. 

Frankly, I get impatient with the food bloggers that have so much information, you have to scroll forever before seeing the recipe, sometimes past numerous ads. 

Ads

None - nada - nothing - You will not see Ads on my blog. If you do, let me know. Because I didn't put them there! 

Disclaimer on my recipes, the Food entries on the blog:

These are all my own invention. Of course, most recipes are copies or variations of something that has already been written. I try to put my own spin or ingredients that I like in my recipes. Feel free to adjust as you wish. These are not tested recipes, like you should expect to find in a cookbook or professional site. Measurements are what I remember using, in my oven. 

It's important to note that every oven is different. I use an oven thermometer and a convection oven. I'm also not in a high altitude. Why do I mention this? Because these can create variations in baking. Cooking on the other hand, can be more forgiving. 

Which brings up another topic. Cooking vs. Baking

I'm sure there are more detailed definitions of both, but here's what I consider:

Cooked - These are foods that are usually prepared on the cooktop but can include food baked in the oven, such as lasagne or stews. 

Baked - These are foods that are only baked in heat, such as cakes, bread, cookies, etc.