Finding My Way Back to Sharing Food

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Pappa al Pomodoro: The starter course created while working in the kitchens of Casa San Carlo in Italy.

I thought at the beginning of the journey that I would find a way to continue blogging through it. To continue sharing food stories and adventures with you. Between lack of reliable internet in the locations we traveled to and a focus on building a new travel blog, I found I couldn’t keep up.

A year later, I’ve decided I hate travel blogging. I’m just one in a million and most of what I had to say didn’t stand out from other’s experiences. What I did miss was sharing my love for food and all things yummy. And while I’m still one in a million, at least I’m doing what I love.

Irish Cabbage with leeks, pancetta and Grana Padano cheese. Created in Ireland.
Irish Cabbage with leeks, pancetta and Grana Padano cheese. Created in Ireland.

I’ve also gained a huge respect for those who travel and blog. We’ve been in so many locations with crappy internet and the amount of dedication it takes to pull yourself away from seeing awesome new places to post a blog gives me the utmost respect for those who do it. Personally, I found myself wanting to go out, instead of working.

I also found it hard to photograph the dishes I created. Mainly because the lack of proper props, lighting and a host of other issues.

But a great and wonderful thing of this journey is the food exploration I have done. And the personal growth for myself. I’m still not sure how it’s all going to translate, but I have a feeling that it’s going to be amazing as I see the difference in the foods I create now. The influence from our travels is so evident. Just the other day, I was fusing Irish recipes with a hint of Italian.

Orange olive oil with rosemary cake, inspired by the fresh rosemary of Casa San Carlo, Italy.
Orange olive oil with rosemary cake, inspired by the fresh rosemary of Casa San Carlo, Italy.

While I always had respect for cooking with local ingredients, I’ve spent the trip exploring deep into local ingredients and flavors. I’ve loved the journey. And there’s always so much more to learn. Sometimes I stop and wonder if I went deep enough into the local foods and culture, but one wasn’t meant to learn everything in one short trip. I’ll have reasons to go back for more exploration.

I hope you’ll join me on this journey of exploration and sharing. It’s about growth and change. And of course, plenty of yummy tastes.

Burgers made with Irish beef and cheddar.
Burgers made with Irish beef and cheddar.

 

 

 

 

2 Comments Add yours

  1. So glad to see your post Heidi.I think your photos are great and the food looks delicious.

    1. Heidi Medina says:

      Hi Jovina. I’ve certainly missed it and all my food blogging friends. We finally have internet good enough to think about catching up again, so I’m looking forward to catching up with your recipes 🙂

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