Hungry & Excited has been on an unplanned but severely stretched hiatus for way longer than I care to admit. I’ve gone on unintentional, long breaks before, but none so long, and none that have left me with close to no inclination to go back and blog. Even more ironic is that this feeling swept over me like a tidal wave, close on the heels of the Indian Food Bloggers Meet. And yet, I haven’t been able to put a finger on it. This time around, I have just gone with the flow, instead of fighting it or trying too hard to pull myself out of this lull.
It’s not even like I haven’t been inspired to cook. I’ve been cooking as usual, enthusiastically, even. And I have been trying new things, making dessert, having people over etc. But cooking for the blog, pulling out the dusty camera, shooting the cooking, processing pictures, writing posts and publishing them seems like a distant dream. More so when I know I have a pile of unpublished drafts in various stages of glorious, incomplete, imperfection. With about as much inclination to get down to it, as a hibernating bear that was rudely ask to wake up mid-winter, things have been woefully quiet on the food blog.
It could also be the fact that the hugsband and I went on a mission to overhaul it again. A mission that began in July and was supposed to last 2 weeks, but went on for 4 months. And even now, though its live, is still terribly incomplete. There are upper-case-lower-case issues to sort out, featured images to be painfully added to every post, page titles to be finalised, incomplete drafts to be pruned and published, etc etc etc.
To add to it all, I’m feeling bone lazy. A little laziness towards blogging has changed to full-blown inertia and the inability to move.
But the one thing that hasn’t stopped is the videos. In fact the hugsband has been very proactive on weekends, egging me on to make this and that, planning video-worthy things to cook and coaxing me to prep so he can make the most of his free time on Sundays. And it’s how we’ve managed to churn out quite a few videos in the last few months of silence. The words might be on a break, and the recipes are slow to come, but the food hasn’t stopped and the documentation just got better, and a lot more fun.
Video might very well have nearly killed the foodblogger in me. And believe me, with the kind of stuff I see going around in this space, I’m happy to be a little inactive. Detaching myself has inadvertently turned up the fun quotient, like it always does when we stop getting so serious about what we do, lighten up and remind ourselves why we started blogging abut food to begin with — because its fun, and its easy to share it.
On that note, I’m sharing two videos VC made recently, which somehow I have forgotten to post here!
First, this really simple eggless, yellow cake that uses custard mix out a box, rather than the one-too-many egg yolks that usually contributes to this classic cake’s yellowness. Be warned, it is seriously buttery, but really yummy. Best had warm, straight out of the oven and polished off within a few hours of making it.
And then, these classic Goan mince meat cutlets. The recipe is an adaptation, but its very similar in flavour to the legendary beef croquettes that are synonymous with Goan 7 pm hunger pangs. I used beef mince for the making of the video, but have used chicken in the past with success. My sister has used mutton mince and said it was really tasty, so I imagine it would work with any strong meat which can be bound together with the potato and egg that goes into it. Fish/crab might be a bit of a stretch. Either way its the perfect snack for a couple of cold beers. Or can also be turned into a meal with bread/burger buns and some veggies to go with it.
Yesterday we finished shooting an utterly simple, but flavourful chicken pulao I learned from my mother in law when they visited us in September and I can’t wait to share it with you guys. In the mean time do me a favour and don’t step over to the food blog, it needs a lot of fixing, and I’m on it. Bear with me as I try and battle the inertia and update things and pretty it up. Stay with me on facebook until then, its where the updates tend to flow, albeit much less frequently these days.
Maybe saying video killed the blogger in me, is a stretch. I don’t think I can give up blogging any time soon, I don’t even think I can say I no longer want to write a conventional recipe post. But this change has been good for me. And when this sort of change brings out a previously unexplored idea, it can only be a welcome one, no?