{"id":3843,"date":"2013-02-25T21:33:08","date_gmt":"2013-02-26T05:33:08","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3843"},"modified":"2013-03-03T12:14:42","modified_gmt":"2013-03-03T20:14:42","slug":"it-is-the-one-year-anniversary-of-my-blog","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/it-is-the-one-year-anniversary-of-my-blog\/","title":{"rendered":"It is the One Year Anniversary of My Blog!"},"content":{"rendered":"
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I can’t believe it! I have been recipe blogging for a whole year!<\/p>\n

This whole blogging thing started so randomly. I just woke up one Sunday morning with a random idea<\/a>\u00a0and now, a year later, I have something like 175 recipes posted! I hadn’t been\u00a0contemplating\u00a0recording my cooking in such a way. Sure I’ve always had some type of recipe list or book of recipes to refer to when looking for something to\u00a0cook, but nothing ever so formalized.<\/p>\n

I will say it has been quite an enjoyable ride. My blog has inspired me to try new dishes more often and I love that I have a log of recipes that I can access from anywhere.<\/p>\n

Sometimes I think, oh my what if I run out of recipes to post? Then I look at my list of “to try” dishes and think of the meals I’ve made for years that still haven’t made it onto a post and I realize that I have quite a while to go before I’ll be at a loss for what to cook and blog about next. By that time, I’ll probably be tired of it anyways \ud83d\ude42<\/p>\n

This year my goal is to break down Indian cooking to show people that so much of Indian cooking is really quite easy to make. Indian dishes range from simple to very complex. With just a few starter ingredients, you can be on your way to cooking delicious vegetarian food that has so much flavor, you won’t ever miss meat.<\/p>\n

My favorite recipes from the past year include the following:<\/p>\n

Channa Masala Chat<\/a>\u00a0because it burst with flavors and is warm, cold,\u00a0crunchy,\u00a0spicy, sweet, and even refreshing because of the yogurt.<\/p>\n

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Soondubu Jjigae Korean Tofu Stew<\/a> because even though it is a soup, the intense broth and raw egg added at the last moment, make it extremely satisfying especially on a cold day.<\/p>\n

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Baja Tempeh Tacos<\/a> are an old favorite. The sauce of mayo (full fat is a must!) and sour cream, and the sourness of the lime make these truly memorable.<\/p>\n

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Kashmiri Dum Aloo<\/a>\u00a0because it is\u00a0rich and slightly tangy, and I especially love that the ingredient list is a little outside of what we normally use: ground fennel, ground ginger, and cashews.<\/p>\n

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Burmese Curry<\/a>\u00a0has been a huge favorite of mine for years. The caramelized onions in the curry and the garnishes of fried onions, cilantro and green onions give so much flavor and texture to this dish.<\/p>\n

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Warm Cauliflower Salad<\/a>\u00a0because salads really don’t get better than this. It is cold, but topped with warm honeyed cauliflower and dressed with mustard seed flavored sweet pickled onions and bell peppers.<\/p>\n

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My favorite runners up are: Channa Masala<\/a>, Mom’s Amazing Cheese Enchiladas<\/a>, Korean Tofu Tacos<\/a>, Dal w\/ Goda Masala<\/a>, Misal Pav & Kat<\/a>, BBQ Seitan Sandwiches w\/ Spicy Coleslaw<\/a>, Caramel Tomatoes<\/a>, and Pani Puri<\/a>!<\/p>\n

I hope you have enjoyed reading my blog and I’m looking forward to another a year!<\/p>\n