I’m always rabbiting on about honest writing, I know, I know. But it’s one of the things I find most endearing about blogs. I don’t care much for foodie talk, heck I used to try and pull it off in my earlier posts, but it’s just not me. So I stopped, mostly. For me it’s the stories of regular life that pull me into someones world so much so that I feel I can’t miss a post, and devour them greedily as soon as they pop up in my inbox. Take a little sneaky peek at the list of blogs I love and you will soon see that this whole being real and honest (both in writing, food and photography) is the common theme amongst them all.
I don’t think anyone out there keeps things as honest and real as the duo behind one of my favourite blogs, Happyolks. Kelsey’s writing is some of the best on the web in my humble opinion, raw and heartfelt and Shaun’s photos constantly take my breath away with their beauty. There’s movement and life in each and every photo, and don’t even get me started on how stunning their videos are.
Happyolks is a space where my life, fascination for the human experience, and love of cooking coalesce. I began playing around with a blog template in 2010, but it wasn’t until early 2011, when I returned from living in Africa and Asia, that the ethos of the site really came together. Today I still call Happyolks my playground — a place to practice writing and share in community with like minded individuals.
As to nourish. Nourishment can come in the form of herbal tea, a big bowl of veggies, or chocolate ice cream. Sometimes nourishment is not synonymous with nutrition. It’s about cooking to the seasons of life as much as seasons of the earth.
I feel grounded in the winter, liberated in the spring. It’s hard to pick a favorite, it seems whichever one I’m standing in always takes first prize.
Sweet or savoury?
I love the flavor complexity of global fare. Ethiopian, Lebanese, and Indian are the varieties I crave most. My favorite meals often are communal in nature. Sitting around the table, passing spoonfuls of this, dollops of that… it slows everything down and makes for a rewarding meal on a social level. I’m also a strong memory-based eater. I crave foods that somehow bookmark memories of friendship, love, and family.
I love Nigel Slater’s no rules/no fixed-recipe approach to cooking with vegetables, I reach for Cook’s Illustrated to teach myself new technique, and I have probably cooked most from Yotam Ottolenghi’s Plenty. Online, I look to Sprouted Kitchen, The First Mess, Delightful Crumb, Bon Appetempt, and Not Without Salt for consistently soulful recipes and writing.
What’s your favourite food indulgence?
My eyes turn green when I’m feeling emotional, I love baseball and throw a mean fast pitch, Lisianthus are my favorite flower, Buoys creep me out, and I am (without contest) Oprah’s biggest fan.