Thanks Ruth, it really is something special - I can't wait for another bowl for lunch today, and I think possibly some leftover honey and mint salsa verde from the fridge swirled into the bowl?
I'm tempted to re-shoot and re-share lots of the older recipes from my blog which don't get a lot of love because they don't hit popular keyword searches (grits teeth) but that's a project for when I've got less new recipe development on, I think!
I like the addition of kimchee to the soup. Seems like it would add just the right hint of acid. Just wondering as I don’t cook with pork if I might use chicken sausage instead. I know it wouldn’t be quite the same dish, but I thought I might give it a try.
Ah those keywords are a bitch, right? I’m sure your older posts deserve more love!
Putting my kosher hat on, I'd actually go for some sort of semi-cured or cooked salt (with no other seasoning in the soup) beef. I've literally just finished the bowl with the salsa verde (and you're right, there was not as much acidity in that as there was in the kimchee and now I feel warm and nourished, rather than that something has just set my tastebuds alight) and the lardons add an almost meaty element to the liquid I think chicken would lack. But do let me know how it goes!
Argh, I love my blog. I'm never going to give up on my blog... but since 2009 I've published 500+ recipes there and I can tell you off the top of my head the 20 that get cooked (about 10 everyday, the rest coming and going with the seasons) that actually get cooked as they rank high on Google and within Pinterest's own search algorithm. But the rest of those recipes are good too!!
Good ideas on using some kind of cured or salted beef, I’ll let you know if it comes out.
I can imagine the frustration of working so hard on a blog for so long and knowing such a tiny percentage of recipes actually get made. But perhaps reposting them will remind people how good they are.
There are ups and downs to it - some I generate myself, if the photos are good enough from way back when I share on Instagram where I can see the flurry of people heading over for the recipe in my analytics dashboard, but then there is also a certain glow that comes when a recipe I'd forgotten about suddenly becomes trendy so everyone is suddenly searching for it and discovering it!
Just a marvelous post, Rachel! The soup sounds delish, as do recipes from previous posts (especially the hummus toast)!
Thanks Ruth, it really is something special - I can't wait for another bowl for lunch today, and I think possibly some leftover honey and mint salsa verde from the fridge swirled into the bowl?
I'm tempted to re-shoot and re-share lots of the older recipes from my blog which don't get a lot of love because they don't hit popular keyword searches (grits teeth) but that's a project for when I've got less new recipe development on, I think!
I like the addition of kimchee to the soup. Seems like it would add just the right hint of acid. Just wondering as I don’t cook with pork if I might use chicken sausage instead. I know it wouldn’t be quite the same dish, but I thought I might give it a try.
Ah those keywords are a bitch, right? I’m sure your older posts deserve more love!
Putting my kosher hat on, I'd actually go for some sort of semi-cured or cooked salt (with no other seasoning in the soup) beef. I've literally just finished the bowl with the salsa verde (and you're right, there was not as much acidity in that as there was in the kimchee and now I feel warm and nourished, rather than that something has just set my tastebuds alight) and the lardons add an almost meaty element to the liquid I think chicken would lack. But do let me know how it goes!
Argh, I love my blog. I'm never going to give up on my blog... but since 2009 I've published 500+ recipes there and I can tell you off the top of my head the 20 that get cooked (about 10 everyday, the rest coming and going with the seasons) that actually get cooked as they rank high on Google and within Pinterest's own search algorithm. But the rest of those recipes are good too!!
Good ideas on using some kind of cured or salted beef, I’ll let you know if it comes out.
I can imagine the frustration of working so hard on a blog for so long and knowing such a tiny percentage of recipes actually get made. But perhaps reposting them will remind people how good they are.
There are ups and downs to it - some I generate myself, if the photos are good enough from way back when I share on Instagram where I can see the flurry of people heading over for the recipe in my analytics dashboard, but then there is also a certain glow that comes when a recipe I'd forgotten about suddenly becomes trendy so everyone is suddenly searching for it and discovering it!
Huge fan of kale here
Kale for the win!