A Change of Direction on Cook it Yourself

Having spent the past few weeks pondering the fate of the site, I’ve came to the conclusion I’m not happy with the direction it’s going in. When I started the blog back in 2011, I had hopes of learning as I went along but that really hasn’t happened. While over the past year and a half I’ve had some great experiences like the crab & lobster demo in Cavistons last summer, and become slightly more adventurous with my cooking at home, but that’s only a tiny little bit of the overall picture.

Until the other week I couldn’t tell you what a Sachet D’Épices was. Albeit a technical term, most searching for recipes wouldn’t expect to stumble upon – It’s something I’d should have some idea about, considering it’s basically just parsley, thyme, bay, peppercorns & some garlic if you’re into it.

Taking this into account, I’ve bought myself a digital bookshelf full of books, including “The Professional Chef” – Which I plan on eating my way through, cooking most dishes and getting my head around all the techniques. Of course this means I’ll be blogging about nearly everything, hopefully weekly with a recipe or two!

However there will still be an eerie silence across the blog for the next few weeks as everything is stepping up over at The Purple Pantry. So naturally all efforts will be going into that until it goes live very soon!

http://wholesomeireland.com/ Wholesome Ireland

Adam I think that if you get hung up on the technical terms and studying food you might get bogged down a bit. You are inspiring and inspired by what you grow & love! That’s the beauty of your blog. Don’t lose heart & keep on blogging if you get the chance. I know you’re very busy at the moment. Chin up!
- ismiseadam
  
  As it’s moving more towards targeting students at the recommendation of several people, I feel that being able to scramble eggs and the likes (never tried as I don’t eat eggs unless its in something) would come as a huge advantage when writing up how-to posts and methods for new recipes in that section. I won’t be focusing on technical stuff as much, but methods and the likes I plan on working on.
  
  Tried my first risotto using the book the other day and it turned out amazing, so I might be onto something! The step-by-step is dead handy when trying new stuff and the likes.
  
  Plus the sheer amount of people asking for recipe ideas for products we’re starting to sell over at TPP is mad, really need to brush up on my skills to be able to whip up some fancy dishes to talk about
  - http://wholesomeireland.com/ Wholesome Ireland
    
    Finally getting back to you. Sorry. Mental few weeks.
    Anyway I think that if you’re learning this stuff so that you can teach it on the blog that you should consider making this a learning – blog. You have the photography know how so all you need to do is to take photos as you go along. It makes it far more believeable and plausible if you’re going to show readers how easy it is. Just my tuppence worth!