My apologies, Dear Readers, for not posting since July, but life has interfered with my blogging, and now is my time, albeit short, until the next bout with Consultants, Surgeons, and Medical personnel, to remedy that.
This is not my usual type of post, however, as I spend quite a lot of time trying to conjure up new combinations of flavours and techniques, I despair at seeing “dissociation” from recipes in both published cookbooks and food blogs. Then I think about the effort I put in to each and every post, and wonder if it is just a waste of my time and energy.
I sit back, read, and wonder at introductions to recipes in some of the books I have purchased, read, and lovingingly stored in my bookcase with regard to their origin. The “icing on the cake” if you will, came from a recent purchase, and a Scone recipe which was introduced thus, and I kid you not…” This was my Boyfriend’s Grandma’s recipe on his Mother’s side”… Anyone who has this book in their possession will know exactly which one it is.
My inspiration for any of the recipes I have blogged do genuinely come from my Mother’s recipes, but, in reality, and I am not afraid to admit, most others come from shaking up and twisting around those I have found in books and magazines, as does everyone elses, but they won’t admit it. No doubt they do, but to see every recipe in a book, claiming to be from a source which cannot ever be verified, I get the feeling that this type of recipe writing which has been “lost in time” and now, with a few changes, have become the property of authors of cookbooks and blogs seemingly is becoming the norm.
No one baker or cook can claim that every single recipe they have come up with is their own invention, and cite their Granny, Aunty, Neighbour, Friend, cousin, et. al, as their inspiration for some bog standard stuff that is to be found in every book and magazine you read.
During my time off from posting recipes, I have been very busy, trying to come up with my own tasty twists on classics, and re-working old recipe blog posts to take my recipes forward.
I am no expert, but I try my best to write up invented recipes that make my friends and family smile, and ask for more, or the recipe for what I make for them. The lack of transparency in books and blogs really leaves me cold, and I wonder how many more *recipes* and *cookbooks* will appear on the market, with content being peddled as the Author’s own.
I have a few draft recipe posts, just sitting and waiting to be photographed and written up. When I do publish, I really hope they will be well received, used and appreciated. In the meantime, these opinions are just my own musings and thoughts. I will not engage in a heated debate, but I do encourage other’s opinions on this subject. Maybe it’s just me, but I question everything!!
When I’m back to 100%, health-wise, normal service will resume… watch this space!