Happy New Year! Yay! This is my first post for 2014!
I hope everyone had a great festive season……few weeks ago I was at a friend’s place enjoying a braai and during the course of the time none of us were on our phones. We were in the moment enjoying the company, involved in the conversations and it made me realize how important it is to switch off from the digital sphere. I love the digital world but at the same time we get so caught up in it and forget to appreciate the people in our lives, we don’t seize the beautiful moments. From that day, I decided to just take a break to enjoy the moments……Taking a break also gave me the opportunity to just find myself and determine which direction I would like to go….
When I started blogging, this blog was my lifeline, my happy place, I had a clear idea of what I wanted it to be like i.e. recipes, beautiful photos representing our food, and sharing stories. The main aim was to encourage young people to cook, provide a platform whereby people can access the recipes and thus create awareness of the dishes and ingredients, share ideas and stories and showcase our cultures.
As I continued blogging, my readers asked questions, such as where to eat, which cookbooks to buy, product recommendations etc. I realized that they want more than just recipes and therefore the scope of what this blog covered become more than just recipes and ingredients.
Blogging has opened so many doors for me, I started moonlighting as consultant while I still maintained a full time job as Food Technologist. I also started writing and I thoroughly enjoy writing articles for my Mzansi Cuisine column in the Cape Times. The juggling became too much to a point, where I found myself turning down opportunities because I couldn’t juggle all that was on my plate. Something had to give….
I REALLY love what I do on this blog, even when I am not blogging I do research on recipes, eating practices and cultures. In addition to this, I LOVE developing products. Therefore, I will continue showcasing our dishes, and also give platform to other young people to share their food stories. At the same time I will be selling product (online and offline) which I have been busy developing. The blog does not only help me, through it I get to give opportunities to other young people, e.g. there’s a young man that has designed T-shirts and he also designs the artwork for my products. I get to work with passionate web technicians and we get to fight every now and then because I’m a perfectionist. Ha!
As we begin the new year I would like to thank all my readers in the continent and abroad. Thank you so much for the continued support. To the South Africans living abroad, I love hearing from you and how the recipes and stories on this blog remind you of home. Hearing and knowing that you are touching somebody’s life in some way is what keeps us bloggers going….
I’d like to share a couple of comments that have really touched me in 2013:
My bf proposed to me a week after i made bread from your recipe…thanks to good timing or he just couldnyt believe a completely urban girl could make this…he says it reminded him of home ” Lindi
I email you from Reunion Island,french island just 4 hrs flight from SA and i would love to let you know that i found your portrait very interesting of courage in the series “I am woman “..
It s great that you put your energy in what you love and keep the blog attractive with your recipes and pics..
if ever you have Veg recipe i would love to try them at my home
Bon courage à toi Thuli …” Glad
“Hello sisi, Enkosi ngaleblog yakho, im from East London, living in France a couple of months back i was in Paris and I went into a Brazillian shop, and to my suprise they sold iBrown bean, and yesterday i was kwiMarché, yindawo where all farmers sell iproducts zabo, and VOILA there was an Arab selling UMBONA, so i took it, my husband saw it kwifrige and said yintoni le, he has never seen umbona live, hahahahaha, so tomorrow Thanks to you im going to cook this soup, i hope it cames out well, because like you i have beautiful memories attached to the soup, my late grandmother and my mother.” Nomaza
This year expect to see the following:
- Traditional and indigenous recipes
- Indigenous ingredients and why they are good for you
- Food industry news i.e. consumer education
- Where to eat – fine dining restaurants, shesa nyamas, street food vendors
- Food packaging news
- Beverage news
- Foodie events
- Food products that are interesting and innovative
- Interesting people in the foodiesphere
- Cooking shows to look out for
- Cookbooks to lookout for
Hope you have a blessed and fruitful 2014! I’m looking forward to our interactions!