Oh, yes- just a little plastic surgery. A nose job. A tummy tuck. And a few implants here-and-there… I’m not speaking about myself. The Sophisticated Gourmet got a little surgery earlier today.
Don’t worry, it’s still the same site. Nothing much has changed- just minor things (mostly internal). I’ve revamped the look of the sidebar, added a section in the sidebar for recipe categories, an entirely new section to the site- Kitchen Inquiries (more on that in a second), a Conversions page, and an Amazon Shop!
Okay, I know that you might be wondering what the heck Kitchen Inquiries is. It’s a new feature on the site that I figured would be helpful to everyone. I am constantly answering emails regarding the use of different ingredients in recipes, ingredient substitutions, baking tips, how certain ingredients work in a recipe, etc. So, I’ve decided that if more than one person is asking me the same question, I’m sure others would like to ask that question too. Kitchen Inquiries will be a place for all of that. Of course, it is no replacement for asking questions about certain recipes on the site- you can do that in the comments section of each post or if you prefer- via email. Kitchen Inquiries will be a place for everyone to get an answer to their cooking / baking-related questions.
So, if you’ve been curious about how a certain ingredient works, how to do something as basic as whipping egg whites, or if you’re looking for general kitchen tips, simply submit your question using the contact form on Kitchen Inquiries Submission page. Once your question is answered, it will be published on the Kitchen Inquiries section of the site (which will beup and running by this Friday). A personalized email including a response and a link to the published post will be sent to you.
If you have more of a suggestion, rather than a question- you can use the same form on the Kitchen Inquiries page…
Now, for the Amazon Shop! I am still adding more to the shop as I write this post, but if you head there right now- you’ll see that it does have quite a few items. And a lot of them are on sale! All of the items in the store are things that I own and love. Likethis silicone spatula. And these cookie sheets(Dare I say that I collect these things?). And these cookbooks. I’ve included a description with almost every item in the store.
Ah- I am working on updating the About page and the FAQs page. I’m also working on a visual recipe index. And I’ve been thinking- what do you think about me starting a TSG Recipe Photos Pool on Flickr?
In addition to all of the little updates- I have posts ready to go for the rest of the week. Aren’t you proud?
I’m sure that I’ve missed a few other things that I updated, but just click around, submit a question to Kitchen Inquiries, and if you happen to see anything wrong with the site, please let me know :)
Enjoy the updated site! A new post will be up by 1PM EST tomorrow.
At one point in my life, I spoke with a southern accent for two weeks. Why? Because I thought it was cool. I often try to convince myself that I was switched as a baby; and my real mother is from the South (I only do this because I have nothing better to do). Sadly, I burst my own bubble by staring in the mirror to always come to the same conclusion, “Eh, you couldn’t have been switched- you have a ‘Siddiqi’ nose!”
Although I may not be from the south (Hi, My Imaginary Southern Mom!), my appetite screams for southern cookin’, y’all (okay, I’ll stop). To me, southern food is pure American comfort food without a lot of fuss and a sink full of dishes.
At the center of it all are my favorite anytime-of-the-day quick breads- buttermilk biscuits. Soft, tender, buttery, and purely delicious. I may be a Yankee, but I think I know biscuits pretty darn well. I am a very picky biscuit eater and I only believe in soft-sided biscuits. Some southerners are either agreeing with me and some are probably saying, “What the heck? Crusties are where it’s at!” It’s your personal preference.
Last week, I decided to take a couple day off to relax with family. That did not end up going well, because I had my nose in work and in The Kitchen Generation. Before I knew it, it was Sunday, and I had to go back home. I missed the train to get home by two-minutes; I was stuck in Penn Station for an hour.
I cannot express how excited I am. My friends, Elissa, Hannah, Lauren, Tessa, and I have been working on this project since last year, and it’s been an amazing experience. We all live in separate states and one of us- in a different country, but we are sharing our love for food with the world. The Kitchen Generation is our place to be both teacher and student, and share it with others that are a part of this generation. We will be sharing tips, tutorials, stories, and much more at The Kitchen Generation.
I hope that you’ll pay us a visit and enjoy the design (created by yours truly) and everything else that we have to offer.
On Wednesday morning, white, billowy snow blanketed our neighborhood like a mother settling her child into bed. The snow was untouched; unbothered. It softly summoned children of all ages to play outside, but the cold wind was enough for people to go back into the warmth of their home. A brief glance at the snow was enough for me to brew up some tea and bake a couple loaves of carrot cake to keep warm. My family slept in; I answered a few emails while sipping tea and reading the New York Times. It was the start to a perfect morning.
After settling into the morning, I quietly made my way into the kitchen and flipped through the pages of my journal. My journal is full of recipes, recipe ideas, and post ideas (Yes, my life screams “food blogger” except the bags of Swedish Fish that hide in the baking cupboard. You didn’t hear that from me.) It’s where I go when I am in need of inspiration in the kitchen. Wednesday morning was in need of a little inspiration, and after flipping a few pages into the journal, orange flecks of dry carrot stuck on one of the pages immediately caught my attention. On the page: a recipe for carrot cake. Immediately, my memory took me back to 2009 when the recipe was written down. I grabbed the carrots out of the refrigerator, the box grater from the cupboard, and immediately began to grate the carrots for the carrot cake. Sure, the grating can be done in a food processor, but why wash more dishes than needed? Plus, the simple motion of grating carrots is quite therapeutic, if you ask me.