Low temperature cooked pork tenderloin, ratatouille vegetables, red wine tomato sauce, mustard crumble, herb foam.
Oh, hello internet. Long time no see. It’s not that I was hiding from you. But like I told you here I have been unsure about the future of Savory Nothings lately. Before I continue, I have a confession to make: I’m a geek. Geeky like wasting nightly hours of precious sleeping time on researching something completely irrelevant to most people. Recent research histories include the current crew of the ISS, the difference between nerds and geeks (careful, long-ish and potentially boring video!) and Benedict Cumberbatch gifs (totally counts). But also all things cooking. Escoffier’s five mother sauces. Modernist cuisine. If I could possibly, eventually, maybe afford a sous-vide water bath, complete with vacuumizer and all the fancies.
So while looking up all these highly interesting topics I realized that I’m very accurately painting a picture of who I am and how I want this to be reflected on my blog. I like aesthetically pleasing things. I love getting passionate about something. And I really lose motivation without a challenge.
And because of that I set myself a challenge. Let this blog be a masterpiece! The Mona Lisa of food blogs! Well, kidding. Sort of. I’m content with being a Rubens. But all joking aside: I want it to be as good as I can possibly make it. So from now on forward you can expect me to sweat over the plating (nobody told me this was so incredibly nerve wrecking!), take a million pictures of neatly arranged vegetable cubes and share recipes that take five weeks to make. No, this actually took me less time than other recipes on this blog and if you don’t believe me then go read this post.