2012 has been a milestone year for me as far as my blog is concerned. Although I started this journal in late 2010, it was only this year that I started getting involved actively in this cyberspace of mine. As a result, it has grown significantly in 2012 in terms of post counts, readership and follower counts.
I always believe that food and wine connect and bond people together. We are born needing and wanting food (Ok... no wine yet) . As we grow up, we move on to really desiring food and wine and for some of us, that desire to eat good food and sip fine wine turns into a completely passionate relationship that is life-long and lasting.
Those with practical foodie and wine skills become chefs and sommeliers. The rest of us fall into the category of those who merely eat whatever these skilful food creators put on our plates or wine that the sommeliers or wine critics recommend.
But there is yet another category of person who is neither chef nor sommelier nor mere eater or social drinker but a sociable mix of all things food or wine related. These passionate people have food and wine on the brain, not just on their plates and glasses. They passionately share their love of food and wine with the world.
This year, through this blog, I am glad and honoured to know many such people and bloggers around the world whom I really admire and respect for their passion and energy for food, wine, family and love. Through this blogger community, I learnt and shared lots of food and wine knowledge and ideas. For this, I Thank You all very much and I wish that we continue the sharing and building of this community in 2013 and beyond!
I will be away with the family for our year-end trip to Australia starting tomorrow until Christmas. As such there will be no post from me during this period. Before I go for my break, I thought it would be a good idea to summarize and share with all of you my blog's top 10 recipe posts in 2012 in terms of pageviews.
Here we go...
|Sous Vide Beef Cheeks|
|14 hours Sous Vide Oxtail|
|Oyster Mee Sua (Rice Vermicelli)|
|72-hours Sous Vide Beef Short Ribs|
|Sous Vide Duck Breast with Balsamic Honey Sauce|
|Sous Vide Pork Belly Bun (Kong Bah Bao)|
|Popiah - Fresh Spring Roll|
|36-hour Sous Vide Pork Belly Porchetta|
|Roast Pork Belly|