My third blogiversary

I started this blog back in 2008 on this day. When I began, I wasn’t quite sure what I was getting myself into. I thought that I would run out of things to say, or would want a total change of topic before I got to this point. I’m glad to say that working on this blog has increased my interest in food rather than lessened it. I’ve had some great experiences due to this blog, and I’ve got some great things planned for the next year. Thank you for reading my blog and sharing in my food adventures. I can’t wait to see what happens next!

 

Balut and a blogiversary

Today this blog is two years old. And to celebrate I tried something new to me. Something very, very new.

Balut. The sound of that word will either bring you great pleasure, true horror, or utter confusion.

First, a little education for you. What is balut, you may ask? Well, it is a fertilized duck or chicken egg with a nearly-developed embryo. You boil it, peel the shell, and gobble it down. This Filipino delicacy can also be found in Vietnam where it is called Hột vịt lộn. It is also considered to be an aphrodisiac and a high source of protein.

When I asked a friend of mine if she knew where I could track down some balut, she got very excited and said she’d find some for me. Ironically — or logically depending on your opinion of balut — each egg was stamped with the word “treat.”

Treat? Or trick!

Treat? Or trick!

They are already cooked, but need to be warmed prior to eating so the eggs were popped into some boiling water.

reheating the eggs

reheating the eggs

Once hot, the next step is to crack the bottom of the egg (the wide part), and carefully peel away part of the shell. Inside the egg is a lot of “soup” that you drink prior to peeling the remainder of the shell. The liquid, also known as embryonic fluid, made peeling the eggs a bit of a messy business as it was quite easy to spill some out of the shell. It tasted, surprisingly, like chicken broth. Slurp up that sucker (I downed it like a shot) and peel away the rest of the shell.

soup, a.k.a. the embryonic fluid

soup, a.k.a. the embryonic fluid

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A birthday and Coraline button cookies

Coraline poster - see the button eyes?

Coraline poster - see the button eyes?

One year ago today, I posted my first food blog entry here at The Brûlée Blog. I picked this date on purpose as it’s also my birthday. (And this way I remember when I started the blog. Anything that overcomes my horrible memory is always a bonus.)

I’ve made 144 posts (or 145 if you include this post) and had people find me by the most interesting search terms. I’ve never actively advertised this blog, but I’ve gotten more visitor stats than I originally expected.

To celebrate my birthday, I’m dragging my friends to go see the movie Coraline. The movie is based on a book by one of my favourite writers, Neil Gaiman, and today is the opening day. I figure it’s fate.

And to celebrate this blog’s birthday, I baked cookies. Chocolate almond button cookies in honour of Coraline, to be exact. I based the recipe on the Almond Apricot Cookies and changed it up. They’re wonderfully chocolatey, not too sweet, and nutty.

Coraline button cookies

Coraline button cookies

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