Serious Eats: AgaLover's Profile

What Inspired You to Start Your Own Food Website?

dbcurrie: thank you so much for the good advice! I appreciate it.

What Inspired You to Start Your Own Food Website?

I’m so glad you asked this! My brand-spanking new site is called Boil Toil and Trouble.

Food has always been my primary creative outlet. Since I also love writing and photography, a food blog seemed like a fun project. My intent was to cook through my CSA one week at a time this summer, but I’m having so much fun I hope to continue even when my CSA is finished. I write about eating local and feeding kids.

For all you veteran food bloggers out there, I’d love to know how you promote your site without being super obnoxious. I want to be read, of course, but I feel shy putting my site out there.

AgaLover at 12:57PM on 06/29/10

From Talk

Looking for Asheville area suggestions

Tupelo Honey Cafe for breakfast/brunch. Delicious.

http://www.tupelohoneycafe.com/

For lunch, Early Girl Eatery.

http://www.earlygirleatery.com/

AgaLover at 2:24PM on 09/30/09

From Talk

Saving Bacon Fat

Another vote for the covered jelly jar in the fridge. Mostly unfiltered. Used judiciously.

Also: popcorn popped in bacon fat instead of oil. Delicious.

AgaLover at 11:55AM on 09/03/09

From Talk

Chipped enamel stock pot

I would love to know why it chipped too.

Right before it happened I seared a roast, then finished it in the oven for a few hours on low. I've done the same thing in the same pot about 1000 times.

AgaLover at 12:55PM on 01/07/08

From Talk

Chipped enamel stock pot

I just called Le Creuset (Chiff0nade the number is 1-877-273-8738). They are replacing the pot, no problems at all. Thanks for the advice!

AgaLover at 12:02PM on 01/07/08

From Talk

Chipped enamel stock pot

Thank you! I'll give that a shot.

AgaLover at 10:20AM on 01/07/08

From Talk

Getting garlic/onion odors out of wooden cutting boards?

Thanks everyone! I'll be giving your suggestions a try. And if something works I'll definitely get an acrylic board to use for garlic and onions from now on!

But getting a new board isn't really feasible--mine actually is huge, heavy, and end-cut maple. That's why I thought I didn't have to worry about odors, especially since I always make sure to keep up with the mineral oil.

AgaLover at 8:56AM on 12/05/07

From Serious Eats