Happy New Year!

I know, I know.  New Year’s was yesterday and you’re supposed to wish people Happy New Year’s on New Year’s Eve which was two days ago, so I’m late.  I know.  I’ve been too busy watching mummers, cooking special dishes, analyzing real historical bond income trends (don’t ask), and spending time with my true love who is home from university for the holidays.  Even so, I’ve got a backlog of ideas I want to write about but I need to start with this one.

Thank you everyone for reading and liking Kilt in the Kitchen.  I started this blog about ten months ago to provide an output for my ramblings about food, cooking (not the same thing at all), and travel and I’ve been very pleased by where these ramblings have taken me and who has joined me on the trip.

Since I’ve started writing about food and cooking, I’ve been thinking about it more often when actually, you know, cooking.  I’ve never been a slave to a recipe, but I’ve also never been so conscious of that “what if” voice in the back of my head when I’m working in the kitchen.  What if I wanted to roast that fish I bought in a French style? Or a Moroccan style?  How would I add vegetables to complement the fish?  Do I have the spices to make it French?  or Moroccan?  or maybe Greek?  What would make it Greek?  And so on.

I’ve also started exploring more about how food is consumed, marketed, distributed, and produced –  not just in the U.S. but in other countries.  What we eat (and thus how we nourish ourselves) is heavily influenced by culture, history, the regional economy, and so much more.  The more I learn about food production and consumption on a larger level, the more fascinated I become by the topic.  I hope you share my fascination.

So before any more time elapses, thank you for reading and enjoying Kilt in the Kitchen.  If you like what you read, please share this with your friends.  If you something to share by all means comment.  I’d love to develop a community here.

But mostly, have a fantastic and delicious New Year!