It all started last December on a warm Hawaii morning, after six months of dreaming and writing, I hit “Publish” for the first time. The Salty Tomato was born! I had no idea how to photograph food or write for that matter but I jumped in with both feet for better or worse.
April 30, 2013 I departed on a deployment to the Western Pacific for six and a half months. On my travels I was able to taste the amazing flavors of Asia and I wanted to remember those tastes and aromas. I also longed for home and my kitchen. I turned to writing as an outlet and was energized to start a food blog. What better way to share my love of cooking and all of the new things I had learned about being a flexitarian? In the little free time I had I started writing blog post about food I was eating in Asia and about my favorite foods I couldn’t wait to make when I returned.
Will Write for Food, by Dianne Jacob was my guiding resource. The structure of Dianne’s book is logical and the ease of her voice makes you feel like a good friend is teaching you each step of the way. The book has assignments at the end of each chapter guiding you through many different types of food writing and I followed them religiously.
June marks The Salty Tomato’s 7 month birthday. In the world of blogging I am still in the crawling phase. Everything I have learned about food photography, writing, and WordPress has been from books and the internet. My favorite resources and reviews can be found on the Blogger Resource page.
Thank you for enjoying and helping The Salty Tomato to grow. Every day I think I learn something new about how I can make The Salty Tomato a better resource for you and I would like to get to know more about you!
What do you wish you knew more about?
- Food photography?
- Food writing?
- Vegan and vegetarian diets?
- Other flexitarian websites?
Leave a comment and please state if you are a food blogger or home cook.
Edamame is one of my favorite snacks or appetizers. I love them plain and simply steamed but soy beans are such a versatile fantastic vessel for delivering seasoning way beyond just salt. I always keep a bag of frozen edamame on hand in the freezer and I season it differently every time. Here are some of my favorite combinations:
- Salt and Pepper
- Lemon Juice and Pepper
- Sriracha Mayonnaise
- Sesame Oil
- Oil and Vinegar
- Furikake (Japanese bento and nori seasoning mix) (Contains fish)
What is your favorite way to jazz up edamame?
- 1 pound of frozen edamame
- 2 tablespoons vegan butter, melted
- 1 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon Sriracha
- ¼ teaspoon liquid smoke
- 1 teaspoon sesame seeds
- 1 garlic clove, pressed or finely diced
- Heat edamame according to package instructions.
- In a small bowl combine butter, soy sauce, sesame oil, Sriracha, and liquid smoke, sesame seeds and garlic until well incorporated.
- Pour sauce over edamame and toss to coat.