And so it begins...

Starting a blog seems to be a futile pursuit. There are no readers at this point in time, therefore writing this seems to be solely an act of personal gratification. And yet...I press on. I might as well take this opportunity to outline what will hopefully be going on in this blog. Food. At least, mostly food. Snapshots of my life will inevitably pop up here and there, but the general focus will be eating and cooking. Keep an eye out for guest bloggers. I have several friends who would make fine contributors to this blog, and providing I am able to convince them to join me in this endeavor, hopefully we will all be able to benefit from the things that they have to say.

That aside, I think it is important to point out that it is mid-December, and being a college student, that means it is exam time. Despite the fact that I should be studying, I find my mind wandering to the subject of food (for those who don't know me, or those who don't know me well enough, this is something that happens rather often). Last week I promised some friends of mine that I would cook them a dinner. So I have started plotting it out. I'm thinking of doing about a 4 or 5 course meal. So far, I've plotted out a couple of the dishes.

The first dish that I was thinking of was the fish dish. It would be a play on a BLT. It will be an open faced sandwich with toast, grilled endive, and raw tuna, topped with tomato caviar. On the side will be a ginger/miso aioli. I'm not sure how this will work out, but it tasted good in my head.

The second dish I was thinking of was a little simpler. Grits with roast pork belly and truffled maple syrup (thank you to Matt Jennings of La Laiterie for the truffled maple syrup idea). This dish will be a little heavier than the fish dish. The fish dish has a little more asian flare, but I still think this will go nicely. Plus, I'm always looking for a way to include pork belly in my meals.

Stay tuned for updates on this meal. If I get around to sketching platings, I'll be sure to post them.