Hello everyone! Today is my 5th Blogiversary! Wow 5 years. And today is my 690th post. Double Wow!
This blog saw a different kind of birth compared to most other food blogs. In the beginning it was only restaurant reviews, bad ones when I look back. I started this blog as a companion to a dinner group I had created 6 month prior which was called, you guessed it, Cheap Ethnic Eatz. I organized 2 dinner outings a month to cheap ethnic restaurants. There was a limited amount of space and who ever signed up first got a spot. It was a wonderful experience which lasted three and half years. I closed the group even if it was still popular…I had taken it as far as I wanted to.
The blog transitioned along the way. I started making recipes, participating in challenges and did a few reviews. I began following and commenting other bloggers. I took a pretty dead blog and breathed life back into it. I have learned so much in the last 5 years it is astounding. My cooking skills have grown, my blog design improved many times and I am still learning to take food pictures. That is really one of the biggest challenges for me lol. Finally getting a DSLR camera helped a lot. Now I am trying to tame it. Maintaining a blog for so many years is a lot of work and time. But it is a passion and I love every minute of it.
I have met so many wonderful people through my posts and have discovered incredibly talented home chefs by following their blogs. I have made foodie friends reaching all 4 corners of the planet. I even met quite a few in person over delicious meals. Sometimes people ask me for advise on blogging, my main answer is “if you do a blog do it for yourself, not for others, and be sincere”. I try my best to stick to my advice. I am just grateful many of you like what I have to offer because my ultimate reward is connecting with you all. So a big thank you my readers.
And I have a fabulous giveaway hosted by myself which is open worldwide.
Just keep reading and the details for the giveaway will be at the bottom of the post.
Now the toughest question for this post was what to cook? I wanted to find something very extraordinary. I started to review my long list of ‘to do’ recipes and one jumped out at me. Cured Pork Tenderloin! I have never cured meat before so this sounded really cool and a bit scary actually. This recipe comes from a Montreal blogger I once had lunch with, her blog is called La Casserole Carrée. A really stunning blog visually so who cares if you can’t read French. I have to admit I was afraid when I took my first bite. Would it be cooked, who it taste funny…would I get sick? The result: wonderfully tender, salty and I could tell it was cured all the way through so perfectly safe. I feel like this experience opened a whole new culinary door. Follow me on a curing adventure, it is not a hard as it may seem.
Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ
1 small slim pork tenderloin
3 tbsp salt
1/3 cup Parmesan, finely grated
1 tsp garlic powder
1 tbsp dried basil
Prepare the pork by removing any fat or membrane left by the butcher. In a flat dish mix salt, Parmesan, garlic powder and basil. Roll the pork tenderloin in the mixture, pressing hard and ensuring the the meat is well encrusted. Lay out a thick cotton cloth (or other natural material), spread any mixture left on the cloth and wrap the meat carefully and fairly tight half way, fold in the ends and continue wrapping , secure both ends with a rubber band. Put the wrapped tenderloin in the fridge and leave it for at least 5 days (maybe a little more if the tenderloin is thick). Slice thinly and serve chilled. Delicious!
A beautiful reference guide that clarifies uncertainties when shopping, and lures readers into the foreign kitchens with its enticing photos. What are the names of all those delicious apples that are often sold unlabeled at fruit and vegetable markets? The produce that is piled high in all shapes and colors at the entrance to every supermarket? “Ingredients” provides help with all of these questions, identifying approximately 2000 ingredients by name and describing their composition and use. This book will help cooks, and anyone who likes to eat, find their way through the world’s jungle of ingredients. Full color stunning photography pages.
Sorry to be so behind, but Happy 5th Anniversary…Wow! Wishing you many, many more exciting years ahead!
And sorry I missed the giveaway as well…very nice 🙂 And as for your cured pork, another Wow! Beautiful job 🙂
Congrats on the Big 5 Evelyne!
Terrific post, I feel the exact same way.
You picked a great recipe for your anniversary.
I’ll have to put that book on my wish list, sounds so useful!
Here’s to many more successful years of blogging and fun!
Ack. So sorry to be late for your 5th blogoversary!! Looks like I picked a bad time to take a bit of a hiatus, eh? lol. Well, better late than never, and here’s to many, many more. So glad to have “met” you!!!!!
Late chiming in. I’ve been in the no computer zone since starting again at the JT market. That said, a HUGE congratulations my dear Evelyne. Your writing inspires me and this recipe is no deviant. Very, very cool and here is to the next 5 years my dear. Bravo. x-O
Sorry for my delay, Happy Happy Blogiversary!!! I have never cured meat, but I love the simplicity of the recipe:-) Sounds delicious! Hugs, Terra
Five years! That is a milestone! Congrats, and I wish you many many more years of great blogging!
Thank you both Katerina and Kristy
…..and finally… i tweeted your giveaway 🙂 congrats lovely! well done!
i follow you on twitter 🙂
i liked you on fb!
i’m so stoked for you! it takes a real commitment and passion to keep a blog (or any activity.. if we can call blogging an “activity”) going so long! i think the best part is seeing it evolve… 🙂
XO – here is my comment!
Happy Anniversary to your blog Evelyne! Many happy blogging years to come! Great giveaway!
Congrats and Bonne Anniversaire to CEE! Good luck to the giveaway winner! 🙂
Merci my Systa! Love you
I follow you on Twitter~
I follow you on FB~
Your pork looks amazing!!! My family would love it! And congrats on 5 years of blogging…I am so glad to have “met” you 🙂
Happy you love the recipe Liz and I am so happy to have ‘met” you too. One day in real life I hope.
Happy 5th!! Looks awesome!
Thank you Chaz, glad to ‘meet’ you
Happy 5 year blogoversary! And great giveaway…
This book looks so different than my regular cookbooks….it’s sole focus on ingredients is very cool!
Thank you Cakewhiz. Yeah it is a totally different concept this book!
I tweeted! https://mobile.twitter.com/meyousaucepan/status/213656094965366784
I shared on Facebook!
I follow you on twitter (meyousaucepan)
I follow you on facebook!
Happy 5 year Blogiversary!! Awesome giveaway! Thanks so much!
Thank you Wendi, good luck in the draw.
I tweeted and follow you everywhere 🙂
Happy 5th Blogiversary. Ev!! *hugs* This cured pork tenderloin looks so damn good! I’d love to try it with beef too!
Thank you my dear friend Lisa. Let me know if you try with beef!
Just tweeted: https://mobile.twitter.com/justonecookbook/status/213463955459424256
Following you via facebook already.
5 years!!! I didn’t know that you were blogging for such a long time and almost 700 post! @_@ Wow! That’s a HUGE milestone! Congratulations!!!
I’m very curious to cure pork tenderloin myself. I’m going to talk to my husband tonight. He’s probably more willing to do this kind of thing for fun. Fun experiment because we never cured anything before.
Wow, and what a generous giveaway! This book is interesting. I’ve never seen any book that has ingredients information. Must be very fun to read – like open the page whenever and browse!
Thank you Nami! yep I have been around a long time lol. The kids would be fascinated by curing too! The book is wonderful.
Shared on Facebook
Following you on FB
Following you on Twitter
Happy Blogiversary! Five years is HUGE!!!
Thank you Donna!
And a follower on Twitter! 🙂
I’m a fan on Facebook.
5 years is pretty amazing! A huge congrats, my friend.
Thank you so much Faith!
Congratulations on your blogiversary.
You did a perfect job in making this cured pork. Absolutely heavenly!
Thanks Angie, it was deliscious
Congrats on your 5th blog anniversary! What a milestone!
Wow, I totally want to try this recipe! Home-cured meat, what a challenge! Except… this is definitely on the do-not-eat list for me right now, sadly. But it’s exactly the kind of thing I look forward to in October1
Thank you Valerie. Soon you can make it once the little one is out!
WOW! Five years! Many, many congrats! Here’s to many more from a fellow lovebloghopper! 😀
Thanks Jessica and hurray for lovebloghop 🙂
woohoo!congrats! happy anniversary! 🙂
Thank you my dear friend
This recipe is gorgeous! I’ve never cured my own meat but this makes me want to try. And this book looks like a beautiful reference filled with a wealth of knowledge
Thanks Kate, give the recipe a try
Congratulations on your blogiversary. I totally relate to your comments about blogging. It’s a transformational life experience that is so satisfying and enriching.
Now about that cured pork … it seems so simple and looks so good. I’m definitely bookmarking this to try one day.
It rally is life transforming. Thank you and yeah the recipe is amazing
Happy 5th blog birthday. That’s staying power. The book looks like a great find.
Thanks Angela and yes the book is aweseome
i tweeted – https://mobile.twitter.com/onitnaram
tweeted 🙂 https://mobile.twitter.com/BusyWorkingMama/status/213223331288203265
i Follow Cheap Ethnic Eatz on Twitter
i Follow Cheap Ethnic Eatz on Facebook
happy anniversary, and nice job!
Thank you Amy
busyworkingmama follows you on twitter
Happy blogging anniversary – 5 years, wow!
Thank you so much BusyWorkingMama