There are few things I love (food-wise, at least) more than soy sauce. I really, really love Japanese & Chinese cuisines in general, and I realize I sound like a (literally) tasteless American to say that good ol’ soy sauce is one of my favorite things about them. I am not at all an expert at either cuisine, and probably wouldn’t attempt anything to serve to dinner guests, at this point. But I’m trying. I’m bordering on having it about as authentic as a Japanese steakhouse (though I realize that’s not saying much). And I’m getting better.
This is one of the truly great things about writing this blog. I’m being forced to stretch my cooking so that I have something to write about, and forced to write when I have another adventure in the kitchen. I started in July, and in less than six months I’ve gotten more excited about two of my passions – writing and cooking – than I’ve ever been able to get before. And a year ago, I had a fraction of the dishes & techniques under my belt that I have now (including fried rice – almost 🙂 ). I really couldn’t be happier with what I’m doing here.
So, dear readers, thanks for a terrific 2010, and here’s to what’s cooking in 2011. Happy New Year!