A Strange Time Of Night For Blog Posts

Right now, I should be asleep. In fact, I should think that most of you are asleep at the moment (unless you're my friends and family in Singapore, in which case, Mum, I promise not to stay up and blog when I have lectures!). I have this thought buzzing around in my head, stopping me from sleeping, which is how incredible it is that I've only just started this blog and yet my page stats on Blogger say that I have had 262 page views already, from all over the world, though I have just realised that my Thai visitor was probably actually my dad on one of his business trips there, but I don't think I know anyone in Switzerland and not 50 people in America, and they are reading my blog! Also, there are drunk people outside my window and I can't find my earplugs!

My mum sent the link to The Interesting Food Blog to some of her friends, and I hope they're enjoying reading my writing. A few of them sent her emails back saying well done, a fact that I was really touched by, and my godfather commented about Callebaut chocolates on the Thank You cookies post (I also can't believe I only just discovered they existed). One friend suggested that my next post was about savoury food to keep variety going. As I sat there, scratching my head as to why, for I had equal sweet/savoury posts published, I realised that she had probably been told over the years just how much I loved to bake and that I could spend hours, days even in some cases, making and decorating cakes. My previous blog was all about my baking and I realised very quickly that, although I love making complicated bakes, my everyday staples were brownies, cookies, chocolate cakes and Victoria sponges and that there are only so many times and ways that you can post about the latest batch of cookies that you made, identical to the last batch, and the one before that. Amanda, I promise not to let this blog get like that and to always strive to make unusual but do-able recipes and document them here. The other piece of advice given to me, again by Amanda, was that the most successful blogs drew you in and made you want to read the next instalment and I've been wondering how I can do that. All I can say for now is that I'll work on it.

One of the things I miss most about Singapore is the pork buns that I ate for snacks and ordered at Din Tai Fung on my many visits to their Singapore restaurants. Much to my eternal dismay there is no Din Tai Fung here in Manchester although there is the different, but equally good, Yang Sing (but they only serve Dim Sum before six) so I set out to make my own pork pau - it's complicated. My next post will be about this quest and the very long time it took to get there (hint, the whole process lasts 5 to 6 hours each time!!).

I hope you enjoyed my ramblings and I wish you a good night!