02 May Blog Relaunch: Polish Spring Spinach recipe

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Bloggings past:

Life has come full circle once again. My food journey started with a blog, many years ago. Back then, food blogs were not about search engine optimisation, but a way to explore the world of food in a creative way. Food could be an entry point into someone’s raw writing talent or a way to express their art. There weren’t as many rules and it was all very exciting. In time, things changed and food blogs became less interesting to me. I would only use them to research recipes without reading the boring blahblahblah of perfect SEO. I began to use Instagram for connections, community and creativity, because it felt simpler, more creative and well, more instant (very appealing to a mother of two young children). Even about a year ago, I though I might delete my blog, as I wasn’t writing on it, my creativity stifled by the idea search engine optimisation and recipe cards.

Back to the Blog:

Now, here I am – four books and two children later, another town, another life… So why start a food blog (again)? Whoever said that the only constant in life in change, hit the nail on the head. Instagram has changed. I have changed. The world has changed. In this kind of environment nothing is certain. While some platforms are bought by billionaires, others are taken offline unexpectedly. There will always be changes in algorithms, sometimes to a point where the nature of the platform transforms into something altogether different. Politically, the world feels unstable. This all made me realise that having my own, online space to express myself is actually extremely valuable. My own blog feels like a safe space. And being the irreverent, freedom-seeking human that I am, I will simply not bother too much about SEO. My blog, my rules (I am blowing a raspberry as I write). Though, I do hope I can manage a recipe card, as they are quite handy!

The future of my blog:

I am now ready to start writing and sharing more of myself again. I want to do that without thinking about an algorithm all the time, and without having to censor myself. In some ways, this blog will be different to what came before, because my life has changed, but in some ways, I imagine, it will be just the same. I am still authentically, unapologetically me, and I write in a way that is cathartic rather than to impress. I’m probably a bit more conscious of grammar nowadays, though don’t quote me on that. I still love to connect with my roots through Polish and East European food, though I tend to make my recipes more healthy nowadays. These days, I spend most of my time gardening rather than being out and about in London town (I will be sharing my garden adventures over on Substack), so I hope to use my own garden produce for as many recipes as I can, but in the meantime, I use Riverford, for seasonal, organic ingredients. I have been diagnosed with endometriosis, so I have become increasingly aware of nutrition as a way to deal with my health issues and try to prevent my girls in having the same issues down the line. With that in mind, I do have a new project on the cards, which I hope to share soon.

Polish Spring Spinach recipe

Today, we got a huge bag of spring spinach and I had some left-over brown rice in the fridge (I always cook extra), so I made a lunch that is based on a Polish spinach dish my mum used to make when I was a child, That spinach recipe is in my first, cookbook, Polska. This is a more filling version of that dish, perfect for a Spring lunch after a morning of gardening (or working from home for that matter).