THE BLOG
This blog was created in 2005 when I was seventeen, slightly angsty, emo and very much into being skater-cool. As a kid, I was very into my food and if you’d known me, you’d be shocked to see how I grew from being a cute little mummy’s kid to a ridiculous chubster who was teased a lot for her Jones (or armpit fat), then to an anorexic-looking teen due to a sudden increase in metabolism, and then on to a (finally!) normal-tending-on-crazed-looking female. Throughout these phases, however, I had and still have a hot and heavy affair with food: from making pretty presentations of fruit and yoghurt as a little girl for my mamee and daddee, to a messy fried egg, to stealing mamee’s blueberry muffin batter to burnt cookies.
The Sugar Bar started out as my baking blog. Baking was really my only confidence when it came to preparing food but as time passed, I’ve learnt that cooking isn’t as scary as I initially made it out to be. With great care, sensitivity and flexibility (physically, I’m amazing at this - you should totally see me balancing 6 boxes of chocolate fudge cakes in the shop I used to work at, of course this was not to the knowledge of my boss), cooking is quick to pick up.
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WHY THE BLOG?
You may wonder why a young kid, 3 years ago, would have bothered with a food blog when she could be going crazy over TV idols or really, been overworked from school. Frankly, it was something to do. At least it started out that way. And it gave me an avenue to vent and to try out new things which secretly, were meant to be the keys to the hearts of my future boyfriends. Cunning being that I am, I was preparing these devious baking tricks to trap those poor suckers and then forever claim theirs hearts mine. Lol. My kitchen witchcraft then moved on to something less wicked and more…how would you say it, spontaneous and fun? Call it a food mash-up. Whatever, whenever, however.
These posts track my growth in learning about food and witness a slight maturation in the way I deal with it. It also records a little of the excitement of DIVANA, a humble girl-power baking business Sam & I started and are still keeping it together. Nonetheless, I’m still the same food-crazed, chocolate-loving bubbly girl so ramblings and nonsense typing do occur regularly - my apologies for that.
My absolute digs are Japanese and Mediterranean cuisine and good ol’ English fare. And yes, mamee’s cooking! She makes the best Herbal Black Chicken Soup and also, Sweet Chestnut Soup. I’m still learning to take on Chinese cuisine because I’m an amateur at best. But I hope to learn a lot more about all types of cuisines - eat and learn, eat and learn indeed! - and if possible, explode this blog with loads of recipes, dishes I’ve tried at restaurants or friends’ and interesting products I pick up along the way.
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THE PERSON BEHIND THE BLOG
A few years back, a very active me was a cheerleader, squad dance choreographer, hip-hop dancer, a student councillor and college house representative in the 37th Student Council and a member of my college drama club. Secretly, I always dreamt of forming a band. Like, hell yea! Sold my electric guitar (it was a midnight blue and I named it Jonah) before I had a chance to learn it and the planned band was scratched before strong bonds were formed. 2 years of fashion design and fashion illustration was also put aside in favour for something more pragmatic. Well gutted - as expected, I cried.
Nevertheless, I’ve moved on. Although that person feels like a ‘me’ from a different era, I merely exaggerate. All my previous angst, energy for rebellion and passion still come through in different aspects of my life. My first love - that is for words, books, writing - and then my love for clothes and colour (which now has driven me to new heights of poverty simply from all that clothes, shoes and makeup shopping), finally the hots I have for food shine through unabashed and confident, riding on the waves of all that pent up feeling from before.
Currently, I’m challenging my mental limitations reading at university whilst enjoying heck loads of good company, honest and simple food, awesome music, alcohol and a good share of parties. I’d like to think myself as having heightened senses when it comes to my surroundings and even though I can only know so much, not knowing anything really, the blog’s a great alternative space for me to play around with my literary freedom. A while back, I abandoned this blog for life. Now I realise the blog is part of my life and it’s a test of my determination to be committed to something I have a deep love for.
I despise crazy diets. I admit I have been drawn in at certain points of my life but let’s face it, they’re all bloody bollocks. After carrying out a little research with the guys I know, check this out: guys like a little of the love handles you’ve got. Boobs are great yea, but dang! Bums are the best bit. So if you’re going food-picky for no reason other than to be scrawny and lanky, you might want to rethink your body image. A nice décolletage over fiercely protruding collar bones is the way forward, girls. I’m convinced girls who love their food are out-of-this-world sexy. Although some of the recipes in this blog use low-fat ingredients, please do not mistake the intentions beneath it. I support the use of real, full-fat butter, double cream, full-fat cheese and the list goes on but for the sake of my working heart and the women who live with me, it goes a long way to be a little health conscious sometimes.
Let’s round up now. My blog is my germinating ground and I hope to learn a lot from trial & error and reading because I’m sure the possibilities are endless. It’s always lovely to get emails and comments from you readers because I learn so much from others. As time goes by, I hope to be more involved in this newfound virtual foodie community. The future will also see me (hopefully) opening my dream Bar&Restaurant The Hound and Bone to witness a crowd who is able to enjoy food the way it is - unpretentious and good, whilst incorporating everything that I’ve ever loved into it. Just watch me.
xxx
diva
