Pfft, for weeks I’ve been working on the new site. Preparing things for the new design, changing tags and categories and behind the scenes making sure it all works in the multi lingual setting. Not that you will notice much of that because I do not assume you’re gonna read my blog in both English and Dutch. That would be a little silly now wouldn’t it? You choose one and you stick with it, right?
And now the site is finished and don’t get me wrong; I am totally in love with the new design but I am having a little bit of a dip.
And all because of those stupid, stupid stats.
But hold on, I can hear you thinking, aren’t you the one who tells everyone not to watch their stats every day? Yes, that would be me indeed, but you know what? I am only human and as happens with uncle Google, if you’re really busy with your site you get rewarded with less visitors. For no apparent reason really… So that’s why… Boehoe…
I am also still working on moving some of the content from my old site (Junglefrog Cooking) to here. That is all manual, because some are double, other things are in the wrong language and there are a 1000 other reasons why automating this process was not the way to do it. Combining a few blogs is not as simple as it sounds. And really the work involved in itself is not so bad. It’s mostly copy from the old, paste to the new, finding the original photos and reuploading to the new site (if you don’t the whole thing breaks once I deactivate the old site at some point) Save and done.
But for each post that is roughly 5 to 10 minutes. And there are about 700 to 800 posts to go through. Times ten minutes. That is 8000 minutes or 133 hours or 16 full 24 hour days… Sooooo… But I care too much about the old stuff to not do it.
Do you ever read your old blogposts again? In seven years of blogging that has become quite a bit of history of my life and there are beautiful, touching or just fun things in there that I just don’t want to loose. So I continue with the copying and the pasting. I place everything with the original post date and in the original language (which is English) So you won’t see those old posts pop up in your feeds or mailboxes as that would be silly. And embarrassing as most of them contain really old crappy photos.. Lol.. I will not be translating all those old posts into Dutch. That’s just too much work and that’s the beauty of the multi lingual setup; I don’t have to. I can, but it’s not necessary if I don’t want it.
Still life would have been soooo much easier if I had decided a long long time ago to pick one blog and one name and stick to that. It would have saved me at least a minimum of 48 workdays.. (and so much more than that too but that is on a sidenote)
So I felt I needed to complain a little… Which I just did. And don’t tell me that I deserve it… 😉 I know that already!
And well because I am not the worst person in the world, I decided that a nice refreshing spring salad would be enough to come out of the slight “depression” and really a good Caesar salad is all that it takes. Have you noticed how many really bad Caesar salads are being served in bars and restaurants? Yuck… So making it yourself is a guaranteed success..
Good with or without the anchovies!
- 8 thin slices baguette
- 8 white anchovies+
- 8 slices prosciutto
- 4 eggs
- olive oil, for brushing
- 2 baby cos (romaine) lettuces, halved
- finely grated parmesan, to serve
- ½ cup (150g) whole-egg mayonnaise
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 2 teaspoons water
- 2 tablespoons finely grated parmesan
- sea salt and cracked black pepper
- To make the dressing, place the mayonnaise, garlic, lemon juice, water, parmesan, salt and pepper in a bowl and stir to combine.
- Toast the bread and the prosciutto in either grill or on the stovetop until crispy and golden brown. You can rub the toasted bread briefly with a sliced garlic for some extra flavor and drizzle with olive oil and sprinkle some seasalt on top.
- Place the lettuce, egg, prosciutto, anchovies (if using) and parmesan in a plate and drizzle with the dressing. Serve the rest along side the salad
Recipe by Donna Hay