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Caesar salad and what comes around goes around


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!

Caesar salad


  • 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

parmesan dressing

  • 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


  1. To make the dressing, place the mayonnaise, garlic, lemon juice, water, parmesan, salt and pepper in a bowl and stir to combine.
  2. 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.
  3. 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

About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer


Click here to post a comment

  • Well Simone, what can I say….. except it will be worth it in the end. Just stick with it for a while! LOL!
    I agree, the worst Caesar’s salads out there, this one looks great!!

  • Morning Simone!

    I love your new site, although I did love the name jungle frog.

    Thank you for going to so much effort for all of us and of course yourself to make this an exceptional site.

    This salad looks so very good.

    I have a problem with garlic and only like to have a hint of it.
    What would you suggest for the amount I put in to it?

    Have a Joyful Day :~D

    • Thanks Charlie! As for the garlic; I wouldn’t do the entire clove if you have a problem with it. What you can do is to add a tiny bit in powdered form as that is less strong as the fresh/dried ones, or you can leave it out alltogether. It’ll taste different but still be pretty good.

  • It will all work itself out. Google doesn’t like duplicate content so they might be looking a bit sideways if the posts are the same.

    Your blog is too good not to be where you want it.

    A well made caesar salad is a real joy to eat.

  • Anchovies for me, please! Love them and love Caesar Salad — one of my favorites. Sorry about all the work in putting old material on the new blog, but it’ll be worth it. And stats jump around a bit, or at least mine do, so I wouldn’t worry about it.

  • A good lament is good for the soul. You have a beautiful site and the reward will far outweigh the work … but right now, oh, the work! The less glamorous side of blogging so few see, thanks for being authentic.

Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle