Blogging in the "Post Fact" Age

This blog is a creative outlet for me. I love to read and interpret recipes and cooking articles, create something in my kitchen, and share the fruits (or vegetables, or desserts) of my efforts with others. It's important to me to use this digital platform to bring good vibes into this world that is increasingly mired in ugliness.

In a New York Times piece published just over a year ago, Farhad Manjoo explored where the internet is likely headed in his article "How the Internet is Loosening Our Grip on the Truth." Manjoo explores the distortion of facts and loss of rationality that has become widespread across the internet. He ends his article with pessimism, stating his fear that we will someday be crushed by the overwhelming weight of trying, then failing, to keep the internet fact-checked.

Manjoo's article is fuel for my light little blog about the kitchen. While I'm not sure we can take the internet back from the conspiracy theorists and websites filled with half-truths and fake news, I do think it's a responsibility of the general population to put positivity out into the ether. I fill my Facebook and Instagram pages with images of my dogs and toddler-aged nephews (but never all in the same picture-- as much as I've tried to wrangle two puggles and three boys into one photo, it's impossible!).

The internet is filled with distrust, anger, arguments, and hate; we don't have to feed the monster. I implore everyone to take simple steps to make the world a brighter place. Start an Instagram page for your pets. Use a blogging platform to share your hobby with others; creating and designing this blog has been easy and fun. The internet belongs to all of us; I would go so far as to say that each of us has the responsibility and the power to make it more positive.

So this is my challenge to anyone reading this blog: do something. Put yourself out there, add something bright to the world. To illustrate the power of a precious photo, I've included a few of my favorites of my little puggles.

Blog Inspiration

I started following the A Couple Cooks Blog when I moved to Indianapolis in 2010. Alex and Sonja were just getting started on the blogging journey then, and it's been inspiring to watch them grow from a local blog into the internationally known blog they are today. Along the way, they have included glimpses into their personal life, including remodeling their kitchen and the adoption of their son. Alex and Sonja have a warm and inviting style that makes this blog one of my favorites.

In celebration of their first cookbook, which is scheduled to come out in February 2018, they have started a campaign to make a global dinner party. Alex and Sonja are asking people to cook a recipe from their cookbook and share their dinners on social media. They've got participants from 43 states and 18 countries right now. This is a fun and inventive to encourage healthy at-home cooking while reaching out to the largest possible audience.

photo from creative commons cc0 via Pixabay

My suggestion is that they make this a regular thing. Establish the third weekend of every month as Dinner Party weekend, when cooks from around the world can share meals with like-minded individuals. This could be easily implemented using hashtags and a Facebook group. Having a regularly scheduled dinner would allow Alex and Sonja to introduce monthly themes, and allow regular participants the opportunity to get to know cooks from around the corner or around the world. This could broaden their A Couple Cooks brand even farther than they've already gone.

The Magic of Bread

I make a loaf or two of bread every week, and it's one of the easiest things I do in the kitchen. The simple combination of sourdough starter, flour, salt, and water works together like magic. When we've got fresh bread in the house, we've always got a snack or the makings for a quick dinner. I like to make bread at home because I know exactly what is in it, and I know there are no additives or preservatives. Because there are no preservatives, it doesn't last more than a week, so when I've got more than we can eat in that time, I slice it and freeze it, then toast it when we need a quick breakfast. To illustrate how easy this process is, I've included a video; the recipe can be found beneath the video.

Take your refrigerated starter out of the fridge a day or two before you want to bake. Feed it once or twice, mixing 1:1:2 ratio of starter, water, and flour. When the concoction has doubled in size, it's ready to use. Put a small amount of starter back in the fridge to use next time.

Sourdough Bread

2 1/3 c. sourdough starter

3 1/2 c. all-purpose flour

1 T. salt

1 1/4 c. water

Combine all ingredients in the bowl of a stand mixer with dough hook attached. Knead on low setting for 20 minutes. Once the dough is smooth and elastic, divide into two pieces and place in loaf pans. Cover loaf pans and let rise in a warm place for at least four hours.  When the dough has roughly doubled in size, bake in a 400 degree oven for 30-40 minutes. When bread is golden, it's done.

* I got my sourdough starter from my cousin, but if you don't know anyone who has starter to share with you, it can be purchased online. Or ask me; I'm happy to share my starter with anyone!

*I use a stand mixer in the video, but if you don't have one, you can knead the dough by hand for 20-30 minutes.