one good blog: Hungry and Frozen
✿ The Goods
Hungry and Frozen is a New Zealand-based blog by the glitterful Laura Vincent — a food blog with musical leanings that effortlessly combines wit, personality, and loads of baked amazingness. This blog practically zings off the page. In fact, it literally has. Laura was approached mid-2012 to write a cookbook, which will be published later this year! Congratulations, lady.
♥ One good post
If you like giddy, romping gastronomical posts dotted with cool popular culture references (sometimes too cool for me to understand), you’ll probably love trawling through the entirety of Hungry and Frozen’s archives. But why not try these ginger beer scones or these chocolate chip oatmeal cookies to get you started? (Being a southern-hemispherean dweller myself, I do appreciate a plump, round scone. Why the triangles, USA? Why?)
❝ Question time
Has your approach to food changed over the course of being a home cook and blogger to becoming a nearly-published cookbook queen? If so, how so?
I’d like to say it stayed the same, but I’m a very bad liar. As ever, I blog about that which I eat — and I eat what I feel like — but I’m also very driven and determined. My writing and recipes evolved, not to be attention-grabbing for their own sake, but more to ensure no opportunity was wasted. Does that make sense? I started blogging more original recipes to show any potential publishers what I was capable of. I considered what people might be curious about — ice cream? Pie? Food that’s fancy but also vegan? I mean, I love all those foods (especially ice cream) so I was going to eventually be making them anyway. It was just all a bit more focused. Like a tomato sprinkled with salt, everything became sharp — itself, but more so. And… once I actually got my book deal, I spent three months abandoning every routine ever to try and churn through testing, writing about, and organising photoshoots for all the recipes in said book. It was the most incredible adventure. But I’m quite pleased to have submitted it all, and, while waiting for the book to launch later this year, to be settling into just plain cooking and baking again. I don’t have to blog every single thing I made for dinner, like in the very early days. (Which is lucky for you, if you search back through my badly-exposed, fuzzily-photographed early archives.) But I never stop eating what I like, and blogging what I eat. And I really hope people like it as much as I do.