Turning the monster loose

When we launched this website, we created a monster.

We’d been writing for Brian Guptil’s site for about 8 months, while we worked on and then cruised his 44-foot Freedom sailboat, Cayenne. When we left Cayenne, Brian revamped his site, so we decided to launch our own. We wanted our loyal fans (both of them) to still have access to our essays and limericks. Besides, we simply enjoyed writing about our travels and adventures.

Around the same time, we uploaded my entire recipe collection, so I could look up my recipes anywhere we had an internet connection. And that’s the monster.

Anyone, anywhere in the world, could also look at my recipe collection. Soon I began to notice that people were hitting mepsnbarry.com when searching for TVP meatloaf, pumpkin chocolate chip cookies, or Brazilian cheese bread. There have been dozens of hits on Palak Ka Saag, which I’ve never even made, and Quentão, which I have.

So I started to feed the monster, capturing more recipes from friends, family, clippings, cookbooks, and other websites. I’d invent a new recipe, try it out on Barry, and then run to the computer to publish it as soon as he proclaimed it “Yummy.” Sometimes, a dish would grow cold while I happily photographed it from all angles.

Earlier this year, I started publishing articles about food, and I needed a name other than “Meps’ Recipes.” That’s when I came up with “The Foodie Gazette” name.

Some of the people who use my recipes seem to think I know something. They send me questions about how to make some dish from their childhood, or whether it’s safe to leave soaked dried mushrooms on the counter for several days. (heck if I know — depends on whether you live in Mississippi or Alaska!) I’m no home economist, I’m just a writer who likes to write about food.

Today, we’re going to turn the monster loose. We’re moving all the recipes and food articles to their own dedicated website: www.foodiegazette.com.

It’s still just Meps’ recipe collection. But it has a fancy new design, the articles are featured prominently, and there will be more useful cooking links and pages. Most importantly: The search function works!

Life is full of funny surprises. I thought I’d be traveling on a sailboat in the Caribbean right now, and instead, I’m launching a website about food. But I’m headed to Portugal to look at a boat for sale in less than a month, and while I’m there, I’m sure to be eating some great new foods. So stay tuned — both of you (grin) — and I’ll post adventures of both kinds, travel AND food, on both sites for you to enjoy.


Postscript: Speaking of monsters, the limericks on this website are another thing I can’t seem to control. I even have a category for limericks about food!

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