A culinary blog. Another one. And with "another one" I don't just mean: another one while there's already half a million of them out there. I also mean: another one for me. I already have a foodblog in Dutch, you see.
My sister Francy, who lives in Italy and cannot read Dutch, wrote me a couple of days ago to ask me why I didn't translate my posts for her and all the food-oriented people who do not understand this fascinating and yet quite incomprehensible language (incomprehensible if you never learned it, that is).
I had already been playing with the idea for a while. I actually even started my Dutch blog as a multi-language blog, but after translating just one article I decided it was going to cost me too much time and energy and I'd better desist. And so I did.
And now here I am, putting a LOT of time and energy in a new blog. Not exactly a clever thing to do for someone who didn't want to invest too much in blogging in the first place, is it? I love blogging, don't get me wrong. I'm just not planning on translating each and every article I post on La Cucina del Sole (that's the name of my Dutch blog on http://cucinadelsole.typepad.com/).
What I want to do instead is to make this a whole new blog. I'm going to use some of the stuff I've already concocted for La Cucina del Sole too, that's for sure, but there's going to be some new material too.
And the name of this weblog, The Sunny Kitchen, reflects my idea of the perfect kitchen: huge, with a fireplace, a long table that can easily accomodate at least 20 people and very big windows that let lots of sunshine in.
I just love to write about one of my favourite subjects, food. And, of the several languages I speak, English is definitely my favourite one. That's because I find it more complex and thus interesting than any other language I speak, even my own (Italian). I really love that complexity, the rich vocabulary, the many nuances this language offers. And though I can express myself quite decently in other languages too, English is the one I prefer above all (which doesn't mean I can always use it properly, so I hope you'll excuse the inevitable mistakes).
Anyway, I'm not here to talk about languages (before starting my own cooking school in Amsterdam I've been a translator for such a long time that I'm still a linguist, body and soul).
I'll let the food, the recipes and all the rest speak.
Hope you'll enjoy the experience.
Feel free to drop me a line with comments, suggestions, criticisms (why not! I can learn a lot from them too) and anything you think is important.
Arrivederci!
Nicoletta
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