Cooking with Alison

Cooking with Alison’s Three Year Anniversary!

In Random on January 15, 2013 at am

Cooking with Alison was created three years ago, today!  I can not believe how quickly this last year passed by.  A lot has happened and I haven’t been able to share as many recipes as I would have liked to.  But I’m hoping to get back into posting regularly, soon.

Before I give you an update on my life and the statistics on the food blog, I’d like to thank everyone who’s continued to support my food blog.  I am truly grateful for every hit, every comment, and every link shared.  All the best to you in 2013!

I’ve been back in Toronto, ON for a year now, but I don’t have a kitchen of my own, yet.  The other thing that keeps me from my much missed cooking marathons is my new job, which is quite a bit more demanding than my last one.  And apparently, it’s true – if you don’t use it, you lose it (when it comes to cooking and baking skills, that is 😉 ).  Those of you who have been following my blog for a while have probably heard the name, Ed, from my older posts.  In 2012, we amicably went our separate ways.  The funny thing is, my new beau, John, doesn’t really like my cooking.  🙂  He is happily accepting cooking lessons from me, but he thinks my food is too bland and too healthy.  😉  Finally, I am very sad to share that my beloved dog, Blue, passed away on February 22, 2012.  I miss the way he’d watch me from just outside the kitchen, the way he’d sniff the air, and the way he’d lick his lips when he saw me eating something.  I miss tossing food for him to catch, I miss leaving treats for him to find, and I miss feeling the fur around his lips brush my lips when he’d take food dangling from my mouth.  I miss everything about him.  Aside from that, life is treating me very well and I wish the same for all of you.

The Statistics

(See the one year anniversary stats here and the second year anniversary stats here.)

Total number of views:  727, 903

Total number of posts:  354

The most popular posts to date are:

Four Different Sauces for Mushroom Ravioli

Singapore Fried Vermicelli

Braised Beef Brisket, Tendons and Daikon Radish

Number of subscribers*:  225 email and followers

*Unfortunately, I don’t currently have a way of knowing how many RSS subscribers there are.

Greatest accomplishment this year:  Cooking with Alison being published for the first time.  See the post here about TAPS magazine.

Thank You, Everyone!  Here’s to another year of Cooking with Alison!

  1. Yes, dogs. People come and go like Michaelangelo. Dogs not so much. Good luck with the job but do try to find time to do the food–you have a unique way with it, much appreciated. Gung hay fat choy.

    • Thank you so much for the sweetest comment, Bo! I really appreciate that! i will definitely try to get posting again soon! Have a few I’ve been meaning to share. Have a great week!

  2. Sorry to hear abt your dog. Hope you’ll be back to posting soon.

  3. I love your blog i just discovered it a few days ago searching how to make beef chow mein, and i made it yesterday, im keeping this recipe and going to try your others as well!

  4. I love your recipes and have been reading your log for awhile now. I’m sad to hear about Ed and your puppy Blue. I love my husband dearly, but my Lab girls are as big a part of the family as my kids, and sometimes better behaved! Glad to hear life is still good and we can possibly see more recipes. Maybe you have inspired a new chef with John!

    • Hi Ruth! Thank you So much for such a nice message! I really really appreciate your kind words 🙂 I love that you’re a fellow dog lover 🙂
      Hope you have a terrific week ahead of you. Thank you again for writing.

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