Who am I? My name is Maggie and I live in Mountian View, CA. I’m a software engineer at a small start-up and I love my job. I graduated from Cornell last December and moved out here in February…
After blogging for almost 9 months about the recipes that I’ve created (over at je le vous dirais), I have seen (and subscribed to) so many food blogs from some incredibly creative people. I found different niches – and though I started as a recipe-blogger, I found myself drawn to the food-diary blogs. My favorite is of course KathEats.com, but I have many many more on my list.
I’ve struggled with eating habits over the past few years – gaining about 20 pounds freshman year of college (not to mention getting terrible stress acne) left me rather traumatized. At the end of sophomore year I took control of my unhealthy habits and started losing weight. I ended up losing more than I had planned on and got quite skinny. I’m still skinny, but I’ve put on a few pounds since then. I’ve settled into a weight that’s close to my high school weight (yayy, I can wear so many of my old clothes!), and I feel great.
I’m tall, so I have to eat a lot to stay healthy – but (pretty much) everything I put in my mouth I feel good about. I eat whole foods, like oatmeal and tons of fruits and veggies. I like to snack, but I’m trying to get out of the habit of mindless eating. Snacking on baby carrots won’t do the same things that snacking on peanut m&m’s will, but the principle is the same – why am I eating if I’m not actually hungry?
My favorite type of cuisine is Asian, so you’ll see me eating a lot of Asian food. Luckily I have an amazing boyfriend (Bobby) who loves Asian food possibly more than I do (his Mom is Japanese and taught him to love so many exotic foods, including natto – yuck). He’s supportive and caring and I don’t know where I’d be without him. I’m not a big fan of most carbs (I don’t like rice; I hate pasta), but since I love oatmeal and fruit, I try to get most of my carbs through them. And I’m also a sucker for delicious whole-grain breads.
So this is my food-journal/diary blog. Bear with me as you will probably see that my eating habits are sometimes weird, sometimes normal, but always (I hope) interesting!
magpie707
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magpie707
Well very cool…another wonderful journey to follow:) I found you through Katheats and look forward to following your blog.
Your blog looks great! I’m glad you tagged me so I could find yours!
zsci
Great story, love the blog!
Asian food is every bit as diverse as it is delicious. I used to think that I knew Asian foods growing up. You see, we used to go out to Chinese and practically every weekend. They were a couple Chinese restaurants in the neighborhood, and they were perfect for us kids. They were greasy, flavorful, and we got a cookie at the end of every meal. What more could a child ask for?:
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What I didn’t realize was how much better Asian food could be than what my experience of it was. A lot of Chinese cuisine in America is actually nothing like the traditional style. It is much too greasy, and dominated by a simple array of flavors that doesn’t really capture the complexity of Asian cooking..
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Different countries have their own specialties in foods. Guess a spot where you can have all these tastes under one roof without roaming the whole world and that too at the same time. Yes, you are right! It’s a restaurant. Here we will discuss about the Asian cuisines and restaurants. Asians are specially known for their versatility in food and food culture. Each part of the continent is full of different kinds of appetizers to satisfy the hunger and urge of each of the food loving person. But it’s wrong on my part if I only discuss about the Asian continent because even in the outer part also Asian food is in great demands and thus attracting foodies towards themselves irrespective of the geographic barrier or taste variations or rather price distinctions. Asian food restaurants are thus turning out day by day to be the best choice of the food loving crowd of world. Either international tastes or hardcore in house tastes, these restaurants are charged with best of the world class chefs who not only are enough competent to smile at you with satisfaction regarding the food but also proliferates their duty to much wider areas of the restaurants like that of the customer service fragments, clearance of food related issues etc.*
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