Alma Mater, mother tongues, verbose posters and other breads
I've been recently asked why I do not write my blog in portuguese, seeing that I am portuguese, and the fact that I am not writing this in my mother tongue would probably deter me from getting certain opportunities within the portuguese blogging community to come my way. I did not have to think hard about it, actually. There was a moment, right at the start of this blog, where I considered writing it in portuguese or in both english and portuguese. I immediately discarded the second option, as I am such a verbose person it would either force me to really cut down on my writing or risk having such big posts no one would want to read them. As it is, I really believe very few people read the whole of it!!
As for the hypothesis of reverting to writing only in portuguese, it took only one look at my statistics to realize the amount of visitors I have from my own country pales in comparison to the number of visits I receive from the U.S.A. for instance, or Russia. Adding numbers up, my visitors are not mainly from portuguese speaking countries. But they do understand english. So making that kind of option was really easy. In a world where food blogs abound, I am only one in the midst of it all, and if the few people who care to give me their time of day are not my fellow country people, I believe I should catter to those who really visit the blog, whatever nationality they're from, and despite my own nationality. So I write in english. And probably get fewer portuguese visitors for it.
Food is universal. And images are universal. Both have a language of their own, and care not for mother tongues. They are their own mother tongue. A dish will be enticing both in my country and in yours, depending on how it looks, and if it does look good, it shouldn't deter anyone from visiting a blog only because it is not written in their personal mother tongue. I follow blogs from all over the world, written in languages as alien to me as swedish - and how I would love to learn that one! - russian, german. It does not scare me, and I rely on google's translator to read the posts, even though I realize part of it will not make any sense. But one gets the gyst of it. And when it comes to the images, and the food, well, there's no translation needed for those.
And maybe, just maybe, I do want to reach a bigger audience than just my own country. Maybe, just maybe, I want to interact with people from all over the world, all walks of life. Writing this blog in english seems to me that it will make it easier, to interact with everyone. And frankly, I do love the english language. But I am aware that using it here does kill any possibility I could have ever had of achieving anything locally. I do realize that it shuts many doors in my own country. So it is a thought of decision. Universality tends to overtake local applause, at least to me.
I think that's why I love bread so much. It is universal, it is that one language everyone will understand, wether they choose to partake of it or not. I will always sing praises for good breads, and there will always be a place of election for bread at my table, despite any fads and trends that come around. I just don't do the fad and trend bandwagon, sorry to say.
I think there's many people who look at bread as something that will either enlarge them or bloat them. Because of the carbs. But the human body needs carbs, and bread is a great way of getting them. Many people substitute the eating of bread with other forms of eating cereals and oats, in an illusion of weight loss, but guess what, the carbs are still there. Either it's in the form of porridge or in the form of bread. And when I talk bread I don't mean sweet buns, sugary concoctions like donuts or muffins or scones, I mean real bread, peasant's bread, the stuff that will infuse your body with good, nourishing energies that will sustain you through the morning. And I am in no way suggesting one should eat a whole loaf at one sitting by one's self...
I honestly cannot fathom my life without my bread. There is no way I can start a busy week day better than with a slice of bread that has been enriched with oats, and cereal, and fruits, with different types of flour and bran, a bread that is so filling it will leave you sated for hours, while it slowly releases its good energy into your body. Of all the breads we bake around this household, this must be my favourite.
And for it you will need:
- 2 tbsps oil
- 275 gr wheat flour
- 75 gr rye flour
- 15 gr bran
- 200 ml lukewarm water
- 8 gr baker's yeast (the fresh one, not the desiccated type)
- 60 gr mixed cereals and fruits
- 1 tsp baking powder
- 1 tsp salt