Hello out there.
My name is Sami. A few years ago I decided that I was sick of eating pasta every night. As a long time vegetarian (well, ‘pescatarian’- I do eat fish/seafood), it was the easiest go-to option but I knew that it was time for a change.
And so, my foray into the world of food blogs began. Over the past few years I have been inspired, entertained and most importantly, well fed, thanks to the many creative, challenging and interesting recipes out there in cyber space. My relationship with said food blogs has become a bit of an obsession and most of the meals that I cook (and I do a lot of cooking!) comes directly from them.
So what am I doing here you ask? Does the world really need another blog? Probably not, but I hope that this blog helps me create, and document, my next food adventures. I am certain that I will learn a lot and have fun doing it, I hope you’ll come along for the ride.
It’s probably obvious from the above that I have no formal training as a chef or as a photographer. I am vegetarian so you will only find recipes that don’t contain meat (and plenty of baking) here. While I don’t use very expensive or hard to find ingredients, I do find that the best part of cooking is learning something new and I like to challenge myself.
If you’d like to message me directly, please feel free to email me at mysecondbreakfast@gmail.com
14 thoughts on “About”
where did you go? 🙁
Hello Sami.
I found your blog by chasing the links at the end of your YouTube video on Montreal bagels, which I am going to bake tomorrow.
I’m curious about your accent, especially since your Twitter handle is @pitcherplantnl. I guess only a Newf would pick that up.
Hi Jamie! I guess someone else made a video using my bagel recipe because I am not @pitcherplantnl or a Newf (: Glad you found the blog regardless though
Enn dun dune
Hi Sami! You have a lovely blog, and I adore the name of it as a big LOTR fan 😀 So many fantastic recipes here, and I can’t wait to take a dive into your recipe archive 😀
x
Thanks so much Jules. I really appreciate all of your comments. It makes it feel more real that there are actually people reading my little blog! (:
Dear Chef Sami,
Some advice please – under which circumstances would it be just as good (or better) to use curly parsley instead of Italian parsley? Other than as a garnish, that is..
Love your blog Thanks in advance for your sagacity.
Dear Breezy,
I have never found a good use for curly parsley, I always use Italian (my sincerest apologies to curly parsley and curly parsley lovers).
Hope that helps!
Thanks – I agree with you, which makes me wonder why some supermarkets (particularly in the ‘burbs) often only stock the curly version. Maybe it’s a garnish thing. Speaking of which, how do you feel about garnish in general? I get the impression somehow that you’re not that into it.
Thanks in advance. Happy National Angel Food Cake Day.
I love a good garnish. It can add so much flavour and texture to a dish. I feel like if I had an herb garden or something (not that all gardens are herbs) it would seem like I use them a lot more.
I love the website and the recipes, but just an observation. Dump the canola oil. I’m not sure if you live in Europe or the US, but almost 100% of the corn in the US and over 90% of soy in the US is GMO. Plus, canola oil is processed in such a way that it’s just horrible for your body. We’ve started using coconut oil in raw form to get around this and it adds a great flavor to almost everything, including popcorn!
Your website is AH-MAZING… I was never a big into cooking myself, but your blog has truly inspired me. AND your pictures are phenomenal… Can’t wait to read more 🙂
Love your blog! Just came across your blackberry challah and am feeling totally inspired by it! Stunning!
Thanks for the excellent reading!
Danielle
I noticed that your Rubik’s cube is currently in an “unsolved” state. If you need any help, here is a Canadian Rubik’s Cube blog: http://rubiks-cube.blogspot.ca/. Hope that helps.
Planning on making one of your recipes for the HELP picnic on July 16th. Wish you were there.
Barry