About us
We keep notes the way some people keep ticket stubs.
FoodBlogg started as a shared phone note called "again soon." We used it for the kind of details that are impossible to remember later: the Lisbon lunch that turned a whole day around, the noodle situation that rescued a late Tuesday, the exact dumpling shop we kept mispronouncing but never forgot.
At some point the note turned into recipes, little city lists, and the sort of practical opinions we kept texting to friends anyway. So we gave it a proper home.
If you hovered over About Us, that is basically the mood: a site built from practical affection, odd receipts, and the kinds of details that only matter because somebody lived them.
Why this exists
We plan trips around markets, lunch, and whether we can still walk home after dinner. One of us notices the quiet things first, like the stamp on the paper napkin or the spoon we wanted to buy. The other always remembers exactly what we ordered and starts trying to cook it again before the week is over.
This site is where those two habits meet. The pages are meant to feel like something you would actually keep on the kitchen counter or fold into a jacket pocket.
Who orders what
One of us always finds the bitter greens or the briny shellfish. The other cannot be trusted to skip dumplings, noodles, or anything involving buttered toast.
Who cooks what better
One of us is better with broth and patience. The other is better at anything that wants more acid, more herbs, or one last spoonful of chile crunch.
Favorite repeat meal
Brothy beans, toast rubbed with garlic, and something sharp from the pickle jar.
What is usually in the bag
A half-used pen, a folded market receipt, lip balm, and a tiny container of flaky salt we forgot to unpack after a train ride.
Where to start
Start with whatever sounds most like your week.
A late tomato toast, a brothy bean pot, a dumpling loop in Seoul, or the archive browser if you just want to wander the whole notebook.