I'm obsessive about knives. Right after Scott & I were married, he spent one of our gift cards on a rather expensive knife. I was furious, I kept thinking of all the other things we could have bought instead... until I used it. It changed everything for me -- my entire experience in the kitchen changed! Cooking was so much more enjoyable. Almost 6 years later, I still have that same knife and it still looks and works like new (though I've had it sharped a few times). 

A few months ago Scott wrote a post about the danger of using cheap knives, but he did provide links to knives that were strong, durable, and still affordable. I actually bought the 8-inch Victorinox which was only $26 to test it out and loved it (They have a 6-inch for $18). They're not AS great as my other, more expensive knives (namely, these inexpensive ones have a plastic hand attached to a blade, rather than it being one unit of metal), but they are really good and well worth it! I highly recommend!

Note - Scott is the one holding the knife in this picture.

Anyway, several weeks ago I received, perhaps the nicest knife I will ever own, a Togiharu hammered texture Damascus Gyutou knife. I instantly fell in love! It is not only beautiful, but very well made. Actually, it's handmade! woah! 

It is so sharp too - I won't even let Scott use it!

The weight is perfect for a quick chop of veggies and everything else.

It came in a long red box, which I still store it in because it makes me feel like a head chef every time I have to open the box to get the knife out.

Also, I have to give props to the company, who sent me a handwritten note along with my knife. It's the little things that matter to me, and I'll recommend them forever now. Not just because they make amazing knives, but I think gestures like that say something about the company and the people who work there. 

After the post of my advice about starting a business, I received several emails with questions about starting a blog.

Blogs are a lot of fun, but they can also be a lot of work. Several of my friends start blogging, only to quit to find it takes up too much of their time. BUT I do believe that blogs can be a good tool for business. You won't make money off a blog, and blogging won't pay the bills (the opposite, it will cost you money), and the days of being "discovered" because of your blog are long over... but a blog can be an online extension of your business, and a tool for drumming up clients.

I guess the question is if you want a blog to express yourself, whether its sharing what you're feeling, what you learn, etc. (Something that's personal and you do for fun/an outlet) Or do you want your blog to be how people can find you, how you can "exist" professionally online?

Ginny Messina's blog is a great example of how her blog is a tool for her business. Another example is Gena, who started her blog when she became a raw foods coach. Now she's back in school so it's taken a slightly different turn, now it's more of an outlet for her, but for the first two years she blogged, she blogged raw advice and raw recipes, and her clients and coaching services.

I use my blog to provide information (an extension/tool of my business) but also to occasionally let my supporters get to know me because who I am is interwoven with my business. A friend of mine that is a massage therapist, does blog posts mainly about therapy and massage and how to destress, but occasionally she'll talk about her husband or family, because her clients want to know the woman they go to for therapy. On the other end, another friend of mine does fruit baskets and gift baskets, and she'll post tutorials or tips, but she never talks about herself because that personal connection doesn't exist in her business.

One friend of mine told me recently she hadn't started her business because she hadn't found the perfect business card. I told her "you don't need a business card to start a business. Do your business, worry about business cards later!" I grew into Happy Herbivore. When I started blogging, my blog had a different name. Even what was on the blog, has changed over time. My website has been redesigned 4 times, and is going through another redesign now. So it's almost pointless to stall until everything is neat and perfect, because it'll change regardless.

I was never worried about getting people to follow me, website traffic, etc. because I wasn't in it for that. I'm still not. I know not everyone is going to like me or agree with me. I care about the people who I help. I care about the people that like and support me. Whether that is 1 person or 1,000 or 10,000. It's all about passion for me - nothing else. Not money, not fame, not glory, not popularity -- but helping people. I've always had the attitude if I help just ONE person eat better and live healthier, I've reached my dream and my goal, that was enough for me. Still is :-) 

The best advice I can give is start a blog. Today. You just have to start blogging. If you don't know what kind of blog you want or where you want to go with the blog, start blogging and let it take shape. You just need to start blogging. Don't worry about a blog name, you can change that later. Don't worry about how'll you find time, you don't know the time commitments until you start. You just have to start.

I received this email from a Herbie, and wanted to share it because I loved the message about letting people live in your head. 

At first I just shared the quote on Facebook, but then realized it's even more powerful when you read it in context. Even though this message was written to me specifically, I think we can all relate to it. The takeaway lesson for me was: be who you are, find the beauty in differences, and focus on the positive. 

Why is it a compliment leaves us high on life for a few minutes but a negative comment wears us down for hours? 

Below is her email, I hope you find it as inspiring as I did. Have a great weekend Herbies! 

Dear Lindsay,

As you've stated before, be true to yourself. These people choose to read your blog, your facebook page. You are not forcing them. Nor are you forcing anyone to agree with you. I have been following you for more than two years, and not everything you have said, have I agreed with, but I did not feel compelled to say something nasty to you. You are entitled to your opinion, habits, hobbies, etc.   We are all made different, if we were all made the same, this would be a very boring world.

A friend of mine once told me, don't dwell on things people say to you, as "you are letting them live rent free in your head". They (the other person) have gone about their day and they are not stewing about their comment to you.  Chalk it up to someone's opinion and let it go.

You have helped so many people change their eating habits. If people aren't happy about it, the cows, pigs, chicken & fish are!!!! (lol)

Please don't let a few rotten people ruin it for the rest of the people, who do appreciate your honesty, so be strong.

I tell everyone who has some kind of health issue, about trying to eat healthier, and I ALWAYS recommend your books, HHC and EHH, and your website.  My husband has heart issues, and I was given Dr Esselstyns book and even met him at a local lecture, but I thought there is no way we can give ALL that up, but with YOUR help we have done it.

One of your very appreciative Herbies,

Herbie for life,

Your friend,

Abbeygirl

A few months ago, I did a post on what miso is. There are also different types of misos, and not all are interchangeable. I have found this out the hard way. 

The color differences of miso can tell you the depth of flavor and level of saltiness to expect. The general rule is the darker the color, the stronger the flavor. Although there may be a few exceptions, depending on the brand or mixture.

Miso is made with soybeans, but there are some varieties that are a mix of soybeans and rice and/or barley. There is even a chickpea version that contains no soy. Soybeans are naturally gluten-free but miso is not always, it can be made with barley or other wheat ingredients. You should check the ingredients if you are allergic to gluten.

Miso is often labeled by color, white, yellow, red and brown. The colors come from a combination of the amount of time the miso is aged, as well as how the soybeans are cooked (steamed or boiled) and if there are other ingredients (like rice or barley).

White miso is generally the mildest and sweetest miso, followed by yellow, red and brown - the strongest and saltiest of the misos. Although I think some of the red misos are sweet too.

The white and red (sometimes) misos are an ok substitute for yellow miso. Most recipes that call for yellow or white miso only need a hint or of flavor and the brown miso is too strong. Red miso likely will alter the color of the dish if you substitute it in place of a yellow or white miso.

Brown misos won't work in HH recipes. Their flavor is too strong and different. If a recipe calls for brown miso, you can't really substitute it with a lighter color miso for the same reason.

There are several HH recipes that call for miso, like the African Kale & Yam Soup or the Baked Shells and Cheese (p. 156, HHC) or Miso Gravy (p.291, EHH).

Have you tried different colors of miso? Is there one you prefer?

Trying to decide what to make for your Super Bowl Party? I have some suggestions.

Super Bowl is this Sunday. As you know I am not a football fan, although my sister is. It's a good thing she moved here at the end of the season, since we don't have TV. I'm not sure what she's going to do on Sunday ...

Whether you are throwing a big party, going to one, or just hanging out in front of the TV with your family, there are many healthy and delicious options for food!

Dips & Chili:

• Mexican Dip (p. 230, HHC)
• Spinach Artichoke Dip
• Cincinnati "Skyline" Chili (p. 83, HHC)

'Meat' Dishes:

• Sausage Patties (p. 140, HHC)
• Chickpea Tenders (p. 182, EHH)
• Kidney Quinoa Burgers (p. 85, EHH)
• Meatball Subs (p. 109, HHC)

Hope everyone has a great time on Sunday! Enjoy the game & some great food!