Published 2022 | Fiction

A boy caught between the real and an ‘alternate reality’, ‘Out of the Woods’ by Neikehienuo Mepfhu-o takes a look at the struggles that mental health illnesses bring with them – for the person and their immediate family members.

During a recent trip to Nagaland, I decided to pick up a book or two written by local authors, and ‘Out of the Woods’ by Neikehienuo Mepfhu-o was one among them. One of the key reasons to pick up the book was the book blurb – there was no tiptoeing around the subject of the book, no promises of happy endings and salvations, no hiding the fact that this could be (and is) a painful read.

Out of the Woods is a book that may act as a trigger for individuals who have dealt with mental health issues – themselves or as support for families. Because Neikehienuo Mepfhu-o captures the emotional turmoil not only of the afflicted but the immediate family too. It took me a good while to read through the book as it brought back memories from the days when I was diagnosed with anxiety and depression, the battle that ensued and the struggles that my immediate family, especially my parents faced in the interim.

The Crux

Neikehienuo Mepfhu-o’s ‘Out of the Woods’ is the story of a family struggling to cope with the trials and tribulations that village life brings with it while also grappling with the trauma of caring for a growing teen who is struggling to find his place in the real world that collides with the alternate world he lives in. The book traverses through the life of this family that is caught in an endless, harsh loop of loss, pain, trauma, the struggle to find the cause’ to the boy’s ‘behaviour’ and the penultimate discovery of the road to healing.

The Highs & Lows

One of the highlights of the books is the strong hold the writer has on the language (which could be contributed to the fact that she is an educator based in Kohima and has won an award for a previous book). The author uses simple language as effectively as a painter uses a paintbrush – her words transport you from the eerily peaceful and happy alternate world the boy lives in while effectively drawing out a picture of the home and world the boy inhabits with his family. She uses words to explain to the readers the thoughts and emotions that rush through the boy’s mind, in vivid contrast to the helpless anguish and frustration of the family that is tied together by their love for him. What is disturbing – and true – is that it is this very love and resultant uncertainty that govern their lives and threaten to break them apart. The book is a deep dive into the mind of a young boy dealing with an undiagnosed mental health disorder.

I keep writing ‘the boy’ because that is what he is through the book – ‘the boy’ – and that, in my opinion, works to create an awareness that the teenager and the family could be anyone, in any part of the world.

The relatives, the villagers, the pastor and other sources that claim they can help the child act as a commentary on the society’s struggles to accept the reality of mental health issues. This would, perhaps, be more pronounced in pockets that continue to remain relatively disconnected from the rest of the woke and allegedly more aware world.

So, does this mean Out of the Woods is without its follies? The very strength of the author works against the book – the words. By the time you reach the halfway mark, you may be hit by the ‘this is repetitive’ thought because it is for several pages. Thankfully, there is a shift from the normal to the parallel reality which shocks the reader out of the lull.

Another aspect that did not work for me is the end – the journey from the intervention, to seeking medical help and the manner in which the doctor explains the situation as also the boy’s return to ‘normalcy’ is not fulfilling from the reader point of view. Personally, tighter editing could have definitely helped the cause of this book.

However, for the sheer gumption required to write an entire novel that depicts the emotional trauma and exhaustion of mental health, Neikehienuo Mepfhu-o’s Out of the Woods is definitely a book I’d suggest you pick up.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Published 2022 | Fiction

A boy caught between the real and an ‘alternate reality’, ‘Out of the Woods’ by Neikehienuo Mepfhu-o takes a look at the struggles that mental health illnesses bring with them – for the person and their immediate family members.

During a recent trip to Nagaland, I decided to pick up a book or two written by local authors, and ‘Out of the Woods’ by Neikehienuo Mepfhu-o was one among them. One of the key reasons to pick up the book was the book blurb – there was no tiptoeing around the subject of the book, no promises of happy endings and salvations, no hiding the fact that this could be (and is) a painful read.

Out of the Woods is a book that may act as a trigger for individuals who have dealt with mental health issues – themselves or as support for families. Because Neikehienuo Mepfhu-o captures the emotional turmoil not only of the afflicted but the immediate family too. It took me a good while to read through the book as it brought back memories from the days when I was diagnosed with anxiety and depression, the battle that ensued and the struggles that my immediate family, especially my parents faced in the interim.

The Crux

Neikehienuo Mepfhu-o’s ‘Out of the Woods’ is the story of a family struggling to cope with the trials and tribulations that village life brings with it while also grappling with the trauma of caring for a growing teen who is struggling to find his place in the real world that collides with the alternate world he lives in. The book traverses through the life of this family that is caught in an endless, harsh loop of loss, pain, trauma, the struggle to find the cause’ to the boy’s ‘behaviour’ and the penultimate discovery of the road to healing.

The Highs & Lows

One of the highlights of the books is the strong hold the writer has on the language (which could be contributed to the fact that she is an educator based in Kohima and has won an award for a previous book). The author uses simple language as effectively as a painter uses a paintbrush – her words transport you from the eerily peaceful and happy alternate world the boy lives in while effectively drawing out a picture of the home and world the boy inhabits with his family. She uses words to explain to the readers the thoughts and emotions that rush through the boy’s mind, in vivid contrast to the helpless anguish and frustration of the family that is tied together by their love for him. What is disturbing – and true – is that it is this very love and resultant uncertainty that govern their lives and threaten to break them apart. The book is a deep dive into the mind of a young boy dealing with an undiagnosed mental health disorder.

I keep writing ‘the boy’ because that is what he is through the book – ‘the boy’ – and that, in my opinion, works to create an awareness that the teenager and the family could be anyone, in any part of the world.

The relatives, the villagers, the pastor and other sources that claim they can help the child act as a commentary on the society’s struggles to accept the reality of mental health issues. This would, perhaps, be more pronounced in pockets that continue to remain relatively disconnected from the rest of the woke and allegedly more aware world.

So, does this mean Out of the Woods is without its follies? The very strength of the author works against the book – the words. By the time you reach the halfway mark, you may be hit by the ‘this is repetitive’ thought because it is for several pages. Thankfully, there is a shift from the normal to the parallel reality which shocks the reader out of the lull.

Another aspect that did not work for me is the end – the journey from the intervention, to seeking medical help and the manner in which the doctor explains the situation as also the boy’s return to ‘normalcy’ is not fulfilling from the reader point of view. Personally, tighter editing could have definitely helped the cause of this book.

However, for the sheer gumption required to write an entire novel that depicts the emotional trauma and exhaustion of mental health, Neikehienuo Mepfhu-o’s Out of the Woods is definitely a book I’d suggest you pick up.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that…

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates. There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and…

Crispy on the outside and soft on the inside, these split green moong dal and fresh curry leaves pakoras are a match made in food heaven.  The Bhaumick household doesn’t need a monsoon to make pakoras, a.k.a tele bhaja, bhajiya, vada, etc. We make them at least twice a week (if not more) as a must-have accompaniment with dal. On most days,…

Japanese Reality Show | 2012-2020 A Japanese reality show with a global following and a cult-like status, Terrace House’s focus on a select group of youth is endearing, addictive and complicated.  A reality show following the seemingly mundane lives of a group of six Japanese youth living together in one house, the Terrace House series is at once serene and…

Crunchy homemade chocolate balls filled with the goodness of nuts. These chocolate and puffed rice balls are great for lunchboxes, snack time and midnight munchies (if you are like me!) I often see people complaining about the ‘sagas’ written in a recipe blog. The common point in all these complaints is that ‘a recipe blog should have only the recipe’.…