Pass The Garum Plans

Hello Garum Lovers!

It's been a few weeks since the last new recipe, and I figure I ought to keep you all up to date.  Generally I try to keep any information posts such as this off the website and put them on the Facebook page and Twitter feeds instead, but this one is quite important, so should be seen by all.  As a side note, I really encourage everybody to check out the Facebook page as that's where you can get in touch and get the latest updates.

In the 4 months that Pass The Garum has been around, the site has had some 33,000 unique visitors.  For something as niche as Roman recipe recreation, that figure is quite astounding (that's about 10,000 more people than there were living in Pompeii at the time of the eruption).  Every passing week brings more and more new followers, coming from all corners of the web.  However, because blogs bury older posts, it means that many recipes and recreations are going unseen.  As such, for the last few weeks, I've been trying to work out a way to improve the site, and make everything that little bit more accessible.  This (and a combination of work, travel, and research) is why there have been no new recipes recently.

I have received some great feedback from you lot, and have identified three areas for improvement:

1) You want an 'ingredients' tab, providing information about the more obscure herbs, spices, sauces, and seasoning.  Due to the way Blogger works, implementing this will be a bit awkward, but doable.  I have to create separate posts for each ingredient.  These will be made accessible thanks to the next change:

2) There will be a new menu tab added.  This tab will provide easy access to each and every post.  The food will be listed by courses, and the ingredients alphabetically.

3) You want recipes that use seasonable ingredients, and which correspond to Roman festivals and rituals.  Cabbage is in season - lucky you!

4) You want more history posts to build up a picture of dining in the ancient world.

Over the next week or so I'm going to start making the changes which you want to see, and once these are done, we'll be back to the recipes.  As a matter of fact, my Apician Pear Patina is ready to come out of the oven, so I best be off.

Bread and Circuses till next time,

Neill