We are now on Facebook. So, if you feel like reverse-finding recipes (through pictures instead of through posts) you can do that there! We’ll post a quick update on there every time a new blog is available, in case you aren’t subscribed to our RSS or in case you don’t want to check back every few days wondering when we will update. Also you can become a fan of us and that way more people will be able to see the blog through you. Please promote us by becoming fans!
-Ashley
It’s a little late, but Happy New Year Everyone! This post is just to give you a taste of what we’re planning for the blog this year. Consider it your appetizer, so that you will whet your appetite for what’s to come 
This year, we’re continuing our two posts per week that we started a few months ago. We hope to have a few series’ of posts that will relate to each other, besides our continuing pursuit of foreign cuisines (which will now include cultural notes about what flavors and foods are popular, an d potentially why they are — in relation to borders, history, etc). The first of these series is the “Cooking Basics” series. This will explore things that we have so far taken for granted = techniques. This is to not only improve our own basic skills (which up to this point have been mostly self taught or improvised), but we also aim to brush up upon or teach you, our readers, with definitive cooking skills. Whether our readers know about or are unfamiliar with different knife cuts, aspects of a basic marinade, making a roux, or other things, we hope to really incorporate a back-to-basics approach into our blog. This way, when we handle more advanced recipes, both you and us will not be daunted by the techniques required to properly pull the meal off.
Another series we hope to explore is a review one. In this one, we will continue with our started with introducing new oils to you, by learning about the histories and flavor profiles of new (or common) oils and spices. WE hope to, by doing this, expand our (and your) culinary points of view.
Another new thing we will try out is doing experiments with special-fare-diets, such as veganism or vegetarianism. In the case of veganism, for example, we would document our attempts to live for a week on such a diet — how we feel, what tastes good, what we think about it overall, etc. We think that in this way, we can show our readers an inside look at these dietary restrictions so that if they ever choose to live that lifestyle, they could have a reliable source of information (or at least as reliable as a week’s worth of eating that way could be).
Of course, we will also continue sharing new recipes that we create or try out with you. We hope you continue reading with us this year, as we really do this for you as much as we do it for ourselves, if not more 
Happy Tasting!
–Ashley n Cory
My dad asked early in the life of the blog how we choose our countries and recipes. So here it is!
We pick the countries by spinning a globe and placing our finger down. If it is too close to the country we just picked we spin again, and if it is in the ocean we try to find the closest country to our spot. I suppose if we land on the United States we will try to discern what state we landed on to pick food from, or at least try to do a food from that general region.
We choose a recipe by just Google-ing for authentic recipes from that country. We try to avoid recipes with pre-made ingredients, if possible (as we did with our curry). The only major obstacle in choosing a recipe, other than the general cost of the large meals, is getting any ingredients that aren’t commonly found here. Luckily there is an Asian and Mexican market on Main Street, which should hopefully have the majority of the spices and food stuffs we need to make meals. If any of our recipes call for local ingredients we may have to substitute things (if possible).
So far we have only come up with two countries, both that feature large food dishes due to the family culture. I’m hoping for our next country to have meals that are slightly smaller, to mix things up a bit.
–Cory
The blog has been running really slow the past few weeks, so I have moved the blog to new servers (same host, different physical machines). The site now runs on separate Apache and MySQL servers (as opposed to both running on the same server). Both machines are pretty much brand new as well. So far the server has had much better performance overall.
We also upgraded WordPress to the latest version. Version 2.6.4 apparently had a serious exploit, which is fixed with 2.6.5 which we are now running.
The comments section is also completely fixed. There was an issue with the theme itself, which was fixed by copying the comments code from the default WordPress them and changing a couple of lines of code so that graphically the page looked the same. So now we can actually reply to your comments.
Expect more regular food updates as well!
–Cory
Looks like there is a problem with posting comments that happened after I upgraded WordPress to the latest version. It appears to be something to do with the sessions being written but I am not sure yet.
I am working on it, but for now if you have something pressing to ask us you can send an email cory AT ancfoodblog DOT com or ashley AT ancfoodblog DOT com.
Thanks!