So Many Food Blogs, and some other stuff

Before I started this new baking (blogging) venture, I was apparently oblivious to the food blog industry. I knew that people posted recipes here and there from different sites. Of course I would look up recipes online and get google results for Martha Stewart or Allrecipes, etc, but I had NO idea there was a food blog world.

After my love affair with The Great British Bake Off began (thank you again, youngest), and we bought the pretty power tool mixer, I followed a link posted by a facebook friend to a Sally’s Baking Addiction recipe. This led me to peruse Sally’s site and I realized it was not just about the recipe. It was about the story with the recipe, and the oh so pretty food pictures, and the layout of the site, and the comments/interactions with followers, and so on.

I found another food blog, JoCooks, with the Dutch Oven bread recipe I’ve made a dozen times so far. And then Pinch of Yum, and then another blog, and then another, and another, and holy cow, you can get lost in all of these blogs. Each one has a unique personality, and cooking/photography style and more recipes than someone could ever sort through. A few of them include tips and strategies for people who want to start their own food blogs, and even earn income through blogging.

Very few of the food blogs are on this platform, most have their own websites. Thanks to my tech savvy mom, I now have my own site too, though it’s not set up yet. My blog is not a food blog, but food is a focus, right? I have no idea if people will be interested, as I am not providing unique recipes that I developed. I am using the blog as a way to share the every day, and the new in life, with the girls away.

We worked very hard to help our girls be strong, independent women. To think and choose for themselves, to problem solve. People compliment us on doing such an amazing job with our girls, that they were/are confident enough to have chosen the path they did. We worked hard to Teach Them to Fly, but we never, ever thought they’d fly quite so far. We are insanely proud parents, with a quiet house.

And now, we are trying to move forward, filling our time with a crazy puppy, experimenting with new foods/baked goods, gardening/food saving, running/training and (for me) blogging. Hubby dedicates time to his outdoors pursuits, and thankfully, keeping the wood furnace going in the COLD temps.

Back to the food blogs – found a new recipe for the rotation – so very yummy. I did add kale, because I had some and wanted to use it up:

http://www.ambitiouskitchen.com/2013/01/butternut-squash-and-black-bean-enchilada-skillet/

black bean butternut enchilada bake

Also, our wonderful friends invited us to dinner the other night. They had used the Hubbard Squash puree in a lasagna recipe. The recipe was vegan, though our friends used dairy milk instead of milk substitute. They also used half the garlic and a little extra spinach. Also an incredibly delicious recipe which we will try to replicate:

http://holycowvegan.net/2013/11/lasagna-for-twoor-four.html

Yes, I took food pictures at our friends’ dinner table…

vegan lasagna

Leave a Reply

Your email address will not be published. Required fields are marked *