I decided to join the March session of Blogging 101. I’m not certain how active I’ll be as this also coincides with a couple very busy weeks (clustered midterms-gah! and other such lovely things… I do wonder about my scheduling skills sometimes.) This post is for our first assignment, about us and why we’re blogging. It’s nice to take a step back and reevaluate what I’ve done so far and where I’m going.
(I recommend calc; it goes together well with crepes.)
I started this blog over half a year ago. That being said, this also included a 6-month hiatus, so I’ve really only been blogging for a few weeks.
Then my summer job was making me lazy and stressed (because I do tend to get worked up about my mistakes) and so I quickly started to neglect this blog.
But I feel as though I’m able to approach the project with a bit more resilience, planning and enthusiasm now…this time around I feel quite a bit more serious about the whole matter. And I have a bit more confidence that I’ll be blogging steadily (if only because I have posts intermittently scheduled for the next couple months).
I first thought about starting a food blog when I realized that I’m not very organized. I write down things I’ve done, flavour ideas and combinations, adapted recipes and future alterations on little scraps of paper. These pieces tend to have a short life expectancy.
(from my first post)
The focus of this blog is still food. But there’s also been some change in the general conception… originally I was planning to keep more of a “meal journal,” of some photos, a couple words. Now I’ve decided to shift my focus primarily on baking. It’s something that I love so much and I’m considerably more interested in sharing.
Yes, I also have an “eating out” tab and a “books” tab. Books may come (I hope). Maybe I’ll just blog about webcomics instead. Eating out? Maybe not. I don’t know, I always feel really embarrassed taking photos in restaurants. I don’t think I should feel like that, but I do anyways. In fact I have this phobia of people coming up to me and asking me to stop taking photos so I very rarely take photos of anything other than food I make at home.
It might just be a general irritated-people phobia more than anything. (And I still irritate people anyways! So much for caution.)
There’s also certainly an element of validation. I haven’t been doing much lately. This is something for me to do and proof that I am doing something.
Lately I’ve been struggling with writing. Everything I come up with is stilted and off. Then when I start writing about what I’ve been baking…well, it doesn’t sound any better, but I feel as though I’m able to write much smoother and easier.
I’m not planning to create a fantastical baking log here. In fact I think the only criteria I have for posting something is that I take a photo of it. These are low standards, but I don’t shy away from posting my failures as I can learn from them (I also usually have more to talk about).
My current goal is to set up the recipe index. I think I’m going to wait until I have 20+ recipes; otherwise it doesn’t really feel worthwhile. But until then that blank page is just going to stay up as a reminder! Otherwise, I’m planning to continue posting with a certain degree of regularity. I’m not too ambitious, so really, if I’m still around a year later, I’ll consider that a success.
Oh yeah there’s a recipe here too. I thought I would post this today as a metaphor. It ended up rather self-depricating: mostly about me having plenty of shortcomings (I ran out of filling and so only used less than half of my crepes).
As I’ve stated above, I really ran out filling (I have two more chestnut recipes coming up which will explain why I was so low on the chestnut puree.) I was planning to use 20 crepes but only ended up using around 10, and even then I spread the filling so thin that it would have been considerably better if I had used even fewer crepes!
I think whipped cream mille crepes should be eaten quickly as the next day I found that the cream sort of dried up and absorbed into the crepe…I think I may prefer to use pastry cream after this experience?