It’s not really yellow. I just didn’t feel like thinking of a pun for it.
Exciting news: I’ve broken 100 followers! It’s very gratifying for me that this has happened, especially considering I have only had this blog a little more than a year. I realize 100 isn’t that many, when you look at how many views you need to have “real” visibility (whatever that means), but the triple digits is a nice place to be.
It’s a little bit bittersweet when I think about the fact that it took me three years of posting on my writing blog to get that many followers. Maybe I just used to be really bad at blogging. Maybe no one likes my creative work (not the case, but I doubt I’ll ever be a popular writer). Most likely, it’s that food posts are bound to be seen because people love food so much, they want to read about it in between meals. (Or during meals.)
My writing blog is feeling jealous, is the point. But I haven’t been posting much there, so I guess it’s only to be expected that I would not be gaining followers very quickly. I’ve been a bit overwhelmed by life, and as such writing has not been taking very much of my time at all (even though I’ve been thinking about writing pretty much nonstop).
But writing with the aim of gaining followers is not the way to go. Of course I want people to be interested in my blogs (and tumblr, and youtube channel…) but I want followers who really like what I have to say, who appreciate ME and my work, rather than those who found me because I jumped on the twerk-writing bandwagon. I want quality followers, more than quantity.
But quantity would be good too.
I am thinking of starting to revamp this blog a little bit. I want to rewrite “My Food Credo” a bit. It was originally written as an explanation of my foodstyle (a word I still want to make catch on) and also a justification for it. I need no justification. I’d rather try to explain how I feel about food a little more eloquently, and readers can find out for themselves what it is I eat and cook.
I might do a Recipes tab–except, it will be a non-recipes tab, because, well, duh. That way, it will be easier for people who want to find certain types of food.
Yesterday, I made a Real Dinner for the first time in a while. Salmon fillet baked in tinfoil with butter and herbs, sauteed asparagus, also in better and herbs, and tomatoes drizzled with balsamic vinegar and olive oil. The vinegar made the whole plate a mess, but that’s ok. Overall it was delicious. And I just kind of threw everything together, absolutely no recipes, and I like it better that way. My asparagus (asparagi?) were nice and thick, the salmon leaning a little more toward underdone, and therefore wonderfully moist and flaky. As someone who loves salmon sushi, I was even tempted to just eat it raw (but I don’t think I really would have).
I would have taken a picture to show you, but as always I was much more focused on eating, and by the time the salmon was done I had eaten half the tomatoes and asparagus anyway.