Well then, two weeks later, I still have not done any of that blog-fixin’ I was talking about! The perfectionist in me is shying away from the task. She doesn’t want to put in all this work and then have the world respond with “So what?” So I guess I’ve been biding my time until I have a good chunk of time to deal with rearranging the blog. I can tell it’s going to take quite a lot of work to get things the way I want, and I’m so behind on other life things that I can’t give it the attention it deserves right now.
My chicken tikka masala post continues to get views constantly. I honestly don’t know how this has happened. I liked the post just fine, but it’s hardly a masterpiece. Is adding a can of coconut milk to a jar of tikka masala sauce really so interesting to people that it’s almost the only post that is ever viewed? It’s kind of disheartening to me otherwise… While I’m glad people have enjoyed this post, it sort of makes me think that any seeming success I’ll ever have in my life will be a fluke.
I have a jar of the same sauce and a plan to try the “recipe” with shrimp. Will that one get anywhere near the same amount of views? My guess is no.
My hope is that I’ll be able to have the new format of the blog figured out by the end of October. I want to say September, but I worry that it will take me much longer than that to get my other stuff in order. Or something resembling it. Until then I am sure I’ll just fret about the many imperfections in this and other aspects of my life.
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.