I find blogging to be overwhelming at times.
To the point where I want to scurry down the rabbit hole right after Alice because the Queen of Hearts and the Mad Hatter seem tame by comparison. Plus, there’s magic mushrooms there, which I’m sure will help me get over any creative humps. Hallucinations are bound to be inspiring, unless of course they’re terrifying, which could be potentially advantageous as well. Poltergeist had to come from somewhere.
Back to my point.
I love writing this blog and sharing way too much personal information with people I’ve mostly never met. I get a kick out of taking pictures of my food and finding ways to up the pretty factor. Fresh herbs always help. I fancy sharing a behind the scenes moment or two or twelve on Facebook and Instagram. Twitter and I are still trying to work something out.
I am tickled pink whenever one of you makes my recipes and lets me know how you liked it. I am touched beyond belief when you tell me I’ve helped you in some fashion. I’m also inspired by you guys on a daily basis, which is why those connections are absolutely one of my favorite things. It’s also why I respond to pretty much every comment, plague days aside.
That’s the beauty of blogging right there.
There’s so much more to it though, more than I ever realized going in and definitely more than I can comprehend now. Of course, you need to create accounts for the obvious social media channels, and then there’s also Google Plus, Pinterest, Tumblr, Stumble Upon, YouTube, Feedly, Flipboard, Linked In, Mr. Roboto…alright I stole the last one from the Styx, but it’s only a matter of time.
You spend hours penning a post and hit the publish button to realize your work has only just begun. Now you need to share it on those same social media channels, multiple times if possible. You need to ensure your content is pinnable, then pin it during peak pinning hours, and hit up the Group Boards while you’re at it, being mindful of course of each boards’ unique rules and regulations. Don’t forget there’s also submitting your recipes to the Food Porn sites, cautiously optimistic you’ll get an acceptance email, although ready to go through the entire process again should your response be less than favorable.
You read other blogs, you share other blogs, you comment on other blogs, and you promulgate other people’s post because they’re awesome and you’re looking for some karmic goodwill. You scratch my back, I’ll scratch yours. Then you join Facebook sharing groups, Google Plus groups always hoping someone will return the favor, maybe one day making your content go viral, the elusive and illustrious goal.
You learn about Plugins, Code, Recipe Indexes, Galleries, Optimum Photo Sizing, SEO, Facebook Algorithms, Collages, Themes, Analytics, Trending, Editing Software, Hashtags, Media Files, Advertising, Sponsors, and the list goes on and on. There’s rejection and jubilation and enough ups and downs to make my head spin, exorcist style.
To be completely honest, all of the baloney which comes along with blogging is so not my forte. Most days I’d prefer to take my non-ass ass down the rabbit hole and bring Oscar with me for comfort. Obviously, I don’t always grasp the rigmarole behind blogging, although I do recognize the value in sharing my content, so I’m going to do it the best way I know how. Right here, in a blog post, on my site, with some of My Favorite Spring Recipes.
These are all repeats so if you’ve seen them before, hopefully you’ll appreciate being reminded again. Also, thanks for listening. I very much appreciate it.
As an aside, if there are any interns out there looking to work for granola, I’d be happy for you to join my little blogging bubble. Taste testing will be a part of the gig and dancing is a kitchen requirement. If you’re interested, hit me up with an email, although not to the Google Plus account because I’ve never accessed that.
MY FAVORITE SPRING RECIPES
Happy Spring Peeps! Not to be confused with the evil googly-eyed marshmallow ones either. Those things freak me out.
What are some of your favorite Spring recipes? If you’re a blogger, what are your blogging strengths and weaknesses? Wanna be a blogging assistant?The pay is nuts, literally.