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
Coconut Orange Blueberry French Toast
A Pictorial Guide: How To Cook Artichokes
Garlic Roasted Asparagus with Cherry Tomatoes
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.
So much to comment on! First, I love that you mentioned Alice, Poltergeist, and the Exorcist all in the same post. Those are my creepy favorites from the past! I think we have a lot in common when it comes to blogging baloney and I can relate to all of what you said. I just can’t keep track of it and it makes me dizzy. You definitely have a knack for making food look ridiculously pretty though! Can’t decide which recipe looks the best, I’m sure they all taste fab! Hope you’re feeling better, I’m just waiting for some crazy bug to hit all of us, we’ve been way too lucky for a few months.
Michele @ paleorunningmomma recently posted…Japanese Sweet Potato Butternut Hash With Beef Bacon
Thanks Michele. You should see some of my first recipes and posts. The pictures look ghastly.
Also, I didn’t even realize I combined a crazy cast of characters all in one post until you mentioned. Just goes to show how scatterbrained, er I mean creative I am. 🙂
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
can i tell you something? I’ve worked social media for businesses and myself and well… it’s not all that profitable if we’re scattered and unfocused. In fact, it’s too much. Guilty as charged here. Now let’s step back, enjoy some QUALITY RECIPES (like yours) and go find some mushrooms. hehe. Love you!
That’s actually why I do so little of it. I don’t want to stretch myself too thin, and then of course I start thinking of all these missed opportunities as a result. Our brains are crazy places I tell ya.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
You always say what I’m thinking!
Everything you mentioned is why I just don’t do any of it anymore. I used to spend SO much time promoting my blog … and for what? I have a real life to live, with real people and places to experience. When I was stuck inside promoting my blog on all those stupid social sites (in addition to working full time) I wasn’t living. Now I blog. That’s it. If anyone wants to read my blog, great!!! But I’m not writing to make money. I’m writing because I like writing. It was very disheartening to me to get loads of comments from bloggers clearly looking to get traffic back to their own sites, so generally I never comment on anyone’s blog unless I actually like it!
And it hasn’t been a waste – my blog still got me hired by Food Network when I applied, and every job I’ve taken the past five years has looked through my blog and loved that they were able to see a bit of my personality in addition to the 1 hour interview, which isn’t really enough to get a feel for someone!
I feel like I should put a disclaimer on my cynicism – I work in web and social media, so that’s why the thought of doing social after work hours is soul destroying. 😉
Sara recently posted…clam bakes and trips to the cape.
I feel super special then because you tend to comment on mine. Shucks.
I didn’t realize you worked for Food Network. I need deets. What an awesome experience.
My boss reads my blog and he really likes it because it gives him insight into my mind and life I wouldn’t normally share at the office.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Nailed it. Nailed it. Baloney. Though, oddly, I’m craving a baloney and cheese sandwich on squishy white bread with mayo. Or is that bologna?
That little comment luv thing below? THAT is my new Spring recipe I’m craving.
Kirsten recently posted…Crispy Baked Old Bay Swai with Minted Farm Share Peas
I love the sound of minted farm share peas. It has a delicate Spring vibe.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Yep yep yep yep yep. It’s exhausting trying to keep up with everything. It’s why I’m TRYING to only publish one post per week. Girlfriend I ain’t got time to promote and share and publicize and blab about my posts for 3 hours a day. Clearly none of us do. So for me, it’s less content and more time with the people who I love. Like you. Now if I can just get my newsletter shit sorted out, we’ll be golden.
PS. You’re totally on my Bloglovin VIP list.
PPS. Mr. Roboto. Hilarious.
Kristy @ She Eats recently posted…Wine Review: Camelot Vineyards 2011 Chardonnay
I love you caught the Mr. Roboto bit. Gotta go Styx. 🙂
Forget the newsletter. I want your Podcast back. I miss it.
Meghan recently posted…Acorn Squash Fritters with Spinach, Sun-dried Tomatoes and Mozzarella
Definitely agree with your blogging baloney. I do the best that I can but certainly can’t and won’t keep up with it all! I try to stay genuine, honest, in tune and passionate about my blog, which means, I cannot get consumed by it all (especially social media).
meredith @ The Cookie ChRUNicles recently posted…Things Worth Sharing
It can be all consuming if you let it. I hear big bloggers spend hours every day on Pinterest. I couldn’t do that. I’d lose what’s left of my mind.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Funny, I have been toying with the idea of taking up travel blogging again, with a real domain and website and promoting it properly and blah blah blah. I have tons of ideas for posts and tons of recommendations to foist upon the world. But it also feels kind of intimidating, too? Mostly the web design stuff and hosting and other buzzwords I don’t understand, but also the social media aspect. I like to use Pinterest to browse delicious recipes and outfits I’ll never pull off, usually after a glass or three of wine.
PS- Artichokes are on my spring to-make this this year! I shall let your tutorial guide me.
PPS- I totally made your Lemon Blueberry Granola last year but never posted it to Instagram because the pictures were horrid. But I made it and it was delicious, dammit!
Aw, I love that!! The Lemon Blueberry is one of my favorites. I have a soft spot in my heart for all things citrus.
Now as crazy as all this blogging business can be, I’m still doing it so the good definitely outweighs the bad. Part of my issues also stem from a lack of understanding and knowledge about it all, which makes it frustrating. I want to know everything, all the time. I might have control issues. 🙂 I say if you’re thinking about it, go for it.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
I’m so happy you wrote this. I’ve been feeling the same way – when I started blogging a few months ago, I had NO IDEA about all of this extra stuff, and I’ve reminded myself recently that I started because I missed writing for fun. Now, every time I draft a post or do something else blog-related, I take time to ask myself if I’m still having fun or if what I’m doing is aimed at something that will make me feel fulfilled in the end – if not, I stop! There’s just too much life to live otherwise 🙂
Alyssa @ Renaissancerunnergirl recently posted…Five Things I’m Loving This Friday
I’ve been doing this for almost three years now (holy crap I can’t believe it’s been that long) and I am still learning new things all the time. It’s a growing experience for sure and the most important part is having fun, especially since this is a hobby. You are exactly right, ya gotta live.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
damnit woman, you just totally made me want to dive face first into that rabbit hole and drink some magic mushroom tea from those pretty little purple and pink tea cups. wanna join me? or did i just invite myself? whatever, i’m with you.
and i love the poltergeist reference – you are totally on point. i’m always fascinated by the minds of writers who create these horror films. thrilling, fascinating… delicious.
i can’t relate to your blogger struggles, but if you need a nutty assistant i might be up for more nuts. just sayin. i need some distractions right now in life and am going to create an alter ego. she wears black and think she’s a ninja cartoon kitty. and sriracha is her weapon of choice. rock the rooster.
You bring the tea, I’ll bring the Mad Hatter.
Can you send emails, Pin Board requests, tweets, and Pin things? If so, you’re hired. Let me know which flavor of granola you’d like first. 🙂
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
My blogging strength and weakness is the same thing: my ignorance. I’m still new at all of this and all the things you listed in this post are so overwhelming that I know if I started down that road, I’d lose my love for writing. But on the other side of the same coin, I’m sure my ignorance is costing me some exposure.
Suzy recently posted…Blended Family Friday: The Gong That Never Ends
That’s exactly my conundrum. If you don’t do some of those things, people don’t even know you exist so they can’t even read your fantastic writing, which is fantastic by the way. I get such a kick out of your style. If you do too much of those things, it can be overwhelming and lead you to a dark, twisty path of magic mushrooms. 🙂
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Thank you Meghan! That means a lot to me.
Suzy recently posted…Blended Family Friday: The Gong That Never Ends
I know….. it’s all so exhausting sometimes. I’d much rather write than post in all these different places.
Your photography is just amazing. Just sayin.
caren recently posted…If you’re an aspiring female entrepreneur, you need to read this.
Thanks Love. I appreciate that.
I’d rather just write and take food pics too.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Holy S*** that french toast looks amazing and i am bookmarking this page so i can make it this weekend! yum! i totally understand how you feel about how blogging can get a bit overwhelming but at the same time it is SO fulfilling. i call my website my baby and i think i would take better care of it than i would an actual human child… it is clear where my priorities lie. Happy Friday!
Beverley Cheng recently posted…Weekly Workout Wrap Up!
You’re right too. I wouldn’t still be doing it if I didn’t get some pleasure from it, and I really do love the writing and food photography parts.
Also, go make the French Toast. It’s killer. In fact, I think I might have some now too.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Oh asparagus! Any spring recipe with asparagus in it is a winner in my books – the best spring veg in my book!
I am with you on all the blogging complications – I have been doing this for 2 years yet I feel like I only know 5% of what I should know! I would love to be your assistant… But I think you probably know a heck of a lot more than me so it may not work out :-S haha!
Jen @ Chase the Red Grape recently posted…Time for some rest! Hints and Tips!
YES. I adore asparagus. I even grew my own last year…and got one whole spear. Ha! I can’t wait to see how it does this year. Maybe I’ll triple my quantity.
I’m not even sure I know that much either and the little bits and pieces I do get, it’s because someone smarter than me showed me the way.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
You know I can 100% relate to this. I love writing and connecting with people, but the social media side? Ehhhhh not so much. That’s probably why I’m so inconsistent with it, and why I’ll often disappear for days at a time. There are only so many hours in a day, and only so many thoughts I can manage, and I’d rather direct them towards things that I enjoy doing more. I’ve completely given up on trying to keep up with Twitter, and my Facebook abilities are pretty darn laughable. Pinterest I can do, but even then nowhere near as much as some of the bigger bloggers. Let me know if you end up finding that assistant…
Amanda @ .running with spoons. recently posted…. 14 healthier easter treats .
We should pool our resources together and hire a joint assistant. You can make them sweets and I’ll send granola. Surely they can’t turn down that offer.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
I feel ya, sicko. I’ve been blessed with free inspiration this past month (CrossFit Open) and have been using my extra creative time to work on the layout and overall-ness of my blog. Making tweeks, seeing if I like it or not, seeing if others like it or not, and on and on. Blogging part time is extremely full time, it’s insane. Unless you do this, you really can’t fathom how much time it actually takes. Plus, there are a lot of people (like you) that I want to read and interact with too. Phew. So much! It is all baloney. I think I got so lucky and went viral pretty much without any work on my part that it had jaded me from what it takes to really get a nice blog up… so now I’m doing my due diligence! And seriously, optimizing images is the worst!
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Sicko huh? Is that because I’m actually sick or because I mentioned Poltergeist, the Exorcist and the Mad Hatter all in one post. Either way, I’m good with it.
It is crazy amounts of work, and I think unless you’ve done it, it’s hard to explain. I get so many people who ask where my time goes since a) the Hubby is usually away at school and b) we have no children and when I tell them the blog, you can see the question mark written all over their face. It doesn’t compute. Then to do this on top of our full time jobs. It’s a lot. We must be a special breed. Dare I say Vanilla Gorillas?
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Thiiiiiisss is one of the many reasons I love ya. I can’t even get on board with Twitter let alone all those other things you mentioned. I have YET to go self hosted because I DON’T WANT TO blog for “sharing my post everywhere” and all that blah blah. I don’t know, blogging is a hobby and I do it because I enjoy it, not because I want all the comments. To each their own.
Brittany recently posted…Quitters Sometimes Win
Oh Twitter….the struggle is real. 🙂
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
Could you have put this whole blogging baloney any better?…I think not. In particular, this: “not to the Google Plus account because I’ve never accessed that.” HA! Same here. Google Plus, what is that?….And now I’m about to go check out that french toast recipe because french toast is one of my favorite breakfast choices.
You will love this French Toast recipe then. It has so much goodness in it.
I have a Google Plus account and no idea how to use it. Oops.
Meghan recently posted…My Favorite Spring Recipes & Blogging Baloney
urgh your blog hates sexy people because it won’t let me comment on your last posts. I can completely relate to all of this which is why I’m seriously considering a blogging break for abit- The social media side in itself is a career.
I will totally take you up on the granola offer. But you know which one I request. Make a double batch because it’s also the H man’s favourite.
Arman @ thebigmansworld recently posted…Easy Couscous Paella
It won’t let you comment. That’s bullshit. Let me know if it’s giving you an error message or anything and I can try to look into it.
A break sounds kind of nice. I think as bloggers, we should all take a scheduled two weeks off or a week here or there. Recharge our batteries so we can come back strong. Hmm, I think I’m onto something here.
Blogging really IS a lot of work. It seems like some bloggers spend more time on the post-publishing activities than on their actual posts. This kind of ties into my latest post about food blogging losing its passion. It seems like it’s become all about page views and profits (at least for the bigger bloggers). That’s why I prefer the smaller blogs like yours so much more!
Mmm that risotto! I love ramps but I’ve only had them once when my aunt foraged some for me. I can never find them in stores.
Chelsea @ Chelsea’s Healthy Kitchen recently posted…Have food blogs lost their passion?
And we both published our mini blog rants on the same day. Great minds think alike. Bring on the blogging passion.
You need to get your hands on some ramps. The grow only in certain areas and I’m not sure if they get as far as north as Toronto. If not, I’ll nab you some from the farmers market and meet you halfway in Buffalo.
Meghan recently posted…Acorn Squash Fritters with Spinach, Sun-dried Tomatoes and Mozzarella
I have a rule over here: I just don’t do it! All the promotion is a pain in the arse and I feel like a total fool so I just don’t do it! I have a tough time keeping up my normal posting schedule which I love. So why should I feed hours and hours of time to social media which I don’t love! I have some work to do on the blog, code word “About Page” *cough cough* or “Recipe Index”… but I have no time for the shit!
And favorite Spring Recipes? Anything asparagus!!! 😀
Juli @1000lovelythings recently posted…Catching up Monday #18 – Whirlwind days
My recipe index is the devil. I’m sure of it. 😉
I’m with you. Asparagus is one of my favorites too.
Meghan recently posted…Acorn Squash Fritters with Spinach, Sun-dried Tomatoes and Mozzarella
Well said, my friend! I often feel the exact same way and wish that blogging stopped when I hit “publish”, but it doesn’t. Even as I was reading through the list of outlets that are important not to ignore, I was reminded of a few I have in fact been neglecting. Ha! Thanks for the reminder (and recipes). 🙂
Amy @ Amy M4gic recently posted…Workout + Meal Planning
Oops, sorry about putting more on your plate.
I’m horrible about what happens after I hit publish. One day I’ll get there though or maybe not. I’m thinking the world won’t end if I fail to share something on one of my many social media outlets. Hee, hee.
Meghan recently posted…Acorn Squash Fritters with Spinach, Sun-dried Tomatoes and Mozzarella
Yum – really hoping I get some ramps in my CSA basket, I’ll be coming back here for that risotto. I could use a blogging assistant to take care of things in my life so I actually have time to blog!
Melissa @ Mango About Town recently posted…Friday Favourites + Weekly Reads
Exactly right. Each blogger should get assigned an assistant. 🙂
I foraged some teeny, tiny baby ramps yesterday and repotted them in my back yard. Cross your fingers they survive and come back again next year.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
You need to get your hands on some ramps. The grow only in certain areas and I’m not sure if they get as far as north as Toronto. If not, I’ll nab you some from the farmers market and meet you halfway in Buffalo
Ramps are amazing. I love them and forage them locally here in the Spring.