The other day I confessed to my husband that the blog is stressing me out. I know that I’ve neglected the blog recently, and that my posts are spotty and infrequent. I just feel so guilty about it. It sucks. But you know what else sucks? Feeling guilty about my blog. Frankly, it’s just stupid. I started this blog because I was working at a job I didn’t like and I desperately needed a creative outlet. I found so much joy in cooking and I wanted to share that joy with others. So, I cooked and I wrote and I found so much freedom in the process.
But here I am, nearly 5 years later and my life has changed drastically. I quit my job and started my own freelance marketing business. I started working for a farmer’s market. I had a baby.
In addition, blogging has changed. It’s become much more of a business. It feels much less like a community, and more like a competition. It’s become about imagery and props and styling, not about content. To be honest, I’m a little tired of it. I’ve been mulling over these thoughts for awhile, and then I read a recent post by Michelle at Hummingbird High and it really resonated with me. She spoke honestly about her thoughts on blogging, and it was refreshing to read someone speak openly and honestly about the current state of the blog world.
When I started this blog, I was working a 9-5 desk job. Blogging was strangely easier in those days, as I would come home after work and would work out the frustrations of the day in the kitchen. It was the best kind of therapy. These days, I don’t have set work hours. I’m a stay-at-home mom, sort of. I’m also a working professional, and I love my work. I’m juggling a lot. I have eight hours of childcare a week. Eight.
The reality is, I just don’t have a lot of time to devote to the blog right now and I feel I need to take a little time and reassess my priorities. I want to write and post for the right reasons, not out of stress or obligation. I started this blog because it was really good for me. It brought me a lot of joy and satisfaction. (It certainly wasn’t a source of stress!) I need to get back to that place.
Lest you panic, I’m not shutting down the blog. I promise, I’m not going anywhere. I’ll still post recipes, but I’ll post when I feel it makes sense. I’ll post when I feel inspired. I’ll post when I find a little spare time. I’ll post when my kid starts napping regularly and gives me a few hours to myself. ;)
I’m still here, I just need a little reboot.
Thanks for reading, and thanks for understanding. Chances are, I’ll post more frequently now that I’ve gotten this off my chest.
I feel better already.
WARM CURRIED CAULIFLOWER SALAD WITH DRIED CRANBERRIES, CILANTRO, AND ALMONDS
1 head cauliflower
1/2 cup dried cranberries
1/4 cup roughly chopped cilantro
1/4 cup slivered almonds
4 green onions, sliced thinly
1 clove garlic, minced
2 tablespoons olive oil
1.5 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
Kosher salt & freshly ground black pepper, to taste
Preheat oven to 400 F. Line a baking sheet with foil or Silpat.
Trim the cauliflower into small (half inch or inch) florets.
Mix together the olive oil, spices, and minced garlic. Toss cauliflower florets with oil and spice mixture, making sure that cauliflower is well coated.
Place cauliflower on lined baking sheet and roast in the oven for 10-15 minutes, flipping once, or until fork tender and browning along the edges.
Remove cauliflower from oven and allow to cool slightly. Toss with dried cranberries, almonds, cilantro, and green onions. Taste and adjust seasonings if needed. Serve warm. (Note: I squeezed a little lime juice over the top of the salad before serving and it was delicious!)