I have a life outside of food. GASP! I know. I used to be better at showing it. Sometimes I still am. But most of the time I just share what I have been cooking, talk a little about the thoughts floating through my head, and then press "publish".
I think I am becoming compartmentalized. School. Home. Blog. Each fitting into their little boxes, only opened when it is the right time.
This is a good thing. For example, nobody in my everyday life wants to hear about my students all day long (except my husband, who loves to hear all about them every single day and listens to me tirelessly... or maybe he is just a good pretender. Ha!) and so I am pretty sure you don't want to hear about them every day, either.
Nobody in my everyday life wants to hear about food all day long, either. In fact, out of all of my friends of Facebook (all of whom are truly friends on varying degrees), only about 5% of them follow this blog. I know it's not because they don't support me (because they truly do!), but because, well, blog reading isn't for everyone.
It is a different issue on this end. While sharing details about life, about dreams, and so on are such an important part of blogging, you have to find a healthy, safe balance. Those of you who read regularly feel like you know me, and I feel like I know you. And you know what? I do believe you can know somebody and be friends long before you meet in person. But I am also aware that anybody can follow along. Anybody. And so you have to find that balance -- share enough to keep up a connection with your fellow blog friends, but don't share so much that stalkers and serial killers could find you. You know how it goes...
This has led me to a place where I have been having a hard time of thinking of things to write. Just being honest. Writing purely about food seems so boring, and so I don't do it. Sharing all the details of my life, well, that isn't going to happen. It has to be a balance. Food, life, love, observations... Food blogging is one of those things that isn't an exact science. What works for some doesn't work for others. I don't know the secret formula. But maybe you do... and that is one of the many beautiful things about blogging. I can ask you, whether or not I have ever met you in person. So please, tell me, how do you find that balance?
PS -- Edamame hummus. It's good, really good. And easy. Try it!
SERVES 8 • PREP TIME: 5 MINUTES • TOTAL TIME: 5 MINUTES
- 1 cup thawed edamame (not in the shell)
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 cloves of garlic
- juice of 1 lemon
- sea salt, to taste
- "Unprocessed" pita bread, for serving **I got my pita from Trader Joe's -- meaning it really came from the local bakery. No preservatives, no colorings, unbleached flour... "safe" for October Unprocessed
- In a food processor, combine all ingredients. Blend until creamy. Add more olive oil, tahini, or lemon juice if needed.
- Serve with pita chips (pita bread cut into triangular eighths, brushed with olive oil and salt, baked for 12 minutes at 400 degrees).