If the truth be told…


I am having a bit of trouble considering myself a food blogger at this point. I’ve been doing a bit of thinking about this blog of mine and where I want to go with it. My eating habits have changed quite a bit over the last few months and while I’m not complaining, especially since I’ve lost 17 pounds, it has given me pause for thought about my blog.

It seems to me that true food bloggers try new recipes almost on a daily basis and post those recipes as well as pictures of those new recipes. I cook dinner for my family almost daily and that is when I am trying new recipes. I will also snap a few pictures if I can arrange the food in a favorable way but I am not, and this is a repeat, a photographer at all. I just like to click and shoot. Which brings up another point.

A few weeks ago I was reading a blog article full of tips for taking quality pictures of food. One tip was natural light during midday is best, well I cook dinner around 5-6 PM and the natural light is not favorable then. Again, I’m cooking for my family, not just to blog about it. I don’t have that kind of time or money. We have to eat the food I make, I can’t take the time to make one serving of any dish or dessert during the day when the natural light is best. I am busy teaching my sons or cleaning or working or any other number of things.

Some of the more famous food bloggers spend a great deal of time photographing their recipes and step by step directions as well as hold jobs or raise a family. I’m not sure how they manage to do it all. It makes me wonder what is truly going on there.

For me it all comes down to this-I am a normal, average woman, wife and mom with responsibilities who loves to cook. I also like to write and share my recipes with others. I enjoy learning about my family’s heritage, customs and traditions especially when it comes to food and enjoy sharing the information I learn. I’m not trying to get rich from my blog although I do make a few bucks a month thanks to the publisher program linked to the right. I don’t really want a TV show or to write a book or get famous. I would love to learn more skills in the kitchen and experiment with new foods, seasonings, and spices. But I like who I am and where I am in life.

 

With all that said, I would like to share a picture and recipe of what I made for dinner the other night. We are eating more vegetables, whole grains and fewer  junk carbohydrates. This recipe fit the bill.

The picture was taken before the final cooking step where the vegetables are roasted.

Chicken with Mushrooms, Onions and Rosemary

1 pound or so of boneless, skinless chicken breasts seasoned with salt and pepper

8 oz. sliced cremini mushrooms

1 white onion, sliced into 1/8 in. slices

2 Tbsp olive oil

4-5 sprigs fresh rosemary

Directions:

Preheat oven to 350 degrees. Using an oven-proof skillet, heat oil over med-high heat. When the oil is shimmering, add the chicken pieces and brown at least 5 minutes on each side. Add the onions and soften for 2 minutes. Add the mushrooms and cook another 2 minutes. Break the sprigs of rosemary and scatter around the pan. Put into the oven for about 15 minutes until the mushrooms and onions are roasted and chicken tests done.

I served this with steamed broccoli and quinoa, using the juices from the chicken dish in the quinoa. It was all filling and tasty.

 

I hope my readers will stay with me and continue to support me with your comments of encouragement. The fall and winter seasons seem to be when I do most of my cooking. I also have some more cooking classes coming up, having already taught a group of Girl Scouts how to make homemade pasta and sauce. I had a great time with those girls.

Until next time, take care and eat well!

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17 thoughts on “If the truth be told…

  1. I totally understand your point, Michelle. My daughter-in-law has had a very active food blog, in additon to a full time job. I have noticed a marked decrease in her posts this year as she’s been pregnant. She is due to deliver our first grandbaby (a girl!) in just 2 weeks. I have a feeling the food blog will need to take a “way back seat” to this new baby. No one expects a wife and mom to do it all!

    I love reading your posts, whether about food or life in general. I plan on sticking around for a long time!

    • Thanks, oh I don’t plan on stopping and I hope I didn’t leave that impression. I guess I was just trying to let all my readers know I’m here and busy but haven’t quit.

  2. You know, it is BECAUSE you are a “normal, average woman, wife and mom” that I love reading your food blog. It is the only food blog I read. :)

  3. I enjoy reading your blogs because it keeps me in touch with my Italian side! I also love to cook, and I enjoy trying new recipes! Thank you for sharing your recipes with us! I would love to start a blog someday, but unfortunately don’t have time to right now. I have two little boys under the age of 4, and they keep me pretty busy! :)

  4. I think you do great! The pic you posted here was gorgeous as is! & I know your new diet changes are going to lead to great inspirations that will bless us all (homade quinoa pasta, anyone? Grind a bit of quinoa in the coffee grinder to give it a try instead of buying the flour already ground. $$). I look forward to learning more from your adventures in cooking!

  5. Oh my goodness- I know exactly what you are talking about! You can’t compare yourself – like you said you are who you are. I’ve slacked on my recipes too, since I’ve taken on a new job and now my husband does most of the cooking. But I had to take the pressure off and just say – I’ll do it when I can and do my best. Plus now we are trying to go plant based diet so that cuts things out a lot!

    Keep it up and I’m glad your the “..normal, average woman, wife and mom with responsibilities who loves to cook” – keep it real!

    • I would love to hear more about your diet as well. Please share on your blog when you can. BTW, I love that olive oil, Olivario! The bottle with it’s pop-up dispenser is great!

  6. So let me get this straight – you blog about real life food that is yummy, maybe you’ll throw in a few pictures but they’ll be taken in real-life-time when you cook – HHHhhmmmmm, real life, good food – Please don’t read any more “articles” about creating a better blog if it is going to mess with how you feel about the job you are doing – ’cause I think you are doing a great job!!! You are like an amazing herb that needs to grow where it is planted. Don’t ever let anyone try to convince you you need to grow somewhere else or be a different herb!!!!

  7. Well, what else encouraging can I say to add to the above?? I agree wholeheartedly with their comments.
    I am proud of you that you are happy with who you are and where you are!! You go, girl!!
    It’s your blog – do with it as you want. I enjoy it as it is!!
    I love who you are – and how that shines through your blog – and that’s why I read it!

    Question though: What do you consider junk carbs? I know you lost weight by not feeling well, but how much do you think your new eating habits have to do with it?
    Just asking, since I have to lose weight to get out of the diabetic danger zone. ANy suggestions welcome!

    • Junk carbs are the white foods- white flour, sugar, potatoes, rice. Those turn into sugar really fast in our systems. I generally avoid those foods, but if I have any, it’s a small quantity or only once a week. I also avoid almost all prepackaged foods which means making a lot of things from scratch. I also eat less dairy because it still gives me some reactions. Some foods are just natural depressants like the white sugar and potatoes so what I now notice when I eat them is a drop in moods the next day and do I really need that? Nope. I pick and choose when I will partake of those things taking into consideration my activities of the next day.

      • That is really good to know, thanks so much! Now I’ve got to adjust to reducing my potato intake. I am pretty good with the other things…
        I usually cook from scratch, but prepackaged is getting more popular here too, since the speed of life seems to demand it. I try to avoid it as much as possible, also because from scratch it simply tastes a whole lot better.
        Enjoy your journey, I will follow :-)

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