This week marks the 1 year anniversary since I started this blog!! I can't believe I've been posting here for 1 whole year, and instead of getting tired of this (like I do with so many hobbies), I am getting more and more excited about this blog!
It's been such a fun year - I got to be extra creative with my cooking, I learned (and continue to learn) how to take better pictures, I came across many awesome new blogs and bloggers, and really enjoyed sharing my recipes with the world. This blog also came in very handy for me because I can now refer back to my best recipes instead of trying to reinvent the wheel as I used to do before.
I can't believe how much my pictures have improved in a year. For example, a year ago I thought the picture of yellow squash tots on the left was the BEST. FOOD. PICTURE. EVER. How can foodgawker even think of rejecting this picture?! And now I took this picture of the cauliflower tots recently (on the right), and I can still think of several ways I could improve this picture. So I hope to look back on my current pictures a year from now and cringe - this will only mean that I am improving.
It's also been both exciting and stressful at times checking my google analytics, traffic growth, etc. I am pretty sure every blogger goes through this, and since I love keeping track of numbers and making graphs, etc etc, I have probably spent way too much time looking at all the data. The analytics might drive me crazy, but the results I'm seeing are encouraging! My blog is seeing growth every month and it is super exciting to see that.
Here are some highlights from the past year:
- My 15-Minute No Bake Frittata was featured on Foodista's Blog of the Day and on somethingfresh.com all in one day - I got a ton of hits from both websites. My little ol' frittata recipe was featured right alongside Alton Brown, Huffington Post, and the Food Network. It was an exciting time!!
- Blogher featured a couple of my recipes on the front page - the Buffalo Chicken Cheese Dip and the Chorizo Fiesta Skillet. Both were delicious!
- The first time my picture got accepted by Foodgawker, I did a little dance!! After SO MANY rejection e-mails, I couldn't believe my eyes when I got the e-mail that said my picture was accepted! And lately, about half of my pictures have been accepted - check out the gallery here.
- The recipe for the Swai Bake in a Lemon Garlic White Wine Sauce went mini-viral on Pinterest! It is exciting to continue watching it grow to 1000 re-pins and beyond! I am so glad people are sharing this recipe - it is so delicious and SO easy to make when cooking for a crowd or for a family.
- I also had several people thanking me for posting this Lox recipe, and this means so much to me! I am so glad people are able to use this recipe, and I refer to it ALL THE TIME to make lox at home. So much cheaper than store bought!
But.. more excitingly... I was asked to be a recipe creator for Randall Beans!! How exciting is that! My two bean recipes that I made from their sampler of beans will soon be posted on their site, and I will continue creating recipes for them in the future. I am so excited about that - this is what I love doing!!
Aaaaaand I was almost featured in a magazine. You know, one of those that you see at the grocery store checkout line. No, not the celebrity gossip ones, but the ones with the super delicious looking food pictures. Unfortunately, my recipe couldn't get used because they need high resolution pictures in order to print the recipe. At the time I was taking smaller pictures to streamline the camera->blog process, so I didn't have a large picture to send them. Ever since then, I went back to high-res pictures!!
So, in summary, if you haven't noticed, I am super excited about where this blog is going. And I need to thank Aldo, whose personal finance blog Million Dollar Ninja inspired me to start this blog. Aldo is my proof reader and food taster, and always lets me know how lucky he is to have me... when I ask him why, his reason is always ''Because you cook delicious food and give me hugs and kisses." Simple as that.