This is not a food blog.
I am not a food blogger.
I thought I was. Really, I did.
I was pretty sure, actually – what with all the recipes and food photos…..
Apparently I was wrong.
It all started innocently enough. I read a statement, somewhere, that there were 48,000 food blogs in the U.S.
That was such a nice round number, and such a confident statement, that I had to investigate.
I started Googling.
Then I Googled some more.
I will not insult your intelligence by giving you the many and varied words and word strings that I used.
I will not bore you by giving you all of the outdated facts and over-the-top opinions that I discovered.
I will not embarrass myself by admitting to how much time I
wasted spent at this endeavor.
I will share a few interesting tidbits:
At one point, in 2006, someone (obviously with massive amounts of time on their hands) counted, and there were 56 million blogs. I could find no more recent numbers that agreed with each other.
The consensus is that between 60% and 80% of all blogs started are abandoned within 1 month.
I couldn't find any statistic as to how many of the now-surely-in-excess of 56 million blogs were active.
At one point, 1.09 million blogs were only active for 1 day.
The average life expectancy of a blog is 126 days.
The oldest abandoned blog was active for 923 days. (Couldn't stick it out to the 3-year mark, eh?)
I just discovered a new career!!! Blog Archeology: The study of ancient blogs, defined as older than 900 days. How exciting!
Back to the naval gazing….
Half of the pundits I read said blogging is on the way out, being replaced by Twitter.
The other half said it will replace print as the most important media for writing.
After that dip into the pool of general blog knowledge I decided to get on with the search specifically related to food blogs.
That's when I saw this in the number one spot on Google:
"A comprehensive food blog directory: If it's a food blog you'll find it here!"
Well, there you have it! My answers, all on one site.
I didn't find me. There was no Thyme for Cooking, the Blog listed anywhere.
Apparently this is not a food blog.
I did find a number of, what I consider inactive, blogs listed, those with no posts for the last 3 months or longer.
The site itself had it's last update on Oct. 6. And the one before that was June 18.
So, I wouldn't consider it active…. Or current….
Regardless, I got so depressed I could no longer continue my investigation.
Since I'm not a food blog I'll use the rest of today's post to discuss the merits of penile implants/enhancers.
I've been getting a lot of fascinating spam on that lately and I just can't decide how big I want 'my package', 'my rod', my 'love tool' to be. Never having had one to start with, it's a particularly difficult decision. Anyone care to advise???
For those not interested in the aforementioned topic, here are a couple of spring recipes that I made before I became more self-aware. (Maybe I can't cook either…..)
Sautéed (Fried) Asparagus
Everybody roasts. Why not fry?
10 – 12oz (350gr) asparagus
2 tsp olive oil
2 tsp butter (optional, but I'm depressed)
1 tbs fresh, snipped chives
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put asparagus into a skillet big enough to hold them without cutting, add oil and sauté over medium heat until starting to brown and blister, 8 – 10 minutes. Remove, add butter (optional) and chives, sprinkle with salt and serve.
Roasted New Potatoes
New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are incredibly creamy
18 – 20 new potatoes
1 tbs olive oil
salt and pepper
Leave potatoes whole and unpeeled. Just wash lightly. Toss with oil, lightly salt and put into a baking dish large enough for them to be in a single layer. Bake at 400F for 30 minutes. Stir half way through baking time. Serve… Be ready for a an OMG moment with the first bite.
Now, could someone please tell me what I am?
Oh, and what size I should want my, "you know" to be…. muy importante, tambien! I have soooo many emails to answer!