Stuffed Peppers, Italian Style; Links? Do we dare discuss links?

Stuffed Peppers, Italian Style

Links, in the blog world, are a lot like sex in the conservative world:

Everybody wants it.

Nobody talks about it.

I had an email this morning, requesting a link exchange.

I read it, smiled, condescendingly, to myself and ignored it.

It’s been there, in the back of my mind, niggling away, all day.

How to garner the always desirable, often elusive, ever valuable, link?

When I started my blog, I did what I always do when I start something new: Bought a book or three on the subject.

One of the things the book told me to do was, once my blog was up, to request links from similar blogs, as many as I could find.

It even told me how to politely phrase the request.

I waited until I had a done few posts so that everyone could see what a valuable addition my link would be to their blog.

My first request went to Chocolate and Zucchini.  (Again, at the book’s suggestion.)

I was so nervous sending it off.

I was so excited as I checked my email everyday for a response.

I was so hurt, embarrassed, mortified, depressed, when none came.

In retrospect is was incredibly naive to think that an established blogger of that caliber would pay the least bit of attention to little old me…

Or was it?

Did she just ‘read it, smile condescendingly to herself and ignore it’?

I, tentatively, sent out a few more requests.

They were mostly ignored completely, but I did receive a few responses, kindly informing me of the inappropriateness of my request.

I didn’t get any links.

Strange and powerful things, these little links.

I still get all happy and excited when I see a new link to my blog.

I still get all bummed out and depressed when I notice someone hasn’t given me one.

And I discovered this week that I am as guilty as the next in not keeping my blog roll current with my blog friends.

I don’t get a lot of ‘link exchange’ requests.

When they are clearly inappropriate, I do ignore them (Why would I want to link to a drug treatment center in Mississippi?)

When it’s a reasonable request, I respond…usually with a link.

Kristen, of Dine and Dish, has started an ‘Adopt-a-Blogger program, to help new bloggers get started.
(Sorry, Kristen, but I just couldn’t participate this time, with the impending move and all).

The premise is to introduce the new blogger to the blogging world as you know it, give a bit of advice…. and a link.

In my new spirit of altruism, and in remembrance of being ignored:

If you like Thai food, or want to try it, visit Tasty Thai Cooking.  She’s made some great looking spring rolls. 

Tell her I sent ya!

Stuffed Peppers, Italian Style

Stuffed Peppers, Italian Style

6oz) ground beef (180 gr mince)
1 medium onion
2 cloves garlic
1 tbs olive oil
1 tsp paprika
1 tsp chili powder
2 tsp fennel seeds
2 tsp dried oregano
1 tsp dried basil
1/3 cup couscous
1 can whole, peeled tomatoes, 15 oz (450 gr tin)
1/3 – 1/2 cup red wine or beef stock
2 – 3 nicely shaped bell peppers  I like to use 3 smallish ones
1/2 cup shredded mozzarella

Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible).
Finely chop onion and garlic. In non-stick skillet heat oil over medium-high heat. Add paprika, fennel and chili powder and sauté 1 minute. Add garlic and onion and sauté until transparent, about 5 minutes. Add beef and sauté until cooked through breaking it up as it cooks. Drain tomatoes, reserving juice. Chop and add to pan. Add 2 tbs reserved tomato sauce, herbs, couscous and 1/3 cup red wine to skillet. Stir well. Turn heat to low, cover and simmer until couscous is done, about 5 minutes stirring frequently and adding more wine if necessary. When ready spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C). Remove foil, spoon reserved tomato sauce over top and sprinkle with cheese. Bake, uncovered for another 5 minutes. Remove from oven and serve.

Anybody want a link?   Huh?  Do ya?

And, yes, I gave her a link…. Am I missing anyone else?

Comments 19

  1. Good read, Katie. I remember when I started my blog and you were one of the kind bloggers who I exchanged links with (thanks again).
    I’ve ignored requests from bloggers I don’t even know, who don’t even visit or comment and yet they want a link? Pfft!
    In the meantime, I have a serving of your tri-colore peppers and I’ll throw in the wine, k?

  2. I love stuffed peppers. Usually we do ours Greek style but I guess any will do; they’re delicious and simple to make!

  3. I am lazy with keeping my blog roll updated. When I get I link request and it is a blog I like (even if I don’t know the blogger) I usually give a link.
    But now that you are saying it I really need to update my blog roll…
    I lkie your bell peppers! I do read regularly at your blog as it is in my “favorite blogs” part of my RSS reader but am so sorry I am most of the time a silent reader.
    good luck for your move!

  4. My blog roll is so horribly ignored… in fact, I’m not sure if some of the blogs on there are even active 🙂
    This is a great post… loved it!

  5. oh you, totally hilarious! I got to stitch my side and wiped my tears… almost miss this great recipe. Adding cousous, good one!
    I am a nun in this blog world…

  6. I’ll second the plug for the Adopt-a-Blogger program. I’ve adopted two blogs, and wish someone had adopted me when I was first starting my blog. What a great idea — and I surely could have avoided some of the silly mistakes I made at the beginning.

  7. Ooohhh me, me me me! I’d like a link! 🙂
    I’ve been reluctant to let my blogroll get too long because I’d like to keep my sidebars fairly light. I think putting it on a separate page is a great idea, Katie. I think I’ll move and expand mine when I have some time.

  8. Deal, Peter! Welcome back… I’ll be over to hear about the vacances in a sec.
    Scott, okay, now I’m curious… Greek-style?
    Astrid, I, too, am a silent reader…. but thanks for the comment. As to keeping up with everything….Sigh…
    Kristen, I went through mine awhile back – sorry state, probably is again!
    Tanna, I keep seeing photos of all the colors available in the US and a so jealous… we have the 3!
    Gattina, but a charming nun!
    Lydia, me too. I was totally clueless!
    you got it, Lulu, (give me a few days). That’s why I moved mine to a page, otherwise it slows everything down even more than normal.

  9. Thanks, Katie, I’m honored! Don’t worry, I’m patient. Actually, I’m lazy and prone to procrastination, but I like to call it “being patient,” as it sounds a lot better.

    It’s amazing how much “mature wisdom” resembles being too tired.
    ~Robert Heinlein

  10. Katie, Those peppers look mighty good!Your photo is so vibrant too! As far as myself, I have so much to learn about blogging, and the fact that I’m technically challenged creates many stressfull days, if you know what I mean!

  11. Thanks, Bundt Cake!
    Susan, my mother never them – she hated stuffed peppers of any sort. Bread stuffing – that sounds good!
    Sra, How could I have missed you!!!!
    As they say, ‘Of all the things I’m losing, I miss my mind the most’

  12. Tricky, this whole link exchange thing. I must say, I seldom link to people just because they ask. I am actualyl quite adept at finding my own links, thank you!! But I am also aware that I am guilty of not updating my blogroll often enough – my reader is a far more accurate reflection pof the blogs I’m reading…

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