Do old posts ever die? and more zucchini recipes

As food bloggers, what do we do with the old posts?

I was looking for a link to a recipe today.  I found it on one of my very, very early recipe posts.

You can form your own opinion…..

But I wasn’t particularly impressed with the quality pf the photos (In case you’re wondering, the old photos are the small ones).

I’m reposting it, touching up the formatting a bit and putting in more current photos to compare with the originals.

My question is: What to do with the old posts?

Re-post with new photos and let the old posts slowly disappear?  And/or delete the old ones?

Let the old ones stand proud as a testament to our (my) crude beginnings – and hope readers look at the date to know it’s old?

Or go back through all the old posts and update with new, hopefully better, photos?

I mean, what if someone famous looked at these photos thought this was current and my best effort?

Would the old photos be accepted by FoodGawker?

I’m laying myself bare here, folks….To make a point.

But the question is a serious one.

What do we do?

Please tell me I’m not the only one with bad early photos…. Please!

BTW – the sentiments are still true…..

This is what I picked this morning – after picking as much yesterday!


Old Post:

Could there have been a typo in the biblical story about the loaves
and fishes?  A word translated with the wrong nuance?

If a food was
going to multiply to feed the masses surely it was a zucchini, not a

If my garden is any indication of the willingness and energy a
zucchini plant puts into the effort of ‘go forth and multiply’, it has to
have biblical significance.

If I miss even 1 day of picking I end up with enough to feed the

This is my morning crop.  I try to pick them small but
sometimes I forget to get them in the morning and by afternoon it’s too

They do seem to love the hot weather…and the cold,
sunshine…and rain.

Two plants would produce plenty for us but I
always plant three (in case one dies – it never does) and I always have
too much.  Something to be said for consistency, I suppose.

I shred it,
put it straight into freezer bags and into the freezer for use all
year.  I peel it, chop it and cook it in a bit of chicken stock and
freeze it in containers for soup and soup bases.

And we eat it…and
eat it…and eat it.
Mon mari’s favorite recipe is:

Courgette Patties

1 medium zucchini – about 2 cups, shredded.
1/2 red onion
1 egg, beaten
2 tbs bread crumbs
2 tbs Parmesan cheese
1 tbs snipped fresh parsley
Salt and pepper to taste

1 tbs olive oil
Shred zucchini using large
holes on box shredder. Finely chop onion. In medium bowl lightly beat
egg, add bread crumbs, Parmesan, parsley, salt and pepper. Mix well. Add
zucchini and onion and mix well. Heat large nonstick skillet over
medium heat with 1 tbs oil. Divide mixture into 4ths and spoon each 4th
into pan, shaping into patty and patting down lightly. Sauté 5 – 10
minutes, or until brown, then flip and fry other side the same. When
brown, remove and serve. A little freshly ground pepper and sea salt on
top is a nice touch.

Courgette (Zucchini) Patties

My favorite way of eating zucchini is the more Mediterranean-style with tomatoes, onions and garlic:

Zucchini with Tomatoes and Onions

1 medium zucchini (courgette), about 8 ” (20cm)
1 medium onion
2 cloves garlic
1 large, fresh tomato
1 tbs olive oil
1 tbs fresh basil substitute
1 tbs fresh marjoram or oregano

Peel and chop onion. Peel and
mince garlic. Sauté in medium nonstick skillet over medium heat. Cut
ends off zucchini, cut in half the long way and then into 1/4 inch
slices. When onions are transparent add zucchini. Cut tomatoes into
chunks and add to zucchini. Turn heat to medium-low, cover and simmer
until done, about 20 minutes. Chop herbs and stir in. (If using dried
herbs add with tomatoes.) When done tomatoes should have cooked down
into nice, chunky sauce for zucchini and onions

Zucchini, Meditteranean Style

According to the info I read about blogging, back in the beginning of time when I started, it was not acceptable to change your posts once published and commented on.  If a correction needed to be made, the error was highlighted with a ‘strike-through’ and the correct information inserted.

Does anyone else know this?

Does anyone care?

What do we do with the old stuff?

Acknowledge it?  Or pretend it never happened?

16 thoughts on “Do old posts ever die? and more zucchini recipes”

  1. I was just thinking the same thing…what to do with old posts? I really do not know. And as for pictures, yours are awesome…I am still learning – have only used a camera for 5 months! Hence my quality is not great, plus it would help to get a better camera – one of these days! I will be curious to see what other food bloggers suggest for old posts.

  2. I like the idea of leaving the archives alone and revisiting posts. It’s nice to see the progression. (Heh. Your rejected photos look like some of my current photos that I consider to be pretty darn good.)
    I don’t think there’s anything wrong with editing an old post but I do think it’s nice to know that it’s an edit with a note saying when the edit was made.
    Thinking about it further… a while back I heard a photographer talking on the radio about how digital photography has changed the way people archive. He talked about going through his archives from when he first started taking photos 20 or so years ago. He went through his “reject” folder – photos that he had rejected as a young man but kept because of course, everything was on a roll of negatives. Looking at these same photos today, he said he saw a number of really interesting shots that he rescued from the reject folder AND some of the ones that were ones he loved at the time, he found quite dull in comparison (I hope that made sense!! I wish I could remember when I heard the interview AND who was being interviewed).
    He was bemoaning the loss of archives. Now, when we don’t like a photo we simply delete it. There is no archive. And few of these photos are ever printed. (How many photo albums are on floppy discs that can no longer be read by newer computers?)
    I vote for holding on to the earlier versions just for historical value. It shows how computers and techniques have changed. And it’s nice to see the progression of the writing too. (I’d NEVER toss out a first edition famous book that had some misprints and was not as nicely typeset as next editions.)
    Incidentally, those yellow and green zucchinis are indeed stunningly beautiful. It will be very interesting to see if in a few years time, you think they need to be revamped.

  3. sigh… one more thing (and then I promise I’ll shut up) You could, if you’re concerned that people might not notice the date, make the post date more prominent.

  4. I’m in favor of keeping the old posts. I took lousy photos before I figured out my camera, too (and sometimes still do) but I get a kick out of reading the old posts when I do a search and an oldie comes up. I do fix true mistakes in the older ones when I find them, thankfully not often.

  5. P.S. I used my blog when I’m traveling to remember recipes if I’m cooking at someone else’s house, too, so it’s handy to have them all available online.

  6. My first heck was: heck no, delete nothing; this is a catalogue of your work. But then I thought. And I thought — there should be nothing unethical about updating an old post with new pictures and tweaks if that information is noted in the modified post. For example, if you updated the old photos with your new ones, just put an italicized comment under the title to the effect of, “UPDATE: This article, originally posted on April 3, 1924, was updated with new photos on August 25, 2010. Tweaks to recipes could be annoted in italics below the recipe as, for example, “This recipe, which I first published on May 2, 1513, was tweaked on August 25, 2010, with the addition of one whole bottle of Tabasco Sauce and a fresh sardine, which I prefer.” Your question is great; food blogs are a bit different than simply issuing a correction as MSM will do.

  7. I am absolutely going back and replacing some of my early photos with newer ones. My blog is about my trip as a cook but I’ve never promoted it as my trip as a photographer, which of course out of necessity it also happens to be.
    Here and there, I think about how annoyed I am with George Lucas and Steven Spielberg going back and screwing with their older blockbusters (upping the effects, erasing guns out of hands), and I think I shouldn’t do it. but in the end, my obsessive compulsive disorder along with my need to be the best at everything I do wins out, sadly. 🙂

  8. I just don’t think you want to make things “dissapear down the memory hole,” as some bloggers do. For one thing, a reader might prefer Zucchini w/ Tomato and Onion WITHOUT the bottle of Tabasco Sauce and fresh sardine (crazy as that seems), and would like to find that original article.

  9. Zoomie made a good point. I too have used my recipes when I am away traveling…that answers it for me, I will hang on to the older posts. Great question Katie – thanks! Ina

  10. I keep my old posts as is to see the progression but some times I’ll re-post if it’s been along while and I’ve made changes. I always want to blog about something new and there isn’t enough time to do everything! Loving all the zucchini.

  11. Ina, I like keeping them…. but some of the photos are cringe-inducing…. I’d never delete them completely
    Elizabeth, I’m quite anal when it comes to saving things…. But at the same time I don’t want a poorly formatted post with bad photos to be someone’s only view of my blog….
    Zoomie, I refer to my own a lot, too…. And I like to read other bloggers’ old posts.
    TikiPundit, that’s a good compromise – I can make me happy and still keep the person who wants 150 anchovies (instead of the edited 1.5) in his salad happy
    Tv’s Food and Drink – there you have it. I want to preserve the old but I want the world to know I’ve always been perfect and my very first post / photo was excellent! Somehow, as is so typical of life, I can’t seem to ahve it both ways.
    Ina, yes, I do that lots!
    Nirmala, exactly. And some of the old posts are worth doing again…. partaicularly when no one read them the first time ;-))
    brassfrog, zucchini getting the better of you, is it?

  12. You are so lucky to have all those zucchinis. We used to grow them and I understand your feeling of almost being taken over, by them. You are doing great things, with them.
    I want to make both of these recipes. I printed one, hopefully, for tomorrow.
    I have two blogs (one gluten free and one not). On occasion, when I see a recipe that really worked, I make it again for the other blog or I use the original. The benefits and the burdens of two blogs……

  13. I’m in faor of 1)Keeping old posts, not deleting them. They are part of your personal story…the original reason to blog. and 2)making corrections to typos and grammar msitakes (no neeed to point them out) and adding new photos (but date the new photos), and 3)taking the original recipe and blogging it anew with a current post and photos, to bring us your current take on the food, photo, life, etc. Now that I have made an index of all my recipes with the link to that post it’s like having a personal cookbook…great fun to use to find favorite things to cook or to use for specific ingredients when away from home, too. I usually change things as I cook so that opens it up for a new post, too. As far as old photos…we all had poor photos at the beginning, but hope to only post bad ones now and then these days.

  14. When I revisit a recipe that I’ve already droned on about before, I try to remember to edit the previous post by adding a link to the new post with something along the lines of “please see this shiny revision”. Or something like that.
    I look back at my old posts and alas, don’t see much difference in the photos from then to now. I guess maybe I should start paying closer attention to taking decent photos, eh?
    I just can’t get over how beautiful those zucchinis are! Why, they look good enough to eat.

  15. Chaya, I keep telling me I’m lucky… I have 2 blogs, too… too much, sometimes.
    Well said, elle.
    Elizabeth, good idea – keep them connected!

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