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!
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,
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:
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.
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.
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?