Comments

Grilled Pork Tenderloin with Ginger & Star Anise Marinade; the state of food blogging — 12 Comments

  1. I love your blog. Both the recipes (without pictures or a video – something I can actually print and make) and the thoughts.

    Keep typing!

  2. I think the rise of Twitter and then Facebook spelled the end of many blogs. I kept writing for quite a while but lost the habit when we went on our long drive around the US in 2015, and I had so few readers anyway that it didn’t seem worth the effort once we returned. But I accomplished what I wanted from Zoomie Station, daily writing practice and my favorite recipes online where I could access them anywhere. I enjoyed the blog and do return to it, but for now I’ll read yours.

    • Zoomie, I have to admit I use my own blog a lot to find my own recipes lol It’s very handy and a good record. As to the rest – I really can’t be bothered to be active enough on Twitter or Instagram to make it worth my time

  3. I love reading your blog! Not just for the recipes, but also for a taste of a country I will probably never see. I’m with you though on the graphics and multitude of pictures before getting to the recipe. I’ve been cooking longer than most ‘new’ food bloggers have been alive. Just give me the recipe!! So I follow you and a couple other older, established food bloggers like Chef John and leave the rest to the kids who can’t cook.

    • nighstmusic, I’m with you age-wise. It tickles me to see recipes that I made in college, that horrify me now, being promoted as the new ‘thing’ (like meatballs in a mix chili sauce and grape jelly) I’m just too impatient for all the photos… And my internet is slow lol

  4. I have been reading your blog for years and I’m happy it’s stll up. Please don’t go anywhere. Since I started food blogging I have seen many blogs come and go. I feel at times I have lost the community we used to have in the food blogging world. So many blogs have become commercial and have become big and splashy in order to attract more readers I feel many of us have given up because we just can’t keep up. You have to become an “influencer”. If you haven’t gone commercial, if you’re not publshing a cookbook or selling something, you won’t have an audience. My blog hasn’t changed in 10 years. I don’t do it for readers or for money. I do it to have a place to keep my new recipe ideas, blather a bit on food topics, and share recipes with friends and family. That’s why it stays up.

    On a different note, i love your recipe. Great flavors here. I love Asian-influenced pork. i’m not familiar with mushroom soy sauce though.

    • Rachel, so many of them are so ‘splashy’ that, if I’m sent there via a search I can’t even find the recipe I was looking for… so I leave. I don’t want to be bothered figuring out how to use the blog to find it. I’m afraid I will never be an ‘influencer’… just not that into it. The mushroom soy sauce is very dark and thick. I get it at the Asian supermarket. It adds a nice flavor and is not as salty as regular.

  5. The pork tenderloin sounds delicious!

    I too have pondered this. I didn’t realize that it had anything to do with 2014 though. I blame social media. People are so busing “liking” things all amalgamated on one site, that they don’t want to take the time to visit various blogs.

    For my own blog, I often think of something to post about in the middle of the night. But then when it comes down to actually compiling the post, it suddenly seems like too much work.

    Thank goodness you don’t feel like your blog is too much work! That’s a beautiful sunset, by the way. I hope it isn’t portentous.

    • I usually get brilliant ideas when I’m working in the garden or washing lettuce or walking the dogs – then promptly forget it. I’m trying to take more time to enjoy the sunsets….