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You Are Fascinating

Everybody is talented, original and has something important to say.

I know. That idea is contradictory to what most people will tell you. Everyone is original? Everyone does have a talent? Yes. Every person does have a story to tell. Granted, some stories are flashier than others (especially if you’re an LA girl who marries a cowboy and moves to the ranch to raise cattle) but that doesn’t mean your life (in a tiny apartment in Paris) isn’t worth writing about.

Making something from nothing is daunting. Sustaining the life of your food blog requires commitment and inspiration. Some people turn to friends for creative encouragement. Others seek inspirational stimulation from a good speech, a well-placed sermon, a great movie, a beautiful piece of art, nature, or a workshop. It’s easy to miss the tiny voice of encouragement inside of you when there are plenty of people around feeding you information that cuts away at your self-confidence.

Don’t believe the voices that tell you that what you do isn’t special. You are.

“Remember these two things: you are talented, and you are original. Be sure of that. I say this because self-trust is one of the very most important things in writing.” –Brenda Ueland, “If You Want to Write”

Some notes on finding your voice:

  • On your way to figure out who you are, take notes. Show your readers—through words—who you are while you cook, shop, and do the things you enjoy.
  • Don’t try to write in a style you think WE want to read. Write the way you think.
  • Avoid easy, superficial or automatic language.
  • Your words should be true, tested inwardly, and based on something that means something to you.

A writing exercise:

  • Describe who you are when you go to the farmers market. Remember, it isn’t important that you go to the market. It’s who you are when you’re at the market. What makes you happy, nervous, excited, shut down?
  • Describe who you are when you go to the grocery store. What’s different about you in this place? Is there something that annoys you about the smell of your market? Does the spice/meat/international aisle freak you out?

Tell us: What inspires you to get honest and tell good stories on your blog?

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Deliciously Organic Granola

Carrie Vitt Organic Granola
Deliciously Organic Pecan, Coconut, Cherry Granola

I’m an adventurous eater, but I’m also a creature of habit. I save my bold menu choices for dinner and rely on a handful of trusted culinary customs to ease into my day. I relish the repetition of a cup of coffee with a thick piece of toast with jelly, Greek yogurt with granola, a bowl of cereal, or a poached egg with kale. Sometimes, when I feel the need for easy indulgence, I eat breakfast for dinner.

Thanks to my friend Carrie Vitt and her brand new cookbook, Deliciously Organic (International Focus Press), I’m eating my favorite breakfast food all day long. I eat Carrie’s Granola with dried cherries and pecans when I wake up, as a between meal snack, for dinner, and—I’m loathe to admit–even sprinkled on top of a generous scoop of ice cream.

Carrie Vitt Deliciously Organic

Carrie’s granola recipe is the perfect example of what is so wonderful about her new cookbook. Deliciously Organic is approachable, full of terrific ideas that aren’t impossible to take on, and stocked with simple adjustments that can make a huge impact on your health and happiness.

Deliciously Organic’s Granola with Dried Cherries, Coconut and Pecans is—by far—the easiest and most satisfying granola recipe I’ve ever made (and I make a lot of granola). Thanks to the presence of a good amount of organic coconut, Carrie’s granola recipe doesn’t call for any oil or butter. Maple syrup and organic cane sugar binds the oats together and creates big ol’ clusters (my favorite part of store bought granola) without requiring unnecessary (and unhealthy) ingredients. Even better, the prep and baking time doesn’t take much more than 30 minutes, which is fast and super easy!

Carrie brings her open personality to the page with bright and happy colors, friendly (and sophisticated) design, helpful tips, and gorgeous, light-filled photos from Helene DuJardin of Tartlette. Deliciously Organic offers readers valuable insights and culinary adjustments that can make a significant contribution to your health without requiring huge sacrifices.

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Turkey Burger with Hachiya Persimmon

Herbed Turkey Burger with Ripe Hachiya Persimmon

The food lover understands discord. We seek out skilled chefs who can craft harmonious dishes built from disparate flavors. We marvel at the balance of savory and sweet (fatty piece of earthy foie gras glazed with a crackling caramel glaze), earthy and acidic (a perfect oyster topped with a spoonful of a red-wine and shallot vinaigrette), and salty and sweet (a butterscotch pudding finished with Maldon sea salt).

So then, why is it this food lover gets so confused by the existence of dissonant emotions? Why can’t I feel comfortable with a moment of joy during a moment of crisis? Why shouldn’t I feel a simple happiness during a grief-stricken moment?

I understand how opposing flavors can be compelling and intriguing. But when it comes to holding opposing emotions—fear and excitement, joy and pain, grief and happiness—at the same exact moment, I start to question the validity of my experience. How can I smile when someone I love wants nothing more than to die?

Can we accept the existence of problems—major and minor alike–and still accept the joy, happiness, and pleasures that come our way?

Thanks to an epiphany about acceptance, I’m starting to think the answer is yes.

Life is bittersweet, salty, tart, and lots of other things in between. There’s room for joy and pain in the same instant.

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10 Lessons From Food Blog Camp 2011

food blog camp grand velas cancunSometimes you have to drop off the radar, invest in yourself, and find inspiration to go deeper in your work and life. Maybe that means taking a class, reading a book,  studying with a mentor, or attending a conference where you can be surrounded by all sorts of great teachings and insights. Food Blog Camp, a small gathering of some of the food blogging community’s most inspiring leaders, is all of those things in one gorgeous, entertaining, and tropical locale.

Todd and Diane, David Lebovitz, Elise Bauer, Matt Armendariz

For the third year in a row, attendees of the Food Blog Camp are given immediate access to some of the food blogging world’s most talented stars–Matt Armendariz (Matt Bites), Elise Bauer (Simply Recipes), Jaden Hair (Steamy Kitchen), David Lebovitz (David Lebovitz), Adam Pearson (Adam C. Pearson) and Diane Cu and Todd Porter (White on Rice).

Grand Velas Food Blog Camp

This year’s Food Blog Camp event was held in the luxurious Grand Velas Riviera Maya resort in Cancun, Mexico. Infinity pools, gorgeous vistas, heaping bowls full of guacamole, an endless supply of fresh juices, jungle wildlife, and luxury suites (so large I could have moved my entire apartment inside), created an otherworldly feeling that transported imaginations to uncharted places and happy tastebuds. As in past years, the location of the event was key in giving attendees a break in routine so that they could make room for innovative thinking.

Gaby Dalkin (What’s Gaby Cooking)

If you are longing for inspiration to bring your blog or website to the next level, I suggest you follow a few of the following lessons and insights from the Food Blog Camp panelists.

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