Lately, people have been asking me if I’m bored of my website or, more specifically, if it’s become a chore. Let’s face facts: when you’ve been writing about food for more than two years in a blog format, it becomes difficult to surprise yourself. It also becomes difficult to grow your audience beyond whatever audience you’ve achieved. When I started out I was a ball of needy energy: I wanted fame, glory, riches and free stuff. Now that I’ve gotten some of that, the question becomes: what are my blog goals? Where am I headed? How do I not get bored?
I’ll confess, I sometimes get bored with the routine I’ve adopted: take pictures of whatever I cook or eat out, load the pictures on to Flickr and somehow frame them into a narrative that describes–sometimes with a recipe–what it is I consumed. The excitement comes in figuring out new ways to frame the material. The post beneath this, for example, allowed me to feel creative while describing a French pizza with anchovies. Writing a play with a talking anchovy may not be the most professional way to tackle Pissaladiere, but it keeps it fun for me and hopefully for you. The trick is keeping things fresh. And after two years, that can be hard.
The one thing I miss about my blog is the sense of constant reinvention that was present in the early years. I did a Food Network Marathon, I started Carbohydrate Awareness Day, I did profiles of weird fruits I found at Whole Foods. These were the days of my reckless foodblogging youth; I hadn’t yet been absorbed by the larger foodblogging community (or, for that matter, the larger blogging community.) Things were more alive back then. I miss the electricity, man. It’s like we’re in a band that started out in punk clubs and now we’re playing Shea Stadium. We need to go back to our roots.
Ok, ok, I’m exaggerating. I still do weird stuff. I wrote a poem about peanut brittle that had the word “poo” in it and I still make movies and songs when I get the chance. I’m just sharing with you some of the “behind the scenes” thought processes that plague this foodblogger when he isn’t foodblogging. And I wanted to answer the person’s question who asked me if I get bored. Now you know the truth. And the truth stings like a viper. Now on with the routine… a grapfruit granita post… how can I make this interesting? [NOTE: Most likely, when you read this, the grapefruit granita post will appear above this. Keep in mind that this grapefruit granita post was created in reaction to this post so it should be filled with fun and charm. If it isn’t, you have permission to delete my blog from your blogroll.]
thanks for sharing adam. i think your blog is one of the most entertaining in the food blogging community… keepin it real as well as giving us some quality recipes. kepp at it.
I’ve only been reading your blog for a couple of months, but I have to say that I don’t feel at all like I’m getting bored ! I still haven’t quite recovered from the Condoleezza Rice pudding and the Janet Cupcake, and I actually find the whole thing quite “punk”, even two years later…
Don’t go too hard on yourself. I can definitely be categorized as a new reader. Thanks to Clothilde’s link on C&Z, I found you about a month ago. Love your stuff! And I think I’ll have to look up at least the Condoleezza Rice pudding…
Aw… I miss the “weird fruit” reviews. Get back to your roots, Adam! I’d love to see you tackle the Whole Foods cheese selection in-depth.
Hi. I’m a new reader too and am entranced with your behind the scenes look at how you are feeling and thinking.
I’ve been reading since the ATL days. I still enjoy it even when you aren’t being silly. Your writing is excellent and best of all your cooking is unpretentious.
Just don’t stop! I don’t know what I’d do without my daily dose of your wonderful wit, creativity and good food ideas.
I second the motion for Adam to do a series on Whole Foods cheeses.
Wait… maybe I should do that myself… nah. I’m not that adventurous. Carry on.
I just started reading your blog and I LOVE it! It’s new to me and I look forward to every new article you write. Keep up the good work!
Hooyah brother man. December & January were grueling to say the least. I’ve had moments where Meathenge nearly got the axe, just wanted to find where the next cool thing was happening.
I calmed down, relaxed a bit, found a goat leg and life seemed almost better.
MH is nearing the 3rd year and it feels like a few more. Focus and enjoy, I’m on it.
What’s for dinner?
Mr. Amateur Gourmet, please do not feel down or discouraged. I have only been reading your blog for a few months, but I must say my favorite postings of yours are the weird ones you do to keep yourself entertained! So please keep the weirdness up :-) I wish I too could add my own cartoon characters to this note, but your comments section does not allow for that type of creativity.
Please dont stop……u have done a good job….and we have benifited from it…community service i guess …chuckle
Thanx for all the great post