Baked Cheese Crackers are a simple, light, and flavorful cracker, that you can make at home and goes perfectly with a glass of wine. A recipe from Seduction in the Kitchen.
Blogging can be fun and rewarding, but it also has it downside as well. I been blogging over 6 years, it started off as a stress relief for me, I had watched the movie Julie and Julia like 99 times and thought, I can do that, I will do a blog, it help me get out the funk I was in. It did, I got burned out after 2 years, gave it up then started Lovely Pink Diva because many kept telling me I had to get back into blogging.
Lovely Pink Diva was a good concept, a blog for women, but it wasnt quite my passion, and was why it ended, now I just have back on Blogspot, but more for when I want play on Polyvore and do a clothing thingy for fun, I am a Libra we like to be creative. I started The Recipes Of Disney as a way to just keep track of Disney recipes, boy I do admit that side blog does need TLC. I have also Seduction, which is my baby and it is my passion.
I am proud of how far I have come with Seduction in the Kitchen. Trust me I am so happy about the new camera. I do have many newer bloggers and even people looking to get into blogging ask me how to do, what to do, can I help. I am flattered that they ask me. That was why I started the How To Start Blogging 101. Which I am going to be adding to very soon some chapters to that series.
The downside of blogging, especially food blogging, is actually other bloggers. Dont get me wrong, there are tons out there that will help you tons. There are others who, I don’t know. I give you an example, I had one interaction who did not understand my roundups on Parade that I do. A round-up is a collection of other food bloggers links with a common theme. That is what my posts on Parade manly are. Long story short, I was banned from a group and was told I double posted meaning they had to go through the post to click the link to get to the recipe. That isnt double posting, that is a round-up. Also I hyperlink instead just writing in the URL of the source.
Another example is, I admit I am proud I got this new camera, I am still learning it, If you look at my early posting like French Chocolate Silk and Satin Pie, you will see how far I have come in photography if you compare to this photo. Am I perfect, no. Do I claim to be the best photographer, no. Can I improve? Of course! Again, this was a post I put into a group and was for the Lady Locks. It my first photos with this new camera. I admit I am proud that photo, for me still learning this camera, I thought came out well, is it perfect? No, but it looks good, I thought it did. The group is moderated, and I was told would not accept my post because it a bad photo and the rules clearly stated that only accept good photos, that mine looks like it was shot with a flash.
Well no, I don’t use a flash, I do shoot in natural light, I do admit this was shot as the sun was setting in the window. I thought looked good, but the way I got talked to I felt like, wow I am the worse photographer. Then Tasteologie was showing stats in my traffic, I looked and the lady locks was accepted by them. They loved my photo, and made me feel so good! Who was this blogger to say I had a bad photo when a food porn site said it was good.
So why am I saying this? Because blogging can be rough, these are good examples of how people can be competitive in blogging world. It is like real life I suppose, but it can get brutal sometimes when you are trying to just build a following and you get roadblocks like this.
Everyone has different tastes when comes to photos. Personally I do not like the high exposure shots, that is popular on food porn sites. I like softer photos. That is my taste. I want to look at the food, not a bunch of props, but yet I know food styling is a weakness of mine and I should improve in that area. There is always room for improvement, no matter what the skill set is. Just like in life.
I think sometimes people forget what like to be learning something, or they so stubborn they don’t realize there is other ways to do things. Like hyperlinked in my one example. At one point, you did type out the long http link, but now you link a word, it cleaner and nicer looking. Old school ways sometimes need to look into a better way. Sometimes old school is better, but is there is a newer better way then, have an open mind about.
I am sure we all met people like in my examples at one point in your life who know everything and are quick to assume, not just in blogging, so what the key to overcoming these types of people? Be yourself, and don’t let it get to you. Yes, the one about my photo, she was cruel, but someone had more importance, a food porn site over ruled her. So that is how you can over come, seek another opinion.
Anyway, that is my words of wisdom today, nothing is easy and you will have critics, even in blogging, just like in real life. I decided I wanted to share this, because as I said I do have many ask me what is it like to be a logger. This a side I don’t think people talk about, this type of harsh you come across. When you get this stuff, keep your chin up and keep typing on basically.
So I wanted to do something simple, I am a fan of cheese crackers, I had some cheddar from Cabot Cheese. I also had some company coming over. Cheese crackers and wine? Of course! It perfect combination, plus these crackers are so easy to make and very little ingredients.
- 2 cups shredded Cabot sharp cheddar cheese
- 1 1 cups ⁄4 flour
- 1 cup ⁄2 butter melted
- 1 clove minced garlic
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Mix all ingredients together with your hand, no mixer.
- Form the dough into a long roll logs.
- Wrap the logs in plastic wrap and let sit in the fridge for at least 1 hour. This helps make sit up and the flavors blend together.
- After an hour, unwrap and cut into 1/4 inch slices.
- Bake at 400°F 15-20 minutes until set.
- Let them cool then ENJOY!
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