Okay... here it is! My very own food blog in my very own corner of the blogosphere!
People have been asking me to do one. My manager (or MOMager, as she's affectionately known) has insisted that I do one. Even my neighbor looked at me as if I had two heads when I fessed up to my all too obvious blogging deficiency. Quite frankly I was beginning to feel like a bit of a social loser for not having one! Then came my undoing: "Blogs Are The New Black!" screamed the headline of one recent magazine article. How could I ignore such a powerful sentiment? I defiantly stared at that article every day for a week, refusing to throw it out as if my standoff with a magazine would somehow teach it a lesson, or change its content or diminish the undeniable truth of its message. Finally, after much resistance, I took it as a sign and made peace with the fact that I was going to write a blog. Namaste. But seriously, more than that, I just couldn’t take the pressure!
But the more I thought about this whole thing and the more I started checking out other people's blogs, the more it was beginning to make sense. A light bulb went on, albeit a dim one at first, but it got me thinking about all the reasons that I should blog, or rather, why I’d LIKE to blog and while I won’t bore you with that entire list, I will tell you that reason #3: Write what you know, #10: A great way to connect with other "foodies" all over the world and exchange recipes and ideas, and #22: Maybe even road test and get feedback on a few things for my next cookbook, were reason enough for me to start my own blog.
So with much prodding (i.e., nagging) and encouragement, I've finally succumbed to the pressure and created Forking Delicious! Welcome!
As I continue to explore this new found world of blogging, I'm looking forward to sharing some of my favorite recipes, inspiration, food photos (LOVE the food porn!) as well as kitchen disasters with all of you. And yes, I've had a disaster or two along the way! Since I'm new to this whole blogging thing, go easy on me. I'm completely open to ideas, suggestions, even recipe requests! And by the way, I'm really excited to be here...
For what it's worth, that was reason #1!
Tricotin (Dim sum in Paris)
1 day ago