So I’ve been scanning old posts I’ve created over the past 3 years and I have one word: Ouch.
In the beginning, not only were my editing skills meretricious (at best) but my photographed sucked, man. Like, seriously. And my recipes required more ingredients than a fully stocked bloody grocery store!
Granted, I knew nothing about taking pictures. And I was new to recipe development. And I know it takes a while to find your writing “voice” – as it turns out, mine is often vulgar, offensive and at times a little too candid. That being said, man alive! …my recipes were all over the place!
Turns out, good food photography involves standing still. With lots of good, natural light. Moving in dungeonous rooms as you click click click away is not conducive to taking good pictures. Am I right, eh?
When it comes to editing, take good notes when you develop a recipe. Write your post. Read. Re-read. Read aloud. Re-read again. Walk away. Come back. Read out loud one more time. Pour a glass of wine. Have someone else read. Then – and only then – publish. And even after all that, some mistakes still sneak through. Luckily, I have you guys to keep me honest.
So now I’m in the process of going through old recipes, weeding out the ones that need a little work.
While I value the posts I made at the time – and therefore will not be deleting them (yet) – I am also prepared to make them again and re-post – hence the “take 2”. What do you think? Should I keep the old posts? Or start entirely fresh? I can’t tell you the horror I feel when someone discovers my blog for the first time and finds themselves staring at the wrong end of a vegetable wellington.
Again, I say, ouch.
If you notice any old posts that might need a little tweaking, please feel free to let me know. I want to make this page the best resource and space to connect as I possibly can. And that means making old posts better.
My darlings, you make me want to be a better blogger.
And that’s where this post comes from. It’s an oldie, but a goodie. And it’s all about fresh corn cakes! I’ve been waiting all damn year to remake it because it was that efing good. Seriously – I dream about these bad boys. In a sexy way. And you will too.
Be sure to use fresh corn with this dish – canned or frozen just won’t have the same brightness in flavor and you may end up with a heavy, gooey inedible hunk of carbs. And if you like your carbs as much as I do, you want them to be good. Real good, baby. Heck yeah!
Fresh Corn Cakes with Avocado Citrusy Goat Cheese Salsa
2 C Fresh Corn Kernels, cut from the cob (organic if possible - avoid GMOs).
1 C All-Purpose White Flour.
1/2 C Fine Ground Cornmeal.
1 Tsp Baking Powder.
1/2 Tsp Baking Soda.
1 Tbsp Sugar.
1 Tsp Kosher Salt.
2 Free-Range Organic Eggs, lightly beaten.
2 Tbsp Milk.
Ingredients for Salsa:
2 Large Tomato (or a big handful of tiny ones), chopped.
1 Red Chili, thinly sliced.
2 Tbsp Cilantro, roughly chopped.
1/2 a small size Sweet Onion, finely chopped.
1 or 2 Large Garlic Clove(s), minced.
Fresh Juice of 1 or 2 Limes (depending on how much juice you get out).
1 Avocado, pitted and diced.
Small Palmful of quality goat cheese, crumbled.
Coarse Sea Salt & Fresh Cracked Black Pepper.
Pre-heat your oven to 200 degrees F.
While that heats, pulse corn several times in a food processor until coarse chunks form - you don't want puree.
Transfer the corn to a large bowl and combine with flour, cornmeal, baking powder, soda, sugar, salt and pepper to taste. Add eggs and milk and whisk until just combined.
Pre-heat a splash of olive oil in a large skillet over medium heat.Once hot, drop batter by tablespoonfuls into the skillet, but be careful not to over-crowd the pan or they won't cook properly. Cook 1 - 2 minutes per side until golden brown and transfer to a cookie sheet to keep warm in your oven until all the cakes are ready to be served.
For the salsa, combine all the ingredients in a bowl just before serving and mix well, season to taste.
Serve cakes topped generously with the salsa.
What have you learned from blogging? Do you think I should keep the old posts? Delete them? Are you critical of your past work? Proud of it?
If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.
Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.
Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive
recipes, and mouth-watering photographs for each and every dish!
Hey, I'm Kristy. I'm a writer, photographer, actress, and general badass (who goes to bed at 8:30pm) in Vancouver, BC. I've written & photographed with Edible Communities, The Taste Canada Food Writing Awards, and CountryMan Press and have presented at The Food Blogger’s Online Summit. My book, Cooking With Cocktails, is avaiable at all major retailers! When I'm not online, I'm indulging in seasonal cocktails, carbs, bad ’80s films, hiking, camping, bourbon, and pigs.