But then it just sat there. It was too expensive to update new recipes and I had no idea who was using it. Then came facebook. This was even better! I could update it by the minute, even photographs, I could even talk to people on line!
One weekend I made a frozen peach cake. When it was all done I stood back to look at this wonderful masterpiece and thought, wow, what do I do now? It was giant, certainly too big for my friends and I to eat so I put it up on facebook. I invited everyone out to Reif Estate Winery to help me eat this luscious cake and – people came! Dozens of people came out, I sliced up the cake and the generous people at Reif paired it with a wonderful icewine. What a fun afternoon, a fun day and a great use of social media.
Then I was told I needed a food blog. So I started one, but the problem is that it needs constant updating. Not quite sure how it works because a number of my friends joined and it still says I have no followers – aah!
When you live a life through food, every day brings something new, exciting and different. But somehow that doesn’t translate into spending a few hours a day on a blog so others can have a peek into your world. I’m having difficulty keeping it up.
Besides, I somehow considered myself one of the original bloggers. After all I’ve been writing a weekly food column for almost 2 decades and I constantly write about food, wine and culinary travel for 4 different magazines. Each week, I share my passion for food, my weekly discoveries, what new harvests are happening and my opinions about food with everyone. If that isn’t blogging I don’t know what is.
Now I’m told I have to tweet, post my pictures on Pinterest and every week someone is trying to get me to join linkedin. I just want to say – stop it already! It used to be that most of this technology was driven by the younger generation, but that’s no longer the case. My problem is if I spent as much time working the social media sites I’m told I need, I’d have no time left to work or to live my life.
I like spending my time outside meeting farmers and tasting their food right from the field, walking through a grocery store to see what’s new and I’m so very lucky to be able to travel the world to discover what delicious things need tasting every where else. My time in the kitchen is meditative and good for the soul, not to mention the palate and most of all I love spending time with family and friends over a good meal.
So if my website, facebook page or food blog is not up to date, please remember I’m out there living a good life and when I stop to take a breath, I’ll share a bit of it with all of you. Here’s what I’ve been doing this week.
3 tablespoons (45 mL) butter
3 leeks, thinly sliced
1 medium or large onion, chopped
6 russet potatoes, thinly sliced
4 cups (1 L) chicken broth
salt and freshly ground black pepper
pesto for garnish
Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
Add sliced potatoes to saucepan then pour in chicken broth. Continue cooking over medium heat until potatoes are tender. Remove from heat. When cool enough to handle, puree in batches in a blender. The soup will be very thick, add enough of the remaining chicken broth to reach a preferred consistency. Season with salt and pepper. Maybe made the day ahead. Reheat over very low heat stirring frequently with a wooden spoon to prevent scorching on the bottom. Garnish with a drizzle of pesto and serve warm. Serves 6.