Hot Butterscotch Pudding Poke Cake
Here we go again. A few folks on Twitter this week decided to gain some retweet capital by trotting out the familiar, “These food bloggers and the interminable STORIES before the RECIPE, am I right?! Just gimme the ingredients already” snark.
There are a lot of reasons this attitude is problematic: we spend countless hours creating recipes and can offer them to you for free precisely because our posts are long enough to include ads that pay our rent. These people are basically saying scrolling is too much payment in exchange for our labor. That’s pretty offensive.
I’ve also written about other facets of this topic: about food bloggers’ appropriate place in food media, and about how to decide if you should be using food blogs or recipe websites. But today I’m gonna make sure you understand why this critique is also misogynistic.
Pumpkin Bars with Whipped Chai Frosting
I haven’t tried gratitude journaling because I feel like it’d become this weird empty obligatory list of everything I know I should be grateful for (air to breathe, the sun), which doesn’t seem helpful.
Or it’d become this intense list of everything I’m so grateful for and terrified to lose (BYRRRRD. AND SQUIRT. AND FAMILY MEMBERS. AND), which doesn’t seem helpful.
But Thanksgiving was a really hard time (gah this year was a really hard time, honestly) and I’m going to give this a try. Specifically, I want to note one thing I was thankful for that keeps coming out of the woodwork in times of need.
Maple Cake with Whipped Icing
Brown Butter Pumpkin Cake with Whipped Icing
There have been a lot of big changes so far this month. A new school year. A new school, even! A different set of students to see each morning, a different set of teachers to get to know. A different schedule with a different commute. But there’s one big change I wasn’t totally expecting…