Blog Life: Getting Started

Grilled Garlic Bread
Grilled Garlic Bread

We here at Fork To Summit have been busy with some blog “housecleaning” the past couple weeks, so we won’t be posting a recipe this week. Did you enjoy the Hard Jalapeño-Basil Limeade post last week? We think it’s Summertime in a glass. In fact, Warren is making it for a party this weekend in Virginia. You will want to tune in next Thursday to see what we have planned. We are really excited about this one! If you haven’t cooked with jackfruit before, next week is a great opportunity. We couldn’t have asked for this dish to turn out any better.

A FOOL’S PARADISE
Redirecting back to the original reason for this post, we hope you are enjoying the blog so far! Whether you enjoy the snippets of education, the small window into our life, or the recipes, our wish is for you to stick around and see where this adventure takes us. Our intentions for starting the blog weren’t completely clear. We knew we wanted to share our recipes, but that is as far as we got with objectives. Honestly, at two months in, end goals are still foggy. What became clear rather quickly, though, having a food blog was much harder than we ever anticipated.

OUT OF LEFT FIELD
105. 105 hours is the amount of combined time we spend away from home at our day jobs. That leaves 63 hours over seven days for blog work, eating, sleeping, whatever. If you are thinking of starting a food blog, know it is a at least a part-time job.

Break it on down to food blog town:

6.5 hours– Deciding what to post next, creating a skeleton ingredient list, grocery shopping, testing and analyzing, re-tests and analyzing, cleanup.
8 hours– recipe and content writing.
3 hours– plating concept, props, photographing, photo selection, photo editing.
1.5 hours– ingredient, instruction, photo publishing to blog.
1 hour– social media
1 hour– website work

At least 21 hours a week we pledge to our food blog, and that is a good week. I feel confident in saying we invest closer to 25 hours a week. Not to mention website building (hosting, themes, plugins, etc.) and food photography, which previously registered at zilch on our radar. Leaving us with 38 hours every seven days for the aforementioned eating, sleeping, and whatever. Our blog is a labor of food love.

AROUND THE BEND
We have some exciting things penciled in on our blog post calendar. We hope to awaken your kitchen script, introduce you to a few new ingredients, and share the good times with you. In addition to the food and drink, we will also be adding some new features to our site. 1.) We will be adding an official mailing list. Social media sites limit us to whom they share our posts with unless we pay them. In an effort to reach you, we are adding a simple change to provide you with recipe updates. 2.) Let’s be real for a minute. Having a food blog is not cheap. Web hosting, site themes, photography hardware and software, groceries, props… it adds up quickly. We want to be transparent and honest with you. To support and continue our blog, we will be adding affiliate links. When you click on an affiliate link (ex. Amazon), we receive resources to help offset some of our costs. You will know when you are clicking on a link, and this is normal for every website you visit. 3.) Lastly, we will be making a couple “behind the scenes” changes to provide you with an easily navigable website experience.

PINE AND DINE
If you have been enjoying the blog and/or want to help us maintain, there are a few simple ways you can always give us a boost. Retweeting on Twitter, sharing on Facebook, following us on Tumblr or Instagram, or straight word of mouth are no sweat methods to support us.

A MUSE
We are surrounded by countless inspirations. These are just two of the lovely blogs that were a catalyst for Fork To Summit, and provide us with true encouragement each day. Bearing genuine content, they will keep you coming back time after time.

http://minimalistbaker.com/

http://www.eatingbirdfood.com/

We spend a of time in our kitchen, and now we warmly invite you into it as well. It’s a passion and a love, and we’re so happy we get to share it with you.

Hard Jalapeño-Basil Limeade

Hard Jalapeño-Basil Limeade
First making an appearance in Egypt, we have been sipping on refreshing lemonade for thousands of years. Depending on what part of the world you live in, you will likely be familiar with either clear or cloudy lemonade. Here in the U.S., we are mostly familiar with the cloudy version.Years of substituting and swapping ingredients has provided us with an array of -ades. Orangeade, limeade, and cherry limeade represent a handful of citrusy blends now readily available for imbibing.
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Rustic Pizza Sauce

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Italy? Greece? Egypt? Just who invented Pizza?! That answer varies depending on who you ask. Pizza is a flatbread after all, and all of the possible birthplaces certainly deserve homage for their respective flatbread creations. Regardless of who topped their flatbread first, the pizza we know today originated in Naples, Italy as an inexpensive flatbread to feed the poor.
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Fried Green Tomato and Goat Cheese Napoleon with Creamy Grits, Roasted Red Pepper and Shallot Purée, Basil Oil, and Fried Basil Leaves.

FGT with grits
A smash at the box office? No. Did Fannie Flagg lead you to believe fried green tomatoes are a southern dish? Quite possibly. In 1991 Fannie Flagg’s novel, Fried Green tomatoes at the Whistle Stop Cafe, was adapted for film and hit the silver screen as Fried Green Tomatoes. Let’s rewind. 100 years or so before Jessica Tandy perked up Kathy Bates, fried green tomatoes were popping up in Jewish cookbooks from the Midwest. Fast forward to the late 1940s, we watched fried green tomatoes hit their heyday. Their time in the spotlight was short lived, though. Between the late 40s and the early 90s, things were a bit hazy. They became wishy-washy and went unnoticed. They were thrust into the spotlight in the early 90s with the release of Fried Green Tomatoes, and have earned their keep on southern and eclectic restaurant menus since then.
Continue reading “Fried Green Tomato and Goat Cheese Napoleon with Creamy Grits, Roasted Red Pepper and Shallot Purée, Basil Oil, and Fried Basil Leaves.”