I know you’re excited about this bacon and greens frittata recipe but what you really want to know is why I think blogging is toxic. Well, let me tell you:
Dear loyal reader, if you are a food blogger yourself you already know. For those of you who have never tried blogging perhaps I can shed some light on what it takes to create a post.
1. First, we have to come up with a recipe that will appeal to our readers. It is hard to make everyone happy as not every dish fits the shoe. My vegetarian readers will soon forget me if I don’t post vegetarian dishes every now and then. Then, it takes an extra effort to make a meal that will look appetizing. I’m sure you’ve shared a photo or two of your meal on Instagram and know that not every dish photographs well.
2. I only photograph in natural light and the sun isn’t always shining. Yes there’s plenty a daylight but I have a full-time job; winters, in particular, suck because it is dark by the time I get home. You see few pictures posted, but the reality is I have taken over a hundred photographs of the same meal in different angles and composition. I am RARELY happy with the finished product. I have tons of recipes that are never going to see the blog light because I hate the photos. I spend lots of time studying professional photographs and learning skills that will help me improve, but time is what I’m lacking.
3. Now imagine my poor husband while I’m working on #2. He either eats cold meals or I make another (simple) dish so that I have the liberty of photographing without the pressure. Sometimes the dish I intended to blog about turns out horrible. Do I start over or make something else In order to keep up with my posting schedule? Either way it can get expensive. Not to mention the cost of equipment and props. Oh, yeah, I forgot the mess I create in the kitchen. It’s not your average mess; it a messy heck of a mess. Food best photographs when fresh, so I don’t have time to clean as I go. I rush to take the photo before everything looks dull. Different time of day provides different lighting and so I need to find that perfect spot in the house to move the food and all props to, for photo session.
4. So, to make the long story short (if it’s not too late for that) blogging is very time-consuming. How is blogging slowly killing me, you ask? Since I started seriously blogging, about a year ago (until then it was more recreational), I have been less or no active at all. I sit all day in front of a computer at work just to come home and do the same. I have gained weight, I’m mostly grumpy because I stay up late or get up extra early and I’m neglecting my family and friends for the sake of blogging. I know it isn’t healthy. I’m constantly either working on my photos or writing the posts which, by the way, are not always easy to do. Sometimes I have no inspiration whatsoever and let’s not forget that English is my third language and thus words don’t come to me as naturally as they do for you. Can’t you tell? 🙂
Blogging is a full-time job. And you need to promote that job. There is a whole other world, a social network world you need to keep up with if you want any traffic on your blog. So I spend hours on Twitter, Instagram, Facebook, Pinterest, Google + and food porn sites sharing my recipes and promoting. There are rules to follow, a method to the madness. The worst part is I don’t even get paid for it. Some bloggers do, I don’t. Don’t get me wrong, I still love sharing my recipes with you, but with my day job, another grandbaby on the way, caring for elderly parents, house improvement projects, garden, and other hobbies (I haven’t read a book in a year and have three unfinished stories to write) and most importantly spending time with my family and friends, it is now time that I prioritize. Thus, I will only post once a week, on Mondays, sometimes a recipe and other times a Photo Friday. I will still co-host Thursday Favorite Things until they either kick me out of the group or until I no longer have the time to visit your awesome links.
Thank you, dear readers, for your support and I hope to see you around. Now back to the recipe. Frittata is a great way to start your day with.
6 oz. Bacon
3 packed cups Spinach
3 packed cups Kale
1 cup Ricotta Cheese
½ cup sliced Shallots
¼ teaspoon Salt
½ cup shaved or grated Parmesan Cheese, divided (I used Sartori brand – the best cheese! Not affiliated)
Cook bacon in a nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add greens and toss; sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
Preheat oven to 350°F.
Beat eggs and salt to blend in a large bowl. Whisk in 1/3 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in an 8-inch ovenproof skillet or baking pan over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and Parmesan over eggs. Cook over medium heat until the frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve. Sprinkle with more Parmesan cheese if desired.
This recipe is featured at Talented Tuesday
Looking forward to connecting with you soon.
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