With new professional, well-funded blogs such as Serious Eats being featured on Movable Type's home page and the birth of sites like Project Foodie, I'm wondering if the window is closed on single-person content production for fine dining and cooking. Has the Wal-Mart effect spread to Web 2.0?
Just a reiteration of what I said before: happy holidays! I hope your holiday season has been filled with good food and great friends and/or family to share it with — after all, food is sublime, but sharing the experience is divine.
To some degree, I feel like I am talking to the wind. Does anybody have any ideas on how to boost readership of this site? Or discussion on it?
Although Vicksburg Teal is a nice base for a quick blog, and the columnar flexibility is really neat (if confusing at times — alpha? beta? L2?), I am finding 720px fixed for the main page and 520px fixed for the individual archives very limiting. I would much prefer to have autowidth that respected peoples' screen size and such. Also, the sidebars could be much more effectively used. Does anyone out there have a minute to help me find an improved look for this site? Even if it just uses StyleCatcher, or a template to kick me off, that'd be enough.
Thanks in advance if anyone out there can help!
I have a small handful of old recipes from my web site and a few other places. I'll be porting them over here over time (mainly, as I find them). Most are written in a more tongue-in-cheek style than I prefer for this site, but I am going to minimize the amount of copy editing I perform — there's a certain quality to those old recipes I always kind of liked. If you have any feedback, I'd love to hear it. What kind of recipe writing style do you prefer?
(Note, of course, that these old recipes are not low-sodium, although some could be adapted.)
I have been ordered onto a low sodium diet. By "low sodium", I don't just mean the whopping 2,400 mg per day that the RDA suggests; I mean a cardiologist-imposed limit of 1,000 mg per day. Since the human body actually only needs about 500 mg per day to function properly, I'm trying to keep it to that lower number if it all possible. One thing that is stultifying is how much salt is in everything; sodium abounds in both restaurant-prepared food and purchased ingredients, even when there is arguably no good cause for it. The practical upshot of all of this is that I am cooking almost all of my own food now. In order to do this in a sodium-safe context, I am adapting recipes, combining them, or in some cases creating my own. Since I might not be the only one interested in the recipes (even if people aren't looking strictly for low sodium), I've added a category of "Recipes" and will be posting into that. (It is also the case that I am mostly not trying new restaurants for the time being for a variety of reasons, primarily the great sodium unknown.)
I hope you enjoy this small journey with me through low sodium cooking land.
I'm just working on getting the basic form and structure ready. The templates are proving to be more difficult because MT 3.2 uses the weird "everything to everyone" stylesheets, which are cool, but for the kind of "different styles per category" idea I'm trying to work with, it takes some time to try to digest and manipulate. So, please pardon the dust as I try to get this together!
I'd love for this to look a lot less "default bloggy", but I'm woefully underskilled in that department to effect that kind of change given all the other things I want to get working as well.