Hey Food Bloggers!
Do you have other interests? I do. I'll bet you do, too, but I won't tell anyone.
One of my other interests is genealogy and tracking down my deceased ancestors. Just like the celebrities on Who Do You Think You Are, each new ancestral discovery is a chance to reconnect pieces of my never-known past.
I read Jill Ball's The Bloggers GeneaMeme post and decided tweak the questions to suite food bloggers. No doubt there are other questionnaires around the interwebs, but heck if I've seen them; I couldn't possible keep up with all food blogs in the world - could you?
Food Blogger Questions
1.What are the titles and URLs of your blog/s? The only blog I have is the one you're reading - Cookbook Fetish.
2. Do you have a wonderful "cousin bait" story? What the heck is a "cousin bait" story anyway? In genealogy, you're often the only one in your generation researching the family. "Cousin Bait" is interesting information that might draw your cousins in to help or otherwise enhance the research you're doing. The equivalent in the food blog world might be - landing an amazing interview, cooking with a celebrity, getting someone to divulge a family recipe, etc. So see my answer to Question #10.
3. Why did you start blogging? Is there someone who inspired you to start blogging? I started blogging because it sounded like fun, and I had a lot of cookbooks. I cook more than most of the people I know, and those people always seemed interested in what I have to eat. Not sure why more of them don't try to come over to eat more frequently.
4. How did you decide on your blog/s title/s? I wanted something memorable and cute, like a cook with a whip - not whisk. And I have a lot of cookbooks - more than 200 at last count (which is a small collection by some standards!)
5. Do you ever blog from mobile devices? Nope. I have both an iPhone and iPad, but do not blog from them (even though it's possible with my blogging platform.) I do use the iPhone 5 for pictures: my phone takes better pictures than my camera does!
6. How do you let others know when you have published a new post? My posts automatically tweet and go into an RSS newsfeed. By going into the RSS newsfeed, posts are automatically sent to Triberr where a group of dynamite food bloggers (who are far more prolific than I) often tweet my posts out to the world. There are also some email subscribers. I sometimes auto post to Facebook, or just copy to my personal Facebook feed.
7. How long have you been blogging? A couple of years. I've figured out that I'm a sporadic blogger, not a once a day kind of blogger. So much depends on a sharp knife, the right ingredients, and an inspiring cookbook - and motivation!
8. What widgets or elements do you consider essential on a food blog? Good pictures, good writing. All the rest is fluff. Heck, even the food is sometimes literally fluff.
9. What is the purpose of your blog/s? Who is your intended audience? The initial purpose was to have fun in the kitchen and explore my cookbooks. I did not worry about who might be reading. These days it's still about having fun. And thank you for reading.
10. Which of your posts are you particularly proud of? Oh please, I'm particularly proud of myself when I get ANY post formatted and published successfully; while no tech-newbie (hey people, I work at a software company,) having a blog can be tech-daunting.
Oh. You were probably hoping for a link to a real post or two I'm proud of. Here you go:
Bea's Beans Now if I can only get Bea (err, mom) to divulge her secret, no-fail pie crust method...
That two part interview with Chef Bill Walz. While Risk Restaurant is now closed, Chef Bill is still cooking in the area.
11. How do you keep up with your blog reading? Feedly. I have 216 current blogs that I follow in a wide variety of topics: food, cooking, gardening, technology, metaphysics, fashion, and more. Always looking for an interesting, unique blog to read on a regular basis.
12. What platform do you use for publishing your blog/s? I initially used Blogger, but moved to Squarespace in the second year where I'm very happy. I've contemplated the move to WordPress, but don't want the pain of moving to yet another platform. Squarespace takes care of the behind the scenes work that I have no interest in doing and refuse to hire someone to do for me.
13. What new features would you like to see in your blogging software? Wish I could use some of those cool-sounding WordPress plug-ins, and wish it was easier to remember the things I've written about. I had to search Cookbook Fetish to answer these questions!
14. Which of your posts has been the most popular with readers? I don't keep track of that kind of thing; fortunately, Squarespace tells me these are the top visited of past month:
Exploding Eggplant Post People can't get enough of exploding eggplants!
Julia Child's Kitchen Pictures!
Butter, Cabbage, Butter, Pasta What more do you need?
Jillee's Mom's English Muffin Bread Nom, nom, nom.
15. Are you a sole blogger or do you contribute to a shared blog? I'm all here on Cookbook Fetish by my lonesome self. And not very lonesome at that.
16. How do you compose your blog posts? Umm, at the risk of sounding too simple: choose cookbook & recipes, cook, take pictures, write. I write in a Notepad (.TXT) file, edit pictures in Picasa or PicMonkey, upload and format it all in Squarespace.
17. Do you have any blogs that are not food related? If you wish please share their titles and URLs. No other blogs at this time.
18. Which resources have helped you with your blogging? Googling. Reading other bloggers. And my writing skills never fail me; the editing skill sometimes does. Nevertheless, blogging keeps me constantly learning.
19. What advice would you give to a new food blogger?
- Blogging takes waaaay more commitment than you think.
- You do not have to post four times a day if you're doing this for fun.
- If you have a full-time job, there goes copious free time - you'd better enjoy what you're blogging about.
- You do not have to go out and buy a bunch of special table supplies to style beautiful pictures; you need a decent camera, good light, and practice.