God I have missed blogging. For realz.
True story: While writing this blog posting, my 4-and-a-half year old son dropped my iPhone into the toilet.
After he had used it. (The toilet, that is.)
Before he had flushed.
Also true: I considered whether or not this was a sign from God that I should just throw in the towel on this blogging thing. I mean, what a clear message! First time attempting to blog in the past, like, month, and my phone is in the bottom of a well of pee and poop.
And this kind of exemplifies how my life has been going these days. All these years with everyone asking me, “How do you find time to blog? With three kids, a house, a business, a husband, etc., how do you do it all?”
Turns out doing it all is taking its toll. I’m not going to go into the gory details, although if you ask me about it, I’ll probably sing like a canary.
And there are a lot of signs like the one I experienced tonight that are telling me, “just STOP!” Or at least lay off for a while, come back now and again with a killer recipe, but stop obsessing about having an amazing blog. It shouldn’t be high on my priority list, right?
Turns out it’s one of the things I do for myself, maybe my favorite thing.
So I don’t have an answer, but I need to free myself from feeling like I have to blog. I need to allow myself to blog for me right now, when it’s good for me, which is really code for “family first, blog somewhere way down on the list.”
Ironically, I’ve got the first recipe in a long time that I really, really want to share with you. When I told my twelve year old to try some, she was totally unenthusiastic. But I encouraged her, so she tasted these roasted vegetables and beans. And after she did, she literally begged me to make this again. Not just again, but in large volumes.
It really is that good.
Roasted Veggies and Beans over Arugula
adapted from a recipe by Terry Walters
1 fennel bulb, halved and chopped (large)
3 large garlic cloves, peeled and cut in half
8 cippolini onions, peeled and cut in half
6 small carrots, peeled and quartered the long way
2 pints small tomatoes (cherry or grape; red, orange or yellow)
2 cans great northern beans, rinsed and drained
6 cups arugula leaves
Preheat over to 400 degrees.
Prepare two baking sheets by lining them with aluminum foil and spraying them lightly with cooking oil spray.
Place 1/2 fennel, onions, garlic and carrots on each of the prepared baking sheets. Lightly sprinkle with salt and pepper. Roast for 20 minutes.
Remove trays from oven and add half of tomatoes and half of beans to each tray. Lightly spray with cooking oil spray and sprinkle a wee bit of salt and pepper on top. Roast for 20 minutes or until tomatoes have popped open.
Remove from oven. Serve immediately over arugula leaves.
If you’re not a fan of arugula, don’t fret. Just serve the beans and veggies without the greens, or substitute the greens of your choice. You really can’t go wrong.
So for all of you bloggers out there, how do you deal with the question: To blog or not to blog? How about how often is enough? How much is too much? How do you strike the right life/blogging balance?
Have you ever just felt like throwing in the towel? Do you ever feel like blogging takes a toll on your “real” life? How do you know when to back off of the blogging or just to call it quits?
For all of you readers out there, is this a case of blogging TMI? How many blog postings do you need from a blogger to keep you interested? If a blogger doesn’t post “enough” do you lose interest? How much is “enough” for you?
If you would like to leave a comment/read the comments, please click on the title of this post (the orange text above).