Recently, I’ve really found that motivation for this space comes in waves. There are times when recipe ideas come to me so easy, like they were just waiting to be made for this blog. They fly out of my kitchen faster than I have time to write the posts for them.
And then there are the times when recipe ideas just run dry, which has partially been the case as of late. Maybe it’s because of the heat and humidity, which drains all energy from my bones by mid-afternoon and gives me absolutely no desire to turn to the stove at night.
But even aside from that, the motivation I usually feel for this blog has just been dried up lately. Even if I have the best ingredients from the farmer’s market and the most recent Bon Appetit magazine gave me all sorts of inspiration, I’ve found it really hard to come here and write a post.
And I think, I think, it’s really all just because of the pressure of food blogging. It’s really hard. Really hard. Every time you publish a post – after the recipe is tested, and tested again, then photographed, edited, the recipe written, and some sort of sensible words put down and published on the blog – after all that, there is so much work to do. You have to publish it on Facebook, Pinterest, Twitter, Google+, all at the right time or no one will see it. You have to make special images for those websites so that people are more likely to share, you have to tell the world how amazing your food is every day. All the time. It’s non-stop and it’s so hard.
I think that’s the really tough thing about being a creative. The tough thing is that the creating is only part of what you do, and the rest is just promoting yourself and your work. But when you’re a creative, you feel like your work should just promote itself. It’s frustrating.
I’d love to just throw in the towel and say Screw you, social media, I’m giving up, but I don’t think I can do that. I think what I am going to do is just ignore whatever happens on there. Ignore my stats, ignore how many likes I have on Instafacetube (as AJ calls it) and just focus all my energy and happiness here, where I feel like my time is not time wasted.
Are you tired of all my bitching and moaning yet? If so, I’m sorry. This is a personal space for me, and sometimes I just really need to throw all of my words out there into the world so that I feel like I vented a bit. It doesn’t happen too often, I promise.
This salad is really nothing too special, just a few ingredients I found in the fridge (mostly from the farmer’s market this past weekend). It’s really simple, not something you really need a recipe for, but here one is anyway. It’s good. Not good like a cake, where you feel like you should only have one bite. But good like every single bite nourishes you, and you stop when you’re full and know you got enough. That kind of good. The good kind of good.
Does that make any sense?
If you serve this over cooked quinoa, you’ve got yourself a great one-bowl meal. The black eyed peas are amazingly creamy, which I think is why I like them so much. They play with the little round grains of quinoa very well on your palate.
Make sure to use very fresh snow peas since they don’t get cooked too much. You want ones that have a nice snap to them when you eat them raw. And make sure the asparagus isn’t woody – for obvious reasons.
Thanks again for listening in to my rant here. I appreciate each and every one of you who comes to my blog and looks at my photos, tries my recipes, or just reads these words. It means the world.
Asparagus & Snow Pea Salad with Black Eyed Peas
This simple summer salad with asparagus, snow peas, and black eyed peas makes a great one-bowl meal. Easy & delicious.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 servings
- 2 tsp olive oil
- 1.5 cups fresh snow peas
- 2 Tbsp cooking sherry
- 2 small bunches or 1 large bunch asparagus
- 1 can black eyed peas, rinsed & drained
- 1 cup cherry tomatoes, halved
- freshly ground black pepper
- 4 cups cooked quinoa
- basil olive oil, for drizzling, optional
- Heat the olive oil over medium-high heat and add snow peas. Cook 1 minute, then add the cooking sherry. Cook until mostly evaporated, another minute or so.
- Add the asparagus and saute for about 5 minutes, until bright green and tender. Don’t overcook.
- Add the black eyed peas and cook, stirring often, until heated through. Add the cherry tomatoes and cook for 1 minute, then remove from the heat.
- Salt to taste, then serve over cooked quinoa. Top with a bunch of freshly ground black pepper, julienned basil, and a drizzle of basil olive oil. Eat.