During a recent book discussion and signing I was asked about my journey as a blogger and everything which has evolved from Savory Sweet Life. As the words left my mouth I realized how much has changed over the years. I’m discouraged by the constant bombardment of social media marketing, “I rub your back, you rub mine” type of networking, and the humble brag which isn’t really humble at all. Then there is the issue of self-importance many bloggers (and when I say many, I put myself in this category as well) seem entitled to perpetuate. Last year I made this decision to start stepping away from the “successful” strategies bloggers employ to quietly live beyond the blog and focus on finding joy, rediscovering myself, and engage myself with my friends and family without having my online world overlap with my private life. I finished my book talk to encourage anyone thinking about blogging as a career to stay true to self, focus on your own voice (instead of the one you may be tempted to project in order to be liked), and follow your own rules.
I’m at a crossroad in my blogging career in the sense it has no longer become a creative outlet. This makes me sad. It’s like grieving the loss of a loved one where you can sense the heart of the person is deteriorating. This is not a good-bye post by any means. Instead, I am making a new commitment to you. Whether this is your first time visiting or you’ve been a long time reader. I am going to only share with you honestly. If I post a recipe you can be sure it is something we are eating at home that I didn’t just create to blog about. I am not going to project life is perfect and if I ever write in a cringe worthy way by making 1st world problems seem larger than life, you have my permission to call me out and unsubscribe. Nor am I going to post anything I wouldn’t eat myself because I know the internet will just deliciously eat it up. I want to consciously blog with integrity. I want to speak my mind freely without worrying trying to persuade anyone to like me or this blog.
I’m pulling myself out of the food blog rat race. I’ve been turning down most sponsored / review type posts unless I really love the product or use it on a regularly basis. I am not going to beg or ask for votes for anything. Been there, done that. Didn’t like it. Instead, I want to write and share when it feels natural and unforced – which means posts may be infrequent and surely will not fit the 1-2 posts a week many bloggers strive to publish. I think I’m batting maybe 1-2 a month. I want to fall in love with blogging again but on my own terms.
Lastly, I will continue to write for PBS weekly. I love working for PBS and I will post here when I can to let you know if there is a recipe I think you should try that I posted over there.
This leads me to this Indian-inspired curry tofu dish I made over Swiss chard. It is seriously good in a comfort food for the soul type of way. I love this dish because the flavors from the spices and Greek yogurt together make for one memorable dish which happens to also be super healthy.
Until next time.
- *Tofu Curry Sauce:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 3 quarter-size pieces fresh ginger, chopped
- Salt and pepper
- 3 teaspoons curry powder
- 1½ teaspoons garam masala
- 1½ teaspoons cumin
- 1 teaspoon coriander
- 1½ cups vegetable or chicken broth
- ½ cup canned diced tomatoes with their liquid
- ¼ cup plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 3 ounces medium tofu, cut into ¾-inch cubes
- Optional garnish: lemon slices, plain Greek yogurt, small pinch coriander
- *Swiss Chard:
- 1 bunch Swiss chard, stalks removed, leaves cut crosswise into 1-inch pieces.
- 1 tablespoon olive oil
- Coarse salt and ground pepper