As many of you know, the world of food blogging is huge. How can you follow all the good food blogs there are? The answer is you can’t, there are just too many! So this brings up the crucial question- how do you get people to read and follow your own blog when you are just a tiny ant in the food blogging universe? Maybe the answer is in the recipes; but what kind will people want to read- healthy, hearty, easy, quick, gourmet? Or maybe the answer is in the writing; maybe your witty sense of humor or helpful information will win you followers. Personally, I think these two things are important, but every food blog reader has different tastes and personalities. You can never meet everybody’s standards. You need to be yourself and post what you want, and the way to still gain followers when doing this? I believe it’s all in the photos.
A good (or bad) food photo can make all the different in whether people are interested in your post. I have been struggling to improve my food photography over the last six months, and it has not been easy! I have been reading all sorts of blogs, books and tips on food photography, as well as letting my dinner go cold while trying to get a shot, with hopes of getting better photos. If you haven’t thought about your food photos I strongly encourage you to. Great photos catch people’s eyes and make the posts more pleasant to read. Plus, if you are a food blogger you have probably had your dreams crushed over and over again by FoodGawker and TasteSpotting with their denials of your photos, I know I have! Once you get a few photos accepted you will see the large amounts of traffic that these sites drive to your site, so don’t give up because it is worth the frustration. If you are also looking for inspiration or help with food photography/styling I suggest these links:
Now I will step down from my soap box to share this recipe with you. This is a very simple recipe that I struggled to get a good photo of, hence my rant above. It is a great healthy dish for a small summer breakfast. I have recently begun to poach my eggs more often for two reasons. 1- It can be a tricky thing to learn and 2- It is much healthier than frying an egg with oil or scrambling it with milk. You can add parmesan cheese, lemon zest, basil or many other touches to make this recipe unique to you. I chose to add garlic, basil and lemon juice. This recipe also gives detailed instructions on how to poach an egg for those of you who are interested.
- 2 eggs
- ½ lb asparagus
- 1 tsp vinegar
- 1 tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp basil (chopped)
- 1 lemon
- Preheat the oven to 425F.
- Place the asparagus on a baking sheet, drizzle with olive oil and season with salt, pepper, garlic and basil.
- Bring a medium pot of water to boil on the stove.
- Roast the asparagus at 425F until they begin to wrinkle (about 10-12 minutes).
- To poach the eggs, turn the boiling water down a notch and add vinegar to the water.
- Begin to stir the water to create a whirlpool, then place one egg into the center of the pool using a ladle.
- Let the egg swirl and cook until cooked to your desired doneness (about 4-5 minutes) and remove with a slotted spoon.
- Repeat with the second egg.
- Split the asparagus between two plates, top each with one egg, and squeeze the juice of half a lemon over each before serving.