Today (13 September 2015) marks the official opening of my food blog, Five Beans Food. For the last few months I have been working away quietly, keeping a low profile while I built up some content and skills. From the start I was aiming at a September launch, and here we are – not perfect, but public!
This post is a little out of the ordinary to explain and celebrate the birth of the blog.
I started this partly as a way of organising my own collection of recipes to make them easier to find and to share, and it has been really useful for that reason. Whenever we are making something like Anzac biscuits or risotto and need our recipe, we just look at the blog.
Along the way there have been some bonuses I wasn’t expecting but have been happy to embrace:
I’m a firm believer in having something that refreshes us in life, something to help draw us in to a rhythm of work and rest/refreshment. Without wanting to get sucked in to spending too much time on fun things instead of the things we need to do, I think a little bit of fun is good for us. For some that will be gardening, or reading, or making beer and roasting coffee, or playing an instrument, or running . . . the list is endless. Finding a little bit of refreshment in the midst of normal life can be a way of sustaining us, giving us a boost to help press on for the long term in the ongoing work of loving and caring for those around us. Personally, I am grateful for the refreshment that this blog has been for me, and I’ll keep doing it as long as it stays refreshing and fun.
Teaching an old dog new tricks
Well, I’m not really that old! But I am a believer in the idea of life long learning. We are always growing and changing, exploring and learning, and the better for it. Brain experts tells us that learning new skills can help keep our brains healthy. I can’t guarantee the health of my brain, but I have certainly given it a workout lately, getting a handle on the ins and outs of WordPress, Google Docs, Picmonkey, Canva, taking photos, Facebook Pages, Bloglovin, etc etc. I can confidently declare myself a Pinterest native – follow me if you like! Starting from nothing, I am now aware of the amazing world out there in the blogosphere. It has been a learning curve, and I’m still learning.
Even though most of the connections are virtual (although there is a local blogging community who meet in person), who knew that there is a world out there full of people who share your interests and are happy to share their ideas? I like the fact that, for the most part, the blog community is a connecting one. Allowing for the right permissions and credits, bloggers are well aware that they all benefit when they share.
Go on, do something you’ve never done before, and do it when people are looking! There are certain psychological muscles that get a workout when you put yourself out on a limb and take a risk like that. It isn’t something that comes naturally to me, but I’m hoping it will do me some good in the long run. Do you have a new skill you are working on, perhaps in the privacy of your own little world? Why not share it with your friends?
A good excuse to do something I enjoy anyway
I really like cooking and reading, so I hope I can keep on doing it for my own pleasure and health and to share with and serve others.
Let them eat cake
We are celebrating here with a special birthday cake recipe – a green tea and vanilla swirl butter cake. It is a slight variation on our “go to” vanilla butter cake recipe with a little almond meal replacing some of the self raising flour. Also, I divided the batter in two, adding vanilla to one part and matcha (green tea powder) to the other, swirling them together for a marbled effect. The almond meal makes the cake more dense, so it won’t rise as high. If you can’t have almond meal, stick with the original butter cake recipe.
Thanks for being part of the experience! Please feel free to add your comments, I’d love to hear your ideas about food, blogging and new challenges.
Special thanks to our cherry blossom #1 for decorating the cake in Five Beans Food style.