Why I blog…

Why I blog…

Bethblog

It seems like just yesterday I started Simply Without, wrote a post, pressed publish and waited to see what happened next. I knew I would keep writing and eating and writing some more, but what I did not know was that I would meet new friends, both in real life and virtually, I would get to know family members in new and closer ways, I would travel to new parts of the world just because of their menu and I would get feedback I never asked for.

I was recently told by a follower, my dad, that he wants more of my recipe posts and less restaurant features. I was caught off guard.  I love eating at new places, savoring bites and mulling over words to later connect with my readers in an effort to bring the same flavors to them, but maybe he was right, maybe this wasn’t where my blog is going. So I asked a friend, expecting her to agree with me and she agreed with him. She thought the same thing, but was thinking about how to tell me.  Oh man, now that uncomfortable change feeling came over me and  I thought, “but I always write a Feature Friday on  Thursday night, what if someone was depending on this?” But then I thought harder, what if they weren’t?

I thought back to why I started this blog, to share great food, ideas and recipes. A few years ago, I was getting a lot of calls, texts and emails about what I was cooking for dinner, had for lunch or what was in my fridge and I thought I would put them all in one place, here.

That decided it.

Thank you to my vocal followers who helped me see where I came from and where I want to go. I don’t think a review of mine will ever end up in the New York Times, but I still believe and want my blog to be a resource for people looking for vegan/vegetarian eats and for that, I will keep featuring and post them under my Feature Fridays tab, but they will no longer get sent out via email or appear on  my blog roll. I will save my posts for recipes and writing related to the reason Simply Without was born. Change is always uncomfortable, which is why this post will be written and re written all night, but change is also good and pushes us to new boundaries and new experiences.

Bethblog2

I hope to experience new ideas, meet new people and make new choices as I move forward and I welcome you to come with me. And please, share any feedback about what you would like to see more or less of from me in the comments below. I would love to hear what you want, what you cook and learn how we are all connected through the one simple, yet so endless word we call food.

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In case you were wondering, tonight I made gnocchi, store bought for a weeknight with sautéed lemon oyster mushrooms and onions in olive oil topped with shiitake bacon. Mmmmm..

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Might just need to be its own post soon, it was so creamy and comforting. 

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