Ask yourself these questions:
Do you instinctively reach for a camera when a meal is plated? You might be a food blogger.
Do you push people out of your kitchen so that you can get that picture before the food cools off? You might be a food blogger.
Do you study which side of your cake, steak, bread, or fish has the best profile? You might be a food blogger.
Do you track blog hits like other people track the stock market? You might be a (food) blogger.
Do you find yourself blogging, emailing, or tweeting about the latest episode of Top Chef? You might be a food blogger.
Do you worry about what the next social networking craze is going to be because it means you’ll have to set up yet another online presence? You might be a (food) blogger.
Do you refer to people in conversation as Sweet Mary, Dining Dish, or Strawberries in Paris as though that really is their name? You might be a food blogger.
Do you appreciate the beauty of a Printable Recipe widget? You might be a food blogger.
Do you have nightmares about a certain bowtied cooking show hosts showing up on your doorstep for a smackdown? You might be a food blogger. Oh wait, maybe that’s just me.
Now, what happens when you get a group of food bloggers together for a pot luck dinner? If you’re me, you stress over whether you made the right dish. Then, once you get over that nonsense, you spend an evening laughing, eating, and sharing with some incredible people who all understand why you do what you do. Not only do they get it, they do it too. It’s a shared affliction. We all see a glimpse of ourselves in those “do you” questions, whether we admit it or not.
Thank you to everyone who made our get together on Friday the 13th a night to remember for all the right reasons:
You know the evening is a hit when we’re all too busy shoving food in our faces to worry about taking pictures of what’s on our plates. It was lucky I snapped that picture of my Roquefort Tarts before I left home. Otherwise, I’d have no proof that they ever existed.
- 2 boxes mini filo shells (30 shells total)
- 3 ounces block style cream cheese, at room temperature
- 1 tablespoon butter, at room temperature
- 2 tablespoons heavy cream
- 1/4 cup crumbled Roquefort cheese, at room temperature
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
Preheat oven to 350 degrees.
Place filo shells on a parchment lined sheet pan.
Place all other ingredients in the bowl of a food processor and pulse until smooth.
Spoon the filling into the shells. Garnish with a bit of additional chopped parsley and bake for 8 to 10 minutes until the surface puffs up. The tarts will collapse a bit as they cool.
Serve warm or at room temperature.