These days, I am consistently amazed by the kindness of so-called strangers.
Particularly, strangers of the food blogging-kind.
United together over the commonality of whirring food processors, natural light, clicking keyboards and all things food, we solitarily create away, often unawares that there’s a whole brother and sisterhood of people out there just like us.
The word “community” gets tossed around a lot in the blog and foodie-spheres and as much as I consider myself an eternal realistic optimist, I’ve also managed to rub up against some cynicism that’s stuck to me like a barnacle on the tail of a whale.
But the more I blog, the more I realize that “community” is not just a term but an actual thing here.
In the foodie-sphere, fellow food bloggers help out. They talk and blog about each other. They help with ideas, stop by, encourage and that’s pretty special.
So I guess I shouldn’t have been surprised earlier this month when I found out that I was nominated for not one but two separate awards, by two lovely ladies from this very community:
Anne of Uni Homemaker, who nominated Small Kitchen Chronicles for the One Lovely Blog Award …
… and Miss Noodle21 of Tuesday Night Boyfriend who nominated me for the Very Inspiring Blogger Award.
For that I want to say thank you so much, ladies, I am touched and extremely honored.
The rules for accepting these lovely awards are these:
- Link back to the person(s) who nominated you
- Nominate 15 bloggers
- + share 7 facts about yourself
So I would like to pay it forward and nominate the following 15 blogs for the One Lovely Blog & Very Inspiring Blogger Award, created by Cristi of Bent On Better Lunches who also designed the lovely badge.
Blogs and bloggers who are truly lovely and inspiring in my eyes (in no particular order):
honey & jam Miss Hannah Queen is like a 22 year-old wunderkind to me. I stumbled upon her food blog a few weeks ago and she makes me want to time-travel to a bygone era and make homemade biscuits all day.
spoon fork bacon As if the word “bacon” isn’t enough, this blog is all sunlit goodness. If it gets too dreary and gray out here in the Seattle area, I know I can always head over to SFB for a little food sunshine.
Tartelette Helene knows her stuff, stuff, stuff. Her work pushes me to keep learning and growing and be the best food photographer and stylist I can be, be, be.
Jelly Toast Emily’s blog is also all lovely food sunshine. She’s like a friend you’ve never met but feel like you’ve known forever.
Happyokes Seven words: Kelsey and Shaun’s process shots are amazing. Kelsey’s motto is kind of an inspiration too.
Desserts for Breakfast Stephanie’s food imagery = inspiration. Timeless and so creative.
Eggton Katherine never fails to crack me up, her pooches are adorable and her shots, awesome.
Taylor Takes a Taste Taylor has the best food photography tips, tricks and tutorials. If you’ve ever shot food, you know how incredibly helpful this kind of stuff can be.
The First Mess Honestly, folks, there is nothing messy about this blog. Nothing but glorious, gorgeous, moody food. Yep … moody. Go check it out and you’ll totally see what I mean.
Top with Cinnamon Two words: Izy and 16. As in this lovely blog is by a 16 year-old little lady and her name is Izy. It’s equal parts inspiring and impressive.
Look. Listen. Smell. Eat. So creative and such a super-unique take on food. Love, love, love this blog. The food photos rock my socks off too.
Like This, Try That Rebekah is just the bees knees. Her weekly Monday Coffee Break post alone is worth waiting in the rain for.
Spontaneous Tomato How can one not love a blog called Spontaneous Tomato? Just saying it out loud makes me smile.
The Pancake Princess & the Protein Prince Erika craves pancakes all day, every day and has just been really impressing me with her food photography lately. Not only is her food delightful, but so is she.
7 Facts You May Not Know About Me
I kind of have a particular way about arranging the fridge. The cupboards too. Now, I wouldn’t say it’s Sleeping with the Enemy-bad but it is a tad bit anal.
I love salt. In unhealthy, unseemly, ungodly amounts. Let’s just say that if my blood pressure weren’t so naturally low, I’d probably be pushing daisies.
I have a ridiculous sense of smell. This can be both good and bad. Wine tasting? Good. The number 7 train to Flushing in July? Very, very bad.
I am the (self-professed) Queen of Miscellaneous Information. Call me 411. Wanna know about the exoskeleton of bees? I’m so your girl.
I’m easily excitable. Free artisan cheese samples? I’m beside myself. Show me some miniature horse babies and I’ll need a ride to the hospital.
I blow my nose using two hands. I sound like a baby elephant and look ridiculous but it works.
I am my mother’s daughter. And much like my mother, food is a big way I show my love.
My love for you all this week is this pumpkin shake.
And yes, that is whipped cream and those are gingersnaps.
Part cheesecake and all ginger-y pumpkin-y goodness, it’s so redoncu-licious, I was willing to risk repeating myself just to bring it to you.
So here’s to you, dear friends, for your loveliness, inspiration and for never really being strangers at all. Happy, safe Halloween!
Gingersnap Pumpkin Cheesecake Shake
Adapted from The Good Stuff Cookbook
Makes 2 – 16 ounce or 4 – 8 ounce milkshakes
1 – 15 ounce can unsweetened pumpkin
1/4 cup cream cheese, room temperature
1 1/2 cups vanilla ice cream
1 cup whole or 2% milk
1/2 cup gingersnap cookie crumbs
4 teaspoons ground cinnamon, plus extra for serving
1/2 teaspoon ground nutmeg, plus extra for serving
1/2 teaspoon ground clove
1/4 teaspoon ground cardamom
2 dashes of ground pepper
3 pinches sea salt
Whipped cream, for serving (optional)
In a blender, add pumpkin, cream cheese, vanilla ice cream, milk, cookie crumbs, cinnamon, nutmeg, clove, cardamom, ground pepper, and sea salt, and blend on low to medium speed until smooth.
Divide mixture into 2-4 glasses.
Serve with a tablespoon of whipped cream on top, if you’d like, and finish off with a sprinkling of cinnamon and nutmeg.
Note: And if you really want to take it over the top, you can throw in a shot of bourbon as well.
Serve immediately and enjoy!