Being in the blogosphere for a year is often a good time to assess the many elements already existing in a blog as well as setting some new goals for the future. Some new things might include technology improvements, then other items, well, somewhat like this recipe today inspired by a cookbook that beyond combining grilled and raw corn with a couple other similar ingredients even remotely defies adaptation. Initially, in my case just getting Blog basics down and maintaining Spiced Peach was enough of a learning curve in the early months.
Then under review, of course, is always the endless social media engagement. Naturally, having a Blog is about engaging, and there are certain goals one should set and attempt to attain, but for goodness sakes, there are some days it feels as if the media gurus won’t stop shouting. You know, hyperactive, unrelenting urgent rants of ideas, similar messaging, seemingly without any set of specific instructions to go along with it, is it because they really don’t know precisely either? It’s like the number of ingredients in today’s soup, there are more than average, should you use them all, well, on the other hand, in this case, if you do, you will experience a really, really good soup. Back onto the other hand, I don’t like too much mayonnaise in my Potato Salad.
A couple of weeks ago at a North East Bloggers Meet Up I learned about yet another social media platform, well of sorts, called Bloglovin. Of course, I was informed that on the social media platform it is critically necessary to be a part of this too (no, please, no more ingredients in the mix.) I joined. Similar to once you have gotten down the process of a certain recipe technique, it was miraculously painless. I had also been informed that my Blog was likely already listed on this site, it was, right there alongside my around three thousand other fellow food bloggers and they even accepted my submitted password without ten tries. Sort of like carefully pulling back each layer of the thin green leaves from the corn on the cob, removing the silk, and once revealing the pale yellow kernels following grilling time, it is an easy process in the recipe simply combining together some fresh new flavors and adding them into the soup pot.
The new, vital social media platform also served to inspire reviewing my Blog Roll along with a reminiscing of sorts. A Blog Roll names Blogs with their Links, it is a way of sharing one’s favorite Blogs, think of it like your favorite recipe list and your willingness to share the recipe with others. Among my list at year’s end, it is interesting to see who are still my favorites and reflect on what is most special about them, along with the many new food, or other topic bloggers of which I have become acquainted over the year, some on a personal basis, others just because I love their writing.
Blogging is unique in its essence as you can actually get to know a person in some small way through their writing, even experiencing a great feeling when their newest Post arrives, it’s like the ‘You’ve Got Mail’ of 2013, as if you are having coffee or sharing a meal with a friend. Since the beginning and continuing today, I Love knowing what David Lebovitz is up to in Paris, or wherever he is traveling at the time, (Lebanon over the summer) his great stories, humor, and what he will be cooking up next. Phil Holtberg, in the sometimes even irreverent, the Regular Guy New York city, frequently provides a lot of laughs, often hilarity, in his New York life experiences and insights. Dianne Jacob of Will Write For Food without shouting, manages to instruct and inspires countless Bloggers on poignant related items each week. Essentially once a week Dianne manages to bring together an entire community of mostly Food Bloggers at a very long shared table that extends across the entire country, and even other parts of the world.
Dana Treat, who I may not even have a whole lot in common with in real life, does not have the largest blog in the country, and I have never even made a single one of her recipes, but she has grown special to me. I really look forward to hearing what is new with her family, her sons, and about her move to Oakland last year along with her vegetarian and dessert specialties. Dana was my first, first- hand learning example on the importance of Posting as when she took a couple of interim intermittent breaks around the time of her move from Washington, I actually missed seeing her Posts.
One thing I have learned in Blogging is whether many or a few, there is always someone out there listening, it may go unknowing by the Blogger for months, who knows, maybe forever, but just as many ingredients saute together in a frying pan, once begun, someone is out there counting on you to share the dish with them.
I’ve recently been reading some terrific stories, particularly on BlogHer shared by Bloggers expressing their feelings and experiences about Blogging from worrying about being liked, to realities and experiences, including those in the first year. While some areas may have consumed me more years ago, I’ve learned that folks rarely buy only one corn on the cob so among all of the kernels there are always other cobs shared in the same bag together. Some might share the same pot, some might share the same grill, some may even fry together as corn fritters, but no matter which way it is prepared, it’s all corn.
As I read and contemplate these valuable Posts and assess directions and elements within Spiced Peach Blog it brings me back to my initial thoughts, blogging is about community, truly, sharing a table with others. You can throw a big party and invite everyone you know and don’t know, or you can build lasting friendships over the continuous sharing of meals, and later host some great parties too. Some food ingredients just complement each other more than others, its all a matter of what you want to combine into the mix.
A classic recipe will hold its place in the recipe box but it requires mastery of technique, seasoning, marinating, whisking, before emulsifying and gently folding into its destined finishing. Blogging takes time and caring, sometimes stirring things up. Enjoying the meal at the Banquet first involves inviting guests, setting a beautiful spread, and using optimal fresh quality ingredients then, at the celebration, guests will savor the dishes, and enjoy the creations, including a bowl of really, really good soup.
- 5 ears corn, grilled (green leaves folded down. silk removed, washed, then leaves brought back up covering the pale yellow kernels, grilled on indirect heat for twelve minutes, sprayed halfway through with a water bottle)
- 4 ears corn, husked, raw kernels removed with a knife then set aside
- 1 1/4 pound shrimp, peeled
- 1 cup chorizo, chopped
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 long hot red pepper, seeded and chopped
- 2 jalapeno peppers, seeded and chopped
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup sour cream
- 1 1/4 cup heavy cream
- 1/2 lime, zested and juiced
- 2 Tablespoons butter, cut into bits
- 1/4 cup chopped fresh cilantro
- 1/8 cup chopped fresh basil
- 1/2 teaspoon kosher salt, or more to taste
- 1 teaspoon cracked pepper
- Preheat oven to 350 degrees. Prepare Grill and grill the five corn on the cobs, once done, cut the kernels off of the cob, set aside, discard grilled cobs. Boil water in a large pot filled three quarters full. Peel outer leaves and silk off of 4 corn on the cobs, cut the raw kernels off of cobs and place kernels into a bowl, plop the cobs into the boiling water, reduce the temperature to medium high and cook for about thirty minutes until the corn juice in the pot is reduced by half. Roast the shrimp in a 350 degree oven for twelve minutes. Reserve two whole roasted shrimps for each bowl of soup, chop the rest into bite size pieces and set aside. In a large deep saute pan add 2 Tablespoons olive oil and on low heat cook the onion, garlic, and hot peppers until just softened then add in the chorizo, cook for about three minutes before pouring in the raw corn and sprinkling the paprika and cayenne over the pan ingredients, stirring and cooking on low heat approximately five minutes. Add in the grilled corn and cook about two minutes while stirring the pan ingredients carefully before adding in the sour cream and heavy cream cooking the ingredients with the cream addition another five minutes on low heat. Add the lime juice and zest and cook another five minutes. Spoon in the chopped shrimp and 2 Tablespoons of butter bits stirring to incorporate all of the ingredients together. Once soup has thickened, one scant ladle at a time, add in two ladles of the corn cob broth stirring and cooking together before adding in the next ladle. If a thinner consistency is desired, ladle in a bit more corn broth making sure to heat the soup thoroughly before each addition to insure maintaining a good thickness. Remaining corn broth may be frozen for a future soup. Before serving, stir in the chopped cilantro and basil, salt and pepper, taste and adjust seasoning. Fill each bowl with the hot soup then top off with 2 pieces of roasted shrimp and a sprig of fresh basil.