Whenever I help someone start a blog, I tell them one of the most important things to do is to pick a posting schedule and stick to it. Over the last year, I haven’t taken my own advice. I have put a lot of pressure on myself to post my 3 recipes a week and then felt horrible when I only managed to post one recipe a month. It was a vicious cycle that was robbing me of my joy in blogging which is sad because I have always said that when I don’t enjoy blogging anymore, I won’t do it anymore. Yeah, there were several times in 2021 where I thought about permanently shutting down A Solitary Feast.
Fortunately, cooler heads prevailed, my friend told me not to make any decisions while I was grieving the loss of one of my best friends and culinary companion, Audrey. She said to give myself time and grace and come back to regular blogging when I am ready. How did I get such smart friends? She was absolutely right. I spent time missing Audrey, pursuing some interests outside of cooking and blogging and lots, and lots, of reading all the books I could get my hands on. Eventually, I found my way back to the kitchen and the peace and calm I feel when I am there which helped me find my joy in creating recipes and writing posts for the blog again.
So I won’t be shutting down A Solitary Feast. I am making some changes to my publishing schedule, though. I will no longer be publishing 3 recipes a week. I will now be publishing one recipe every week. The day of the week might vary but I will publish once every week.
Dry Chimichurri Rub
Adapted From Epicurious
2 tsp oregano
2 tsp basil
1 1/2 tsp parsley flakes
1 1/2 tsp thyme
1 1/2 tsp kosher salt
3/4 tsp black pepper
3/4 tsp savory
3/4 tsp smoked paprika
1/2 tsp garlic powder
1/2 – 1 tsp crushed red pepper flake
In a small bowl, combine all the ingredients. Mix well. Store in an airtight container, in a cool, dark place. To use: heavily sprinkle all over chosen protein or make a marinade of 2 tablespoons rub, 1/4 cup olive oil and 1 1/2 tablespoons red wine vinegar. Add protein of choice and let marinade at least 30 minutes before cooking.
A Cuppa And Conversation 