Dec 12

So simple, but so awesome. Cod filets dredged in flour (with a bit of cayenne), lightly pan fried in a lemon, butter, white wine, caper pan sauce. Served with beets simmered in chicken stock. #NotaFoodie


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Dec 10

When God (or the #CSA) gives you beets… Make chocolate pecan beet muffins. #NotaFoodie


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Dec 09

Thanks!

This is Gino... He was the first thing that i ever posted.

This is Gino… He was the first thing that i ever posted.

I launched a blog 4 years ago, basically because I wanted to learn more about the business of content. I thought that if I picked a topic to blog about that I loved, it would be less of a challenge to come up with ideas. I love food and eating, so the blog Notafoodie.com was born. I decided that I was only going to post to it when I felt the urge. Sometimes that means that I go months without posting anything but food pics (side note: that’s why I use the hashtag #notafoodie… I set up a script that posts directly to my blog whenever I use that tag on Instagram).

Content on the internet is an amazing thing. Every year around the holidays, I begin to get daily emails and comments from people that I know, and people that live on the other side of the world. They ask questions about how to make pasta, how to roast veggies, and most popularly, how to brine and roast a whole pig. It’s amazing to think that over the past 4 years I’ve engaged with tens of thousands of people through my content.

Here are some interesting stats about the blog:
– My most popular post by far is instructions and recipes for brining a whole pig
– My highest single day traffic was when Hostess was going out of business and I posted recipes for how to make homemade Twinkies, Yodels, and Chocodiles
– People from Brazil love my site. They are the number 1 non-english speaking country to visit my site (and Portuguese is the number one non-english language for visits to the site)

Anyway. There is no real reason for this post except to say thanks to everyone who reads my stuff. I told myself that once the blog became a chore, I’d stop. Not only has it not become a chore, it has become something that I look forward to doing whenever I have the time. That’s because of all of you.

Below is the first thing that I ever posted. Gino still makes me chuckle:

Nov 16

It’s Sunday and we’re celebrating 4 birthdays this afternoon. So, for #SundayDinner, we’ve got a butterflied pork loin stuffed with Toscano kale, asiago, and prosciutto. #NotaFoodie #foodigram

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Nov 06

Working from home rainy day breakfast. Leeks and potato frittata, topped with melted cheese and red kale. #NotaFoodie


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