Note: It’s raining and cold here this Memorial Day weekend but I hear it should be nice by Monday (woohoo!). Save the grilling for then and try this simple and easy recipe for rice pudding tonight. It’s the only one I’ve ever used because there’s no sense in messing with perfection, obviously.
The following is just a
little rant about some food blogger type things that I know a lot of people can identify with. Enjoy.
I had a streak of luck awhile back with a slew of acceptances which renewed my self efficacy in terms of blogging and food photography. I can only surmise that somebody outside of the norm was behind the approval process during that time. Whomever that person was, actually enjoyed my submissions and they were accepted! The photos were the same quality they always are (ranging from not bad to pretty decent), and there was definitely nothing special about them. Then it was over. Not a single photo has been accepted for a fairly tragic amount of time, and so I am relenting to your food photo snobbery. As annoying as it might be, you have every right to be
kind of a jerk an elitist. That’s your thing. It’s cool. You’re Ludo, I’m Nigella. It’s all good. You like to set the bar so high that not even you can reach it (I’d be interested to see that, honestly). You like to set standards that only superhuman professionals buy at the store and snap a photo of can dream of. Neat. It’s cool but it’s not for me. I have no clue what you’re looking for and so there’s no sense in continuing. Trying to figure it out is abysmally pointless, at least for a little while.
Well the deal breaker is in the rejection letters. First of all, I can’t opt out of them. “Don’t call us we’ll call you” would make me despise the process less. I’d notice a steady flow of traffic from your site if ever my photo was accepted and it would be a pleasant surprise which is better than the bitter cold rejection you always offer. Second, the emails are automated and have a tone that sounds polite at first, but then just seems robotic and condescending; especially after the sixty third arrives.
“Thanks so much for submitting..Unfortunately…reason: ____ please continue to submit”
I find them completely irritating and unhelpful, honestly (“food/photo styling” is not a helpful directive for future reference, if you care) and generally, these emails are just a huge bummer to the end of a seemingly great day. The worst is when I bravely submit a whole bunch at once, thinking, “if I get just one accepted, it will vanquish the agony of all the other rejection”. Wrong! Instead, I get a barrage of rejection letters and corresponding feelings of inadequacy sent directly to my inbox all at once from some automated terribleness that I like to call …well, I’ll spare you the profanity, but it sounds like foodgawker and has an extra F.
It’s my way of saying, “that was not nice”.
What happened to the good old days when we as lowly bloggers could submit some terrible casserole (with flash!) and get over 2k hits flooding in from your site within a few short hours? I’ve heard the tales from those that have been around long before me. I can scroll back and see it for myself. Really terrible photos used to pass as “amazing” and even be featured! Was that before you became the cool kid on the block? Now you’re only “secret friends” with the amateurs? Well, either way, those days are long gone and I’m finding the process to be not quite worth it, anymore. Who knows, though, maybe I’ll change my mind and try again (this has happened several times over the years). And then I will briskly be reminded, via robotic email, to just stop bothering with it. It’s one site that I can’t peg down out of about fifty that either are just as popular, or will be within 2013. Perhaps it’s time to just let it go.
There are at least five other sites that feature my posts (and photos) regularly and you, dear foodgawker, are just a spiral of self doubt and quite frankly, suckiness (yes, I said suckiness). It’s not a fun relationship so I’m taking a break.
Whenever I remember to post on pinterest, blogher, tastespotting, dailybuzz, babble and the others, my photos are accepted, shared and even occasionally featured! So, it’s hard not to take it personally. I know it’s not personal because it’s a cold heartless robot I’m dealing with, but it’s no fun, regardless. What could I possibly be doing so wrong? Bah…I suppose that’s the ever alluring mystery, though, isn’t it? More rejected means more elite and elite = “youfancy” success.
Anyway, I’m having a great week despite your annoying rejection letters being the worst thing ever : Traffic is up and people are sharing. Tastespotting appears to like me just fine and accepts my photos regularly (I won’t forget to submit anymore). Also, today is national wine and tap dancing day. That’s fun. So, yeah…to put it nicely – I’m breaking up with you.
- 5 cups organic whole milk
- 7 ounces short grain rice
- 2-3 tablespoons vanilla sugar (to taste)
- garnish: cinnamon and brown sugar (optional)
Place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thickened. If you accidentally cook it for too long or (for whatever reason) becomes too thick, you can thin it down by adding a little more milk. Place in dessert bowls and sprinkle with brown sugar and cinnamon, if desired.
Adapted from : Jamie Oliver’s Recipe