I am impatient girl with high expectations for myself. Yes, a deadly combination, I know. But as I think about that now, it’s probably a typical personality trait of most chefs. When I started this blog, I wanted instant success and was thrilled with every stat count, visitor and comment I got. I’m a little more pragmatic now. Yeah, welcome to the real world, Kristina.
I’ve had to learn patience, at least when it comes to this blog. I’ve always understood that it takes time to build a following and gain respect among my peers (it’s the same as any profession), but understanding and want are often two different things.
So I’m thrilled now when I get some recognition; a tweet about one of my posts, a link back from someone else’s blog, popularity of my photos on sites like Foodgawker and Tastespotting, and especially the wonderful comments people leave when they’ve tried my recipes.
This week has brought a bumper crop of traffic to my site. It started with someone “stumbling” my post “How to Make Marinara Sauce” on the website stumbleupon.com. I consider myself pretty web-savvy, but I’m just not that familiar with how that site works. All I know is I had an increase in traffic in a single day which was more than I’ve had in the last 2 months combined (we’re talking tens of thosands of views here). The last 3 days have doubled the overall views on my blog since it’s creation. My post was even #1 on their “Lifestyle” section page for a while. Shocking! I find myself thinking, “You like me! You really like me!” a la Sally Fields.
Then, today I received an email from the Foodie Blog Roll site that my blog had been chosen to be featured as one of their Finest Foodie Friday blogs. They have over 5000 blogs on their list, so I think that’s pretty darn nifty!
Finally, I got my first really nasty and mean comment. I’ve had others which were clearly spam, or just plain strange, but this guy was deliberately mean. I debated as to whether or not to post it and decided against doing it because even though the guy would have come across as the complete fool he clearly is, I really don’t want to encourage that type of “discussion.” I have no problem with honest criticism, but call me (and all my fellow Americans) an “IDIOT!” and that’s where I draw the line. As a fellow food blogger once told me, “Critical comments come w/the territory—just means that your blog is bad ass & folks are jealous.” I love my blog friends (you know who you are) for that type of encouragement.
So, if you’re a new reader, welcome! I’m happy to have you here. Take your time, check out the place and please come back! If you’re a loyal follower, thanks for hanging in here with me and know that I appreciate you.