Fried Asparagus; Roasted New Potatoes; How many blogs are there...Really?

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This is not a food blog.

I am not a food blogger.

I thought I was.  Really, I did. 

I was pretty sure, actually - what with all the recipes and food photos.....

Apparently I was wrong.

It all started innocently enough.  I read a statement, somewhere, that there were 48,000 food blogs in the U.S.

That was such a nice round number, and such a confident statement, that I had to investigate.

I started Googling.

Then I Googled some more.

I will not insult your intelligence by giving you the many and varied words and word strings that I used.

I will not bore you by giving you all of the outdated facts and over-the-top opinions that I discovered.

I will not embarrass myself by admitting to how much time I wasted spent at this endeavor.

I will share a few interesting tidbits:

At one point, in 2006, someone (obviously with massive amounts of time on their hands) counted, and there were 56 million blogs.  I could find no more recent numbers that agreed with each other.

The consensus is that between 60% and 80% of all blogs started are abandoned within 1 month.

I couldn't find any statistic as to how many of the now-surely-in-excess of 56 million blogs were active.

At one point, 1.09 million blogs were only active for 1 day.

The average life expectancy of a blog is 126 days.

The oldest abandoned blog was active for 923 days. (Couldn't stick it out to the 3-year mark, eh?)

WAIT!!!!!!!

I just discovered a new career!!! Blog Archeology:  The study of ancient blogs, defined as older than 900 days.  How exciting!

Back to the naval gazing....

Half of the pundits I read said blogging is on the way out, being replaced by Twitter.

The other half said it will replace print as the most important media for writing.

After that dip into the pool of general blog knowledge I decided to get on with the search specifically related to food blogs.

That's when I saw this in the number one spot on Google:

     "A comprehensive food blog directory: If it's a food blog you'll find it  here!"

Well, there you have it!  My answers, all on one site.

I clicked.

I scrolled.

I didn't find me.  There was no Thyme for Cooking, the Blog listed anywhere.

Apparently this is not a food blog.

I did find a number of, what I consider inactive, blogs listed, those with no posts for the last 3 months or longer.

The site itself had it's last update on Oct. 6.  And the one before that was June 18.

So, I wouldn't consider it active.... Or current....

Regardless, I got so depressed I could no longer continue my investigation.

Since I'm not a food blog I'll use the rest of today's post to discuss the merits of penile implants/enhancers. 

I've been getting a lot of fascinating spam on that lately and I just can't decide how big I want 'my  package', 'my rod', my 'love tool' to be.  Never having had one to start with, it's a particularly difficult decision.  Anyone care to advise???

For those not interested in the aforementioned topic, here are a couple of spring recipes that I made before I became more self-aware.  (Maybe I can't cook either.....)

Sautéed (Fried) Asparagus
Everybody roasts.  Why not fry?

10 - 12oz (350gr) asparagus
2 tsp olive oil
2 tsp butter (optional, but I'm depressed)
1 tbs fresh, snipped chives
sea salt

Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put asparagus into a skillet big enough to hold them without cutting, add oil and sauté over medium heat until starting to brown and blister, 8 - 10 minutes. Remove, add butter (optional) and chives, sprinkle with salt and serve.

Roasted New Potatoes
New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are incredibly creamy

18 - 20 new potatoes
1 tbs olive oil
salt and pepper

Leave potatoes whole and unpeeled. Just wash lightly. Toss with oil, lightly salt and put into a baking dish large enough for them to be in a single layer. Bake at 400F for 30 minutes. Stir half way through baking time.  Serve... Be ready for a an OMG moment with the first bite.  

Now, could someone please tell me what I am?

Oh, and what size I should want my, "you know" to be.... muy importante, tambien!  I have soooo many emails to answer!

Comments

[Mimi]

My favorite way to make potatoes these days! I am one of the asparagus roasters, so tonight I will try it your way, Katie. Thanks for the inspiration.

[Alanna]

Aii, don't worry, they've been in "maintenance mode" forever and a year. You're in Food Blog Search, that's a better spot to be! I really would love to know how many food blogs there are -- in different languages too. Don't you just suppose there are thousands - millions? - from all over the world? PS Asparagus and taters look lovely!

[Heidi]

Pffsst. What do they know?! Don't let yourself be discouraged.

Yummy asparagus.

Heidi

[Lydia (The Perfect Pantry)]

This might be time for the "you can be anything you want to be" speech -- but seriously, being in Food Blog Search is so much better. I do like the idea of blog archaeology -- can we eliminate any blog that posts two or more consecutive posts about having nothing to blog about? That drive me insane. Now I'm depressed too -- any asparagus left?

[Emily]

With all the food blogs out there, it's impressive to become one of the more known blogs. :)

[Happy Cook]

I declare your blog a FOODBLOG :-)
Love the asperagus.

[Bellini Valli]

I wonder how many food blogs there are out there really? Each and every day we probably only visit a handful.The ones to visit are multiplying like rabbits just like the magazines and recipes to try list. You had me on the floor with your non food related extension comments:D ..on the floor laughing that is:D

[katie]

Mimi, I just love those little 'new potatoes'...they're outrageously expensive, though - for a potato!

Alanna, apparently both China and Japan have more than the 'English' ones...or so 'they' say! I hate seeing an out-of-date anything in the No 1 spot on a Google search.

Heidi, not discouraged... I was a bit overwhelmed by all the statistics though, and the fact that none matched the other!

Lydia, those blogs should by decommissioned... Although, Sienfelt did rather well - 11 years about nothing! He didn't talk about it though.
Can we also eliminate the ones that do a post every 3 months saying nothing more than "I've been away"?

Emily, it would be...but how would we ever know???? (key Twilight Zone music)

Thanks, Happy Cook... I'd rest on my laurels...but they're darn prickly....

[katie]

Val, that's exactly what I was trying to find out. And how many stay active for more than a few weeks. Apparently Technorati used to do some stats but they haven't updated recently...that I have found yet.
So, what do you think: Extra large/long or double extra large/long?

[Shayne]

your blogging is great and I love reading it. I guess you are under the life blogging catagory, don't worried I am not a food blogger either according to that list...I guess I am a Mom and I don't feel I need to enlarge anything, shrink yes, enlarge no.

fried asparagus, hummm I am not sure about that but Zora (my 4 year old daughter) loves it blanched, iced bathed, and salted. Who am I to argue.

[gattina]

don't want mine (asparagus) long, like it brown though *lol* So frying is good!

[Neen]

When D and I started our blog, his Dad says that it was a cool idea...and that if it were him, he would probably post for a month, get bored, and then post every other thanksgiving or something. :) With all these recognition items out there (what makes you for real? Being listed on some other site? Being google-able? #comments per day? # hits per day?), it kind of makes you (well, me) rethink why I'm doing this in the first place. To write. To cook. To share. And if some random list somewhere can't appreciate that, boo on them!!

p.s. I just got back from doing lunges. Upped my weights today. Thought of you. :)

[Ulrike]

Katie, I remember that you had to register your or any blog to this site....They didn't search blogs they ask for them

[Wendy]

For a non-food blogger you certainly do make a lot of very nice food... ;)

[Elizabeth]

I read your post with horror. If yours is not a food blog, does this mean I have to stop reading it? Or can I bend the rules and continue to read by tricking and reassuring myself that yours is a "food for thought" blog? Yes. That's what I'll do. Quel relief.

Your fried asparagus sounds delicious. My sister adds ginger, garlic and a tiny bit of vinegar OR wine to her fried asparagus. (It is really fantastic.) But we usually steam asparagus and put a squeeze of lemon juice on it because we are trying to cut back on our fat intake (*cough*) - okay okay you got me - and a little bit of butter OR we pretend that we don't really know that butter is a fat and serve steamed asparagus with Hollandaise sauce.

Roasted New Potatoes... mmmmmmmm

If you come to a decision about the optimal size for your (ahem) you-know, do let me know. In the meantime, any advice on how many genuine Rolex replicas I should order and what major I should say for the univresity dergrees and the Ph.d's I have been offered?

[Pam]

A food blog by any other name would taste as good! Youse a food blogger, like it or not! :-)

[neil]

The only advice I can give regarding size is to look to those women who have felt the need to enhance their assets, the feeling seems to be bigger is better! The first time I really tasted asparagus, it was fried, great method to concentrate the flavour. You'll always be a food blog to me.

[Colleen]

I made the mistake of putting "boobs" and "naked" on my blog. Needlesstosay, I get the most interesting search links to my blog. I suspect that with "penile implants/enhancers" the users who search this term will definately be disappointed to find a food blog instead of a penis implant. But since you are not a food blog, it doesn't matter. :-)

[Kalyn]

Well I was going to say that they must be mistaken because you're in Food Blog Search, but I see that Alanna has beat me to it.

Roasted asparagus, yum.

[Pat]

Katie, thanks for the giggle this morning. I too get the same sort of spam. Is it possible although we are Americans, but living abroad that is the reason our blogs aren't on the list??? Anyway, I am glad to know about your non existant food blog as I have got some really good recipes from it.
Thanks!!!!

[Lisa]

First off, the so-called blog list: How stupid! Obviously, it is they who are the imposters, and not you. :) Still, what a kick in the pants. And speaking of pants, as far as the love tool goes, don't get too crazy. I've heard it's not *just* about size. According to my spam folder, I have a chance to learn how to "take her to paradise," so I guess I'd better get busy myself.

You're right about the asparagus; I always roast, and grill in the summer, but why not fry? That and the potatoes look scrumptious. As for the butter: Remember, it's now good for you! (And I'll bet your French butter really rocks, tastewise.)

[Deb]

Personnally I like our little community of food blogs! Who cares about all of "the others"! It must be raining over your way. Why are you not out in your garden? No matter what they say, I enjoy your "food blog" no matter what "size" it is.
I am a born griller of asparagus, must try your fried ones!

[Amanda]

Thanks for the giggle!

It's not the size that counts but what you do with it... Isn't that what they say.

[Sue (coffeepot)]

Well I always hated "labels" on persons anyway.

I do like labels on medicine and food cans because it keeps me away from the cianide or things I might dislike.

Many (label) bloggers are a petty bunch, so I wouldn't give it a second thought katie.

[katie]

Shayne, sounds like Zora has a very discerning palate!

Gattina, hmmm, must ponder that statement...

Neen, you thought of me whilst lunging? I usually only think of when I can quit....Blogs are meant to be fun (IMHO)

Ulrike, I sent out lots of registrations when I started...but haven't bothered since... suppose I should!

Thanks, Wendy... so maybe I CAN cook... sometimes...

Elizabeth, butter is FAT??? No, surely not....
I think you should get an even dozen - and a big one to wear on your ankle... A new trend..

Pam, well, that's a relief!

Neil, if bigger it better than 'ginourmous' must be really good!

Colleen, perhaps I could do interesting food sculptures to entertain the voyuers...

Kalyn, I have been validated!

Pat, I don't think there is any logic at all... but the spam has gone past entertaining....

Lisa, I hope 'she' is properly grateful - once you get it figured out. Frying is quicker... and better when it rains (grill being out doors)

Deb, it's not raining, but windy and damn cold... same result!

Amanda, I know that's what 'they' say, but apparently know one believes it.

Sue, yes, some labels are important...or at least pictures....