How we run our food blog…

(Sponsored post)

We get questions from followers and friends (the two are not mutually exclusive) about our blog and how we manage it in our busy lives.

So today we thought we’d share a little bit about how we make it work. You may or may not know this about Liz and I, but our blog is a hobby for us.

I develop recipes based on foods I grew up with or new foods I’m interested in trying. Liz works her photography magic to create some mouthwatering images, and then we share the story-writing to complement the recipe. Finally, I post the recipe on our food blog and share it with the world through our social channels.

How much time have we committed to our food blog?

We did lots of research before starting our blog. We visited many influencers and popular food blogs, joined food blogging communities, asked questions on blogging forums, and the list goes on. This world of food blogging is not one you ‘get good at’ by chance, nor grow without dedication and effort.

During our research, one of the more popular topics we read about, and perhaps one of the more important decisions we had to make, was how much time we were prepared to dedicate to our blog.

It takes a lot of time

Running a food blog is time-consuming. Our goal was to have fun with our new hobby and grow our blog without without taking away too much family time.

We started off aiming for 2 to 3 recipes per week but quickly realized we’d be burning out soon if we didn’t slow things down a bit.

Our goal now is to publish one recipe per week. We’re also okay with skipping a week now and again if we’re on vacation or have some other important family event to attend.

This is how we balance our hobby with our work and family life. We enjoy this hobby – but we’re keenly aware of how easily it can consume our lives if we don’t maintain some semblance of control.

Timing for recipe posts.

Most recipes we post are recipes of food we’re craving at any given time and new food I want to try. I enjoy stretching my culinary skills by testing new recipes and cooking techniques. It’s a good way to avoid flavour fatigue and general boredom in the kitchen.

Although we don’t follow a seasonal calendar of recipes and we don’t have themes; on occasion we try to post recipes that coincide with upcoming holidays, the seasons, or special events. Today’s rotisserie turkey recipe is a perfect example of that. Gobble gobble… did someone say Thanksgiving?

Canadian Thanksgiving

Thanksgiving in Canada is celebrated in October (that’s in a couple of weeks) , and it’s celebrated a little over a month later by our neighbours to the south, so it’s turkey time. Also, I’ve been eager to cook turkey in a new way and this year I was finally able to give it a spin (pun intended) on our awesome Broil King Baron™ S590.

Rotisserie turkey on our Broil King is something special!

We’ve been busy testing all the features on our new Broil King Baron™ S590, sent to us by our partners at Broil King. I must admit, one of my favourite features has to be cooking with rotisserie, so it only made sense that we prepare today’s recipe this way.

Great results!

We were thrilled with the results of today’s recipe! Just look at that picture! The skin was crispy and perfectly golden brown, and the meat was flavourful and juicy–actually juicy (now, how often does anyone say that about their turkey?)!

If you’re planning a Thanksgiving dinner with friends and family, or heck, if you want turkey just because, we recommend you give our recipe a try. You’ll be gobbledy-glad you did (sorry – Liz made me do that)… and you’ll be sure to eat well, friends!

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