Here’s the thing. I don’t want to be an influencer.
It’s the new trend now to sell yourself as an influencer when you are applying for writing jobs; employers want to know how many Twitter, Pinterest, Snapchat, Instagram, and Facebook followers you have before they even want to talk to you (hence the rise in the market for fake followers on all social media).
As an influencer, I make a pretty good dogwalker. Although I often claim to my friend Kerry’s husband Mark that I know 10% of everything, we all know that it’s actually closer to 7.5%.
(Or am I?)
When I develop a recipe, and share it with you, I’m not trying to influence you.
At least not yet. I have a few things in development that I may run by you eventually, but I won’t put them on my site unless they’re amazing and I think you’ll love them and if you don’t want to buy, make, or use them it’s no skin off my nose because you know what you want better than I do and I am a wretched salesperson in that regard but have no desire to get any better.
No, when I put something on this website, I do it because I made it and it’s delicious and I think you should know all about it and make it for your family so that they can tell you how delicious it is, too.
I put stuff on this site so that you can see that cooking gluten-free doesn’t mean tasteless and horrible. It doesn’t even mean health food. All of these recipes happen to work well with regular flour, too. That’s on purpose so everyone can eat good stuff.
I cook because food is one of the most wonderful things that you can share with another human being.
I cook and I write about it to share a little bit of my life. It’s an instinct and an impulse that I can’t quite explain, but it’s part of the deep down core of the person that I am. I have cooked as a creative outlet since I left home at 17, and I have been writing since I could hold a crayon. This blog brings those two things together in a way that is deeply satisfying to me.
I post. Sometimes you click on the link in your email or on your Facebook wall, sometimes you don’t. Sometimes the fact that you don’t hurts my feelings a little bit, but I continue to post anyway. And here’s why.
I’m not trying to get you to change your life or steer you in a different direction. All I want to do is share what I know. I want to share the things that work for me in my kitchen, and I want to share the things that have gone wrong and wonderful and incredible and amazing in my life. It’s the way that the (predominantly) introverted part of me can reach out and really connect with people.
I write because I love it. I cook because I love it. I continue to learn about cooking because it’s fascinating, and it’s the one thing that everyone can access. Everyone has to eat. It might as well be delicious.
Sometimes, though, it’s really great to see the failures. One thing that really chaps my ass is seeing perfection on every food blog I come across. The food is perfectly cooked and beautifully plated, shot with perfect lighting and accessorized with happy, well-dressed, and obviously prosperous folks gathered with friends or their impeccable family.
Turns out, not every recipe works out. And not everything tastes great. And definitely not everything looks beautiful.
You wouldn’t know that by Instagram with its glossy pictures of perfection. But here’s the thing: perfection isn’t real, or even real desirable. Sometimes the food isn’t even real or is enhanced with non-edible garnish (that enticing steam may be a microwaved tampon. #TrueStory).
I just got this new tart pan that I’ve been wanting for a really long time. The first tart I made was delicious. The second tart (pictured above) leaked and the crust was horribly soggy and fairly tasteless.
If I was 100% living the dream, I would have posted a picture of my soggy bottom, but that might be a whole other type of blog (#CueLovemakinMusic)
Cooking and writing for me are more about the process, and less about the flawless product (although HOT DAMN I like it when it all comes together). Failure is infinitely more valuable as a learning tool than success, but failure is a taboo subject. When I mentioned to a couple of people what I was writing about today, they were minorly horrified at the thought of failure. A standard response, I think, but the instinct is misplaced.
Fear of failure holds us back.
Fear of failure stops us from trying.
Fear of failure makes failure inevitable.
It’s not the failure that’s the issue: it’s the fear.
So today’s blog isn’t about the failure that is the soggy-bottomed tart pictured fuzzily above. It’s about the fact that in spite of this failure, I will try again. And maybe the next time won’t work out either. But I won’t be scared that it will taste bad or you won’t read my recipe.
Because there is a lot of fear in the world, but moving through fear gets to the other side of failure. That’s what we are all about here at Charm City Edibles (in a shaky-kneed way at times, but still).
What do you think about failure? I’d like to know how failure (or fear) has influenced you (or not).