Not Cutting the Line

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I went into the kitchen on Saturday with the intention to use these type of ingredients

baking ingredients

To make something more along the lines of, say, Deep Dish Double Chocolate Golden Graham Smores Bars (no bake)

Deep Dish Double Chocolate Golden Graham Smores Bars

But came out with this

Vegetable and Bean bake on foil lined panNot sure how that happened

Ok, I know.

Because man cannot live on desserts alone.  But woman can.

Ahem.

I needed to make something hearty, savory, easy, and that I could get some planned leftovers from

Scoop taken out of bake on panIt turned out really well.  And easy.  <– Name of the game.

The recipe is closest to my Salsa & Cheezey Baked Beans & Vegetables

Salsa & Cheezey Baked Beans & Vegetables in foil lined pan

or this Cheezy Vegetable Bake

Close up of Cheezy Vegetable Bake in white bowl
Not exactly, but similar

You’ll have to sit tight on the recipe because I have the corresponding bean pictures to edit for the recipe

And before that, I have dessert pics to edit for another couple recipes

Broken Oreos in bowl

So whip up a Chocolate Covered Oreo Ball while you wait for the beans

Chocolate Covered Oreo Balls

Chocolate Balls are always better than beans anyway

Yes, I have a lineup of recipes and pictures in both my head and hard drive

And beans won’t be cutting the line in front of desserts

As I said earlier, I always prefer sweet to savory

Questions:

1 If you’re a blogger, how much time elapses in between the time you make something and the time you post about it? 

For me, it could range anywhere from 1 day to 1 month.  Or sometimes even a little  more! 

There are some recipes I make ahead of time for various reasons and I have a lineup for them:

It’s seasonal/holiday-oriented and I want it ready for that season (i.e. 12 Days & Dessert Recipes of Christmas)

I am traveling and do a lot of pre-cooking/pre-blogging in advance of my trip (Flourless Peanut Butter Cookies)

I have free time and want to get a head start on a post (Many of my smoothie recipes are this way)

I have no time to write about something I made for quite awhile after the fact just because I am busy (White Chocolate Vanilla Marshmallow Cake Bars <–worth the wait.  Perhaps my favorite dessert in recent memory)

Then some things, are just too good to wait on and I get a huge burst of excitement and energy and that recipe cuts the line because I was just so excited about it.   The last one this happened with was the homemade Pumpkin Spice Latte recipe.

2. Do you have a lineup, work in advance or more just whatever you ate, you post about, and that’s that?

I have a mental lineup, and a lineup of pictures on my computer to be edited, and most recipes don’t get to cut the line.

I have a queue of sorts because after I develop the recipe, make it, sometimes re-test it, photograph it, edit the photos, write the recipe into the blog post, edit and proofread the blog post, then it gets published.

Lots of steps before it goes from grocery cart ingredients to kitchen countertop to table to mouth to blog.

That’s why my hat is off to the new-recipe-per-day bloggers.  I could never keep up that pace!

3. How do you decide which recipes to post? 

I have zero interest in documenting my “daily eats”.  Never did, never will.   Just not my style.

It’s a lot of work and not something I have a desire to to put my time and energy into.

I used to do a bit more of it, but frankly, these days I’d rather talk about shopping and photography than salads.

A lifestyle blog, not a recipe blog, is how I’d define things lately so the recipes I post are the ones that really excite me.  i.e.  Desserts!

4. Last question..I’m feeling chatty!  Do you say something or not bother if someone cuts in front of you in a line?

Sometimes people truly don’t know where a line begins and it’s an honest mistake.  Saying something very casually like, “I think the line weaves around this way but it starts over there” they usually say, Oh I’m sorry and they find the starting place.

However, there are times like security screening areas in the airport, or the entrance to stadium events, or crowded venues where there isn’t a clear-cut line or starting place, but that there’s enough order and semblance of a line that the person does know better.   They know exactly what they’re doing.

Do you say something to those people?  It depends on my mood and just how much of a hurry I’m.  We will all get there and through the line, eventually.  So what’s one more person.

Then again, sometimes you just have to call people out on having the chutzpah to do it!  Not always worth it and usually I just say nothing, take a deep breath, and wait my turn.

Have a great weekend!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Comments

  1. I mainly take the photos as I make the dish and then I’ll just choose a random one to post or if I read something on someone else’s blog that was on the same theme as a dish I have to post I post that dish and then link back to or reference that blogger, if that makes sense. For example, a blogger recently asked for ideas about quinoa and I had just made quinoa cakes the previous week and had them on the waitlist, so then I posted them a bit sooner because of that post I read. I don’t know if I’m making sense, lol!

  2. Very cool, can’t wait for the recipe.

    1. Maybe 1-3 days depending on if it needs perfecting.
    2. Depends, lately it’s been whatever I came up with that day since planning ahead has been a problem this month.
    3. Whichever ones were good. :-)
    4. Depends on the person and situation, if it’s busy mom juggling kids and stuff, than I can assume she probably just didn’t see me. If it’s a rude, aggressive person, then I’ll say something.

  3. I usually post recipes as soon as the recipe is where I want AND the photos are decent. Sometimes it takes awhile, sometimes it’s quick!

  4. I pretty much just post what I eat unless it’s not something I made (well, unless it’s a nice restaurant dish) or it’s nothing exciting at all. There really isn’t any time lapse, or I’d totally forget and it’d never find it’s way to the blog.

    And I absolutely am the person who says something to someone about cutting in line. No hesitation.

  5. The beans look pretty good, though… :)

    I definitely don’t post every recipe I make–and it can be that day or a week later (I’m about to post one in the latter category). I try to have some kind of overall plan but allow for things to ‘cut the line’ if they seem more relevant.

    When people cut in line, it totally depends what kind of space I’m in and what kind of energy I perceive from them. Sometimes, it just seems like something else takes me over and directs me to tell them; other times, it just runs off my back.

  6. Interesting post Averie!

    I blog about island travel & diving/snorkeling, not food. But I read several food, fitness and lifestyle blogs. For me, I often write 2-4 posts at a time (usually on a weekend) and post them over the following week. But then there are times when an idea strikes, and I will stop what I am doing and write a post immediately. Those usually end up being the most interesting posts.

    Oh, and the “queuing conundrum”….. Do I say something to a queue barger? It depends on when and where it happens. If it happens in another country, I first consider the fact that I might be the person who is queuing improperly. I would also refrain from saying something to a disabled person, a child or and elderly person. But when it happens here in NY/NJ, and the person clearly knows better, I will point them to the back of the line.

  7. i don’t blog so i wouldn’t have any answers…:) but i do enjoy reading your blog (and other bloggers) and grateful for taking time to make your blog beautiful! p.s. i can’t wait for that savory dish recipe!!