Well, how’s that…14 posts in 15 days. I still have a few recipes left to post, but have decided to hang on to them until another time. Thank you to those that have allowed The Baking Beauties into your inboxes and readings lists, I appreciate it, I truly do. Thanks to everyone that has emailed me as well, I enjoy hearing how recipes work for you, I am honoured when you ask little ol’ me for help converting your recipes, and I am thankful when you share your successes with me.
However, along with the good comes the not-so-good. When I receive an email, which is trying to be kind and helpful, and they tell me that they are ” really kind of grossed out by a lot of the pictures of the food.” it is time for me to take a step back from blogging. I appreciate that this reader feels that they know me well enough to email me and let me know where I’m slipping, but I really feel that was a very rude way of saying it.
By the way, I know I don’t take magazine quality pictures. I am not a photographer. I use a point and shoot camera. I live in Manitoba, where right now, we have so little sunlight that it is nearly impossible to get good pictures with natural lighting. I’m just a Mom and wife, cooking for my family, who has decided to share her gluten-free kitchen table with you. I don’t have the time to pose my food, my family is usually waiting at the table to eat it. It is real food that is eaten, and enjoyed, by my family.
This blog is not my business, I make no money from it at all. I could include ads, but have chosen to keep this blog free of ads for now. This is a hobby for me. And since it is just a hobby for me, I will not make supper at 10 in the morning, just so I can get a good picture of it. I make supper at 5:00 so my family can sit down at the table together and enjoy it. These are all factors that contribute to the photos that are not all Foodgawker perfect.
So, now that I have that off my chest, I will go back to working in the kitchen, without my camera for the time-being. Thanks again everyone for your support, I do appreciate it. While things are quiet around here, why not check out all the previous recipes I have posted here, I’m sure you can find something that you haven’t seen before. I will be back in February, when this wonderful little blog will be turning 3 years old.