Mele Cotte’s 1000 Post!

millennio/millennium

I have known this day was coming. But of course, here I am writing the night prior to posting. It seems a little surreal, 1000 posts. Had you asked me about what I would write on this day 4 ½ years ago, my response would have been, 1000 posts? I need to get through the first one let along #1000! The longevity Mele Cotte wasn’t even in my line of vision.

When I first began to blog, it wasn’t Mele Cotte; it wasn’t about food, and it didn’t last long. Not knowing much about what it was I was actually trying to accomplish, the original blog ended up being a kind of a journal of rants and it wasn’t fun. Then, after chatting with a good friend at the time, I looked into myself and began to blog about what I loved. Food.

Recently, I tweeted that I began my thinking about this 1000th post. Toying with “things I learned along the way”, top/favorite posts, etc., suggestions came in. Many Twitter friends said to keep the post about me and what motivates my posts/cooking.

The motivation part is easy, as food consumes my thoughts. I love to introduce myself to new techniques, new ingredients, new dishes, oldies but goodies (just spruced up a bit), all things food, really. I could be driving down the road and have to pull out my little pocket notebook to jot down ideas that pop in my head.  And, let’s not forget that, now that I am working, it’s totally exciting to think about being able to frequent restaurants more often to experience delicious food created by amazing local chefs.   Food fills me with such intrinsic motivation and brings me tremendous joy.

Writing about me? There have been a enough posts and tidbits about me over the years, the good, the bad, and the ugly, and another post may be apropos in this instance. But, I am not convinced. Mele Cotte has been as moody as its blogger. My personality has been/ is all over the place and my posts have clearly represented that little observation. While I would not take back anything I have written or done, there are moments I look back and I …well….I *side eye* myself a bit. *Side eye* or not, the last four years have been interesting with a lot of moments of growth, happiness, sadness, and difficulty in all aspects of my life – personally, professionally, and with cooking. All in all, I am proud of how my growth as a cook, baker, and cake decorator has been documented here. In addition, I would be remiss if I did not say that some of the most genuine people I have met, I have been introduced to through blogging. And for those relationships, I will be forever thankful.

There are times, if I am being honest, that I wonder why I continue, other than for myself. Why take the time to write down, journal, post, etc? While I appreciate all my readers, more than I can express in words, my traffic continues to be modest, at best. I don’t blog for monetization purposes, but I had hoped my readership would be larger than it is. I have been blogging for almost as long many of the familiar, household named blogs, longer than many of the newbies who are in noted “lists”, and I (think) I do a lot of what others do, like events, Twitter, Facebook, etc.  Sure, there are “food porn” sites that increase traffic, but they never pick up my photos. But, I am not a photographer, so I won’t harbor cranky thoughts towards them…after today. (Ha! Ha!) I also understand miscellaneous life events have interrupted my (at one time) regimented blog reading/commenting, and I no longer participate in group activities like the Daring Bakers and BBA. But, wow. I would be lying if I said I wasn’t disappointed that my traffic is so low; it is like Mele Cotte is non-existent. It can be very frustrating.  Nonetheless, one reader or thousands, I will keep blogging….for me, my growth, and for those who do read Mele Cotte.

Content wise? I find Mele Cotte more exciting since the new design was launched.  I look forward to continuing similar material. In fact, as I continue to trudge through links to create/finally finish the “recipe” page above, I am thinking I may just start from June ’10.  The search button is there for other interests, right? And, from this post on, I will take what I have learned from the past, survey the present and look to the future, especially since this 1000th post comes at a pivotal time. Since I recently returned to work in the school system, the parallels are profound. Becoming a “suit” again, after the very personal decision to leave education last year to pursue cooking full time, has been a bit breathless. There are many reasons for which I have had to put cooking on the back-burner. It was a conscience decision, I am okay with moving forward, and I know I will always bake. My family of friends here in Atlanta are so supportive, and will not let me lose sight of my talents. Plus, I have Adelina’s Bakery that will continue to develop on my personal time, and my gig at Joy of Baking, for which I am extremely grateful, feeds my addiction. So, I know that good things are in store for this girl – in all parts of my day!

Post number 1001 will be here Wednesday and will continue to carve the new paths to come, with which, inevitably, readers will be made aware of as they journey alongside me. So, as I anticipate what is in store for my lil’ blog and me, I do have a few posts that I remember with adoration I thought I would share.

• Tami’s party Although Tami and I don’t see one another too often, I do consider her a dear friend Our dinners and get togethers are always filled with laughter and good times.  Her birthday, by far was one of the highlights of my year, as it was so much fun.  The Chopped Challenge theme was brilliant and also owe Erin a huge debt of gratitude for convincing me to get off my duff and  participate.
  Delicious posts for which I am craving again -
• Strawberry Bruschetta – the basil sugar was ah-ma-zing! Fabulous, I tell ya.  And, versatile, as I used it in my Apple Basil Oatmeal and Basil Cupcake Muffins
• Quelites con Frijoles - just a really tasty meal
• Sangria Cupcakes – Sangria need I say more?  The fruit soaked in the sangria and, phew! they were some deliciously potent treats.
• Donut Ice Cream Seeping donuts in the ice cream base, then adding chunks later = love
• Fennel Cake with Chocolate Fennel Ganache – A great cake, different from a regular sweet layer cake, that morphed from Fennel Cupcakes.

Any posts that have stuck in your mind?  Any particular story, recipe, post content?  What would you like to see from Mele Cotte?

Thanks everyone for a great 1000!  Here’s to the next 1000!

*The picture is supposed to be a representation of the last four years – (from front to back) baking, being an educator, blogging, and cooking (the fuzzy items in the back are cookbooks)