March 19, 2012
Eleven months ago I started on a journey that would begin with a single email from a publisher and end with the release of my first book, Food Blogging For Dummies. I had no clue at the time what writing a 320-page technical book would entail. But more than 125,000 words, 96 energy drinks, and countless rides on an emotional roller coaster later, and I am less than a month away from finally getting to share the end goal with you.
As I anxiously count down the next 29 days, I’ll be providing an inside glimpse of the book writing process. And to celebrate the book’s release, I’m also giving away a copy of Food Blogging For Dummies every week until April 17. Check out the top 10 things I learned about writing a book below and then leave a comment for your chance to win!
10. Something that’s funny at 3 a.m. isn’t necessarily funny at 3 p.m.
I’m a total sucker for food puns, so this book was a dream come true to write. But I quickly discovered that the content I wrote had to be funny to people other than myself, which meant the jokes I found knee-slappingly hilarious during my state of delirium at 3 a.m. often fell flat when I (or my beyond patient editor) read them in a normal state of consciousness.
9. You often have to cut your favorite parts to make the bigger whole better.
There were endless times when I had to cut sentences I deemed funniest/wittiest/most amusing because they just didn’t strengthen the overall concept. Yes, the book is entertaining, but above all else, it’s informative. It took some getting used to, but I am now one with the DELETE button.
8. Practice sitting comfortably.
I spent a large amount of time over the past year sitting. It sounds like a strange observation, but it’s one of those things you just don’t pay much attention to until you’re in a situation where you’re repeatedly doing it. There was only one thing I could do to make the non-stop sitting a pleasant experience: Purchase a leopard-print Snuggie.
7. Reading out loud is the best way to edit.
I discovered the best and most efficient way of writing and editing the book was to read every last typed word out loud to myself. There’s something about hearing the rhythm of the sentence structures and the pacing of the paragraphs that makes the end product so much clearer and more concise.
6. Accept the fact that there will be sacrifices.
I knew the day I signed my contract would be the day I signed away any semblance of a social life for the next year, and that was a sacrifice I was more than willing to make. But I also can’t deny that missing countless weddings, birthday dinners, weekend trips, concerts and Yankees games stung. I let myself feel disappointed once, and then I got over it.
Posted by Kelly Senyei on March 19, 2012
March 14, 2012
My mom Noni’s classic BLT sandwich was a go-to in my childhood home. It featured crunchy bacon, iceberg lettuce, juicy tomatoes and tangy mayo layered between three slices of toasted white bread. The sky-high stack was skewered with toothpicks and then sliced into four triangles. No matter how many times I try to make it, and as simple as it is, I cannot duplicate that sandwich to match the taste of Noni’s. It’s one of those foods that just always tastes better when Mom makes it.
But this week I’m adding a creamy twist to the classic by using Bacon Scallion Hummus in place of mayo. Feel free to dig in to this silky spread with crunchy crudités or bagel chips, but I prefer mine slathered on toasted seven-grain bread, which I top with even more bacon, lettuce and tomatoes. Fresh scallions add a welcome zing to this quick-fix snack that’s made that much better by adding a splash of reserved bacon drippings in place of olive oil. Forget the skinny jeans and grab your spandex. While your pants may hate me, I promise your taste buds will be singing my praises.
Posted by Kelly Senyei on March 14, 2012
March 12, 2012
We’re just five weeks away from the release of my new book Food Blogging For Dummies! The book is currently available for pre-order, but I am so excited to share it with you all that I’m giving away one copy every week until the book lands on shelves worldwide on April 17.
How can you enter for a chance to win a copy of Food Blogging For Dummies? Stay tuned for the upcoming Monday blog posts, which will feature behind the scenes content about the process of writing the book and which will also ask a question tied to food blogging. Leave your answer as a comment on each Monday post and I”ll use a random number generator to select a winner. Winners will be announced the following Monday.
Bottom line: Four Monday posts, four chances to win!
Wednesday posts will continue to feature a new recipe each week, but for an extra serving of Just a Taste, don’t forget to sign up for the Just a Taste newsletter by entering your email address in the signup field on the right sidebar.
Posted by Kelly Senyei on March 12, 2012
March 7, 2012
It doesn’t get much more Irish than homemade soda bread. Toss in a few slices of creamy white cheddar and a dollop of bright green basil pesto and you’ve just thrown a St. Patrick’s Day party in your mouth.
If the words “yeast,” “proofing” and “doubles in size” make you weak in the knees, then have no fear because this quickbread comes sans all the stress of traditional homemade carbs. We’re talking 40 minutes from raw flour to tender slices of soda bread. All that’s missing is a cold glass of Guinness. A4YNV6BK82SF
This year I’ll be spending St. Patrick’s Day in sunny Orlando at Food Blog Forum, where I’m hosting a discussion about recipe writing and development with the talented Jennifer Perillo of In Jennie’s Kitchen. I attended my first Food Blog Forum this past October in Nashville, and I had such a blast that I couldn’t resist heading south for another sun-soaked, food-filled weekend. I’m looking forward to catching up with old friends, meeting many new foodies and, of course, getting my fill of Walt Disney World’s turkey legs and churros. The happiest place on Earth better brace itself for the hungriest girl in the universe.
Posted by Kelly Senyei on March 7, 2012
February 29, 2012
My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny restaurant in Manhattan’s Flatiron neighborhood and just steps from where I attended culinary school. Back then, we knew the local hotspot as Bar Stuzzi, and it was a favorite for Italian small plates paired with towering glasses of crisp Prosecco. I’ll never forget my first taste of arancini, as my eyes went wide at the sight of the baseball-sized rice balls coated in breadcrumbs, deep-fried and served atop a bed of bright red marinara. They were a total triple threat: crunchy, creamy and cheesy.
If fried rice isn’t your thing, then arancini are the ultimate excuse for using up what’s left of the ol’ Uncle Ben’s in the fridge. Although many arancini recipes begin with a risotto base, it’s perfectly acceptable to skip the 20-minute stir time and start with day-old rice. Just make sure to check out my notes at the end of the recipe for a few tips that could mean the difference between perfectly rounded cheesy fried rice balls and, well, a hot mess of rice and dairy.
Posted by Kelly Senyei on February 29, 2012
