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What to Do with a Used Food Blog


After much ado about something that was almost nothing, The Kitchen Journals finally went live last November.  At last. Finally. Phew.

I don’t want to say it was a lot of work, but I feel I better understand what long-term pregnancy is like. (No offense to all the mothers out there, but for now, it’s the best analogy I have.) Eventually, the thrill of creation dissipated, and all I wanted to do was to get that baby out.

STILL, there is much to do as we build-out content and begin marketing it to the world. Wish me luck.

In all sincerity, I am quite excited, and I hope readers of this site who are really serious about home cooking will take a little time out of their busy day to see what’s going on over there from time to time.  I know there are probably 1,234,567,115 food sites in the world today (or at least it feels like that), but I really think when all is said and done, The Kitchen Journals has something special to offer.  I suppose only time will tell.

Before I move on to the road ahead, I just want to take a moment to thank some of the folks who were so generous in helping me get The Kitchen Journals live.

A Partial List of Some of the Really Awesome People in the World:

Joseph Anselmo
Cathy Barrow
Jeni Britton Bauer
Adrienne Capps
Matt Checkowski
Frances Fiorino
Martha Holmberg
Julius Kuhn-Regnier
Domenica Marchetti
Nawal Nasrallah
Patricia Parmalee
Liz Unger
Rosemary Wolbert

And Now, What’s to Become of David’s Table

When I first set-out to create The Kitchen Journals over a year ago, I thought I would ultimately shut down David’s Table.  But as time has passed, the idea of turning off the lights here feels something like the abandonment of an old friend.  Since it’s inception in 2009, this site and has been a large part of what motivates me to pursue my passion for food and cooking. Along the way, it has certainly taught me a thing or two. Ultimately, it has been something of a HTML-based training ground which enabled me to create the new site.  So how do you just put something like that aside? I began asking myself the not-so-age-old question, “What does one do with an old, used food blog?”  Could David’s Table be repurposed for something else?

It seems to me there is always something missing when you’re writing a food blog.  It’s like throwing a dinner party and then spending all your time in the kitchen while your guests are in the next room having a great time. All the researching, recipe testing, photographing, writing, editing and posting, and you never get the chance to sit down and enjoy the meal with your readers. I never really got the chance to relax here.

That’s when it hit me. The dinner table is not just a place to eat.  It is also a place to gather with family and friends and share the stories of your day, talk about current events, gossip about people, ask each other questions, maybe argue a little, and enjoy your time together.  When I started this site, it was to act as a knowledge base for all things cooking and food. With that role now largely filled for me by The Kitchen Journals, maybe I could convert “the Table” into a place to just relax and have some fun for a change and not worry about things like SEO and grammar errors. (Warning; I’m a terrible spellar.)

So from this day forward this site will be a place for you (whoever you are) and me to come together and chat about the things that connect us; the things that make us human. So come along.  I’ll pour you a nice glass of virtual wine or cold beer, we’ll have a great meal, and see where the evening takes us. You’ll have a great time.  Trust me. There’s more to me than just food. (I think.) And besides,  I’ve reserved us the best table in the house.

It’s never too late to be what you might have been. – George Eliot



So Close I Can Almost Taste It


I’ll bet you thought I had dropped off the face of the planet and forgot all about David’s Table. If you did, I can’t say that I blame you.  It’s been over a year since my last post. In my defense, I did say that the new site I’m developing, The Kitchen Journals, would probably take all my time, and I wasn’t far off the mark.

Sadly, this was supposed to be the week we went live, but the it came and went with nothing to show for it. There are a lot of reasons it has taken so long, but I suppose the biggest is that towards the end of last year, I became so discouraged that I almost completely gave up.  Yes, this past winter was a real…well, I don’t want to say it, but it rhymes with “witch”.

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That’s a Mouthful: Observations on Food Blogs


The reason I’ve not posted for several weeks is that I’ve been so busy working on the new site.  Between that and regular life, I’ve had no time for David’s Table.  I had no idea the new site would be so much work. Take for example an article I am writing on coffee.  I’ve spent well over a month researching everything from the best grinders to the perfect ratio of water to coffee. (It’s 16:1 for those of you keeping score at home.) I feel like I have coffee coming out my ears.

The point is this: If you want to do something well, you can’t rush it, and given the limited time I have, things are moving slooooooowly.

Sometimes I wonder if it’s all worth it. Is a thoughtful approach to food blogging a waste of time?  Do people even care? Is it better to just slap up a pretty picture of something yummy and a half-baked recipe that most people will never try just for sake of keeping your website traffic high? Or is it better to post something thoughtful on a less frequent basis in hopes that your readers eventually regard you as a reliable source?

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Building a Better Website

kj_blueprint_logo_1Sorry for the radio silence of late, but there has been a lot going on in my life. Not the least of which has been the startup of a new media development company and a brand new site,  Several weeks from now, David’s Table will become part of The Kitchen Journals, a new food website focused on the art and science of home cooking.  Some of the more popular content here will be reformatted for that site, and subscribers of David’s Table will have the option of subscribing to The Kitchen Journals.

Why the change? When I began David’s Table it was supposed to act as a knowledge base of everything I was learning has I set out to master the art of cooking.  Oddly, I have never been a 100% comfortable with the blog format. Most food blogs are as much about the author as they are about cooking. This is not a bad thing, but I want a site from which I can collaborate with other food writers.

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Using Squeeze Bottles in the Kitchen


Restaurants use all kinds of tricks of the trade to make cooking tasks easier and more efficient.  I’m currently working on an article for another project about restaurant kitchen tips you can use at home and decided to post my favorite one here.

Restaurant chefs love squeeze bottles – the kind like they used to use for ketchup and mustard. In Kitchen Confidential, Anthony Bourdain goes as far as to declare them as “indispensible”.  They come in handy when the cook wants to dispense small amounts of sauces or purees in a creative, stylish manner, but my favorite use, by far, is for dispensing oils.

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