Why Blog? (Part II)
This was my answer when I first started my blog.
While what I wrote then is still true and shows how inspired I felt when I began this blog, I’ve decided to write this more detailed – and slightly more sane! – version.
I don’t know when my obsession for baking began, all I know is that for a few years now, baking has been my way of relaxing and enjoying myself. Some people might not call spending all day in the kitchen fun, especially the way I whip through it like a tornado leaving huge messes to clean up, but to me it is fun – except the cleanup! I started this blog because I wanted to do something more with this hobby of mine, which really isn’t so much a hobby anymore as it is a passion. Like many others, I have my responsibilities during the week, and I don’t get to spend much time in the kitchen, but come the weekends, the plans running through my mind always revolve around what I’m going to be baking.
I used to spend hours looking at other people’s food blogs. Now I have my own, and it’s become part of me, if that makes any sense. I feel like I’ve gotten so much out of it; I remember how I started out blogging to myself for weeks when I had no readers, and I’m just so glad that I didn’t give up, because although I’m not the biggest blogger out there, I’m proud of what I’ve accomplished thus far.
Since I started blogging, my passion for baking has sprouted a new passion for food photography, and again, while I’m no pro, I see that my progress has been in leaps and bounds when I compare the photos I took just a few months ago to the photos I’m taking now. I’m now the girl in my family who’s considered a slight lunatic because I can spend an hour photographing a single batch of scones, but I absolutely love it.
I decided to call my blog, “Confessions of a Bright-Eyed Baker” because I wanted it to be unique, and that’s really what I am, a “bright-eyed baker” completely enthusiastic about baking, food photography, and food blogging. It’s my dream that someday I’ll be able to turn my passions into a profession, but for now I’m totally happy doing what I’m doing.