I have not posted any recipes for the past couple of weeks… It’s not that I did not want to or that I was being lazy. Most of my free time after work has been spent trying to figure out why my website was not cooperating with me. Most of the time food blogging is an enjoyable and rewarding hobby but it can be extremely frustrating at times. Maintaining a food/recipe website is a combination of being a food writer, photographer and webmaster. I am comfortable with the first two items, but the web master part, I’m still learning (struggling). And, in my opinion, I have a long way to go…
My website problem was this… Every time I tried to post my Broccoli Bisque recipe, the body of the post would not stay formatted properly. I tried everything. I uninstalled and re-installed different components on my website. I tried even changing the look of my website. My frustration level with my computer was at all time high. I was seriously irritated and I was questioning why I even want to be a food blogger in the first place. In other words, my website was seriously “jacked up”.
Then late last night it dawned on me… I thought to myself that maybe I’m having software conflicts with web browsers. I’ve seen that before with software applications at work. I have certain applications that I work with that don’t run very well in Internet Explorer and perfectly in Firefox. And vice versa. Since I only have Firefox on my laptop, I thought I’d download a free copy of Google Chrome. I installed it and then I tried working on my website while on Google Chrome. Unbelievable! Problem solved! I learned something big. Next time I am having problems with my website I’m going to check if it is an issue with a web browser before spending the time dismantling my entire website.
Well, I’m back. I look forward to being back on schedule and creating some dishes to share. Meanwhile, be sure to try my easy vegan Broccoli Bisque. It’s simple to make, good for you and most importantly, it tastes delicious! Enjoy! Tessa
- 3/4 pound broccoli florets
- 1 Tbs canola oil
- 1 cup onion (chopped)
- 1 quart vegetable stock
- 2 cups russet potatoes (peeled and diced)
- 1 tsp ground coriander
- 1/4 tsp white pepper
- salt to taste.
In a large saucepan on medium heat, add broccoli, onions, canola oil and a big pinch of salt. Cook, stirring constantly until broccoli is crisp tender or onions are translucent. Add potatoes, vegetable stock, coriander, and white pepper. Cook covered until potatoes and broccoli are tender. Grab an immersion blender and blend until creamy. Add more stock if necessary. Taste and correct your seasonings. Ladle into bowls and garnish with parsley or chopped onion. Serves 4.