So, I can’t believe I’m celebrating my En Casa blog’s one year anniversary today! It’s been already a year since I published my first recipe. AMAZING!! And it’s been quite a ride.
As I love to reflect on past experiences for future growth, I’ll share some posts about this crazy journey of being a food blogger (I’ve made peace with it and now I’m proud to call myself that).
You can expect some juicy information about how I got the idea to start my blog, the best blogging resources to kickstart your (bilingual) food blog and the 10 things I’ve learned about food blogging. If you haven’t already, sign up so you won’t miss any of my upcoming updates.
Now, go get yourself a cup of tea, mate or your drink of preference, sit comfortably and enjoy my catharsis, I mean, journey…
A bit of background information…
I’ve loved baking since I recall. My grandma was an amazing baker, so it was the best to head to her house after school and check what cakes she was doing. And so is my mom. So it’s no shocker that I started to bake very young.
When I moved to Australia, 6 years ago (in case you don’t follow me on Instagram) baking started to be a way to feel closer to my family and Argentina. The house would smell exactly like when my mom bakes her famous Pasta Frola, or playing with fondant reminds me of my grandma. So this is where “En Casa” comes from (in Spanish, it means “at home”). Baking is a bridge that takes me there in just 30 minutes. How cool would that actually be though?
For me, food is a memory bridge. And when I make the same food as my ancestors, I think it brings me closer to my family.
Also, given I couldn’t buy certain usual things from Argentina here in Melbourne, I had to find a way to calm my sweet cravings. You can check some of my most popular Argentinean recipes, such as Quince Thumbprint Cookies, Argentinean Rogel or Argentinean Scones.
So, are you still wondering how I went from being homesick to celebrating my food blog’s one year anniversary? This is the part where I actually answer haha.
How did En Casa food blog start
For a friend’s birthday back in September 2018, and as usual for me, I decided to prepare his favorite dessert: Chocolinas dessert cake. Chocolinas are crumbly chocolate biscuits, which are covered in coffee and layered with some creamy dulce de leche and cream cheese mix. And I decided to record the process…
NOTE: For 5 years now, I’ve been working as a full-time translator for a company in the industry of movies and TV shows. And my expertise is translating all documentation about their popular editing software.
I really felt like combining all this knowledge about editing, color grading and effects with my passion for baking. Here it is my first-ever cooking video.
After this first attempt, the idea to start a YouTube channel really didn’t feel so attractive any more. I fully respect all YouTubers out there. It is so much work, you have no idea, until you try! Besides, I never aimed to be in front of the camera. I’m a bit shy…
That’s when, after reading and talking to many many friends about it, I came up with the idea of starting my own food blog. A place where I could write and share my recipes, instead of the usual emails I would send to my colleagues and friends.
It also started and has become my creative outlet. After working for so many years in front of a computer, having an excuse to bake is amazing!
So, it’s been a year already since all this happened, and I haven’t stopped learning, having new projects, getting inspired by anything and everything.
And after this short blogging experience, I can say that is it a big world, and industry, behind it.
What’s food blogging all about
When I first started, I had no idea I would make it to my blog’s one year anniversary. And second, I actually didn’t know what it all entailed.
If you think that being a food blogger is all about baking, sugar, butter and having yummy treats every weekend, eh, you got it wrong, my friend!
I’m not going to go into much detail though. In a few weeks, I’ll share my post about the 10 things I’ve learned about food blogging.
But for now, I can tell you I’ve learned a whole heap about:
- Food photography
- Recipe development
- Social media, including Pinterest and Instagram (my biggest challenge)
- WordPress and all its terminology
- The different ways of making money with a blog (sponsor posts, collaborations, photography for other bloggers, ad networks, etc.)
- Email list
- Digital marketing
- Podcasts (thank you, Universe, for this!)
- And so much more…
And this doesn’t end here. There is so much more. That’s why I’ve decided to start sharing all these resources and journey with you all.
Whether you are here for a recipe, or you are thinking, or actually, starting your own blog, I want to help. That’s my ultimate goal. So stay tuned for more juicy interesting deets!
After my blog’s one year anniversary, what does 2020 hold
Right now, I’m a walking machine of ideas. What a statement, right? I see something and instantly I get creative. Isn’t that amazing?
For 2020, I have decided to focus a bit more on keeping the recipes coming in a more consistent way. So you all get to enjoy some Argentinean flavors, or why not Aussie recipes, more often.
I’m also working on a side project/business, which will be more based on baking and the kitchen. If you follow me on Instagram, you may have an idea of what it’s all about. I’m just finishing up some bits and pieces and I’ll be able to share it with you. I cannot wait, to be honest!
Alright, so after this brain dump of my whole blogging journey, I really really want to thank you, whoever and wherever you are. Besides my mom, who is my fan number 1. Gracias, má!
And this is where I get cheesy… You’ve been warned.
I hope I can inspire you to follow your passion, whatever it is and wherever you are. I’m a translator, inmigrant, Argentinean, all the way from Olavarría (Buenos Aires province), sharing family recipes to the world all the way in Melbourne, Australia. I mean, anything is possible, right?
Thank you for reading!
Let me know in the comments down below where you are reading from.
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