I made whipped feta and caper compound butter to serve with bagels and smoked salmon as a starter for a luncheon I hosted.
When I first started blogging in 2009 I would post at least once a day if not more. When we went overseas I did not blog at all which meant weeks’ long gaps in my posting. After a couple of years I decided to streamline my posting schedule. Mondays and Fridays were dedicated to recipes. And on a Wednesday I would do a review or In My Kitchen Post, or something along those lines. When I was approached by Penguin to become a reviewer I decided that a Sunday would be dedicated to novels. And Saturdays were for sponsored posts. Then I moved my site to WordPress.org and installed a calendar plugin. This allowed me to schedule posts in advance which meant a consistent presence all year round. But now it is time for me to change that.
Today’s inspirational recipe from Lavender and Lime ♥ Whipped Feta ♥ #LavenderAndLime Click To Tweet
Today is the 1st of November and in a normal situation I would be writing this on the 1st of October. But life has thrown me some curveballs and it is 8 days later. This, coupled with the fact that for over a year, reviews have been nigh on impossible, has made me rethink my posting schedule. I am going to stick to the one month in advance working theory as soon as I catch up. And then I am going to write a few blog posts a week, as time allows. The part of me that likes streamlining and organization might have a wobbly. But I know that providing good content is far more important than recipes for recipes sake. It also means that I do not feel under pressure when we get back from travelling, whether locally or overseas. Do you feel you need to stick to your posting schedule?
Click on the links for conversions and notes.
- 200 g soft feta, broken up
- 110 g thick yoghurt
- 5 g dill fronds
- 1 lemon, zest and 60mls juice
- salt and freshly ground black pepper to season
- Place the feta, yoghurt, dill, lemon zest and juice into a blender
- Season generously then blitz to combine
- Adjust the seasoning if necessary then decant into a serving container
- Refrigerate for at least an hour before serving