I’ve said it before but I have a love/hate relationship with social media. I love the people I’ve met through blogging and how social media makes it so convenient to keep in touch. I’ve made some incredible friends and now have relationships with some fabulous ladies and they all started via the web. I love being able to connect with my readers, reach out to new ones and I realize it wouldn’t be possible without the channels that social media offers.
But I hate how “tied’ to it I am. I hate that my 6 year old son had had to ask me multiple times the other night to get off my phone so he could ask me a question. I hate that over breakfast while the kids are watching a cartoon, I’m “checking in.” I hate that I feel this pressure to keep up because when it comes right down to it, I don’t really want to. Does it really matter if I like your picture on Instagram? Don’t get me wrong, you’re kids are cute but they can’t possibly be more important than the ones sitting right in front of me. Is it because I’m a woman and I thrive on taking care of others? Is it because I have this insatiable need to appear like I have it all together and can multitask like the best of them? Why do I feel this need to check in all the time like I’m going to miss something? It’s silly really. So much of it is self imposed and it’s wearing me down.
One of the foremost reasons I started a food blog was because I loved reading other food blogs so much. My hankering for discovering new blogs and the hopefully new and inspiring recipes is something still not lost on me. I truly believe that food connects us all and I wanted to be a part of that. I wanted to share my story. But somewhere between my love of reading others blogs and now writing my own, I got lost in this world of (un)social media. Many days I feel like I’m missing the point. I love writing this blog so damn much. I adore the women I’ve been so lucky to meet and now call friends. I just don’t like all the pressure I put on myself to keep up in a blogging world that I just don’t understand. As much as I’d love to tell you I’m quitting and giving up all my social media channels, I’m not. Maybe because I’m scared to or maybe I realize that I’m just burned out and need to take a step back. But the excessive checking in with Twitter, Facebook, Instagram yada, yada, yada… has to stop. It’s giving me a headache and getting me nowhere. Instead of telling you and anyone else who will listen to FOLLOW ME! LIKE ME! I’m telling you the opposite. Turn your computer off. Call that old friend you haven’t seen in ages and go get a cup of coffee face to face. Pull your kid out of school tomorrow and take him skiing. Sit down with your husband tonight and talk about your day. I don’t care what or how you do it, I’m just asking you be social the real way. The only way to really connect is un-connect.
The other night when my son kept asking me to get off my phone so he could ask me a question; guess what the question was? “Mama, can we make an applesauce cake with blueberries and you can put it on your blog?”
This simple applesauce cake is studded with dried blueberries and made with cinnamon and whole wheat flour. It's a great after school snack for the kids and makes a great cake to serve at brunch.
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/4 cups apple sauce
- 2 large eggs
- 1/4 cup + 2 tablespoons dried blueberries
- Preheat oven to 350F degrees.
- Grease and flour a 9x9-inch baking pan.
- In a large bowl, mix together both the flours, cinnamon, baking soda, baking powder and salt. Add oil, vanilla extract, apple sauce and eggs; beat for 2-3 minutes with a hand mixer at low speed, scraping the bowl frequently until cake batter is mixed well. Stir in 1/4 of the dried blueberries.
- Pour batter into pan and sprinkle top of cake with remaining 2 tablespoons of dried blueberries.
- Bake cake for 35 minutes or until cake is set and a toothpick dipped into the center of the cake comes out clean.
- Remove cake from oven and let cool completely on baking rack. Serve warm or at room temperature.
This recipe has been adjusted for high altitude.