Well, Artful Play has been around for one whole year: today is my blog’s birthday.
So that’s why I’ve had this insane craving for cupcakes all week.
What I’ve learned from this year of blogging
Oh, way more than can be included in one little post. But I do want to share few things with you.
1. Blogging is a lot of fun, and I should have started earlier, instead of spending two (or more?) years freaking out about it.
2. You also learn a lot by blogging. Obviously.
3. You’re not nearly as exposed to the world as you think. Recently, I had a chat with a fellow blogger and mentioned my initial blogging-related fears around visibility. She was surprised: she didn’t think my posts were that revealing at all. So when you feel like you’re baring all in one of your posts, chances are that’s just your perception.
4. There are awesome people out there, and if you keep at it long enough, they will come hang out at your blog. And it will be good.
5. You don’t need to post every day. Or every week. Even if you’ve promised to yourself that you would. It will be okay, and people will love your stuff all the same.
6. You can always play around with the privacy levels of your blog while you’re just getting used to being visible.
7. And anyway, once you get into posting you’ll probably discover that it’s a lot less scarier than you think.
So, my friends, if any of you are thinking of starting a blog, I wholeheartedly support that. I want to read your stuff! And now that I am officially a Blogging Expert I am happy to give you advices on starting out, if you want.
But enough of this serious stuff. Pass the champagne and cupcakes, I say.
COMMENTS: Leave whatever you’d like! If you want to give my blog a present, I can tell you that it loves to get updates on creative projects of all kinds. Failing that, more champagne and cupcakes are always welcome.
Congratulations Sarah! A year of blogging under your belt, can’t imagine a better reason for champagne and cupcakes! Well, except maybe when we toast you again next year. Such good advice too. Thanks!
Congratulations, Sarah!!! Happy Birthday, Artful Play!!! Let the games begin, again!!!
Yay! Thanks for coming to my party, guys. You are totally proving my point No. 4
Clink!
One year in, and only my first comment on your blog. Right in time for the champagne and cupcakes!
Congratulations! Love the things you’ve learned from a year of blogging. I hope I’ll learn them too in the next year or so.
Here’s to much creativity in the next year, and many more gorgeous 5-minute drawings and subtly wonderful puns (for me to enjoy and for the world to discover).
*clink*
Happy birthday to Artful Play! Thank you so much, Sarah, for creating this lovely little blog last year, and for inspiring me ever since.
I thought I had no creative update to bring as a gift, but I just remembered the salad I imagined and made for our family Easter lunch – I say it totally counts as a creative endeavor! Here’s a virtual taste of it, in case you’re looking for inspiration for a perfect spring salad for a picnic in the park: rice, edamame, red and orange peppers, clementines, roasted walnut, shallots, with a dressing made of orange juice, miso and sesame oil. It was really colorful, and soooo good!
And you know I couldn’t resist bringing a batch of (vegan and gluten-free) cupcakes and another bottle of champagne to this party! *clink*
@Maartje, yes! Yes! Blog away! I can’t wait to read your writings. And so glad to see your face around here.
More clinking!
@Josiane, I just finished eating dinner and now you’ve made me hungry again. What will it take to get you to come here and make me foods? (I wonder if the special maple treat would survive the journey? I have my doubts.)
Vegan and gluten-free cupcakes for all!
Dear Arty Minx– bon blogaversaire!!!!!! Your musings and creations are a delight, your wonderful, humorous self always manages to shine through, thank you for putting yourself out there. Let me buy you a b-day cocktail sometime soon, okay?
A year of blogging, especially when the results are both insightful and niftily charming — congrats! Let me join in the *clinks*
I, too, was drawing a blank on a creative gift, but can also offer a fabulous salad: dice fresh pear, Manchego cheese and celery in smallish cubes about the same size (without being compulsive about it); make a nice pile on a leaf or two of radicchio (if you like it) or Bibb lettuce (if you don’t), on a pretty plate; dress lightly with a drizzle of flavorful vinegar and a drizzle of fine olive oil; and finish with a dusting of dried lavender or cracked black pepper.
Oh, can I join in the cocktail consuming with you and Elizabeth?
Congrats lady! Thanks for all the inspiration.
Hey! The party continued even after I detached from the computer!
@Elizabeth, well, seeing as a glass of wine was a specific part of our most recent contract, I think there’s an evening out in store for us. First round’s on me, with something not-to-strong for @Michelle. But scherzi a parte, I do have to get you two to meet *outside of this blog.* Can’t be too hard to arrange, now that we’re all freelancers, mmm?
@Kinsey, I’d definitely vote for the radicchio! For flavor and for color. My blog appreciates your offering, which sounds delicious and includes ingredients I can definitely find (though Manchego? Will have to look into it). And I also appreciate your use of nifty as an adverb.
Yay!
You want a young Manchego (softer, milder) not the aged kind that is more of a hard grating cheese. Manchego and P. Romano are both sheep, so try that, though PR can be quite a bit saltier and stronger tasting. If it’s a younger pecorino, then should be close.
PS: nifty is an underappreciated word, don’t you think?
Oh great, that’s a very easy substitute if I can’t find the Manchego.
Are you sure you don’t want to start a food blog??
me? a food blog? Nah — too, too, too many of them out there already. but I’m way flattered.
I have a feeling it wouldn’t take much for you to get me to come and play in your kitchen! Oh the fun that would be!
Fun it would be, yes indeed!
Today’s tweet: found a better substitute for young Manchego: fresh or young Pecorino Toscana