Bring a little lightness to the new year with a new, easy recipe for roasted broccoli with a Asian twist! This Szechuan roasted broccoli is sweet and tangy, and ready in a flash!
Dish Count :: 1 Small bowl, 1 Sheet Pan, 1 Cutting Board
It’s a new year and I am fired up and ready. Emphasis on the fired up, because last week something really got me heated. I made it a point to never read the comments on articles, particularly on Facebook, but one in particular that was written with the sole purpose of telling food bloggers to leave out the personal stories, diatribes and narrations, and just “get to the recipe!”. And it struck a chord with me for several reasons.
The backstory to all of this is that for many, including myself when I first started eight and a half years ago, started their blogs because it was a hobby. It evolved, and for some food bloggers, this is their sole income. For me, I have a full time job, and while this is something I do when I am not at work, it is still a job that earns me money and affords me opportunities I wouldn’t normally have. For that, I am eternally thankful. I am also grateful and fulfilled by the kind comments I get from people who want the recipes I provide, that I have worked on, and made with a great deal of love to bring people together. Food and time spent being of service to others is my love language and when it connects with others, it makes me blissfully happy. And hearing that from people is among the greatest compliments we food bloggers could receive.
But there is another side. And it is not always sunny.