Hi! It is scary here in my city. The fog is so thick. It feels like I am in a set of a horror movie. It is also cold and muggy and snowy. Hmmm, I will stop talking about the weather,because it is not something I want to talk about today. I am going to talk about rejection and some other things.
In my Things to Know Before You Start Blogging post, I talked about how many times I have been rejected in Foodgawker and Tastespotting, and how I kept pressing on ( I still keep turning in entries in spite of) . Lately, however, the rejection has been constant and it is unceasing, that it has become painful – emotionally. It has taken a toll on me, and now and I am feeling discouraged.
You see, I am just taking my food photo by instinct. No formal training nor serious reading about it, so my photos are not consistently pretty. Sometimes, I get photo that are acceptable to FG and TS sites, and most of the time – not. So today, I decided to really learn photography by reading websites about how to get a consistent on taking good photos. I highly recommend reading and learning food photography first, before turning in some photos, so that you will not get rejected as much as I do. Also, for now, I am taking a rest in turning in entries in those sites and give my broken heart a rest. This poor little lady can only take enough rejection.
The bad thing about these rejection and getting discouraged feeling is, I lost my interest in blogging. I just got a comment from a follower, obviously, that my writing is declining in quality. I guess that was the result of writing while nursing a crappy feeling. He said, “Hey, you used to write fantastic, but the last few posts have been kinda boring… I miss your tremendous writings. Past several posts are just a little bit out of track! come on!”
He is right. I had become very lazy in my writing. I can actually point out when it started. It was the week of Thanksgiving that I am getting burned out and writing feels like a burden.
I am so grateful about his comment because : 1) I did not expect that someone actually read my post 2 ) his comment proves that since I have a reader, maybe just him, I have a responsibility to my readers – and that is not to waste his/their time.
All I can say to him is thank you for the constructive criticism, sorry for wasting your time and I will try to really write quality post.
Since I have my blog redesigned, I am figuring out which direction this blog is going, that is why I am testing the waters here. I am going to really show that I love doing this and I have to remind myself about the goals of this blog. Again, I am excited that somebody actually reads my post. That encourages me to go on. Please, if you are one of those readers, I would love to hear from you. Please write in the comment section.
Moving on. Today, I am sharing with you these Russian Tea Cakes. So, how do you make Russian Tea Cakes? I did not know also until now, when I am pressed to make the fourth type of cookie to give away for Christmas. I got this recipe from the internet. I want to credit the creator of this Russian Tea Cake, but I just cannot find her anymore. I forgot to favorite her recipe and I cannot remember her blog. I know she is a famous blogger, but I just forgot what blog it was. I am sorry, girl -whoever you are.
This is the first time I made this. And I am surprised of the result. The ball Russian Tea Cakes were hard when they were cooked. I was even apprehensive on how it will taste, but the hardness of the outside can deceive you, because the inside is soft and chewy. The ground hazelnut made the the taste of these tea cakes edgy. It set apart the flour, sugar and nut. So, delicious. You can skip the powdered sugar if you do not want it to be really sweet.
RUSSIAN TEA CAKES AND RESPOND TO A FOLLOWER’S COMPLAIN
1 cup flour
5 tablespoon melted butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnut or almond
1 tablespoon soy milk (vanilla flavor)
- Pre heat oven at 325 F
- Melt butter in a microwave.
- Add sugar and the flour
- Fold in nuts and then add soy milk.
- Mix the ingredients thoroughly. You can use electric mixer. In my case, I use my hands.
- Form the dough into 1 inch size balls and arrange in an ungreased cookie sheet.
- Bake for 18 minutes, then remove from the oven.
- Leave the tea cake on the pan to continue cooking. Let cool.
- Place the cookies in the container or eat right away
Yields 13 Russian Tea Cake