One year later.

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What’s in a year? Quite a lot, evidently. Back in June 2012 I was toying with the idea of a food blog. Thanks to support from friends and family, I decided to make it a reality. Why not? I love to cook and I love sharing what I make with people through social media, so food blogging just seemed like a natural fit.

One Year Later - Solid Gold Eats

It started with a Tumblr where I put my canning projects and other ramblings about food. When I started writing recipes I switched to WordPress just because I wanted a more robust blogging platform. Solid Gold Eats was born.

The name “Solid Gold Eats” came from my love of music and cooking. I liked the phrase “solid gold” because it reminded me of the television show Soul Train as well as the funk era, and I liked how “Solid Gold Eats” sounded. After saying it a few times, it stuck. Now, I have a logo to go along with it.

Music was a small component of the first few months, but I quickly realized that food is where my passion is. While music is a huge part of my life, I didn’t enjoy writing about it as much as I enjoyed writing about food. Food took over from there, and recipe after recipe was created and posted. Now, the focus is about empowering people to try new and different things. The kitchen is a wealth of opportunity – I want you to read my blog and feel like you need to get in the kitchen to start creating and experiment. 

Since the first blog about toasted ravioli on June 12, I have…

These are the 10 most-viewed recipes on Solid Gold Eats:

  1. Oven Baked Tacos, one of the simplest recipes I have
  2. Strawberry Salad with Homemade Croutons and Lemon Dijon Vinaigrette
  3. Third Helping Scalloped Potatoes
  4. Maple Candied Bacon
  5. Vanilla Banana Butter
  6. Sugar and spice and alcohol is nice (Crown Royal Maple Whiskey cocktail recipe)
  7. Chocolate Whiskey Ice Cream
  8. Easy Homemade Pizza Crust
  9. Summer Garden Planning
  10. Garden Fresh Jalapeno Relish

My photography skillz have gotten a LOT better. I’ve gone from this:

Fried Ravioli

To this:

Whiskey Mint Sour

I’m not saying that photos are everything, but I’m proud with what I’ve learned and how I’ve been able to get the photo I want when I take it.

Where do we go from here?

There’s something to be said about all of the ice creams, cookies and not-so-healthy entrees that I’ve posted here. I wonder how other food bloggers who look skinny in their “About” photos but only post sweets and high-calorie recipes actually stay thin – either they aren’t eating their food or they have alien-like metabolisms. For the past few years I’ve thrown myself into food but I haven’t paid attention to my body and my overall well-being. Yoga has grounded me, allowing me to learn so much about things I never thought my body could do, and therefore I feel better about eating the things I eat. The new wellness category that will help you find the blogs in which I discuss the idea of mind, body and wellness in a holistic approach.

Food for a Cause was started because of my focus on nonprofits. I like to find a “good” in everything, and luckily there are a lot of other food bloggers, corporations and nonprofits around me that focus on the good with food. Those experiences allow me to continue to stay grounded and focused on health and wellbeing.

Other than that, nothing is really changing. I’ll still be posting recipes, adventures in Indianapolis, garden updates and whatever else I feel like sharing with you. Right now I’m thinking about grinding beef for burgers. Yup, it just doesn’t stop.

And of course, a thanks

Each and every one of you who is reading this is a supporter. You’re A-OK in my book. I have been so surprised by how many clicks, pins and shares I’ve gotten on these recipes. Sometimes, you even tell me that you made something and you share how much you loved it. It warms my heart to hear that.

In the past year, there have been over 51,000 pageviews on Solid Gold Eats. That, is amazing.

Thanks to my family who have been supportive since day one. And John, who gets to eat everything, but also has to deal with my late night taps on the keyboard, photographing food before we eat it (quickly), being my +1 at all the events I’m invited to, and assisting in every way possible. Love you, babe.

Hopefully I’ve inspired you to take a leap and make something you didn’t think you could do. You CAN, and you SHOULD try new things, and that’s what Solid Gold Eats is here for. Cheers to another great year!

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  • http://www.momforless.com Crystal

    So proud of you! Congratulations!!!

    • solidgoldeats

      Thank you so much, Crystal! Couldn’t have done it without the support of IFOF, either.

  • Kathleen Slauzis

    “I want you to read my blog and feel like you need to get in the kitchen to start creating and experiment.” – This is exactly what I have done after reading your blog. I’ve said it before, and I’ll say it again. You’ve been one of cooking inspirations. I have your blog bookmarked and I check it daily to see updates. I love how easy the recipes are, and I love how great they taste. I especially love being able to share it with friends. Over Solid Gold Eats is awesome. Congratulations on your first year and keep it coming!

    • solidgoldeats

      You are definitely one of my biggest supporters, Kathleen! Thank you for following me along and letting me know what recipes you try. I hope I can continue to inspire you to be great ;)

  • http://www.silversquareinc.com raquelrichardson

    Sarah, this is awesome. I love how you’ve shared what you’ve learned, and, how it’s been such a fun journey for you. You’ve inspired me to try a couple of your recipes as I have been doing my own bit of learning in the kitchen.

    Congratulations on all of your fun success. I look forward to your next year’s story.

  • Ⓥ Indy Vegan Family

    *huge smile and a hug*