For the longest time, I have wanted to start a food blog – but far too scared to start when my plan for it wasn’t ‘perfectly’ figured out yet.
I’m a perfectionist by nature and though it can be a gift, it is also a curse for getting things done.
I thought that creating a great foodie blog required an angle, a memorable name, clear branding, impeccable writing, beautiful images and a way to settle myself down into a foodie niche that no one had yet touched – and only then could I go for it.
But, University and all its glory stole much of my attention for 3 years. Then as it came to a close, suddenly all the plans and projects I always wanted to devote myself to ‘when I had time’ became apparent – if I don’t do something now, I’ll never have anything at all. Even if it’s not perfect.
And so The Culinary Carousel was born – with a quick click and typing without thought. No planning, no drafting – I just dove headfirst and made it a live blog before my mind could catch up with my actions.
The name was one at the back of my mind since being mildly obsessed with my rotating spice rack and its twirling nods to various cuisines. Many photos on the gallery were from meals I made for myself during my first year of Uni which I sent to Mum as reassurance that I was looking after myself. And I was pleased to have enough travel under my belt to have some features on the foods of other cultures.
But in reading other blogs and established food writers, I was conflicted between feeling inspired to write in a similar way and feeling the need to prove myself as unique.
Even though I’ve been a foodie at heart since day 1, I’m still relatively new to the food writers’ world – and like writer’s block, I seemed to develop blogger’s doubt.
So what I’m saying is, this blog isn’t perfect yet. It’s not a particularly gorgeous site, the name sounds bulky and is a strangely cruel tongue-twister when whispered quickly and my ‘niche’ has yet to present itself – but all beginnings are rough.
It’s always been important to me to have a project, a little vent of creativity – but this is the first I’ve shared.
So even though posting recipes and reviews (and especially blog entries like this) is daunting, it’s striking me now as more important to let go of perfection and attempting a little bout of honesty instead, shared out there in the big blogosphere – regardless of whether two hundred people see it, or just two.
And with that, I’m going to make a cuppa.
The Culinary Carousel 