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it’s not you, it’s me

Recipe: breakfast sausage

Last week during some long overdue maintenance on the innards of this blog, I had to go back – waaaaay back – to the earliest posts to close out comments (has to do with spam, not with any of you). It’s been a while since I’ve revisted my old posts. I skimmed several dozen and realized that there was a lot more of me in those posts even though I tore much of the personal stuff out. (Also, my writing was actually worse, if that’s possible). I feel as if there is less of me here lately on these virtual pages.

use real butter used to be a happy place for me. These days I am feeling an ambivalence creeping in that I’ve tried to follow to its source. I don’t hate it, but I’m not loving it like I used to. The world of food blogging has changed a lot. People assume if you write a food blog that you want more traffic, more readers, more links, more stumbles, more, more, more! There are formulaic instructions for writing your blog, shooting your photographs, building community – for “success”. Honestly, it used to feel like a community to me and now it feels like a strip mall surrounded by McMansions. That’s depressing.

Blarg.

The past couple of days have been really good for me. I’ve been working and planning with some exceptional people on several projects – some professional, some personal, but all of them what I want to be doing. I am energized. And I’m happy. Yet I can’t decide if the blog is helping me or hindering me at this point. Can you feel it? I can feel it.

I’m not sure if I just need a kick of motivation or inspiration here, or perhaps a change? Maybe a little change, maybe a great big change? Maybe time away? I don’t know. Don’t fret. I’m thinking aloud which I rarely allow myself to do here and after reading that last string of questions, it’s probably best to rein those loud thoughts back in. All options are on the table. If anything, I’d like to steer myself back to the original purpose of this blog, which was to document the recipes I like (Future Me is always thankful to Past or Present Me for doing it), record some of what I’m thinking and doing, and welcome those who drop by.


after last night’s sunset



I’ve been wanting to make homemade breakfast sausage since forever. I love that stuff. We rarely ate it at home, but I was obsessed with the spicy, salty, aromatic pork patties. These days, I will not touch the store-bought name brand sausage patties. You know why? The two times I ate it (in college, of course) resulted in two separate trips to the emergency room, doubled over in pain from severe cramps, only to be given some crazy awful codeine syrup that knocked me out for a few days. No, thank you!

ground pork

rosemary, sage, and thyme



The last time I was at my in-laws’ house, they served us homemade sausage at breakfast. I didn’t get dreadfully ill. I didn’t even get mildly ill. And the sausage was awesome. Breakfast sausage was added to my “try this” list of recipes. Several recipes online call for grinding your own pork. The claim is that it is superior to the store-ground pork. I believe them, but I’m also not made of spare time.

spices, herbs, sugar, salt

grated nutmeg (that’s right, this was back in the henna tattoo days)



Easy. SO EASY! I love dumping everything into a bowl and mixing it up. That’s satisfying. Takes mere minutes – possibly even one minute if someone doesn’t come up and repeatedly paw you for a peanut butter (dog) treat. Yeah, she did. When you shape the patties, don’t make them too big. That’s just weird. Make them slightly smaller than the palm of my hand, which is a standard international unit of measure.

form patties

fry in a skillet



You know what’s to love? Here’s what’s to love: minimal prep time and no visits to the ER. I’m a planner. I plan all the time. I plan everything… except breakfast. I’m not a fan of breakfast, so I don’t plan it (unless we have guests and then it stresses the mess out of me). However, these sausages are wicked fast to make from the moment Leonardo DiCaprio plants the idea in your head (I loved that movie) until you’re stuffing your face with lovely breakfast sausages hot out of the skillet.

mmm, breakfast sausage inception



Breakfast Sausage
[print recipe]
adapted from this recipe

1 lb. ground pork
1 tsp salt
1 tsp ground black pepper
1 tsp fresh sage, finely chopped
1 tsp fresh thyme, finely chopped
1/4 tsp fresh rosemary, finely chopped
1/2 tbsp light brown sugar
1/4 tsp nutmeg, freshly grated
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes

Mix all ingredients in a bowl until well-blended. Form patties to desired size (mine were 2-inches in diameter). Place a skillet on medium-low heat and set the patties in the pan. Cook until the bottoms are browned, then flip and continue to cook until the sausage is done (about 10-15 minutes). Makes 8.

109 nibbles at “it’s not you, it’s me”

  1. Debbie says:

    I certainly hope you continue with your blog since I enjoy it so much! Love your writing, recipes and pictures. It’s hard sometimes not to hope for more traffic, etc and I don’t get much on mine but I started mine because I enjoyed reading other food blogs so much that I figured why not try it myself. I love blogging and just sharing recipes that I think people will enjoy. I do go into slumps though where one month I will blog a bunch of recipes and the next just a few…..

  2. Gali says:

    I’m one of those people who tend to stay away from most food blogs these days because everything has become a clique. I quite enjoy yours actually because it’s not just a food blog, there are stories too, it feels like there is a real person behind the blog… and the recipes seem like they really come from the heart and are not just the things that everyone is doing these days (if I see another blog post about how to cook hard boiled eggs I will choke something).

    But in the end, it’s your blog, it’s your little place, you shouldn’t feel burdened by it.

  3. bekah jones says:

    “I’m also not made of spare time.”

    Love this! Can I appropriate it for use in my life when people expect too much from me and I expect too much of myself?

    Also, love your blog. Many of your recipes are now staples in our house. It would be so sad to see you go…

  4. Belinda @zomppa says:

    I concur! I love your description about the McMansions…and even better, these sausages! Wish I was sitting down to breakfast with you.

  5. Grant says:

    In the world of standardized and cookie-cutter food blogs (“McMansions”), use real butter feels so different. I remember being drawn to your blog and returning again and again – of course for the beautiful photography but also for the amazing stories. I don’t think the stories themselves are extraordinary, but they come from the heart and it resonates in a real way that I don’t get from other blogs.

    Also, I don’t know if it’s just me, but when I visit use real butter I can taste a pinch of melancholy – or maybe nostalgia – I’m not sure what it is but it’s interesting. If you think of your blog as a recipe itself – it comes out looking very beautiful, but it’s got more complicated flavors to keep me coming back for more.

    I hope you find your happy place again – whether it’s on these pages, or somewhere else!

  6. Phoo-D says:

    It is a good thing I’m not drinking coffee right now or I would have snorted it all over my screen while cracking up at your strip mall/McMansion comment. In architecture we are firm believers in the ‘not so big house’ concepts and they apply fully to blogging as well. Design it for how you live, build smaller spaces with with high quality instead of vast spaces created with cheap sh*t, use natural materials, and find ways to feature your favorite things so you can enjoy them every day.

    Take time away, change things up, do whatever makes sense to you. It is the authenticity of your voice that keeps us coming back, not the color of the carpet or the size of your foyer!

    I love making Italian pork sausage but have never jumped over to breakfast sausage. This looks like the perfect winter weekend recipe!

  7. Kate says:

    Grant has posted with such eloquence. It’s interesting because it’s real. I’m on the side of those who hope you keep the blog for the purpose YOU originally intended. Don’t feel like you need to post every day, although I will check. I enjoy your photography as well as the recipes. I now use quite a few of them. And your “slice of life” that you share. I do hope that reacquiring your Happy Place includes a bit of sharing on your blog.

    I’ve had to stop visiting other bloggers because of the constant questionnaires that pop up as soon as the page loads. All the flash add ons, and music don’t add. I understand some bloggers use their site to earn money from ads, but all the non related ads becomes annoying.

    Don’t misunderstand, I haven’t had any problem, em, pimping your wonderful photography. Another of my favorite sites to read is that of a book illustrator/author who uses her blog to journal her work process and to hear feedback on her work besides what her editors tell her. Best wishes on your upcoming projects. I do hope it doesn’t take too much time from enjoying the new snows.

  8. Michelle says:

    Your site is beautiful. I have enjoyed following it. I admire the time and effort you put into your posts, the pictures are beautiful and the recipes are always original.

    Follow your heart and don’t waste your precious time on elements that are not satisfying.

  9. Alison says:

    Thanks for sharing your perspective. As a reader of food blogs, I’ve been put off by some that were once favorites because they seem to be more about the business of blogging than the food. It’s not just the monetization of the blog (I don’t mind if it stays in the background) but the number of posts dedicated to blogger conferences and workshops.

    I hope you re-discover the joy (perhaps a sabbatical would help) but if not, no worries. Do as Michelle says and follow your heart.

  10. Twila M says:

    Just because everyone else is driven by more, more, more, doesn’t mean you have to be! You can focus on community, friends, what you like, and just let everyone else toss elbows at the front of the pack. You’re yummy recipes and beautiful photos will keep me coming back for more years without all that other stuff.

  11. Sue says:

    I’m a first-time reader. Remember that you often have random passers-by, and that most people want to hear your voice, not the voice others want you to be. That would be so boring and cliche. I like your blog. I’d enjoy coming back to it.

  12. Carrie says:

    You have been through a lot in life and I’m sure you have learned to cherish what makes you happy and let go of what does not. Life is a journey so if you stop this blog now, it doesn’t necessarily mean it is forever.

    You have to do whatever floats your boat.

  13. Keeley says:

    Thanks for sharing your thoughts on food blogging. I don’t take my food blog too seriously (plus, it helps that I have less than 50 followers). I read food blogs for recipes and photos. Period.

    My husband bought me a meat grinder attachment for my Kitchen Aid for Christmas. I’ve been wanting to make sausage and now I have a starting point for a recipe. I noticed that you didn’t add fennel to your sausage… interesting.

  14. Laura B. says:

    I’m going to repeat what the others have said, but less eloquently I’m sure. I love your blog. The stunning photography, the amazing food, and the stories (oh, and that adorable pup of yours!). I love that you keep it real. I love that you’re an obsessive planner (hooray, I’m not alone!)

    But as the others have said, you must do what makes you happy. Life’s too short to waste on something that feels unsatisfactory. I hope you find your mojo soon, wherever it may take you. Hopefully it will lead you back here. If not, at least there’s URB archives!

  15. Alissa says:

    Oh, I hope you don’t go too far away! Of all the food blogs I’ve read, yours is the one that always stays on my RSS feed, while others come and go. I love your writing style. I like your frank opinions. And that you don’t bend to the clique BS. I like that you aren’t all fluffy and unicorns. THIS, how you do it, is the way I like my food.

  16. Kylee says:

    I know exactly how you feel. Although, your blog rocks!
    I blog mainly for myself, and, my Mum. See, Mum is on the other side of the world. The only way we can eat dinner together, is for me to post a recipe, and for us both to make it on the same night – and compare notes the next day. We both have husbands who like to eat, we both like to cook – and the time we used to be able to spend together has to by force of geography….be a little bit creative.

    Of course, I love when others visit my blog, but …. I love my blog because it’s mine. There is no pressure to post eleventy-million posts a week, to advertise, to have perfect photos.

    I think you should make yourself happy with your blog, simply by doing it because you want to, when you want to. If you want a break – take one. Blogging is about self expression (if you ask me).

    Say what you want to say, when you want to say it and if you don’t feel like saying it…. don’t!

    (throwing my 2cents into the pot)

  17. Melanie says:

    Oh my heart sank a bit reading this morning wondering what i would do with out my online go to girl !!! after reading your last post i could not stop thinking of my sister and the crazy things we would do togeather so i called her and we talked for an hour because we could, so thank-you for not only the food but the way you blog. having said that you have to do what is best for you.

  18. Kath says:

    I really love your blog. Use real butter. The name says it all….it’s all about real butter, real recipes, real life! I love your writing and your gorgeous photos.

    I hope you can find a way to make it fun again. It shouldn’t be a chore.

    Your sausage recipe? It looks fabulous and I’m thinking I’ll have to try it soon!

  19. D says:

    Just wanted to let you know that I have four blogs on my read-every-day list and you are one of them (even though you don’t post every day) because of the amazing quality. Astounding pictures, great recipes, great writing, and a nice view into your enviable Colorado life! I would be so sad if you left, but you gotta do what is right for you! Thanks.

  20. Kellen says:

    Your blog has “it”. I can’t quantify what “it” is, but your blog opened me up to the world of blogs out there (I’m late to the party, I know), and I keep coming back here because there’s something special about it, something that is so easy to relate to.
    I can imagine how you feel about blogging after doing it for so long and seeing the blog world expand and evolve so much. To me, the bottom line is that you’ve got to keep it real, or the blog will lose it’s unique perspective. If you’re not feeling it, it’s not worth torturing yourself over. That being said, you would surely be missed!

  21. Melissa says:

    But making the breakfast sausage was YOUR idea. Wasn’t it?

    I love that movie too.

    You know, your blog has changed over time. And there may just be a little less of *you* than there used to be, but I think it’s hard not to let the weird food blogging tide carry you just a tad, even if that’s not a happy thing. It has changed, this community that isn’t one any more. Meh. You know me. I ignore it all now and just do my own thing. Have to. ;)

  22. Kate @ Savour Fare says:

    Thanks Jen. It’s so hard to get away from the talk of “target audiences” and “Building your brand”. I am my target audience. I love it that I have my mom’s meatloaf recipe at my fingertips, that when my dad died I could look back at things I wrote about him, and I was happy that I wrote them then, not because he was gone, but because he was there. I love that I am pushed to make things from scratch instead of relying on mixes and convenience foods. That I write and photograph and try new things. So I’m not gluten free or “busy moms” or cooking every recipe out of Larousse Gastronomy or the Noma cookbook. It’s my damn blog. And if I help other people in the meantime than booya. And if I occasionally make some dough to offset my expenses, then booya to that too, so long as I’m having fun.

    Thanks for keeping it real and staying steady.

    And it’s one of my New Year’s Resolution to make sausage.

  23. Lisa@The Cutting Edge of Ordinary says:

    I still love blogging. I almost abandoned it about 6 mths ago when I fell into a slump and felt like I just had to post. It was becoming more of a chore then a joy and I almost said screw it. Then I decided that I was going to blog at my own pace. Like you I didn’t more want more traffic, more readers, more links, more stumbles, more, more, more of anything. I just wanted to bake and cook and take some pictures and share some thoughts and if the readers come and share that with me…great…if not…that’s ok too. I blog when I want too and really feel no pressure to “keep up with the Jones”. I kinda like it like that.

    I love reading your posts. but I can also understand just how you feel.

    Oh and the sausages look amazing, lol.

  24. Debbe says:

    Don’t leave! I normally don’t comment, but I didn’t want to wait until it was too late and you had made up your mind. I love your blog! Your photos inspire me and make me want to take better photos, and I love hearing little anecdotes of your life. Although, if you’re unhappy, I hope you’re able to find something you like and still stay online.

  25. brandi says:

    yes! yes! yes! making these this weekend!

  26. Vivian says:

    I just want to chime in and say that your blog is so inspirational and lovely. I’m not saying this from the perspective of a blogger (which I am not) but just as a person who reads your posts and gets inspired by the simple beauty of the delicious food you make and the way you live your life. That being said, you don’t owe anybody anything and I hope you end up doing what feels right for you!

  27. Sara O says:

    Jen, I came across your blog a few months ago, and have really enjoyed your posts so much. Real recipes, real life! Not trying to flog anything, not trying to be the shiniest kid on the block, just yourself. I had * a lot* of food blogs on my go to list , but in the last few months the ones that I return to are getting fewer and fewer. I don’t want product reviews and obvious traffic driving posts, I have enough advertising thrown at me elsewhere!!
    Whilst you have a lot of readers who love your posts, in the end you have to do what you are happy with. Take a break, change your focus ,do what ever you need to do for YOU, because at the end of the day what shines through this blog is you, and if you’re not happy that will show too. I would prefer no blog at all than to have you feel that it is a chore, it’s unfair of us to expect that of anyone.
    Thanks for sharing your life, food and photography with us. It always puts a smile on our faces.

  28. Susan says:

    Dear Jen,

    Thank you for another lovely post, recipe, and for the gorgeous photos.
    Whatever you decide to do with your blog, please know that you’ve touched so many with your talents.

  29. Jadxia says:

    Blog for yourself (and maybe a few close friends) and no one else. You don’t have to follow anyone else’s list of requirements… and you’ll be much happier that way.

    I’ve been drawn lately to the idea of making my own sausage, because the store-bought stuff is grim. Unfortunately, the store bought ground pork around here is also grim. The last couple times I bought it, it tasted funny after cooking it. (I have a feeling that it would have made me sick had I not cooked it thoroughly.) Planning a trip to the butcher’s soon.

    Have you ever made anything like goetta? I had it once and it was just amazing, but you can’t get it in DC and I’m loathe to order raw meat through the mail. It’s basically a pork sausage with steel-cut oats in it. So far the things I’ve tried from this blog have all turned out wonderfully. Thanks.

  30. Nate @ House of Annie says:

    We love to make homemade breakfast sausages. We grind our own pork to make up a huge batch, then freeze the patties for later use. I am envious of your fresh herbs – all we have here in Kuching are the dried herbs we brought with us from California.

    Your food blog has become more than a recipe file – it became a doorway to opportunity. Think of all the places you’ve gone and all the things you’ve done because of contacts you’ve made through this blog. If you close the door, you might miss out on more of those chances.

    Do resist the urge to try to be like the other “McMansion” blogs though. You (and we readers) are happiest when you are yourself.

  31. peabody says:

    Oh I hear you on this one. I’m coming up on 6 years in June of blogging and the food community has changed so much and I dont really feel it’s for the best.
    It seems like people only start food blogs now a day to try and become the next Pioneer Woman (which Ree is lovely, I’m not bashing her). It’s not what it’s about. :(

  32. Laurel says:

    I love your photos and the recipes you post, but most of all I enjoy reading your blog because I like your perspective–what makes you you.

    The bigger a blog gets the harder I think it is to keep on putting yourself out there. (Even if you’re not out there trying to increase your readership or all that jazz.) So maybe that’s part of it, for you.

    I’d definitely miss you if you left! But I also think you should follow your gut. Maybe you just want to post the recipe instead of a detailed how-to with photos, or maybe you just want to post about photography, or whatever.

  33. Caitlin says:

    And that’s why I’m glad I’m one of the faceless blogging masses. I appreciate so many things about how you approach blogging though – nonexistent on the giveaways, heavy on step-by-step pictures, and recipes that haven’t been blogged to death. But you know what? Screw what others think. Do what works for you, what feels right for you, and what doesn’t make you want to *facepalm* or smack someone. Personal fulfillment and happiness are much more important.

  34. Jillian says:

    Yours is one of only 2 food blogs I read– I’ve sampled others, shopped around, but found none other than Use Real Butter and SmittenKitchen that seem to be written by real, multi-faceted, human women. You offer such a unique and honest perspective into what its like to live in Boulder, be a photographer, be a skiier, be Kaweah’s mom, and so on… If you feel like you’re somehow lost in the increasingly shiny sea of food bloggers, I hate to disagree, but I think you’re wrong. You’ve built a genuine voice here and I hope I can continue to hear it!

  35. Allison says:

    I adore your blog and I adore you… just the way you are. There are good reasons why yours is one of the few blogs I still read after I’ve stopped reading almost all the blogs I used to. :)

    And yum, that breakfast sausage sounds so good! I’m going to have to try them soon. :D

  36. Barbara says:

    Well said Jen.I miss the early days of blogging when it was more about friendship than popularity. Some interesting comments and I’d like to add one no one has mentioned. Your recipes always work. I can’t say the same about recipes I have tried from other blogs.xoxo

  37. burkie says:

    i had forgotten how easy it is to throw together breakfast sausage like that; haven’t done it a long time. time to change that!

    i love reading–and looking at–your blog, jen, but your loving it is more important than our loving it.

  38. Crystal says:

    This website is hands down one of my favorites I have ever been to. Since I found it in 2008 I have looked at pretty much everything you’ve posted, even when I was uber busy in school I’d look through the pictures and drool at them. At 20 years old you are an inspiration to me, honestly. This is like a little oasis I go to when I’m stressed and need to look at something beautiful and it’s like a mini-vacation. I know you probably don’t want to hear that because at the end of the day, you have zero responsibility to anyone who likes your blog – I can imagine it feels like an obligation once you get so much praise. Yeah, I noticed your blog is different now but that’s just the way things go when everything changes. And with that said, I’m sure your readers can learn to love any changes you do end up making. If they don’t then who needs ‘em ;)

  39. marla {family fresh cooking} says:

    Emergency room visits for store bought sausage – yuck & ouch girl! I do buy sausage at Trader Joe’s and have not ended up in the ER yet…..I should get away from my computer & make sausage from scratch. Looks simple enough & I bet way tastier. Fresher too.
    Sorry to read you have been feeling a bit uninspired. Blogging is still an AMAZING creative outlet – just try to ignore the stuff that bugs.
    Of course Keweah was pawing you for those biscuits – I would too. xo

  40. jacqui says:

    It’s blogs like yours that make it worth struggling though the streets of McMansions to find those few, precious houses which are different, which were created with heart, soul and a love and understanding of architecture.

    I enjoy the stories and amazing photos, and most of the recipes get bookmarked until I’m in the right mood for the recipe. Last weekend I made pork and shrimp soup wontons from your recipe – the first attempt by this wonton noodle soup addict at creating her own version after moving to a country which suffers from a conspicuous lack of noodle-bars. The wontons were amazing.

    The recipes here speak to me, and I haven’t yet tried one which hasn’t turned out. Don’t get discouraged, and just keep posting the things *you* want to tell us about, as often as you feel like. We treasure each and every post.

  41. Bri says:

    Love ya Jen, do what you need to do. We’ll be here. It’s hard to find someone out there in the wide world of food blogs to trust. I come back you your blog again and again for inspiration, a bit of snark, some beautiful photos and because I trust your taste. If someone asks me for a recipe for something I’ve never made, giving them one of yours is like giving them one I’ve tested myself. Just thought you should know that. All the best to you!!

  42. Alyson says:

    Oh man, I LOVE your blog exactly because it’s different. I think peabody said it best about a lot of people wanting to turn out to be the next Pioneer Woman – whom I love, but there’s already one of her. You’ve got a great, distinctive, unique voice and your pictures and recipes always make me happy… and I think that’s because I love your intent. Your writing reads like someone who writes and cooks for the pleasure of writing and cooking; that’s the kind of person I love to read!

    Ultimately, if this blog has become dead weight, then it’s time to move on to bigger and better things (I just had to do that with one of my online communities that just wasn’t working for me anymore), and there’s no shame in that.

    Judging from the comments here, you’d totally be missed. =)

  43. Jerry says:

    Another long-time reader here – although I think I have only commented once before.

    There are so many blogs out there, some wonderful and some that are just drivel (my own blog fits that category). Your blog has always stood above the rest – brilliant photography, well written, poignant stories. Many bloggers just put up a recipe and a pic (yes, that would be me many a day) . . . . you use your natural talents to draw the reader into the recipe – the measurements and directions be come an outporing of the prose.

    I soooo get that blogging is work. I get that people try to take advantage of you – making your talent their imaginary world. I get how hard it is to keep your life yours while at the same time sharing a glimmer of it to your virtual readers.

    I do hope that you go on . . .

    Now about those sausage patties . . . another variation which I use is to add grated apple to the meat before cooking it. I also bake them so that the fat content is reduced.

    Cheers!

  44. Deb in Indiana says:

    I check your blog often (have done for years, I think), not because I follow a lot of food blogs, but because I enjoy YOUR blog — your voice, your stunning photography, the kinds of food you seem to like, the fact that your recipes actually work, oh, and your beautiful dog.

    I’d miss you if you stopped posting, but you won’t make your plans based on the comments of a bunch of strangers, surely. Take heart and comfort from the comments, but think about what you might do with the time you spend on the blog. Maybe your next big passion is waiting.

    Hey, warn me if you’re leaving, though; I have bookmarks!

  45. Shino says:

    I only recently discovered your blog when it was featured on FineCooking.com’s website last month. I checked out some of the others listed there too – very pretty to look at – but yours is the only one I have continued to follow.

    Your voice is unique, disarming & honest; “I think it would be quite something to know you in private life,” as Hannibal Lecter would say.

    Selfishly, I hope you will continue to blog.

  46. melanie says:

    I have TONS of food blogs in my favorites folder,but yours is the first one I go to when I get home from work.
    Hey,I support whatever you want to do.I think your an awesome person.Fantastic photographer,amazing cook!I love your dog,too,she’s adorable.Like a friend used to say,”Do what you feel,and keep both feet on the wheel!”
    Thank-you for gracing the somewhat run-of -the-mill Blogosphere and injecting truth,beauty,honesty and deliciousness.

  47. Andrea says:

    Your blog is a beautiful place (writing and photography) and I enjoy your “voice” in your writing, it was some of your tex mex recipes that lured me to your blog three years ago. I’d be sad to see you go, but follow your heart, where ever that may lead you.

  48. Courtney says:

    I only read one food blog, and it’s yours. I look forward to every email update from your blog. Your pictures are incredible, and they keep me wanting to cook, even though more than half the time I end up burning myself or someone else in the kitchen.

  49. Jess says:

    I definitely understand the blogging sentiment. I wanted for many years to start a food blog and now that I actually have some time and resources, I am very dissatisfied with the general situation online.
    I do find your blog lovely though and would love to see it continue, but only if you’re excited about it!

  50. Nicola says:

    Your blog is a ray of sunshine! I subscribe to many blogs, especially around food, but yours is the only one I read WITHOUT FAIL, every single time. I enjoy hearing about those parts of your life you choose to share (the weather, the mountain scenery, Kaweah, your family, trips and cooking sessions, and so on). I love reading your recipes. And I love the photography. I hope that whatever has been stifling your mojo or enthusiasm or sense of purpose disappears, and that I and others can continue to have years of pleasure from your efforts.

    All the best,

    Nicola

  51. Lorane says:

    I have enjoyed your blog greatly not just for the recipes, but also for the look into an intriguing individual. I may not agree with all of your opinions but I still am thankful that you have given of yourself and your time to share with all of us out here. If you choose to stop this blog I will understand, and if you keep it going I will be very happy. I hope that no matter what you decide that it makes you happy.

  52. Jenny @ Musings and Morsels says:

    Only you know best what choices you have to make but I’d like to express that your writing, your recipes, your photography – your blogging – is all so inspirational and a breath of fresh air. Regardless, thank you for taking us on this sensational, dream-like ride.

  53. Susan says:

    Although I’m an extreme foodie, I haven’t been involved in the world of blog reading up until now. Partly because of some of the reasons you stated, and also because I’m lazy. There are but a few blogs that I have deceided to follow and your’s is one of them. A big part of my life is food. Most of my day revolves around food of one type or another so I look foward to reading the words of someone like me. Your blog is a place that I feel connected to. Its a place that my mind can get lost in and be at peace. So for what it’s worth thank you for giving yourself to people like me who look foward to being a part of a special community.

  54. Sally says:

    How you feel about what your blog has “seemed” to become is so common amongst vloggers too- I just love to see your stunning photographs- and Colorado– plus the food! You seem to live an enchanted existence in my mind… the beauty of nature, your close knit love nest far away…I would miss it… but always wish you the very very best– remember- your first allegiance is to yourself.

  55. Diana says:

    To be honest, while I do like the recipes, I come here 45% to see your pictures and 45% to listen to you ramble/talk/articulate about whatever. You have a style of expression which, for me, is something I just like reading regardless of the topic (okay…well I mean except for kicking kittens). So whether you take a break, or wander away from posting about food, or whatever just know that not there are people out here, as established in previous comments as well, who are here for your ‘voice’ rather then just the recipes and we’re not about to hang up our hats if you want to step away from that.

  56. Annie says:

    Jen, I feel like you took the words right out of my mouth regarding the change in the food blogging atmosphere. The obsession with increasing traffic, social network whoring and the like is a major turn off for me. I blog because I love it, but it’s obvious some are in it for other reasons. Whatever the case, you know your blog is my number 1 favorite of all (and I read a lot) so I certainly hope you stick with it. But I’ll just follow your photo blog or whatever – you have to do what works for you.

  57. Jeanne says:

    Hi Jen,
    Your honesty, humor and love of all things beautiful and delicious is what brought me to your blog years go. Also,your irreverent side is so refreshing. Your description of the current food blog world and, blogging in general, is so spot on. Like Christmas, its become commercial. Perhaps you may remember Gopher, that old web connections back in the dark ages. I love that becuase, well, no ads. Anyway, I know you will follow your heart. You always do.
    Jeanne

  58. Natasha says:

    Jen,

    I just came across your blog, and I usually don’t read posts, just jump straight to the recipe if it looks good (eeek I know! It’s so bad of me and now I intend to do more reading of whole posts :D) but for some reason I decided to do a little introduction reading for this post. I was intrigued and I wanted to know more about you, so I clicked the “about” link. What I found was a bold, humorous and intriguing bio about, none other than, you! Haha, what I really wan’t to say is that despite what the foodie blog world may be morphing into, there are still people who desire to read geniune, funny and heartfelt blogs such as yours. Everything you are, from your execeptional, enviable and utterly impressive educational background, to your exceptional, enviable and utterly impressive career and lifestyle (not to mention your wit and straight up cool-factor!) makes you a gem in the foodie blog world. You are a joy to read and I hope you continue “use real butter”, your style…

  59. Sil says:

    Jen,

    I think we all love your voice. The food, of course. The way you write your recipes, the clarity, the tips… But there is so much more. The photos, the witt, the humor, the heart you put in everything you do. You will certainly do what ever you choose but know that we will miss you if you decide to stop writing. Thank you for sharing your world with all of us. Cheers! Un abrazo desde Buenos Aires

  60. sarah a says:

    I really enjoy reading your blog. I love the pictures and the recipes so much! Whatever you do, I hope you know that your blog is much loved.

  61. Lael Hazan @educatedpalate says:

    Love your blog and photos; however, if its drudgery it may be time for you to take a break, refresh, and decide later if you will continue. One of the things that I’ve always admired about my husband is that he doesn’t do the “I should’s” he has been able to make a career out of doing something he loves. You have great talent and I know that you will continue to grow your career too! In addition, there are so many of us who love your work, if you decide to take a break, just let us know and we will be back if you choose to return!

  62. Phyllis Ringstad says:

    I love your blog, but I love the blog because I relate so well to you! I would enjoy your blog without all the whistles and bells, they aren’t necessary for me. If you don’t post all the time, it’s no big deal, I’ll catch up with you when you do, I would guess that many other followers feel the same as I do, so Darlin’ don’t sweat the small stuff, when you post do it because you want to, not because you think you have to! I’ll still be here!

  63. Jess says:

    Hi Jen,

    I’m a regular reader but don’t comment very often. I wanted to come out and say that, foremost, I want this to be an enjoyable space for you to come to and dump your thoughts and wonderful recipes. I don’t know what the answer is if your blog has become a slog, but I’ll be very happy to stop by even if you massively downgrade your blog workload (posting more infrequently or cutting down on photos/whatever), precisely because urb still embodies that sense of community and warmth that was so prevalent in earlier food blogging. Also, you have good taste in eats. Good luck finding a solution — I hope that you decide to stick around.

    And sausage patties! Genius!

  64. powder princess says:

    I have only been visiting your site for a few months and I love it , the thing I that drew me to it was seeing you enjoy so many things I do . Your recipes and photos have given me so much inspiration . I’ve never commented on a site before but thought that I should because I would miss this if it was gone , From one skier to another don’t worry about the blog, as long as you’ve got your dog, your camera, your man, your ski’s and a love of food life’s good!

  65. Swiss Charrd says:

    Love your blog, the world can make us weary sometimes when we are invaded. I hope you can keep
    it up and disregard the negative.

  66. Y says:

    MMmm.. homemade sausage. Not one I had on the top of my list but I think you just piqued my interest :) Your blog has always spoken with so much personality. I’m glad on that front, it hasn’t changed one bit!

  67. Lori says:

    You know what I really love about your blog. Your intelligence. It is what draws me back time and time again. I may not comment all the time but I have been reading your blog now for several years; chemo days and all. I feel as if everyone is tapped into the matrix. Everywhere my husband and I turn we find more people that watch tons of tv, drink beer, and buy, buy, buy. What I desire most is the company of smart people. People who know that there is more to everything then meets the eye. Does that make sense? I find that you see that. As in your comment about Mc Mansions and all. I am a stay at home Mom, who used to be a Social Worker in a Dialysis Unit and a Psychotherapist. I do not have the opportunity to meet the kind of people I want to meet. Instead I am in my little world, taking my kids to school where most of the parents are also tapped in to the matrix. You are my breath of fresh air. I read your blog for your intelligence, number one. Your photography number two and your food third. Not that any of them take a back seat to each other because most certainly they do not.

    I hope that you will continue but if you do not, I understand. My energies have turn toward quilting as of late and much less toward the food.

  68. Linda says:

    O.K. Two years or so ago, I was looking for a recipe and found your blog. My husband was hungry and not happy that I was on the computer. He walked behind me and I had pictures of telemark skiing on the screen. He thought…”She’s looking at telemark skiing” and was happy…I was, but I was looking for a recipe. He, being a fanatical telemark skier, was happy. I, being a new telemark skier, was interested and intrigued by your telemark skiing photos, but, being the foodie that I am, was happy with your recipe. Since that time, I’ve discovered food blogs. I get your “meh-ing”. They have become a business…to a non-blogger, that is obvious…and that is not where you are at. BUT…you have many followers who love the real you. Many followers who love your recipes, because they come from your real life. Many followers who love Kaweah…(I’m such a dog person!)…Many followers who are desperately hoping that you will continue just as you have. Think it through and do what you have to, but I hope you will continue with Use Real Butter because I love it.

  69. Kristin says:

    The blog has seemed different…still my fave, but different. I hope you can figure out what is best for you right now. I would miss URB terribly if you were to stop blogging, but your happiness is certainly more important than my having a URB fix. Buuuuut, if you get your mojo back & continue, I’ll be thrilled, because I love your unique, honest voice, stories, beautiful photos, & fabulous recipes.

  70. Andrea @ Fork Fingers Chopsticks says:

    I enjoy following you because you keep it real and have such beautiful photographs. This post and the images of the sausage brought back vivid memories of my mom grinding meat and making sausage. I can’t remember how she spiced them but now you have me curious.

  71. Sally says:

    ‘a strip mall surrounded by McMansions’ – great analogy. Great idea for breakfast sausage patties too. Thanks for continuing to share your unique view through the lens, in the kitchen and otherwise.

  72. Rikki says:

    Formulas can eat shit. You’re amazing.

  73. Shweta says:

    Hey there Use Real Butter,

    I’ve been reading your blog for a year now, and I love it. Its unpretentious and honest. I like your recipes, but really, I like how you write. And I love how you punctuate your writing with beautiful landcapes and wonderful pictures of Kaweah.

    Also, I have felt how you do now (losing interest, etc.) about various aspects of my life which were otherwise enjoyable. This especially happens in times of great change in other areas of my life. Whenever I am confronted by such feelings, I always make my decision as to whether to end an activity, based on the time average of my reactions towards and feelings about the activity.

    Sometimes, I was glad I waited, because it was only a passing phase of restlessness. Sometimes, it meant that I had to change the way I was doing things. Sometimes, it was time to part ways.

    You shouldn’t have to blog regularly, especially if it feels like a chore. But, I sure do hope you continue.

  74. Cathy says:

    Hi,
    I’m a longtime reader. I won’t lie, the first time I read your statements about blogging for yourself and not anyone else, I didn’t think that made much sense because a blog is all about sharing your life with others. However, I’m starting to see what you meant. Every blog is starting to sound the same. I used to read blogs religiously, but I’ve cut down on my blog reading to just 2 or 3 food blogs (one being yours.)

    Anyway, just wanted to say that I feel like I’m part of your urb community even though I don’t comment regularly. I’m sure there are others that feel the same way. For that reason I hope you continue! :)

    -Cat

  75. Cathy says:

    Oh, and also, I had no idea breakfast sausages were that easy! I am tempted to make them from scratch now. The brand name ones are always too salty for my liking.

  76. Erin says:

    I live by Boulder, CO….and that sunset WAS stunning…

    Beautiful post, and honest writing…thanks! And, I find it encouraging when other people “think out lout” too! =)

  77. Jill says:

    Do what feels good…to you

  78. April says:

    Jen,

    I’ve been lurking your blog from time to time for over a year now – I’m not a blogger, just a foodie, so I can’t pretend to understand your personal dilemma. However, I have read and enjoyed dozens of your posts and cooked several of your recipes (starting with candied orange peels, then french onion soup, then bulgogi, and on and on…) and must say that this is my favorite blog on the whole wide internet. I genuinely admire your outlook and really hope that you find the spark within yourself to continue posting here, but I wanted you to know that your past here has had an effect on a total stranger regardless of your choice.

    Best,
    April

    P.S. My “website” link is a pic of the most recent of your recipes that I’ve made, but this was the second time. The first time I made it was from the first time I visited your site, and my family loved them so much that even though I moved to another country this year, I made some 300, jarred them, and shipped them back home for the holidays! That’s love.

  79. Katie says:

    You know what would be really good? The sausage patties shaped into submarines and wrapped inside a tortilla wrap with cheese, bacon and a smoky BBQ sauce – YUM!

    I understand how you feel about food blogging – I feel the same way, only about generic blogging. When I first started, it was just for fun and rather new, but now it’s all about stats and traffic and who’s popular and who’s not. It’s hard but you’ve just got to keep doing what you’re doing and don’t let yourself get swept away by it all – your readers love your blog for a reason and they’ll keep reading, no matter what. =)

  80. Elaine Ellis says:

    = ( I’m really getting into your blog and different recipes, would hate to have you stop writing. Maybe try a blogcation. But I hope you come back as I feel I have so much to learn from you. (That chocolate espresso cake for starters!)

  81. Anja says:

    I have been reading your blog for a number of years now, without ever commenting. What makes this blog really special to me is your frankness (including the swearing – even if your father doesn’t appreciate it) and the fact that you never seem to be afraid to voice your opinion even if it might alienate people. How you described your battle with cancer was very moving and at the same time I loved your kick ass-attitude, your refusal to go for the whole pink-sugar-coated routine. All of this gives your blog a very distinct voice which is just what seems to be missing from many other food blogs that become slicker and more corporate by the day.
    So, even if you decide that blogging isn’t what makes you happy at the moment I just want to thank you.

    P.S. I really liked the recipes too but that was never my main motivation for coming here.

  82. Kizzy Vertz says:

    Hey, you know I was just googling randomly and came across your opinion. I 100% agree! But in general I think there will always the good and the bad. Cuz don’t ya know…That’s what makes the world go round… or is it around? Peace!

  83. Sarah Hope says:

    I feel like you’re breaking up with me or something with all that identity crisis talk. Ironically, I do understand. After trying and failing a few times I discovered that I am simply not a good blogger and that’s ok for me. I appreciate and obsess over all the lovely blogs I can find and yet try to remain somewhat on the outside of the McMansion, TWD, HBin5, Daring Bakers, bladiddy blah blarg stuff.

    You rock because you have remained sensible, down to earth, fantastically badass, and earnest in ways I envy.

    Whatever you do, know you are indeed appreciated.

  84. the.maljax says:

    Damn. These look good. Unfortunately, I can’t eat pork anymore (and I’m in China right now-this is an experience), but this looks so delicious that I might consider reintroducing myself to pork.

    It isn’t China and jiaozi that’s making me want pork again, it’s breakfast sausage and nostalgia. This is why your blog is amazing.

  85. schlachtplatte says:

    I so share your opinion! I find it so weird that people go and attend seminars where they get taught how to take better pictures, write better and most importantly (to them) how to draw more readers to their blog. Maybe I am selfish, but my blog is my baby. I like it, and that is all that matters to me. If other people like it as well, fine, but I would never ever change one bit about it, just because some seminar-guru told me so. I also think the I-only-link-you-if-you-link-me-game is so childish. People should link not for economic reasons, but because they authenticly like something!
    Please don’t quit blogging, think of it this way: if you quit, it would look like the money-making-cook-book-writing bloggers would win!

  86. Lisa says:

    Another reader who would be sad if you were to shut down the blog. I like yours because it is real. I go to it daily, whether or not there is a new recipe. I agree with a pp that many blogs are trying to become the next Pioneer Woman, whom I also visit daily, but, yours (and the handful of other small blogs) are more real.

  87. caiming says:

    i’ve been a lurker of your blog since finding and making your candied orange peels, over a year ago, never one to comment. i’m always drawn to your photography, your inspiring life, and the voice in your writing. i’m a newbie to the blogging masses (non-food), but you were one of my inspirations for initiating it because of your attitude of doing it for “yourself”, as mine is a record of my personal journey and an emotional outlet. i echo the sentiments of many other readers, selfishly hope you’ll continue, definitely read when and if you post!

  88. Margie says:

    I so understand your words. When something becomes more work, than play, and especially if it is something that we began in earnest as a treat to ourselves, then we need to remember to listen to our inner selves. No one is going anywhere, Jenzie. We will be here on the flip side, wagging our tails and licking our chops. (It might just serve as cause for us to work on a few of these beautiful recipes.) Besides, you know where to reach us for a shout-out. :)

    Okay, I have to admit this, I can’t eat the sausage from a grocers anymore, either. This Christmas, I opened a package that contained portions of a blue plastic glove! I don’t want to think beyond this….But let me leave you with a laugh….After reading your post I now realize that I can make my own. Why I never thought to put spices into some freshly ground pork is beyond me.

    Besides being old as dirt, I’m dense, just like one of those black holes.

    ;)

  89. Perfecting Pru says:

    I suppose, if you are unhappy doing something, friends would tell you to stop doing it. Blogs do take a lot of time. I blog. But I do it to keep in contact with friends that I have made through the ‘blogging world’ and to document what is going on in my life.

    I will be very sad if you stop doing Use Real Butter, but I hope that I will be able to trawl to the first post and start my journey all over again!

    Now, I am off to make breakfast sausages!

  90. Quay Po Cooks says:

    There is so much truth in what you say, we have to always remember our original purpose of starting our blog. I will never want my blog to be a chore, I want it to be a place where I can express myself and share my joy and sadness with all my blogger friends and of course documenting the recipes of my mum, my hubby and mine. I will never want it to be a burden, it shouldn’t be. I am so glad I found your blog because I enjoy reading you post and hope you will find your way back to feel joy like you used to.

  91. Veronica says:

    I know what you mean. I do blog in Norwegian, and we do have the same “McMansion”-thing going on here. I do not care what people think. Those who like my style, like it, come back, and send to friends they think would enjoy it. Of course I could write about “popular” stuff. Of course I could have give-aways once a month. We have the expression “blog-whoring”, have no idea if that exists in English but I guess you understand the meaning of it. I do not want to be a blog-whore.

    I also refuse to call what I do blogging. I have a homepage about weird food. I write “for me”, and get fans. Great. I do not want to loose myself and write for “others”. So you didn’t like the “tone” and “the ranting” in the last post? Oh well. I’ts me – take it or leave it.

    I think your blog is great, the lovely pictures, the exciting recipes.. I love Asian food, but where to I start? I need to learn. I stopped reading a bunch of food blogs because there were so my US focus and give aways to “US only” and “blog whoring” all day long. Not usefull for me! But here, I can learn, enjoy, without so much “noise”. It’s great.

    But I also think, if blogging is something that you NEED to like. Un-inspired blog posts are the worst. Take a break and come back instead.

  92. Joules says:

    I can certainly understand needing more time for oneself or just wanting a change in general. Change feeds the soul and feeding is kinda your thing, right?
    I just started a blog because of bloggers like you, who I feel a kinship to through your words even though we will likely never meet. I am a bit to late to this blogging game, but I am here to look for that connection, that sisterhood that I have seen in this community. It’s still there and still growing.
    I believe there is a place for Mcmansions and that they make the the unique voices shine like gems that you get to seek out and unearth. It’s just like life in real time, you have to sift through the people you come into contact with to find those that feed your mind and your soul. You do that for a lot of people so selfishly I hope you stick around.

  93. Musetica says:

    I can’t say i understand the blogging thing very well because I only read blogs, I don’t write them. However, i love yours, for everything that it is: gorgeous pictures, clean and interesting posts, delicious recipes, your personality transpiring through all of it. An oasis in a sea of McMansions….if your blog goes away i don’t know what else i’d read :( but, change is part of life and we all have to embrace it at one point or another. Follow your heart and i know that whatever you’ll do, it’s gonna turn out great. And those people you’ll be working and playing with are very lucky guys. Thank you and hope you’ll be around for many years to come :)

  94. Nancy L says:

    I have to say first off – I love your blog and I would be lost without getting to see your gorgeous pictures of Colorado and all of your travels around the country and your food pictures always have me drooling! I love that your pictures also have a story – that makes them so much more inviting and real. I do understand what you’re saying about blogging and food blogs in general today as compared to a few years ago. But I believe yours has kept it’s heart. I was inspired by you when I first read your blog a few years back and I am still inspired today. I don’t really care if you have much to say…I love reading it anyway! So even if you do cut back or take a break, I enjoy reading your blog. But I understand what a chore it is sometimes…

  95. Shannon says:

    love your blog, its photographs, and recipes (that strawberry chiffon cake was amazing!!)… although i totally go through the ebb and flow of inspiration and desire. I avoid facebook and twitter, just blogging for me and the few that enjoy my little blog :)

  96. Donna says:

    Your blog should make you happy, what ever direction it takes. It is your style and point of view that keep me interested. The incredible energy you posess, the wit, the rants, the experiences, scenery and photographs that you share. That is what makes me visit your blog first every day. You bring a breath of fresh air to my life (and right now I need all the help I can get). Follow your heart and do what is best for you. Hugs.

  97. Stefanie says:

    hi jen: i’m a long time reader and would definitely be sad if you gave this up. on the other hand, i can only imagine how time consuming it is. maybe you could take a little break and think about it? as others have stated better than i ever could, i really wjust ant you to do what’s best for you. i love the recipes and photos. thanks!

  98. Ruth Ann says:

    The reason that I love your blog (the only blog I follow besides my kid’s) is because it is so real. I admire the fact that you are not into SEO and increasing traffic for “your brand”.
    I follow your blog because you crack me up and you take awesome pictures. Plus, I like to see Kaweah as she is beautiful and seems like a really good friend. I hope that you’ll continue to post at whatever pace seems right to you. Maybe take a blog vacation and then hopefully come back invigorated.

  99. Kath says:

    It has begun to feel like food blogging has become a terribly contrived business with carbon-copy personalities, but urb stands out in that it never feels like that. It’s personal. I keep coming back because your voice is strong and unique. Usually I’m only tempted to grab a recipe and run from a food blog but I always stick around to read what you write in your posts, I love hearing about your family and experiences, and I respect your opinions. (It also helps that I’ve tried many of your recipes with successful results. :))
    I wouldn’t want this to weigh down on you if it’s become more of a chore but I’m very appreciative of what you’ve shared on this blog and I hope you continue.

  100. Ruby's Raiser says:

    Wait, don’t go! I just found you! I’ll be enjoying your archives and wishing you the best, whatever you decide. :)

  101. Tina says:

    Wow that is a wonderful breakfast. How I wish I have the chance to make or prepare such a delightful breakfast for my family. I have to admit we are stuck with cereals most of the time because we always rush in the forming for school and work.

  102. Biswas says:

    Selfishly, I hope you continue with your blog! I really enjoy following it, and trying out your recipes, which inevitably lead to me be inspired by them to make up a few of my own.

    All the best, with whatever you decide!

  103. 1pretzelgirl says:

    Your blog is THE most wonderful food and photo blog out there. You are a special gift to the webwaves and I personally hope you can find a joyous way to continue. Because I, and everyone posted above, will miss you terribly. Thanks for sharing you!

  104. jenyu says:

    You are all incredibly sweet. Thank you for your comments and for sharing your thoughts. It mostly has to do with my own expectations for the blog and I think I just need to adjust what it is I expect of myself here… and in the rest of my life. I’ll make sure to work something out. xoxo

    P.S. Extra special shout out to my fellow OCDs :)

    Grant – I’m finding it, sweetie :) Thanks and hugs!

    Carrie – that’s a very good point. Thanks for reminding me that a break doesn’t have to be forever.

    Melanie – I’m so glad you called your sister. Really really glad. xo

    Melissa – that’s why I love you, girlie. No BS. And you’re right – “this community that isn’t one any more”. At least we have each other :)

    Kate @ Savour Fare – you’re spot on, hon. The personal journey and what it means to us is what I think makes the food blogging world interesting. But more importantly, as you say, preserving those precious memories, recipes, moments for ourselves. I’m still broken-hearted over your loss. Sending you a big hug.

    Debbe – oh, there’s a lot to like! Don’t worry, there is definitely more to like than dislike… just that the dislike parts seem to be louder and more in-your-face these days :\ I don’t think of it as an all or nothing choice, but I’m just thinking about everything – that’s all :)

    Jadxia – I’ve never heard of goetta before! Wow, that sounds really amazing. Thanks for the tip :)

    Nate – thanks, but I really don’t treat my blog (nor want to) as a doorway to opportunity. Sure, there are things that come about because of the blog and that’s fine, but it is not the goal here. I would hope that this is apparent in the blog and in how I live my life.

    Peabody – love you ;)

    Laurel – you make a really good point and I think you’re right (re: “The bigger a blog gets the harder I think it is to keep on putting yourself out there.”).

    Caitlin – xo

    Barbara – one of the best things about food blogging is the fact that I have become friends with folks like you. You’re a gem.

    Jerry – thanks for the tip on adding grated apple – that sounds delicious. More than that, thank you for your incredible insight into the whole blogging issue. You’ve verbalized some of what I’ve been feeling.

    Deb in Indiana – not to worry, hon. URB isn’t going anywhere anytime soon – and even if I did stop blogging (which I don’t plan to as of now!) I’d leave the archives up for folks to reference. And for me to reference :) I use the blog when I cook too! My memory SUCKS :)

    Shino – ha ha! I love Hannibal Lecter :)

    Annie – you are such a dear. Thanks for the vote of confidence. xo

    Jeanne – xoxo

    Sil – thank you, my friend :) besos to you.

    powder princess – thanks, sister ;) always love to hear from a chick who rips it!

    Lori – oh sweetheart, now I’m feeling self-conscious! I feel like I ought to point you to the NY Times or something for intellectual discourse ;) Thanks for your sweet words. xo

    Linda – good things come from tele, eh? Thanks and *hugs*.

    Shweta – thank you for your comment. I think you have touched on something that I’ve been feeling but have not until now recognized – that there are great changes going on in my life and yes, I’m looking at blogging differently now. I really appreciate that insight :) xo

    April – wow! I love the pic. You are DEDICATED :)

    Katie – that is Hi-larious! You must be great fun to cook with.

    Elaine – A blogcation? You are too cute :)

    Anja – thank you xo (also funny that you remember that my dad doesn’t like my swearing! ha ha ha!)

    schlachtplatte – I like your attitude. A lot!

    Joules – great observations about blogging AND real life. Thanks.

    Shannon – you’re definitely one better than me with respect to FB and Twitter :) Good on ya, girl.

    Donna – regardless of what URB brings, I do hope things (whatever they may be) are looking up for you. xo

    Tina – I think you can cook these ahead of time and freeze them (then reheat) or form the patties and freeze them, thawing them just before cooking as you need them on let’s say, weekday mornings?

  105. Anina says:

    You may have been doing this for a while, but I JUST had the fantastic fortune of discovering your blog. It’s amazing, inspiring, downright smart, and great reading. Grateful you’re here, and would love to see you keep publishing.

  106. Shelley says:

    I made this over the weekend and it was fabulous! I added a bit more red pepper flakes then recommended because we like the heat. Sooo good! Thanks!

  107. Danielle says:

    I absolutely love this blog as well. Your recipes have gotten ridiculous reviews from my friends and family every time I’ve tried them. Your pictures are absolutely beautiful and I really hope you continue!

  108. The Haul: Shopping-While-Hungry Edition « Freezer Full says:

    [...] I wasn’t done yet. I needed to go to the Amish market for sausage meat. Last week, I made this pork sausage recipe and it was really, really good, but I passed by the pork this week because the line was really long [...]

  109. Shelley says:

    This recipe is awesome. Yummy yummy in my tummy. Thanks!

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