husk cherry scones

Seek Satiation – 2017 in Review!

What👏a👏year👏2017👏has👏BEEN.

Political turmoil aside in our good ol’ U.S. of A – haaaa – I’d like to think that this has been a positive year for Seek Satiation in terms of both the blog AND my Instagram feed. This past year, I have increased both my views and visitors again!

  • In 2015, I had 5,673 views and 3,925 visitors.
  • In 2016, I had 12,578 views and 8,250 visitors.
  • In 2017, I had 22,932 views and 17,410 visitors!

Not too shabby for a little po’dunk food blog amongst millions of others!

I must say, my little single-serve Shakshuka recipe is what keeps bringing all of the boys to the yard. Since I posted it on March 5th, 2016, it has amassed 12,052 views – 10,250 in 2017 alone – with an average of 28 visits to that recipe per day. This recipe has been featured on Greatist and PureWow, both of which filled me with a lot of pride! Who woulda thought…

I have had companies reach out to me to do collaborations, which has been very exciting. I have learned about and used products from Tossware, Runamok Maple, Fix Hot Sauce, Kiss Me Organics, and other awesome companies that I have loved and continue to use and promote!

I took an amazing photography class on flatlay design this past autumn, hosted by some NYC-based experts in the field. Rosanna – NYC Food Muse and Karina Munoz taught us students valuable food styling and design skills that definitely left me feeling more confident and creatively inspired.

My biggest struggle – at least in my mind – when it comes to Seek Satiation’s Instagram feed is the cooking aspect vs. the dining out aspect. I am a girl that LOVES to eat out when she can! Honestly, being a member of the Yelp Elite Squad for years is what made me some of my friends here in NYC. When developing the aesthetic of my Instagram, I wasn’t sure if I wanted it to be strictly recipe-related or if I wanted it to be all-encompassing of my foodie journey. After being noticed by some local PR agencies from the city and joining the ranks of food influencers via Palate Connect, I did change the tag line in my IG’s bio to this truth: Thoughtfully curating culinary love. Truly, no matter the platform, that’s my MO.

As always, I am thankful to Candace for taking me under her wing and allowing me to stretch and grow when it comes to recipe development, food photography, and food writing for Yoga By Candace! I can’t wait to see what 2018 will bring regarding that! In turn, I might need to practice my best poses; I can barely do Downward-Facing Dog. Ha!

Goals for 2018:

  • A long overdue site redesign! Looking for a splash page and gallery instead of just landing on my homemade and scrolling down to see five entries. Truth be told, when I first threw this site together in 2015, I said, “I’ll change this in a few weeks!” A few weeks ended up being about 150 weeks, give or take. Haaa.
  • UTILIZE PINTEREST! OH, sweet baby Jesus, I NEED to utilize Pinterest! My reasoning for not doing it more often is simple: sheer laziness. Ha! I need to get off of my lazy ass and just do it. A lot of my recipes (such as the shakshuka!) that I did put on Pinterest do draw traffic…sooooo…do it, girl! Do it!
  • More features on both my blog and IG of NYC-based food bloggers and influencers, showcasing collaborative cooking and photography.
  • Post 2 – 3 recipes per month on here. I am now hip to the fact that, as a person that has a full-time job that is not food blogging – dammit – I don’t need to feel pressured to produce multiple posts per week. As long as I stay consistent and the quality is good, that’s all that matters.
  • Learn how to use my new Sony a6000 camera and not feel bad for cheating on Canon. Ha!

As always, thanks for coming along on this journey with me. I am always surprised, humbled, and inspired by what food blogging has done for my life over the past few years, and I hope it continues, if I can be mushy AF for a minute…and I will be. Haaa.

Oh, and here is a junky Instagram photo of me eating Ns4 at Xi’an Famous Foods for lunch today, because New Year’s Day. Ha!

…yo.

Peace. ✌️

-Allison 💞

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classic gazpacho avocado mango

Classic Gazpacho with Avocado & Mango

Oh. HELLO.

What’ s up, my bebes?

If you’ve been following my Instagram ( @seeksatiation ), you know that I’m not dead. Conversely, I’m quite alive and kickin’! I’ve been taking a blogging break, and it’s been quite lovely. Since I work that typical Monday through Friday 9 to 5 grind, my recipe development takes place on the weekends; some weekends, though, I’d love to relax. I’ve been allowing myself to do that, and it’s been lovely! I’ve been reading THIS book and THAT book. I’ve been going to the gym. (Hell, I’ve lost 10 pounds and can now lift 30 pounds, which is a damn lot for my little chicken arms. Ha!) I’ve watched “Glow“. (I LOVE Marc Maron & Alison Brie!) I’ve been doing my usual food writing for Candace’s site. I’ve been attending fun events by Palate Connect. I’ve gone to a few Yankees games, which…they’ve all lost. Am I bad luck? Perhaps…perhaps…

So, yes! I’ve been having a nice few weekends to myself!

Coming in August, I’m hoping to launch back into the blog; this fall, I’m hoping to give it a sexy little makeover as well!

In the meantime, check out the newest recipe I did for Yoga By Candace: Classic Gazpacho with Avocados & Mango. I’m tellin’ ya, avocado in gazpacho is wonderful, but it’s the mango that truly brings this recipe to the next level. Its sweetness counters the acidity of the tomatoes beautifully.

classic gazpacho avocado mango

CLICK THIS LINK to be transported to what may surely be a summer staple in your kitchen!

Catch y’all in August with some new original recipes for Seek Satiation! 🙂

classic gazpacho avocado mango

 

New Recipes – Coming September 20th!

Hey, all! I hate to leave you guys in a lurch, thinking, “Gee. Allison hasn’t posted in a while!”

Well, as any New Yorker knows, things happen in our apartments that are a bit out of our control.

What’s out of my control at this moment?

There is a bit of a roach infestation in my kitchen, so about 95% of my cooking items are packed away, inclusive of baking ware, most dishes, and a lot of perishable baking items. I’m waiting for an exterminator to come this week to rectify this situation.

This is what happens when you live in a building circa 1929 that has been renovated, yet the renovators paid no mind to properly seal up cracks behind your sink and stove. Haaa.

This weekend, I am lucky enough to be going to Connecticut for a two day photography job; I am hoping to bang out two or three recipes using my parents’ vermin-free kitchen and wonderful natural lighting while I’m up there!

I’m too concrete and feel it’s necessary to post why there hasn’t been a new recipe posted in nine days and why there won’t be a recipe for another week. Ha!

Bear with me, my lovely followers. I’ll be helping you stuff your faces again before you know it! Please following along on Instagram for my continual gastronomic pornography, and if you have Snapchat, my username is allisonac84; I will warn you, it’s food photos mixed with the personal random musings of my life. If you enjoy seeing people lip sync bad pop songs using the deer filter, you may like my feed. Ha!

In the mean time, I’ma just be sippin’ iced matchas and enjoying this late summer weather.

Well, I might go to work at some point, too. I’m sure my bosses would appreciate that.

Peace, love, and Happy Monday, y’all!

– Allison 🙂

plantin' seeds canaan Connecticut

Weekends in Connecticut

Intentions for today: To put up a new recipe.

Actuality of today: I didn’t craft a new recipe, but I certainly had a lot of good food.

Every few weeks, I feel obligated to travel to Connecticut to visit The Life Givers. Admittedly, in the winter, those visits are more far and few between. Northwestern Connecticut in the winter is, well, bleak and uninspiring. To sound less elegant, it’s wicked boring up there. I get enthralled to spend thirty minutes shopping in my hometown’s gargantuan Super Stop & Shop, and I am sadly using little hyperbole. To do anything truly stimulating involves at least a fifteen minute car ride, and frankly, in the little time I spend up there, I rarely feel inclined to take those trips two towns over when the temperatures are cold.

That being said, I do love going back to the little cottage I grew up in. It’s airy, it’s funky, it’s cozy, it’s home. In the winter, my visits usually involve me cooking one or two dishes for my parents, my father perhaps throwing something together, like a refrigerator lunch or a late-night pan of brownies, and me watching copious amounts of digital cable, a luxury I can not afford in Manhattan. As I type this paragraph in specific, “Tremors 2” is playing on the Sundance Channel. (True story: I loved this movie as a kid and can recite a large chunk of it verbatim. Should I be so open about such a feat?)

I like to try new dishes for my parents. Though I had showcased Shakshuka here on the blog last weekend, my parents wanted to try it. My mom loved my recipe post; their friend Herbie happened to visit them the day I posted the recipe, and, apparently, he is no stranger to Shakshuka. So, off I went to buy the ingredients! In the mean time, my father whipped together a wonderful matzoh ball soup for lunch, with cheese and crackers to accompany it. (Carbs and dairy; well-balanced.)

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Soon, the daylight began to dim. My aperture was failing me, but I got a few good shots of my masterpiece, even after the sun set and the kitchen lighting cast a yellow warming glow over my creation…

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The next morning, my mother very excitedly took me out to Plantin’ Seeds. Admittedly, I had been looking forward to this meal experience for quite a few months. Located at a quite intersection in my hometown, and upon first walking in, one would think it’s your typical country restaurant. However, it is more than just that. It is a full-on initiative. On weekends, wonderful farm – to – table brunches are provided, with all payment by donation. In turn, diners are provided with a multi-course meal showcasing local grains and produce. There is also a co-op element, allowing patrons to buy locally-grown grains, honey, et al. The morning I went, the focus was on carrots.

So I started out with some assam tea…

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Soon, we moved onto bread baked with local grains, complemented with butter topped with flaked sea salt and red currant jam.

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Roasted carrots with seeds and a Meyer Lemon vinaigrette was the first course.

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The main course was an absolutely mind-blowingly delicious chickpea crepe, stuffed with a carrot-potato curry and topped with cashew cream. The accompanying kimchi took the dish to another level.

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Finally, an incredibly tender donut came out along side a few slices of blood orange.

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Also, the homemade kombucha was perfection! It was light with hints of jasmine.

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I love cooking in my tiny little Manhattan kitchen, but it’s rare nowadays that I get to share my cooking beyond a beau or a roommate. I occasionally have friends over to feed them, though not often enough. (No one wants to travel to Inwood, yet I’m expected to go see them in Brooklyn?! Ha!) I know my cooking is appreciated and loved in Connecticut, so I am happy to whip up something awesome for two eager diners. Also, on occasion, I can still come across dining experiences such as the one I had at Plantin’ Seeds.

The city is lively, but the countryside I grew up in can still hold surprises.