Trying to grow this blog has been a huge learning curve. What I did not realize when I started the Starving Student over two years ago is that food blogging is about so much more than the actual food. Sure you have to be able to cook and develop recipes. In my opinion, that’s the easy part. Then you have to learn to take good pictures. Aperture, exposure, white balance. All of these components have to be taken into consideration. Chances are, you still won’t have the perfect photo. So then you have to spend just as much time, if not more, editing them to the point where you are actually willing to display them. Everyone wants Foodgawker worthy photography!
Take for example these chocolate overnight oats. They took me 10 minutes to prepare, tops. Then they sat in the fridge overnight. Who would have thought that overnight oats sit overnight? Crazy stuff. Imagine going to sleep on your memory foam mattress
and then waking up the next morning to find these overnight oats done?Pictures the next morning took, say, 20 minutes. I then edited them and drafted the post. But when I went back to look at the photos, I realized they were all severely under-exposed. So I had to go back and edit again. I had to change the saturation about 100 times because the neon colour of the raspberries looked like they were from outer space. Keep in mind this was all for one simple portion of overnight oats!
I tell you, the big guns, all of the top food photography blogs, they made it look so ridiculously easy. Sure they have a heck of a lot more practice and experience than I do, but I still don’t think that the average person realizes how much work goes on behind the scenes. It really is like a full-time job.
It’s addictive too. The more progress you start to see, the more visitors and pageviews you get, the harder you strive to make yourself known. This is also easier said than done in a time where everyone is a food aficionado. I come across tons of new blogs every day, all of which are more professional looking than the last. You always think of the big names like Smitten Kitchen, Joy the Baker and David Lebovitz, but there are so many lesser known bloggers doing their thing and making a living off of it. It’s absurd really.
Where does that leave me, little old Mallory blogging her heart out for Because I Like Chocolate? Good question. At this point, I think only time will tell. As long as I am enjoying it, I will keep chugging away.
Chocolate Overnight Oats
1/2 cup rolled oats
1/2 cup milk (1%, 2%, skim, doesn’t matter)
1 tbsp. cocoa powder
2 tbsp. Sultana raisins
2 tbsp. maple syrup
1 tbsp. cocoa nibs
Mix together all of the ingredients, cover and allow them to sit overnight in the fridge. Enjoy for breakfast topped with fresh fruit and a sprinkle of cocoa nibs or slivered almonds.
To make your chocolate overnight oats vegan, substitute the milk for almond milk, soy milk or any other non-dairy milk of your choice.
To make these chocolate overnight oats gluten free, just ensure that you buy gluten free oats!