Happy Birthday to Us

A little over a year ago, my friend (and wonderful client) Julie suggested that I start a blog. My initial response was “of course, so then I can be over commited too.” 🙂

But when I mentioned the idea to some of my other clients and friends, they all seemed to think it was brilliant. So, with the support of a few friends, we launched Thyme With Sage with an introductory post on July 5, 2011.

We posted the first recipe, for Watermelon Salad, on July 15, but didn’t really get into the swing of almost-twice-weekly posts until August. Now, my WordPress dashboard informs me that we’ve published a total of 85 posts, which includes more than 70 recipes, and a few stories about my running endeavors.

In the past year, I’ve also catered numerous events, prepared countless meals for my regular clients, family and friends, run a marathon and two half marathons, and coxed PRC’s men’s 4+ to third place at the Head of the Charles regatta—just 0.9 out of second place.

Although I also have a website, Sage Catering Seattle, I’ve transitioned a lot of my information to this site, where in addition to blog posts, I also regularly update pages of Photos, Recipes, Tips, and Client Feedback. This week, I added a page titled Menu Ideas, which lists sample menus as well as several options for different types of catered events or weekly personal chef services.

It’s been an interesting year, and I have enjoyed sharing some of my favorite recipes with my family and friends all across the country. I especially like getting feedback from readers when they try my recipes and share their photos, thoughts, or modifications. And preparing meals for our blog photo shoots, although it’s a lot of work, is also a lot of fun.

Thank you to all of you who have shared this journey with me. My goals for the year ahead for the blog (as opposed to my running goals, which I’ve already shared with you on a few occasions) are to add more photographs, more cooking techniques and tips, and maybe even a few short videos.

If you have suggestions for my next year of blogging—or special recipe requests—please let me know.


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