Sauce and Sensibility’s 1st Anniversary

One year ago today, we posted our first entry on Sauce and Sensibility.  Hitting that “post” button for the first time was a little disconcerting—kind of like getting up in front of an audience the first time I made a speech—butterflies in the stomach and all.  But I needn’t have worried—because nobody was reading!  Well, that’s not fair—my family and closest friends are certainly not nobody—they are everything to me—but of course they were the only ones reading a year ago.  That’s beginners’ blog life!

Now, I am somewhat amazed to say—things have changed a lot.  In the year since we’ve started, 49,000 visitors have stopped by Sauce and Sensibility—and looked at 250,000 pages.  Compared to the 175 visitors in our first month, over 8,000 stopped by last month.  Of course, those aren’t big numbers at all in the blogosphere, but it’s certainly enough for my talented photographer husband and me.  And the best part of all is that we really are having fun cooking together and learning about the art and science of food photography.  And the food blog community is a great place—filled with talented cooks and interesting people all over the world—we’re definitely here for the long haul.

Anyway, since it’s a day of looking back for us, I thought it would be fun to see which recipes were the most popular of the 92 posts we’ve done this first year.  And here they are, presented Letterman-style, beginning with:

The 10th most popular recipe on Sauce and Sensibility this year:

Shrimp Salad in Wonton Cups—nice to look at, easy to eat.

#9
The Panaché and the Monaco—the answer to a hot summer thirst.

#8
Smith Island 10-Layer Cake—a really fun project and delicious!

#7
Tex-Mex Pasta Bake—my family loves Mexican too.

#6
Beef Bourguignon—a wintertime classic.

#5
Strawberry Rhubarb Crisp—I’m not the only one who loves this combination!

#4
Shrimp Salad in Lime Vinaigrette—thank you Donna!

#3
Goat Cheese-Stuffed Eggplant and Zucchini Rolls—ooh, have to make those again soon.

#2
Buffalo Chicken Dip with Celery Fans—my mother’s little trick with celery won raves!

And…the #1 most viewed recipe on Sauce and Sensibility in the past year was…
Vegetable Tian—beautiful to look at, really good, and really good for you!

Thank you for reading–it’s been a great year.

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6 Responses to Sauce and Sensibility’s 1st Anniversary

  1. Zehra Jhaveri says:

    Deares Susan,
    Happy Anniversary!!!!
    So proud of you. I have followed your blog, love cooking recipes that my family has so enjoyed. Also enjoyed all the ones you shared with us.
    My boys always have loved your cooking, and get so happy when I cook from your blog. They love going on sauce and sensibility, and pick recipes for me to cook.
    So keep up the delicious job, looking forward to many many years of gastronomical pleasures.
    Love you,
    Zehra

  2. Susan says:

    Thank you so much Zehra–you are certainly one of the few that was so loyal right from the beginning, and you are always so supportive–I hope we will be sharing good times and recipes for many years to come…a great big hug to you and your whole wonderful family.

  3. Donna says:

    Congratulations!! It has been such fun reading your blog, tryin some of the recipes and enjoying the beautiful pictures. I think your vegetable Tian wins for 1st place picture also. Looking forward to lots more. Donna

  4. Susan says:

    Donna–since you are one of the cooks I admire most, I appreciate your kind words very much. It is a little nerve-wracking to know that so many of my friends are amazing cooks–and they have set a high bar for me to try to reach with each post. But “playing up” is good for your game right?

  5. Bill Norman says:

    Sue, congratulations to you and Bob on this important anniversary. As one who has regularly experienced the pleasure of visiting your site and “sampling” your recipes, I look forward to your continuance and enhancements in the years ahead. I have especially enjoyed the thoughtful explanations, antedotes and “professional” photography that introduce your recipes. I look forward to an opportunitunity for another sampling session in the near future. Bill

  6. Susan says:

    Bill–Since you and Betty have been among our very first readers, your encouragement and commentary have been so welcome. Thank you so much for the kind words.

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