Being a blogger has many perks.
I won’t bore you with a blow-by-blow of my pajama-friendly work life, but I feel fortunate to wake up and work from my home office every day. My job mostly involves playing with food, testing recipes, photographing the results, and sharing both victories and flops with you — readers who keep coming back (you’re the best).
I’m grateful I don’t have to buy a corporate wardrobe (more money for comfy clothes!), tolerate awkward office politics, or explain why I took a bath mid-afternoon. There’s no one to complain about my music choices, and the people-to-cake ratio is always ideal.
(I’m trying to resist more Office Space references.)
Still, self-employment has a downside worth mentioning: it can be lonely.
Outside of occasional meetings or early-morning walks with friends, I’m usually alone from dawn until dinner. That solitude can be productive, but it also leaves room for doubt. A recipe flop, writer’s block, a stressful email, or the absence of a five-year plan can send me spiraling into the “what am I doing with my life?” rabbit hole. When you spend most of your day inside your own head, it’s easy to get overwhelmed.
(Too heavy? Hang tight — there’s a happy ending.)
Last year I realized how much I craved a community of creative, like-minded people. Online networking felt awkward and exhausting, and I had no clear plan for building real-life connections with other bloggers.
Then I met fellow food blogger Phoebe Lapine through a mutual friend. We hit it off instantly over tequila, food nerd talk, and the ups and downs of freelancing. That dinner left me feeling energized — and possibly a bit overenthusiastic when I hugged her goodbye.
Through Phoebe I was invited to a potluck hosted by Dana Cowin, where I met several writers and bloggers I admired, including Anna Watson Carl. Anna’s work has long inspired me, so it felt surreal to meet her in person. From that evening, a small group formed — Phoebe, Anna, Amie Valpone, and I began talking about staying connected and building a supportive network.
Over dinner and a few glasses of champagne, we sketched out the idea for #FriendsinFood: a gathering to bring the NYC food blogging community together for conversation, collaboration, and friendship. The goal was simple — host a lovely dinner where everyone could meet, share stories, and enjoy good food.
The dinner took place at Maman, a charming French café in NYC, and it was a wonderful success. The guest list included Ali Stafford (Alexandra Cooks), Julie Resnick (Feed Feed), Jodi Moreno (What’s Cooking Good Looking), Miranda Hammer (The Crunchy Radish), Lily Kunin (Clean Food Dirty City), Judy Kim (The Judy Lab), and Leanne Brown (author of Good and Cheap). Chinae Alexander arranged the flowers and styled the table, and Signe Birck photographed the evening. It felt like a room full of talented, generous people.
Everyone brought a dish and a story, and we ate by candlelight while sipping rosé and laughing late into the night. My contribution was a tray of these Caprese Bites with Honey-Balsamic.
These little bites are my go-to summer finger food: bright, fresh, and charming. Yes, hollowing out cherry tomatoes is fiddly, but the result is worth the extra effort. I had a childhood story about being afraid of Caprese, but I’ll save that for another post — this one is long enough.
Overall, the night felt magical, and I hope #FriendsinFood becomes a regular event. If this inspires you to host something similar in your city, send me an email — I’d love to encourage more gatherings like this.
p.s. Make the Caprese Bites ASAP. People love tiny foods.
Caprese Bites with Honey-Balsamic: (Makes 25-30 bites)
Ingredients:
1 pound cherry tomatoes or mini tomatoes on the vine (about 25-30 tomatoes)
¼ cup aged balsamic vinegar
¼ teaspoon honey
1 tablespoon extra virgin olive oil
4 ounces Buffalo mozzarella, cut into roughly ¼-inch cubes
Kosher salt
Fresh ground pepper
6 basil leaves, chopped
Preparing your Caprese Bites with Honey-Balsamic
– Carefully slice the tops off each tomato.
– Use a tiny spoon to scoop the seeds and pulp from each tomato. If the pulp sticks, loosen it with a paring knife.
– Place hollow tomatoes cut-side down on a paper towel-lined plate and let them drain for 15 minutes.
– Make the honey-balsamic by combining the balsamic and honey in a small saucepan. Bring to a boil, then reduce to a simmer and cook until syrupy, about 3–10 minutes depending on heat. It should coat the back of a spoon.
– Rub a little olive oil inside each tomato and season with a small pinch of salt.
– Add a drop or two of honey-balsamic to each tomato (use sparingly).
– Stuff each tomato with a cube of mozzarella.
– Finish with fresh ground pepper and a sprinkle of chopped basil.
*If you need to prep these ahead, cover them and refrigerate; add the basil just before serving to keep it vibrant.
Miniature food is delightful.
Caprese Bites with Honey-Balsamic
Ingredients
- 1 pound cherry tomatoes or mini tomatoes on the vine, about 25-30 tomatoes
- ¼ cup aged balsamic vinegar
- ¼ teaspoon honey
- 1 tablespoon extra virgin olive oil
- 4 ounces Buffalo mozzarella, cut into roughly ¼-inch cubes
- Kosher salt
- Fresh ground pepper
- 6 basil leaves, chopped
Instructions
-
Carefully slice the tops off each tomato. Use a very small spoon to scoop the seeds and pulp from the tomato. If the seeds or pulp feel stuck, loosen them with a paring knife. Place the hollow tomatoes cut-side down on a paper towel-lined plate and let them drain for 15 minutes.
-
Meanwhile, make the honey-balsamic. Combine the balsamic and honey in a small saucepan. Bring to a boil, then reduce the heat and simmer until syrupy, about a few minutes; it should coat the back of a spoon.
-
Rub the inside of each tomato with a little olive oil and season lightly with salt. Add a drop or two of honey-balsamic to each tomato (not too much). Place a cube of mozzarella inside, then finish with fresh ground pepper and a sprinkle of chopped basil.
Notes
Like this? Leave a comment below!