I have to be honest with you. When I first considered using Twitter, I thought “naaaah.” I really didn’t think there’d be anything I’d want to say in 140 characters or less. I mean, on some level, it’s kind of like vanity license plates to me—and there’s nothing I want to broadcast from my car bumper to the world at large in six or seven letters and numbers.
Then I read about Maureen Evans. In her Northern Ireland kitchen, she condenses entire recipes into 140-character tweets. Here’s a recent sample:
Part of the fun of Maureen’s tweets is imagining the challenges she faces reducing recipes to Twitter’s tight constraints while still making them complete and understandable. Part of the fun is deciphering her necessarily terse shorthand: cvr3m +4c radish leaves means cover for 3 minutes, then add 4 cups of radish leaves, for instance. You can follow Maureen on Twitter at http://twitter.com/cookbook. And you can read the New York Times article where I first discovered her here.
Suddenly, I was intrigued. Not that I wanted to start tweeting recipes too [although tons of people are now apparently doing just that]. But now, I was seeing Twitter as not just a hugely popular social forum [and as one friend put it, blogging’s obsessive compulsive kid brother], but as a way to provide content besides my two weekly posts here.
And then, after my Fettuccine with Peas and Prosciutto post two weeks ago, Carolyn over at umami girl informed me that, “folks over on Twitter have gotten wind of this recipe and are demanding your presence there.” So after a false start months ago and a gentle kick in the pants from Carolyn, Blue Kitchen is now officially on Twitter. My plan is to tweet a few times a week, offering links to food-related articles I’ve read, new products or sales I come across and cool recipes spotted on other blogs. I kind of see these planned tweets as mini-posts. And yes, I’ll send out the occasional self-serving message alerting followers to new full-fledged posts here.
“Follow me, guys—I think this is the right way.” Want a little Blue Kitchen a little more often? Follow me on Twitter. Go ahead. All the cool kids are doing it.