I have been dreaming of this sunshine-y ice cream for a few week’s now. Typically I pull out my ice cream bowl from the freezer once a month to make us a batch of whatever ice cream I’m craving, but lately it has been once a week. Maybe it’s because spring is here, but let’s be honest – I live in southern California on the coast – where it is always spring or summer. So it’s really just my deep love for ice cream that lovingly pulls the bowl from the freezer and onto the mixer so often. At night, however, if I’m mixing an ice cream it is going to be mint chip. Always. So in order to get myself to embrace the new sunshine-y flavor I had been craving I knew I needed to make and enjoy it during the day.
I know, it really took some arm twisting to get myself to eat ice cream in the sun rays in the middle of the afternoon. But I was able to manage, and this tasted like pure sunshine! I love the creamy lemon, not too strong and not tart either. Then saffron, I know, getting fancy over here – but I had never tried it before and after one smell of it’s strands knew I had to put it in ice cream. Its pungent honey and floral aroma, when balanced with creamy ice cream and the flavor of lemon, is a total winner for me. I hope you love this sun-kissed dessert too. For some reason I feel like almond biscotti would go well with this, so maybe if you have a few on hand crumble them on top for an extra treat.
Disclaimer: What I express in the following paragraphs is unique to my personal experience only, and in no way am I projecting any negative feelings towards others who do primarily sponsored work of any kind. I believe it can be done incredibly well and be a perfectly natural fit for so many who I follow, trust, and love. I also am grateful for many of the wonderful companies I’ve partnered with over the past two and half years and this is not meant to reflect poorly on them one bit. This is my feelings on how it relates to my work personally overall, and the decisions I’ve made based off my future goals for my space – and my space only.
Now onto the main topic for discussion today that I have been eagerly awaiting a time to share with you: money. This isn’t a comfy topic for most, I understand, but I have been asking myself a slurry of questions lately that have driven me to reconstruct what it is that I “do” here in this space, and I wanted to invite you into my thought process.
Why do I want to do this? I hope it is clear by the end of these next few questions, but in summary, my hopes are to be more transparent, provide a greater source of inspiration and resources, and really foster the passion in me to cultivate this space with you. Basically, I want to do what I love the best way I can, and let my success be driven by my readers. Now let’s jump into my headspace and break this down:
What do you want to do? Simply put, I want to inspire people to be in the kitchen and to eat more plants. For years this has been something I’ve found so simple to do on my own, discovering new tips and skills that lead my relationship with food to be one of deprivation and fear, to something life-giving and joy-filled.
Do you feel like you are doing this? In a small way, yes. But I feel severely held back by the necessity to fit into a mold I have carved for myself as to what the job of a food blogger entails. From posting schedules, to sponsorships, to social media engagement – I feel strangled and as if I am working against my natural grain.
How do you currently make money? Aside from a handful of freelance work I do behind the scenes, primarily sponsored posts. Whether they be here on the blog or on social media. This is driven by the brands who reach out to me, wishing for me to try their product and then promote it for a fee. I try to only say yes to brands that fit in the realm of things I would possibly use, but it often is a new product I use for a small amount of time – not something tried and true that I stock my shelves or cabinets with weekly. These agreements also tend to leave me feeling micromanaged and creatively squashed.
How do you want to make money? I want to leave the door open to sponsorships with brands I already love and have adopted into my lifestyle prior to working together. But this could mean as little as zero sponsorships a year if the right ones don’t come along, which I am okay with, but need to tackle a new approach.
What do you want your new approach to look like? I want free reigns to share everything. I want to open up my pantry and shelves to everyone, show them what I use daily/weekly/monthly. The items I truly recommend, the basics I stock and the brands I trust today. I want zero ties to one company, but to instead have a fluid map of my kitchen that can eb and flow – much like life. I want my pages to feel alive, and I want to help others through inspiration and the sharing of knowledge/successes/failures.
How can you make money doing this in an authentic way? I’m sure there are many, but the way I am going to approach this new transition is through affiliate links. Meaning, I will draft my recipes and new pages on my site and then only after documenting all of my go-tos will I search for potential affiliate links to apply to those items (authentic products first, potential affiliate links second). This way, if anyone finds what I link to helpful, they have the option to purchase any items through those links to support my ability to keep Faring Well running .
How do affiliate links work? Affiliate links allow the promoter (me) linking to a product to make a small commission (paid for by the company) off of the sale at zero cost to the purchaser (you). I am only making an income if you find what I am providing to be helpful enough that it inspires you to make purchases of products you love or wish to try through my links. This will be driven by your level of acquired inspiration from my recipes and pages. Nothing more, just pure authenticity – this is what I desire.
What will this look like on my site? I will link to the ingredients I use in my recipes, no longer will I be sticking to one major brand per post as I would with sponsorships. These will reflect all of the companies – big and small – that I love dearly and use exclusively on my own accord. I will also be drafting over the next few weeks a handful of helpful new pages here on FW to be used as resources for my readers. This will include a full tour of my pantry and what I stock, a page on the equipment I own and how I use it, and a cookbook page where you can peak at my shelf of books I love, why I love them, and what they are about in case you are looking for a specific need.
What if a brand you use doesn’t have an affiliate program, not even through Amazon? I will link to their product pages still, even though I won’t make a dime, because my goal here is to share. If I can make a living, wonderful, but that is secondary.
What if you can’t make a living? I will seek work elsewhere, and keep this site functioning as a hobby and passion project where I will continue to share my words and recipes – just less often. I’ve become incredibly self aware of the desire in me to share this way, or not at all. The eminent possibility of the failure of this space as a business feels really freeing. I hope for provision through my work here, but know that as long as I follow my heart and my instincts – no matter what happens, it will be counted as a success by me.
A few last thoughts…
I want to thank you. Thank you for being passionate and curious, for leaving me notes and trusting me with your questions. So much of what I do is driven by your passion and friendship. This is why I wanted to include you in this process and shift in my approach here – I want you to know exactly what I am doing and why. And I want to hear your feedback along the way! What you are finding helpful, and what could be more helpful. And if you feel motivated to do so, helping support me through affiliate links. But only when it is something you truly wish to purchase out of your own desire and benefit, and never solely for my own. Here is to a new chapter, I feel really good about this you guys, and I hope you do too. Now: ice cream. – xx
LEMON SAFFRON ICE CREAM
Makes about 3.5 cups.
Combine the ingredients in a blender and puree on high until silky smooth (about 40 seconds in my Vitamix). Pour into the chilled bowl of an ice cream maker and churn according to the manufacturers directions (I use this ice cream bowl attachment). Serve soft straight from the ice cream maker when finished, or store in an airtight container in the freezer until ready to enjoy. If frozen for more than 2 hours, let thaw for 15 to 20 minutes on the counter before scooping and serving.
This post contains affiliate links. Purchases you make through these links will help support the work I do here on Faring Well at no extra cost to you. Thank you for your constant love and support.