My Canon Rebel is my achilles heel.
I love to write, I love to develop recipes and I love to take photographs, but I only consider myself to be good at two out of three of these things.
All things considered, this ratio is not a bad one since writing essentially helps pay my bills and well, eating is essential for sustaining life, in addition to it possibly being one of my very favorite things to do.
So, while I wish I could take prettier pictures, the fact that I am only average at photography doesn’t keep me up at night.
I would give my right arm to take a class, purchase a lens that actually focuses, but for now, I am content in assuming that people read my blog because they enjoy my recipes and don’t hate my writing.
Enter, Pinterest, which is a highly visual virtual pinboard for sharing the pretty pictures you see online.
Recently Pinterest has come under fire for having cloudy copyright terms, which I wholeheartedly agree is an issue that should receive attention.
While many people rapidly deleted their Pinterest boards and denounced the service for inciting copyright violations, I can’t help but shrug my shoulders and think: “so what?”
Before anyone jumps to conclusions and thinks that I am blatantly stating that I condone the violation of federal copyright laws, I am going to state outright that I do not.
However, I am not a lawyer and therefore I don’t think like one.
I am not even a photographer. I am a person who likes to share what goes on in her kitchen and Pinterest provides another forum for that.
While I completely agree with anyone who thinks that Pinterest, as a company, needs to regroup with its lawyers and do whatever needs to happen to remove these widespread copyright infringement concerns, I also like it when people “pin” my photos.
When I see that someone has “pinned” one of my photographs or recipes, I’m flattered that others think looked good enough to share, not angry or suspicious. I do not feel violated and I do not feel as though my work has been stolen (again: not a lawyer, not a photographer).
In fact, I check in almost daily to see who is pinning my photos and who has pinned recipes that they have made and liked from my blog. I found that one of my elementary school friends reads my blog and pinned my chocolate butterscotch brownie recipe. I was flattered.
Likewise, when I pin someone else’s work I am not trying to steal it.
I’m trying to say “this is awesome.”
If someone asked me to remove a pin that I had posted, I would happily oblige.
I think of it as I do posting recipes from a cookbook: if you’re pinning a few things and encouraging people to check it out on the original web site, great. If you’re pinning an entire site so that your readers/fans/followers don’t need to visit the original source, that’s not cool.
It might be narcissistic, but I love knowing that people are reading, eating and enjoying what I do here.
I hope that Pinterest is able to alleviate the legal issues that have recently come to light because I see it as a venue that lets us support and compliment one another’s work.
There is a lot of bad news on the internet these days so it’s nice to have a place to go where you’re a few clicks away from beautiful white sand beaches, triple-layer chocolate cakes and shoes you can’t afford.
Chicken-tomatillo chili might not be as indulgent as a triple-layer chocolate cake, but I promise you that it’s healthier and probably more appropriate for dinner on a busy weeknight.
I’ve made this twice in the past few months and while I’ve eaten it like chili, it’s very thick and could probably be repurposed as taco or burrito filling.
- 1 tablespoon canola oil
- 4 (1/2) pound chicken boneless, skinless chicken breasts
- 1 large sweet onion, quartered and thinly sliced
- 1 garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon cayenne
- ½ cup reduced-sodium chicken broth
- 1 cup fat-free tomatillo salsa
- ½ cup lightly packed fresh cilantro leaves
- 2 tablespoons fat-free sour cream
- Heat oil in a medium Dutch oven over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to a plate. Add onion and cook, stirring frequently until lightly browned, about 8 minutes. Sir in garlic, cumin, salt and cayenne. Cook, stirring constantly, until fragrant, about 30-60 seconds.
- Add broth to Dutch oven. Cook, stirring constantly, scraping browned bits from the bottom of the pot, about 3 minutes. Stir in the salsa. Nestle chicken in the onion mixture. Increase heat to medium-high and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
- Transfer chicken to a work surface. When cool enough to handle, shred chicken with two forks. Stir chicken, cilantro and sour cream into chili mixture.