I’m officially on Pinterest. It’s such a brilliant and simple idea. A big digital pin board that you can share with friends.
If you aren’t a blogger, you probably have no idea how many arguments and debates go on in blog land about this social networking site. The petitions, the disagreements, the loathing. If you are a non-blogger, you are probably a bit confused. What could anyone possibly have against pinterest?! It really comes down to respecting the originator of the idea you pin as well as the sanity of your pin followers. Here is a little list so that we can all pin in peace and harmony.
1. Pin to the original post. This is the biggest irritation of pin followers. You see a pin and think, "I LOVE those shoes. I will buy them right now." you click and then pin goes to the google homepage or someones email account or even the pinterst homepage. You’re a disappointed buyer and the seller of those shoes just lost a sale to a Ghost Pin. Check the URL of re-pins so that you don’t perpetuate this. I’ve had my own photos lead to everything from the Foodgawker homepage to the Facebook homepage to, for some inexplicable reason: Target.com. Even if you found the recipe on Foodgawker, or you found those shoes on a fashion tumblr, click through to the original website or blog and pin directly to that, for the sake of your pin followers.
2. Don’t cut and paste the recipe into the pin description. It doesn’t bother me so much, but it is the biggest frustration and the source of most animosity between pinterest and bloggers. Bloggers feel like they will lose traffic if people can get the recipe from pinterest, and traffic is all we have people! It validates what we do. It comes down to respecting the content of the person who has created it.
3. Follow your favorite bloggers. Pinterest generates an amazing amount of traffic for us and we are SO thrilled with that. If you have a favorite blogger, follow them on pinterst and re-pin their posts. It’s the easiest way to know that you are pinning or re-pinning correctly. If you have any questions, just ask.
4.Bloggers need to relax a bit. If pinners break these rules, it isn’t out of malice. People either didn’t realize their mistake or are just trying to make things easy for their friends. Just sigh and let it go, there is no need to get upset about possibly loosing a little traffic when most people will probably click through to your recipe (or seek it out) if they want to make it. My general philosophy is that it is better to lose traffic than lose readers.
5. Pin comments. We have covered that fact that bloggers don’t so much like it when they see their entire recipes posted in pin comments, which has been largely eliminated due to the enforcement of a character limit. And most pinners don’t like the long comments because it ruins the aesthetic of the overall board. But I personally love to see a quick review of the recipe written in the pin. For instance: "Made this for Thanksgiving! Loved it!" or "I didn’t make the frosting but the cake was great all on it’s own!" or even constructive comments: "I liked this but it needed more salt. I also added parmesan and it was a hit!" But don’t bash us. There is a pretty good possibility that we will see it and it hurts our feelings. We are real life humans with hearts and brains and feelings. Be nice, or at least helpful and tactful.
And please, if you have more to add to this conversation, do so in the comments section! And please, pin away!
Here is my pinterest, a little bare at the moment but I’m working on it!
Olive and Goat Cheese Tartlets
1 sheet puff pastry
1 6 oz can of Large Black Olives
4 oz goat cheese
8 oz cream cheese, softened
½ cup chopped tomato
1 tbs chopped fresh tarragon or basil
Preheat oven to 350.
On a lightly floured surface, roll the puff pastry with the rolling pin three to four times in each direction, making the pastry thinner, longer and wider. Using a 3.5 inch biscuit cutter cut out 12-16 circles.
Place the pastry circles on a baking sheet covered with parchment paper.
In a food processer, add the olives, goat cheese and cream cheese. Pulse until well combined.
Top the pastry rounds with 1-2 tbs of the olive mixture.
Bake until the edges of the puff pastry turn a light golden brown, about 15-18 minutes. Transfer to a serving dish and top with tomato and fresh herb.