Special Report: Diva Tells All ...

Earlier this month, I agreed to take part in ProBlogger's 31 Days to Build a Better Blog challenge. Why? I want this blog to be fierce! I'm dedicated to bringing *you* the freshest, most scintillating content on the web ... and dedicated to making *me* a household name. ~wink~

Sounds good, right? And it is good, or was good, until I realized there would be homework. I'm not a fan. If you ask Mama Diva, she'll tell you I went the entire four years of high school without ever bringing home a book. While that's not entirely true, it is true that I have an aversion to being told what to do. It brings out the irreverent in me ... you'll see.

Yesterday's task was to write a "list post." It should come as no surprise that I'm going to do this Diva-style: tongue in cheek and strictly off the cuff. With out further ado, I now present ...

The Five Hidden Truths of Life as a Foodblogger:

Fact One: Once you become a foodblogger you will never again enjoy a hot meal. You'll be lucky to down a few lukewarm sips of your soup after spending more time photographing it than you did creating it.

Fact Two: You can call yourself whatever you like, but your ass will expand in direct proportion to the deliciousness of your cooking. 'Nuff said.

Fact Three: As a foodblogger, you will be invited to a number of yummy food-related events. This can be a good thing ... or a bad thing. See above ass-expansion.

Fact Four: In your quest for content you will be encouraged to sail heretofore uncharted culinary waters. This can be a good thing: hello halloumi cheese! Or, a bad thing: pumpkin cookies, anyone?

Fact Five: Develop an audience, be Divalicious - and, eventually, marketers will offer you free stuff. This, is a very good thing!


Divalicious Chocolate Yogurt:

• one 5.3 oz. container of Oikos Organic Plain Greek Yogurt
• 1/2 tsp. pure vanilla extract
• 1 heaping tsp. of unsweetened cocoa powder, or more to taste
  
• some agave nectar, to taste
• some crushed walnuts, crushed pecans and toasted pumpkin seeds for garnish

Using a small wire whisk, whisk the vanilla, cocoa powder and agave nectar into yogurt until smooth and well combined. Taste for seasoning, adding more agave if you like a sweeter yogurt. (Alternately, you could use Splenda or some other sugar substitute, if desired.) Spoon the chocolate yogurt into a serving vessel - martini glass, optional - top with your favorite nuts and or fruit. Serve and enjoy!

As written this recipe will serve one.

All kidding aside, I'm am immensely grateful to Darren of ProBlogger for hosting such an informative event and I encourage you all to check out his site. He rocks!

I'm also not kidding about the Oikos Organic Greek Yogurt. Its made by Stonyfield Farm and it is excellent. Kristina from Stonyfield reached out to me and offered me some coupons for their new Oikos line and I was happy to accept. I'm already a big fan of Stonyfield Farm and was thrilled to discover that they are now making an organic Greek yogurt. Its non-fat, high in protein and so thoroughly rich and creamy you'll swear you're eating full-fat sour cream. Flavor the plain Oikos as I've done here and I'll go you one better - you'll swear you're eating ice cream. Its spectacular!

This is my go-to breakfast. Its light, yet nutritious, and 100% satisfying. I recommend it, highly. For the record, I don't and haven't accepted every offer. I've turned down a fair number for a variety of reasons. I'm happy to highlight the yogurt here because its a product I use and enjoy. I hope you'll enjoy it too. Click the Oikos link above for a coupon of your own!

I have a feeling I broke the task rules by not simply posting a list. So sue me, that's how I roll. This is my list and I'm sticking to it. If you're a foodblogger, what would you add to the list? Curious Diva wants to know.

Bon appetit!