The FORKING Truth is that Facebook & Jetpack (a WordPress Plugin) wants a LOT of Money from food bloggers that don’t make a dime on their blog.

Recently I published a story on BBQ Mexicana. Facebook suggested me to pay them $91. for 385 views…….

Everyday they ask for a different amount of money for a different amount of views.

A few days latter-

Facebook asked for $168. for 11,149 views.

Then on another day-

Facebook asked for $147. for 15,465 views.

Jackpack doesn’t really ask for money on a daily basis but periodically they upset me.

Sometime in the last year or two I wasn’t able to “Like” other people’s blogs. They said I ran out of “free” likes and needed to pay them another $200. yearly to like other people’s blogs. Since I couldn’t “like” other people’s blogs many of those people stopped liking my blog. But also many of those people also discontinued their blogs…(I wonder why….only kidding)

I don’t know why or how but sometime latter I was able to “like’ blogs again but most of my old “blogger” friends are long gone now.

Now Jetpack wants more money from me again. They want $4.50 monthly so I can view my statistics.

I figure this is the reason why most people are switching to Pod Casts, You Tube, and Tic Tok.

I have to tell you I AM JUST SICK OF THIS! ……..(Thank You for listening…I feel slightly better now)

And this is what Facebook wants today.

And that’s The FORKING Truth

I make pizza and focaccia pretty often and everyone loves them. Today I made something different. PUMPKIN Pizza….to be exact Kobocha Squash Pizza. \

The topping went something like this-

1 roasted kobocha squash – skin, seeds, membranes, removed and the flesh mashed

2 tablespoons butter -mashed into the squash

2 tablespoons honey mixed into the squash

a pinch of iclmi togarashi mixed into the squash (this is very strong make sure you only use a SMALL pinch)

one apple sliced with core removed (maybe slightly less than a quarter inch thick Roasted with 2 tablespoons butter

2 tablespoons butter for roasting the apple.

pinch ground cinnamon to season the apple

a wedge of Appenzeller Cheese (a Swiss type cheese…looked like 5-6 ounces) cut in 1/4 inch slices

sage leaves

sprinkle olive oil

A little sprinkle of gruyere and parmesan for finishing

sea salt

pepper

Just bake this on to your pizza dough I did mine at 550 F for around 6 minutes but that was on a crust I just baked.

Even my husband said that this was very good.

Enjoy!!