This week our columnist Lydia Harvey talks about the perils of sharing your life online.
This time last year preparation for our grocery free year was well under way.
Food was our biggest expense and we knew that by producing our own food we could minimise that expense for us.
At first when I started playing around with the idea and talking to others about my plans, those closest to me were incredibly supportive about us being able to pull it off.
It was when I publicly stated on my small blog that my goal was to cease shopping at the supermarket for the year that things got a little crazy.
Apart from the thousand and one questions about what my true intentions were for making this goal, I received a massive amount of criticism.
People could not get their head around the concept of not buying groceries from the supermarket and thought I was crazy for attempting it and they were very vocal about their opinions on it.
At one point the criticism went as far as one radio show accusing me of child abuse.
It has not always easy having to deal with online abuse, especially when it involves your way of living and the choices you make for your family.
To deal with this I've had to separate my personal life from my life online.
Yes, I'm authentic with what I share online, but I strictly keep to posting about how life is going for us during this year-long challenge – making sure I don't overshare online.
I've found as time has gone on, however, people were following with interest the many steps we are taking to support local businesses, and make conscious choices when it comes to consumerism.
Despite the abuse that can come when you lay it all bare on social media, I've learned there is also huge support and I still get overwhelmed with the kind messages people send me.
The kind messages that keep me doing what I’m doing and continuing to share online.
From Lydia's Garden: Beet (kind of) pesto
1 large can of drained beets
2 large peeled garlic cloves
Juice of 1 lemon
Splash of olive oil
1/2 cup walnuts
Sprinkle of sea salt
Parmession cheese (optional)
Put all the ingredients in the blender. Blend then refrigerate.
Serve with raw vege sticks, crackers or even use in sandwiches.
Really simple, and really good.
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