Facebook & Twitter
As many of you know who were following me on Facebook, I switched my page to a Fan page, not because I wanted to gonflé my p’tit ego, but because of limits imposed by the anonymous people who refuse to show their faces or respond to service issues over at Facebook. On that page, I post links to sites and information that I find funny, bizarre, or are a bit more skewed than stuff I present on the blog. Fans….I mean, folks are also welcome to post links and sites of interest there as well.
Consequently, there’s always interesting dialogues going on over there, which I jump into from time-to-time, so you’re welcome to come along.
For the switch, I was unable to transfer my “Friends” from my old Facebook page over to the new page, but the good news is that I don’t need to approve anyone; you can just head over there and join up yourself!
I’ve also set up Fan pages for my two recent books where I, and readers, post links to recipes, photos, and articles that relate to The Sweet Life in Paris and ice cream-making for The Perfect Scoop.
Like a lot of you, I’m having fun on Twitter. It’s a way to send out thoughts and see what’s up with others.
I use it to keep in touch with friends and readers via an application called Twitterific.
(There are others, although you can also follow along at the site itself. I just like Twitterific because they answered my e-mail, unlike certain social networking sites.)
With the strict 140 word limit, it’s nice because there isn’t a commitment to draft lengthy prose or spend time composing your thoughts; you just hit the button and poof, it’s out there, in the Twittersphere.
Twitter has gotten a lot of attention in the media because it’s a new and somewhat exciting mode of communicating. And because it just takes seconds to send a ‘tweet’, a lot of people have taken to it. But like all things, it’s not for everybody. Should you decide it’s not your thing, or you’re not interested, it’s easy to unfollow someone.
As Elise mentioned in her post on Twittering, it’s like a big party—you can’t possibly talk to everyone, nor should you try to, so just have fun and join the group.
(Like I know that Justin Timberlake must be incredibly busy because he hasn’t responded to any of my 87,941 tweets to him.)
As you can imagine, it can all get a bit overwhelming at times. It’s not a popularity contest and it’s not like anyone is curing cancer around there. So relax. Take a deep breath, and enjoy the conversation.
Other Ways to Keep in Touch
In both Twitter and Facebook streams, I post notifications about site and blog updates, but you can also subscribe via RSS or receive updates e-mailed to your mailbox, so you don’t miss a post.
And Lastly…
You guys rock!
Thanks so much for all your kind words about The Sweet Life in Paris and glad many of you are enjoying it.
As some of you may have found out, the publisher is scrambling to print more copies to keep up, so hang tight if you’re waiting for yours…
Related Links
What to Expect if you Follow Me on Twitter (Wil Wheaton)
A List of Food Bloggers Using Twitter (Serious Eats)
Twouble with Twitter (Video at Current.com)
Twitster (Web Application for Adding Twitter Groups to Your Website)
Tips for Getting Started on Twitter (Food Blog Alliance)
