I’ve been having some thoughts lately about why I blog and thought I’d take a break from the regularly scheduled program to articulate some of what I’ve been feeling, especially as it may or may not culminate in some changes for those of you who read my posts.
I have felt confused and tired lately when thinking about what to post to this blog. Part of that is due to the fact that my apartment building still has a gas connectivity issue, which has made cooking less fun. Part of it is because there are stretches of time where I’m just very busy and wind up feeling stressed or unmotivated when it comes to posting, even when I have a recipe prepped and photographed.
But I haven’t completely stopped enjoying blogging either. When I’ve had a full night’s rest or a relatively relaxed day, sitting down and putting together a blog post is still a ton of fun.
So I’ve come to the conclusion that I am going to properly commit to the idea of treating this blog as a hobby. It already was a hobby to begin with and you can see that I don’t usually post more than a couple of times a month anyway, so you may be wondering what’s changed. Well, what’s going to change is my internal stress over arbitrary deadlines and the thought that if I haven’t posted something by a certain date, there’s no point to me having a blog anyway. And that means that I’m going to nix the monthly Rad Reads posts, which I was largely doing to stay “disciplined” (even though I do really like reading and talking about books in normal circumstances).
I’ve had other blogs before — The X-Files rewatch blog I’m currently updating due to new episodes that are airing was something that was born at a time when I worked at a job where I didn’t get to do as much writing/editing as I would have liked. This food blog, on the other hand, came about when I got into more of an editing-heavy job and I’m still working closely with words these days. While it’s true that my hobbies are very similar to my line of work, I don’t think a hobby needs to be work and I certainly never launched this blog with the intention to turn it into a full-time gig even though there are plenty of bloggers who do that.
I’d rather take my time and post some quality stuff (while I’m proud of most of my recipes on this blog, there are a handful that maybe weren’t quite blog-worthy when they went up. I may redo some of those along the way). So you’ll still see me post updates here, as well as on the Rad Dishes social media accounts. I’m happy to consider other forms of distribution if they’re low key enough for me.
Maybe my output will be a lot different than it used to be — or maybe it will be similar. But know that your friendly neighborhood food blogger will also be a much happier person no matter how often she is posting, and will be more likely to remain committed to posting recipes in this manner. I hope you’ll stick around for the potentially uneven ride.