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It has been far too long since my last post, and I apologize if I’ve left you adrift. Recent events have motivated me to switch the focus of this blog and how I write:

  1. I began a new career
  2. My family and I flew across the country for a trade show
  3. Returning home, we found a pipe had burst and the house was completely flooded

Sorting through the debris forced me to carefully examine how I spend my time. Between discarding everything that got soaked and scheduling repair services and keeping on top of my new job responsibilities, unfortunately this blog became a casualty of the unexpected time crunch.

Then I paused: with every previous post I noticed that it was relatively easy to write the content, while the recipe – though only slightly more technical  – actually took much more time.

Many times I even noticed that my attitude shifted as I moved from “business” to “recipe.” Writing about business I felt a greater sense of curiosity and appreciation, and more freedom to take risks. With the recipe, since I was adapting someone else’s creation, it seemed almost formulaic.

Don’t get me wrong. I love finding recipes that evoke just the right sense of appreciation for a subtle business concept. (And if it makes you hungry for real food at the same time, all the better). But it turns out this was a classic example of 80/20, or in my case 90/10.

I found the greatest benefit from writing original content, and I’m guessing that many of you derive the greatest benefit from reading that content. The recipes, while nice, are simply me playing around with existing content that I found elsewhere. I realized that editing recipes and pictures of food does not make me a better writer, just as writing about food does not make me a better cook.

I came here to write, to share, and to learn. At the end of each post I will still point you to one or more recipes that I enjoy. There are so many talented food bloggers out there, and I’m glad to introduce you if that’s your pleasure.

But if you came here first, then like me you have a different hunger.

 

Good accompaniments make the meal. Come along as Bryant Terry shows you how in Vegan Soul Kitchen.