Hello everyone! I just wanted to let you know that I’ll be pressing pause on new recipes for the next two to three weeks so I can devote some uninterrupted time on the cookbook.
It takes a lot for me to concede defeat and accept that I can’t do it all – run a business*, renovate a home, work on a cookbook and maintain my existing recipe posting schedule. Lockdown certainly didn’t help matters to increase my workload – though on a cheerier note, as of Monday of this week, the lockdown rules have been substantially relaxed here in Sydney. 🙌🏻
I found myself getting up earlier and earlier (currently 4.30am 😩), going to bed later and later. And while I always declare that I operate best under pressure, the reality is I’m only human and darn it, I need my beauty sleep!!!
* Yes, I finally realised this year that I have a real business! This “it’s just a food blog” somehow grew into a proper business over the past year with a team of 9, including RecipeTin Meals, the recently established philanthropic division where we use recipes from the website to make homemade meals for the vulnerable community here in Sydney.
Another fail! Well, it was ok…but not good enough for the cookbook! 
Planning mode. No, this is not a cookbook for vegans…
I’m in a particularly intensive planning stage of the cookbook right now and am struggling to split my focus between new recipes for the website and the cookbook. To be honest, it was the cookbook that was suffering – because I would never hit publish on a recipe I didn’t give my all.
So on Sunday night, I made the call for the first time ever since I started the website – to temporarily press pause on new recipe content for this website.
It somehow feels like failure – this is my job after all – and like I’m letting my team down. We worked so hard to create a stash of new recipes to get ahead, test and retest them, make videos and photos. There’s weeks’ of digital media for ridiculously delicious new recipes ready to go, just waiting for me to write up.
The problem? It takes anywhere between 4 to 8 hours to write the posts, depending on the complexity of the recipes. As an example, last weeks’ Flan Patissier? That took me a good 8 hours to write the post, edit the photos, do the step photos, describe the ingredients and write the recipe. And many multiple times that in recipe development and testing time!
Yes, a lot goes on behind the scenes to produce the recipe content that gets published on this website. And I love everything about what I do, and I look forward to getting back to it!
The Flan Patissier recipe that took around 8 hours to write up. 
I think this final version was the 23rd Flan Patissier I made in the last 4 months!
But for now, the cookbook. I’m going to give myself 3 weeks to make a big dent in the cookbook, then I’ll be back with new recipes!
In the meantime, you may see some old favourites coming back to the homepage over the next few weeks with new videos or photos that I’ve had ready to go.
And, well, you know me. I probably won’t be able to resist popping back into your inbox to let you know how I’m getting on, and a peek behind the scenes of the making of the cookbook!
Until then, stay well! I’ll be back with brand new recipes before you know it.
Love – Nagi & Dozer 🐶 x
REMINDER: Mock cover! Mock cover! 😇
Life of Dozer
New discovery during cookbook recipe development – how to make Dozer eat carrots!!! Puree them with a hint of spicing, top with a braised baby carrot, drizzle with organic olive oil and finish with an edible flower. 😂
Amazing work Nagi! Can’t wait to get the cookbook.
Dearie Nagi, thank you for sharing yr recipes n your heart ❤️ pls take best care of yrself, rest and recuperate. It takes so much to prepare, bake/ cook, to take pics and write, to produce and post yr passion of cooking good food. I salute n hug you, for being Nagi. Thank you so v v much, n pls take best care of yrself, Nagi💗 n also Dozer🐶
You’re doing wonderfully, Nagi! Good on you for recognizing what’s needed in this moment. In the meantime, your website has so much content that I will never bore of ideas!!
You are very kind, Agill! N x
Dear Nagi,
When you posted the first part of your BTS, I wanted to respond by saying:
Back in the day, your logo was a green recipe tin and Dozer didn’t have his prominent spot in your posts. Now you’re concocting a large number of new recipes which will potentially overflow that recipe tin and Dozer is going to feature in your cookbook. That’s marvelous!
Those pictures revealed just a minuscule amount of your work(load). I can only speak for myself, but I don’t mind if in the coming weeks/months there’ll be no new recipes on your website. To be honest, I do have concerns about you and your health.
Nagi, the Dogue post will forever hold a special place in my heart. Your witty humor and superb creativity were truly uplifting. At that time the interview you did with Dozer was, IMHO, the culmination of how much you cared about your readers. And I sincerely encourage you to do the same to yourself. Please take a moment to really listen to what you need.
Your “things can only go one way–UP!” revitalized me. Hope my two cents can give you similar effect.
BUT I didn’t post any comments. I was using my time and energy to:
1. Plow through your old posts. It’s fascinating to witness the growth of RTE. Throughout the years, you’ve developed the Nagi-esque photography. You’ve enriched your recipes with clever tips and priceless techniques, and have sealed your posts with personal touches (Dozer!). Oh, almost forgot. The Jamaican Chicken Drumsticks recipe looked so tempting and the Fridge Forage post was very thoughtful.
2. Immerse myself in your Tokyo Guide series. I’ve read these posts in the past, but travel posts formulated by RTE family deserved some re-read.
3. Pay careful attention to The Food Photography ebook post–will it be available in hard copy? The little glimpse of your life reminded me once more that following one’s passion was true bliss. Then I clicked the Food Bloggers Central link. So far I’ve managed to read several posts and wow! You’re also a great guru there, Nagi. Even a non-blogger like me felt enlightened. You generously explained the subject using your break-it-down-to-little-details approach. And I took copious notes, especially from Play to Your Strengths post.
So please allow me to refresh your memory about Jen’s powerful message: “… in 30 years, you aren’t really going to care about your page views, you are going to care about your loved ones and the time you did or didn’t spend with them. So have fun, do it because you love it, and don’t take yourself or blogging too seriously.”
You matter, Nagi. Your well being is top priority. Embrace the luxury of pressing pause with love and support from those who find joy in your engaging writing, tastebud pleasing recipes, and Dozer the Star. Be content with your realistic decision to revisit and revise your current pie chart (ha! Learned about your pie chart from Get More Done in Less Time post).
Thank you for every post you’ve shared, including the ones on FBC. Above all, thank you for trusting ME enough to see another facet of your genuine self.
Andine
PS: Tried your chicken broth recipe. Never added apple cider vinegar before. Splendid aroma. Deep flavor.
Andine…thank you so much for taking the time to write that amazing note! I think you remember more about posts than I do sometimes! It’s readers like you who are so engaged that make me want to do what I do all day so thank you for reminding me and for your support. You are correct, I do LOVE a good PIE CHART…and a good PIE, for that matter! N x ❤️
Dear Nagi, don’t worry, don’t fret, take your time. Concentrate on the book. Don’t publish new recipes for a while. I bet each of us had not tried to master all of your recipes. There are tons of recipes to be discovered while you work on your book. You’re a human not a machine, please do not forget to exhale once in a while. We’re all going to be waiting patiently. You rock, girl!!
Thank you for taking time to write! N x