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.
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. 😂
Cat says
Nagi,
You go and do what you need to do, we will all still be here.
There are tons of recipes you have created to keep us busy while you work on your cookbook. You are a total success, don’t get that failure word stuck in your head, you are no way near that.
Look after you
Cat. Xoxo
Debbie says
Take as much time as you need. While I so look forward to your emails, I’m anxiously awaiting your new cookbook even more! Your recipes always inspire my time in the kitchen.
Gigi says
You go, Nagi! Do what’s right for you and Dozer. We’ll be salivating until you get back, of course, but we’ll be here waiting. We love ya!
Rochelle Webb says
Looking forward to your cookbook! You’ve got tons of recipes for me to try while waiting! Take care of yourself!
Alexandra G. says
How can you consider you have failed? Impossible! You are too dynamic and energetic for that label. Also, all your recipes can attest to your considerable accomplishments and talent. Being human is not a failure. It just means you’re human. You and Dozier will be hugely missed but your priorities are sound and better for your mental/physical health and might possibly improve your sleeping pattern. We can always visit your website to get our Tin Eats fix. Also, at the end of this rainbow is a wonderful new cookbook! What could be better? Take good care of yourself the way you care for Dozier. Cheers!
Cat says
You go and do what you need to do, we will all still be here.
There are tons of recipes you have created to keep us busy while you work on your cookbook. You are a total success, don’t get that failure word stuck in your head, you are no way near that.
Look after you
Cat. Xoxo
Andrea says
You need to take of you. There are more than enough Nagi recipes to keep us going. I cannot wait for your cook book.
jean says
Take your time Nagi, we’re not going anywhere! Make sure you do get some rest though!
Kathleen York says
You take that much needed break, Nagi. You can’t do for others if don’t take care of yourself- and that includes feeding! Learned that as a nurse many years ago. ( retired now) . When looking for a recipe, always check you first. Have quite a few “ Nagi’s” recipes copied onto recipe cards in my file. There must be a Dozier section in your cookbook! Can’t wait! Stay well and God bless you for all you do.
Debbie Cozens says
Keep true to yourself ,take care of yourself first . Love your website !!
Debbie from Victoria BC Canada
Cheryl Bloor says
Thank you for your talent.
Take time for U to educate ME
BARBARA says
Take Care Nagi and we so look forward to your new Cookbook.
Your emails are inspiring against all the emails we received – Best wishes and look forward to your return emails when your ready.
Millie Dubrow says
You are human so please don’t sacrifice your health! Wow you got a lot on your plate! Love all your recipes, all your substitutes, all your notes, you are so thorough!
Nagi says
Thanks! N x
Helenmjudd@hotmail.com says
Nagi , I don’t care how long you need to take to get your projects done . Hope you enjoy the process of writing your book. Your loyal followers will be waiting for your return.. There are literally hundreds of recipes that I haven’t tried yet ! You are my “go to “ resource since my daughter in law introduced me to your blog . Every one of your recipes turn out well and I’m so fortunate to have your expertise.
Shelley theis says
Nagi, I wish that one day I will meet you in person to thank you for giving me the confidence to create wonderful meals whether on the stove, in the oven, or the instant pot. In 67 years, I only began truly cooking and baking 2 years ago starting with your “dead easy artisan bread”. From that success, giving me confidence that maybe I can do this, I have continued with so many of your wonderful recipes. Everyone wants to come to our home for dinner these days…….. they think I have been preparing wonderful dinners all my life. ( my husband then tells the story beginning with the “dead easy,,,,,,,,” and giving kudos to you.
Failure? Okay kiddo, if you are tired and in the mood for a personal pity-party, go for it. It’s okay! And then read and re-read this message. You are a major success.
Now go finish the damn cookbook so I may order one , preferably signed by you and Dozer!
Best wishes to you, my mentor,,,,,
Shelley
PollyAnna says
Nagi,
The word “failure” is not a word that goes with Nagi, Dozer, or Recipe Tin Eats. The word that does apply is “inspirational” because that’s who you are to thousands of people around the world. Every recipe you share is a step forward for me in believing I can try this…a step forward to gaining confidence in the kitchen …a step forward on to the bathroom scales that creak + groan as the scales know I’ve just eaten a Nagi RTE recipe, so that little red arrow begins to bounce about increasing in numbers. Lol. Seriously though, take your time with your book as it will be well received from many of us. Take care. Nurture yourself. Hello to Dozer.
Thanks
MRS P DENNY says
You deserve a break though it doesn’t look like you’re going to get it. Perhaps a change is as good as……thanks for everything dear Nagi.
Pam
Carla says
I totally get it, you can be as creative as all get out, but can’t do everything at once! I’ve had the same experience! Take care.
Colleen Green says
Nagi, don’t ever feel like you’re a failure. Im 76 years old and so look forward to your emails. You’ve taught me such a lot, I love your Dozer stories, I’ve tried lots of your recipes, you’ve introduced me to a new world of cooking. So.. stop this failure thinking. You’re fabulous, I wish I knew you personally, we’d get along great even though I could be your grandmother
Naomi says
You work so hard and inspire us. It’s not defeat to rearrange priorities. Take care of yourself and Dozer, we will be waiting for your return to the blog.