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. 😂
Agill says
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!!
Nagi says
You are very kind, Agill! N x
Andine says
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.
Nagi says
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 ❤️
Michael Hetscher says
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!!
Nagi says
Thank you for taking time to write! N x
Amy says
Nagi, take all the time you want. I can’t wait to buy your cookbook because then I will feel that I have contributed in a small financial way to you being able to continue to test and write recipes. Your site has become my goto cookbook and my cookery skills have elevated since I found it. So thank you and look after yourself and Dozer.
Nagi says
Thank you so much Amy for those lovely words! N x
Guy Rushton says
Hi Nagi + Dozer,
Hey! EVERYONE needs a break at some stage. Go for it and don’t feel bad about it – that will take the shine off you ‘time out’! Go and enjoy some quality time with Dozer….! Absolutely love your approach to food + your Mum’s by the way. Looking forward to more deliciousness when you decide to come back.
Guy
Jen says
I have yet to be brave enough to call time out, even though I know I must.
Well done on taking the step to look after you.
Can’t wait for the book and all the upcoming recipes.
FLAP says
It’s called sidewinding, and IMO, it’s a good and happy thing. Prioritizing is the business term, but aside from a definition, sidewinding means you can put aside what might happen for the betterment of what must happen. Also known as deep breath time. Don’t beat yourself up, everyone needs a bit of sidewinding now and then. What I most want to know is how to pre-order my copy of your book!?
All the best from the *Swamp in Florida, FLAP
*Yes, it really is known as the Swamp (It helps to be a local so you can say it with love* though)!
Gail says
Going to miss you! First post I look for.
Nagi says
I’ll still be posting, Gail! Just not as many new recipes! N x
Gail says
Glad you’re still going to post recipes. I’ve just recently found you, so all your previous ones will be new to me. Good luck with the cookbook and I hope it’ll be available in Canada!
vicks says
Hi Nagi!!! Hope you’re not too disheartened!!! It’s so important to prioritize both your health and mental health! Burn out is an underrated disease and u should definitely take the time u need to regroup. Your recipes have been amazing all these years, which means your hard work and dedication has definitely paid off. Even if there aren’t new recipes for the next couple of weeks, i doubt anybody could have exhausted your treasure trove of old recipes. hahahaha
take care and happy lessofalockdown!!!
xx
Nagi says
We are sooooo HAPPY to be out! N x
Carol says
Hi Nagi. Fabulous to hear you are bringing out a cookbook! Each time I go to the web for a recipe I find it is yours that I choose above others. I hope you can organise pre-orders for the book.
I would find a nutrition panel invaluable (particularly carbs and calories) as my daughter has Type 1 diabetes and I calculate this on everything I cook.
Take a deep breath, leave any worries behind, and enjoy this new journey on the book
Tim says
You’re a great success and there’s enough recipes here for us to look at. Take some time. This is one of my go to sites because the recipes simply work. And that is not as common as you’d think it should be for other sources. When I think of a recipe I search sites and books, then often come back to recipetineats!
lily says
take your time dont rush ,love you and will wait till your done ,breath ,dozer needs you !
Luke says
Have never really enjoyed recipe websites but honestly love all your recipes. It is my go to whenever I need some cooking advise. Look forward to the cook book. Enjoy the sunshine, Melbourne is thankfully 2 days away!
Daisy says
I so value your website and I am looking forward very much to your cookbook. Take it a bit easier for a while!
Dennette Schott says
Nagi, take your time. You have such a devoted following. I have introduced you and your site to so many friends. When we all chat about food we say “Well Nagi says…” Think about it. And, bloody relax.
Nagi says
Thanks! PS I am bloody relaxing!! 😂 N x
Bec says
Take all the time you need! There is no glory in flogging yourself into burnout over recipes. I cant wait to get my hands on your cookbook!
Jen Newman says
Oh Nagi don’t worry about us! This sounds like a smart move and you should look after yourself. It’s just a good excuse to trawl the archives. I’m loving watching you develop ideas on Instagram and I cannot wait for the release. Fingers crossed for a presale!
Nagi says
Thank you for your lovely message of support 🙂 ! I’m doing good! I just need time to focus on the cookbook! N x
Casey says
Gosh I’ve been finding myself going through your whole history of recipes so I’ve got plenty to keep me going while you’re breaking from here! I’m sure we’ll all survive, and looking forward to seeing what you come up with for the cookbook…. So go focus and get that cookbook sorted please and thank you!! 😁😁
Nagi says
Thanks! N x
trish houston says
Take a deep breath. Take the time you need and don’t stress yourself. I cannot wait for the cookbook
Nagi says
Thanks Trish! I needed to hear that 🙂 N x
Katy says
Nagi!!!! Don’t worry about us. We have plenty of recipes to enjoy on your site while you work on the cookbook. That is so exciting and worth the wait! Your recipes never disappoint and there are tons to try and choose from in the interim. When I look for a recipe that I want to make, my first stop is here. Next on our list is galbi! We have the meat ordered and it will be here in about a week. Be inspired and keep those creative juices flowing!!!!
Nagi says
Thanks Katy! N x