Wow, it’s been a long six months. Since last October, I’ve been insanely busy launching our new blog network, Real Food Media on top of taking care of my toddler, Kate. While I don’t regret a minute of it, six months is a long time to do consecutive 12-16 hour days.
I decided over the Memorial Day weekend that I need to reprioritize and be much more judicious about how I am spending my time. Partly for my health (yes, I am still recovering from adrenal fatigue) and partly for my sanity.
I don’t want to walk away from the momentum we are building with Real Food Media. I intend to continue to grow our network and bring on new sponsors, and serve the sponsors we currently have.
At the same time, I want to spend more time with my family. Kate has been in daycare 5 days a week and while that’s been working fine, I’m looking forward to more time with her. I want to take her to the beach and the pool and all those summery kinds of things. So starting in June, she’ll be in daycare only 3 days a week and I’ll have those extra 2 days with her.
Unfortunately, there are not enough hours in the day to do all of the above. Something’s got to give.
As much as I love blogging, I am going to have to stop blogging as much for a little while. I usually try to get 5 posts in per week. I’m going to have to cut that down to 2-3 times a week.
I am also planning to spend more time (with Kate) in the kitchen, developing new recipes. I’m planning a cookbook down the road. So you an expect lots of new recipes on the blog — just maybe not posted quite as frequently.
Right now I have lots of new recipes in the works: homemade tamales, lacto-fermented salsa, peach cobbler, kefir soda pop, sourdough pizza dough, easy pasta with meat sauce, gazpacho, homemade mayonnaise, and chocolate chip cookie dough ice cream.
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Thanks everyone, for your continued support of this blog and for your understanding and patience.
Photo credit: kalandrakas on Flickr
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