I don’t think I need to say that this post has been a long time coming. For any of you who visit this site on a semi-regular basis, you have probably noticed my obvious absence from it. I’m not going to sit here and make excuses for it, nor will I promise to get my butt back in gear and start posting 5 times a week. I’m going to be a realist and tell it to you like it is.
I love my blog, don’t get me wrong – I’m unlikely to get rid of it anytime in the near future. However, when it’s not your full-time job and you don’t really make any money off if it, you start to prioritize other things. Finishing my last year of my undergrad is one of those priorities, as well as working on my thesis and applying to grad school. Career-wise, that’s where I am headed at this point so looking long-term, it’s probably a good idea to concentrate my efforts there. No kidding right?
Perhaps even more exciting are the new opportunities that have started to open up for me in the world of food writing. I recently started a new chapter as the digital media editor for Culinaire magazine in Calgary, a publication I have been contributing to for awhile now. I’ve said it before but when it comes to this whole world of food blogging, it’s the writing that I enjoy the most, and on my personal site, it’s hard to make that a priority and still attract people that only want to get recipes and look at pretty pictures. Sitting down to read a 800-1000 word essay? Not so much. Writing is also cool in the sense that you develop more tangible connections with actual, real-life people. As much as I have developed tons of internet relations via blogging, it’s nice to go to events where you meet people face to face instead.
Looking at the whole scenario, I really have to thank this blog for all that it has done for me. Without it, I likely never would have met the people I needed to in order to branch out into the writing side of things (something I never would have envisioned when I started this thing in my culinary school dorm 3 years ago now). And I guess to address the biggest question; what does the future hold for Because I Like Chocolate? Frankly, I don’t really know. I aim to update it on a weekly basis, whether that be with a recipe or simply providing a link to something I have written or done elsewhere, but I’m not promising anything. I’ll probably get busy and forget about it for awhile and then come back to it and go gung-ho before dropping off the face of the planet again. I would like to be more consistent than that but you know how it goes.
Most importantly, I want to thank everyone who reads this site and has supported me along the way over the past 3 years. I’m no Joy the Baker but things have sure grown from the 3 people who started reading this things all of those months ago. You can’t blog in isolation and it’s nice to get affirmation from people that actually benefit from what you are doing. I guess my one hope is that I can keep contributing to your life in a somewhat meaningful way, whether it be providing a cooking tip or merely adding a laugh to your day. Yup that definitely sounded way too “kumbaya.”
Today I thought I would end things with a link to one of my recent Culinaire articles. Every month I write a column called “Chefs’ Tips and Tricks” and September’s theme was vegetables! Given that it’s almost fall, it’s the perfect time to make the most of the harvest and these tips will help you do just that!