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. 😂
You take all the time you need Nagi. You are an inspiration to us all and your recipes are no fail!
Love your posts, will buy your cookbook, I’ll be here waiting for when you’re back ❤️❤️
Dearest Nagi, there is no way you are a failure, to me you are one of my greatest heroines! I have NEVER had so many compliments about my cooking since I started following your recipes. I love your food and I love you ❤️. Enjoy unloading for a few weeks and hug Dozer. Love Joy xx
Take the time you need! We will be here waiting for you! And pat that Dozer for me!
Nagi – You could never be a failure. I’m indebted to you for all you’ve done (hey, you got me cooking again!). You have enough online recipes to keep us happy for a very long time. Now is the time to devote to your new project(s). AND don’t forget the most important thing – your health. Take time for you (and Dozer of course) to recharge. We love you – you have a huge fan base!
I really enjoy your recipes and ideas. I think it’s a great idea to recycle older recipes in order to work on your cookbook. I’m sure there are a lot of us who have never seen them and would love to. So don’t stress out and get your beauty sleep. Above all, play with Dozer.
Not not feel guilty, Nagi. You have to take care of yourself and not spread yourself too thin. It will all turn out in the end if you pace yourself.Looking forward to the final product. Moira
Love and appreciate your honesty. No one can do it all. Your audience will still be here. Looking forward to your cookbook.
Take whatever time you need as long as you promise to come back!! We’ll miss you. Make sure Dozer continues to get his hugs and treats – will miss him too!
We all appreciate what you do Nagi and we (and Dozer) don’t want you suffering from burn out. There are plenty of recipes on the web site already and I’m looking to you posting some of the old ones as I’m quite a new girl. I’m really looking forward to the cookbook ‘interweb’ is fine but you just can’t beat a piece of paper. JJ UK
I do agree, Jan! Among the MANY attributes I admire and appreciate about Nagi, is her integrity and desire to honor the food. It shows as time and time again, as each recipe I’ve ever made is so very good! Glad you have a supportive network of those that care about you, Nagi, and those that need you. Besides Dozer and all of us!
You have done tremendous job. Make sure to have your beauty sleep, Nagi!! Stay healthy & safe. Can’t wait to have your cookbook xx
Really pleased you are publicly admitting you are HUMAN. We love you and Dozer and your recipes. Give yourself a little break when cookbook completed. Then back to posting.
As a fairly recent follower from the “States”, I appreciate all the tips and recipes! I love the bits on Dozer🙂. Hey, do what you’ve got to do. I can’t imagine the lockdown you’ve been under!! Like others have stated, getting near holiday time so maybe posting “classic” holiday recipes at this time would help us all out! Can’t wait for the cookbook!! You and Dozer be well❤️
Sad for us but good for you. We will manage without you for a few weeks though.
I love your recipes like all the others. This will give me a chance to catch up on those I have not yet had time to try and also go to “old favs” from your blog. Take a break, looking SO forward to your cookbook. NO pressure!🤗
No defeat!!!!!! Your using common sense. You do so much you deserve a pause. Always love your recipes.
Love your honesty on top of every other wonderful quality you possess. I hope you can extend your book tour to NY when you publish.
Nagi, as you can see you have everyone’s support! Even if you never published one more recipe on your blog, you’ve given us a lifetime of not only recipes but cooking techniques! All the best!
Great job declaring boundaries! We live in a world that admitting that you can’t do it all equals failure. You’re AMAZING!! There is nothing wrong with prioritizing your work and your needs. Please take time from writing and planning to enjoy seeing your friends now that restrictions have lifted a bit. Thanks for your commitment ❤️
Navi, take your much needed time. Good things come to those who wait. I’ll wait. Thank you for your wonderful recipes. You’re my favorite.
Never ever is it failure. Take your break from here without worries. Goodness knows the RecipeTinEats site is full of delicious recipes we can use while you’re working on your cookbook.