The whole food blogging business is a lot harder than I had anticipated. I started the blog as I have spent years writing for other people’s blog and decided to do it for myself for once. The reason I chose food is that cooking is something I enjoy and spend a lot of time doing every day.
The first problem I have faced is the amount of time it takes to write for the blog and then promote it on social media. Fitting this around looking after the children and my full-time work as a copywriter is difficult; far trickier than I thought. Thinking of new ideas constantly is another aspect I have found challenging.
It has also involved me sorting out my social media pages. For example, I have been on Twitter for years but have gone through phases where I have hardly needed it for work. For that reason, I have made no attempt whatsoever to connect with people and had only a low following. I have gradually worked on increasing this over the last month.
I have also felt completely overwhelmed with the task I set myself when I first started the blog. My initial intention was to add every recipe I know and then create many more. I have started with the basics, such as sauces and pastry. I have suddenly realized how many recipes I know and just how long this will take me to write.
Another of my intentions was to regularly write reviews of restaurants in which I have eaten. Time constrictions have prevented me from reviewing the places where I have eaten over the last few months and my financial situation at the moment is preventing me from eating out at new places.
I am not saying I am giving in as I love a challenge and always see things through. However, I really anticipated what a huge task I had set for myself. Unfortunately, being overambitious has always been one of my worst traits. It is over a month since I started this blog and I intend to keep it running for at least a year before deciding whether to continue. I know full well that I will feel so attached to it after putting in a full year of work I will keep it going.