Saturday 2 May 2015

Turning 32

Today I’ve just turned 32. All I can think of is that Julia Child’s quote: “I was 32 when I started cooking; up until then, I just ate”.

I’ve always liked cooking and been obsessed with food but things have changed a little since I’m back from cookery school. While in Ballymaloe I was spoilt with the best ingredients and eating the freshest food. Now that I’m back my palate is having a bit of an identity crisis and my tastebuds are confused. I don’t eat out as much as before and I’ve been told I’ve become too fussy when it comes to places to eat (except when hungover, anything tastes good in that case). This doesn’t make it easy when it comes to restaurant reviews as I only want to share places I really like on this little blog.

Spending 3 months in Ballymaloe made me realise even more how much I love food. It’s not only eating out, it’s about learning, reading, talking, writing about food, cooking, feeding others and nurturing my passion every day.  When I returned I came up with a pretty scary 5-year plan in terms of my personal, professional and blogging life. Lots of things happened since I wrote a post about turning30 two years ago just before I stepped into entrepreneurship. There were ups and downs but the last two years have probably been the best in my life so far.

I’ve been thinking a lot about the future of the blog lately and looking for ways to keep an indefinite passion for it. So what does this mean exactly? I want to improve it with more content, make it more diverse and represent all food related things I like. I’ve came up with an editorial calendar for the next 3 months until the blog turns 3 on the 3rd of August and I’ll see how you and I are getting on then. There will be a food related blog post every day (hopefully), but it won’t be just reviews anymore. I’m even going to get cooking too, share recipes and vlog. I want FFID to be a better resource, which is both useful and personal.

How does that sound?  Feel free to give me feedback or suggestions on things you’d like to see more of in the comments below.

Picture source: Pinterest