Twenty five. Quarter of a century. That’s how long I’ve been living for and I’m quite pleased with my progress so far. I’ve lived in five different places, travelled a lot, worked hard, partied hard, learnt some lessons and eaten some beautiful things. Birthdays and New Year’s; those are the two times that I get really reflective as well as thinking about my future. This year, I’ve got quite a lot to think about.
I’m not happy in my new job. It’s not the role I thought it was going to be. There is a hope for the future though, so I’m sure this situation will not be the same for long. My endo is never far from my mind either and I’ve been in a real slump for the last few weeks. But there is light at the end of the tunnel. I know I’m on the list to have surgery, I’m doing what I can to change my work situation and I’ve decided on a few changes for my blog too.
I can’t give up blogging entirely, it’s how I practice my writing skills and it’s something I truly enjoy. So I’m planning on posting once a week, on a Sunday. That way, I will be able to concentrate on content, to publish one really decent post every week, which will hopefully stop me being sporadic with my postings. Each post will probably be a bit longer than normal, featuring life updates, food news, any new ingredients I’ve been experimenting with, cookery books I’m loving and anything else I fancy. I hope you’ll like these future posts.
It was indeed my birthday yesterday and it was delightful. We went out for brunch, I received some beautiful presents and I got to watch Deadpool with Bolognese and garlic bread – my perfect birthday meal and movie combo. I’m being treated to lunch at River Cottage Canteen this week too, as part of my birthday celebrations, which I’m so looking forward to. One of my amazing presents from Lawrence was a waffle maker. I cannot tell you how delighted I am with this gift! You can see there are going to be waffle recipes posted in the very near future.
We’ve both got a week off from work now, so there’s going to be lots of cooking. I’m taking this opportunity to get stuck in to my recipe books and cooking something new each night. I might be facing an endo flare up near the end of the week, but I’m not going to let that stop me from cooking.
I hope you’ve got a marvellous week planned. Do let me know what you think of my weekly blog post idea in the comments below, or come say hi over on Instagram @boowholefoods