Eat Like a Girl is ELEVEN today (insert startled emoji!)
Eat Like a Girl turns 11 today! ELEVEN. Eleven years since I finally sat down at my desk in my small flat with the long hallway and desk, and tiny kitchen with a hatch and bright yellow worktop (it was a dream of a 70s design, complete with carpeted loo and avocado toilet seat).
I had wanted to write for years but had only written about science up to that point. Most of you will know that my background is in Physiology and then Technology. I was so comfortable writing about hormones, body clocks (especially them, I still find them fascinating) and the bodies adaptations to extreme environments. But to write about other things in an area where I was still learning? I was afraid but I really wanted to.
That desire was so strong and it had been growing over the years. It grew to a point where I could no longer ignore it or pretend that it was not what I wanted to do. It is still a fierce force, and I know that I haven’t been blogging too much on here that much lately, so that might be hard to see. The blog has moved from the centre of what I do to a part of it. I plan to write here more though and I have lots of recipes and travel stories to share.
Life has been pulling me in lots of different directions but this year I have chosen to slow down on the travel front and reorient myself in London. This has been an excellent decision and as much as I love to travel there was just no time to do the other things that I need and want to do. I will still travel a lot, just much less than before. As I look forward I feel some anxiety about things unfinished (Project Bacon – my next book – but almost there!) and not started (so many things and these are many of the drivers for me travelling less), and maybe when I get on top of this I will feel freer. I know though that the real freedom likes in feeling more fulfilled by my work and by what I create.
I desire to be more immersed in my writing, recipes and stories, I want to be more prolific, and I want to be better. I hope for the time to create the room in my head to tell better stories, to take better photographs, make some more videos and share recipes that brighten your meal times. This is almost part of the issue, there is so much that I want to do, it is almost crippling sometimes.
When I think back to that day eleven years ago and I see myself, I want to sit myself down and say, relax and enjoy the ride, it is all going to be ok. I have learned so much, about food, about people, about myself, about the obstacles that would present themselves and how I would manage them. There will always be obstacles and life will always be complicated. That is ok.
There will be times where it is hard (the best things always are), and there will be bigger better times where I know that I am absolutely doing the right thing. When I look at something I have made, shot or written and enjoy my work and know that I am doing good things. Even better, when I get a lovely message, comment or email. They light my day up when they arrive.
I want to share that with you too. Don’t be afraid to put yourself out there and make mistakes. It was the best thing that I ever did, and things are still changing and evolving. Error teaches us better ways. Creativity is the nature of the human spirit. We all have it.
Have a lovely Tuesday evening folks and enjoy the rest of your week. Thanks as always, for keeping things so interesting.