Hello all! It’s been a while since my last post, hasn’t it? One month…two months…over a year!
I could write a long, lengthy entry as to why I’ve been AWOL from this blog, but I think it can be summed up into these two main reasons.
1.aMy family got a dog.
Meet Amy. She’s our sweet golden-labrador-border collie mix. She’s brought us so much joy and happiness, but has also taken up a lot of time and energy.
Between getting her trained, making sure she gets enough exercise, and keeping up with my studies, there just wasn’t any time left for creating quality recipes, blog posts, and photos. More dog time = less blog time.
P.S. Amy is already a year and a few months now, but I wanted to share her puppy pictures because they are just so darn cute!
2.aI lost my inspiration, and I fell down the dangerous rabbit hole of comparison. They say that comparison is the thief of joy, and I had many moments with this blog and its Instagram where this statement resonated very strongly. I felt like I had to keep up with all the other food bloggers and got caught up in follower and like counts. I was no longer blogging for the right reasons (the right reasons for me that is), and I knew I needed to step back from this site and social media in order to find them. This break was honestly the best thing I could do for myself, my blog, and the love I have for cooking, food photography, and creating recipes.
Now, enough personal talk, you’re here for the quinoa tabouleh recipe, aren’t you?