Hello everyone! I just wanted to let you know that I’ll be pressing pause on new recipes for the next two to three weeks so I can devote some uninterrupted time on the cookbook.
It takes a lot for me to concede defeat and accept that I can’t do it all – run a business*, renovate a home, work on a cookbook and maintain my existing recipe posting schedule. Lockdown certainly didn’t help matters to increase my workload – though on a cheerier note, as of Monday of this week, the lockdown rules have been substantially relaxed here in Sydney. 🙌🏻
I found myself getting up earlier and earlier (currently 4.30am 😩), going to bed later and later. And while I always declare that I operate best under pressure, the reality is I’m only human and darn it, I need my beauty sleep!!!
* Yes, I finally realised this year that I have a real business! This “it’s just a food blog” somehow grew into a proper business over the past year with a team of 9, including RecipeTin Meals, the recently established philanthropic division where we use recipes from the website to make homemade meals for the vulnerable community here in Sydney.
Another fail! Well, it was ok…but not good enough for the cookbook! 
Planning mode. No, this is not a cookbook for vegans…
I’m in a particularly intensive planning stage of the cookbook right now and am struggling to split my focus between new recipes for the website and the cookbook. To be honest, it was the cookbook that was suffering – because I would never hit publish on a recipe I didn’t give my all.
So on Sunday night, I made the call for the first time ever since I started the website – to temporarily press pause on new recipe content for this website.
It somehow feels like failure – this is my job after all – and like I’m letting my team down. We worked so hard to create a stash of new recipes to get ahead, test and retest them, make videos and photos. There’s weeks’ of digital media for ridiculously delicious new recipes ready to go, just waiting for me to write up.
The problem? It takes anywhere between 4 to 8 hours to write the posts, depending on the complexity of the recipes. As an example, last weeks’ Flan Patissier? That took me a good 8 hours to write the post, edit the photos, do the step photos, describe the ingredients and write the recipe. And many multiple times that in recipe development and testing time!
Yes, a lot goes on behind the scenes to produce the recipe content that gets published on this website. And I love everything about what I do, and I look forward to getting back to it!
The Flan Patissier recipe that took around 8 hours to write up. 
I think this final version was the 23rd Flan Patissier I made in the last 4 months!
But for now, the cookbook. I’m going to give myself 3 weeks to make a big dent in the cookbook, then I’ll be back with new recipes!
In the meantime, you may see some old favourites coming back to the homepage over the next few weeks with new videos or photos that I’ve had ready to go.
And, well, you know me. I probably won’t be able to resist popping back into your inbox to let you know how I’m getting on, and a peek behind the scenes of the making of the cookbook!
Until then, stay well! I’ll be back with brand new recipes before you know it.
Love – Nagi & Dozer 🐶 x
REMINDER: Mock cover! Mock cover! 😇
Life of Dozer
New discovery during cookbook recipe development – how to make Dozer eat carrots!!! Puree them with a hint of spicing, top with a braised baby carrot, drizzle with organic olive oil and finish with an edible flower. 😂
When I retired I thoght I would write a cookbook,looking at you now I’m glad it was only a thought. Good luck and success..
I pray that you get feeling better soon! I’m really blessed to say that I haven’t gotten COVID nor do I want to get it! It’s a nasty one! Thank you for you delicious recipes! From Alberta Canada, please get well soon!
Now that I have found you, I’m never letting you go! I was just web surfing and bang! There you were. You go, girl, you rock!
Where did the name “recipetineats” come from?
Hi Dolores! This website originally started as an idea to try to create a place where my family could document and save my mum’s recipes – a “recipe tin” to save the recipes in and thus the name! (Honestly if I was ever doing it over I might name it something else but hey, it works!) N x
Have a holiday as well, you deserve it. There are so many fabulous recipes on your site already.
Thank you very much for all the recipes posted
I, too, have just found you! I was doing my daily search for inspiring Pinterest recipes I could use for my Barramundi, and found you, and this post. THANK YOU for being so transparent, vulnerable, and inspiring all at the same time. As I read this, I realized these words transcend food, failure, and acceptance. They are the words of us all as we navigate our goals and dreams in the middle of a pandemic, and most certainly, unsurety. You have an instant fan in me and I definitely will support your endeavors, delicious content, and cookbook!!!
My only real regret is that it took so long to find you!! I just love everything, Nagi. The pictures of ingredients, the way ingredients are listed, the quick video (so helpful to know what food is supposed to look like during the cooking process), etc, etc – and of course Dozer. I go first to see what Dozer is up to. Fabulous job, love all that you do!
Dozer gets all of the love!!! N x
I will be first in line to buy the cookbook. Cannot wait. Your website has been a lifesaver in the kitchen!
You’re so wonderful and inspiring. Your recipes are delicious and so well explained that they come out perfect all the time. Good luck with your cook book. And I love Dozer, it’s a wonder he’s not fatter than he is….tee hee.
Nagi,
I love your recipes. You are my go to person whenever I am stuck for ideas of what to make for dinner. I am so looking forward to your book. Will it be available in India. Enjoy yourself while you write. I enjoy knowing about Dozier’s activities! Lots of love,
So delighted in you for taking this time off and honouring your own life recipe.
This post is a definition of success x
Thank you Elizabeth – one of the nicest comments in my day. N x
No doubt the cookbook will be excellent quality. I usually don’t buy cookbooks, but I will definitely be buying yours! Love every recipe I have made from you!! I appreciate all your attention to detail and I always read through all your notes on every recipe. I made your one pot Greek chicken and rice (for the umpteenth time) last night and it was a hit, again! Everyone always loves the rice that dish! I have no prob waiting patiently! I (looks like many of us), will still be here when you return!
Nagi you are the best. We, your fans, have plenty of your recipes to keep us well fed for a few months – at least. Look forward to your return and to your cook book! Take care and all the best
Nagi, I’m 78yrs and a lifetime commited cook … and your recipes are a revelation. Your attention to detail and perfection reinvent old and new favouites every time. And yet you keep ingredients and processes simple and clear.
You realy are a marvel.
Thank you so very much and Biggest Hugs,
Helen
Awwwww! Hugs to you too, Helen! N x
Hi Nagi,
just a short note to let you know that I’m thinking of you constantly and hoping that you’re getting on top of things. We all miss you & Dozer so very much. xxx
Hey Nagi, I’ll wait as long as it takes, the most important thing is to look after yourself and Dozer of course!
You are amazing. I love your recipes and so does my husband. You need to look after yourself. Love your recipes but take a pause it’s not a failure. You are humanx
We are patiently waiting for your cookbook that we know will be a success!!! Love love love your recipes so don’t apologize for taking your time to get it “right!”
It’s never failure to ‘press pause’ Nagi! In doing so, you’ve given us all who admire you the gift of permission to do the same when we need it. 😊
Love your recipes, tried a million of them…Patiently waiting for your cookbook!
Hugs to Dozer!
***From Toronto, Canada