Tomorrow, it’s 2020. A new decade. A decade with an easy name, so that’s a nice benefit. 

I’m sort of in shock that the last 10 years flew by the way they did. I have a hunch that having a kid will do that to you – the time really does fly. I feel like it was just yesterday that I started blogging (10 years ago) and we brought our baby home (8 years ago). But then it also seems like a lifetime ago. So much has changed!

Cherry Tomato Pico de Gallo recipe

This year, business-wise (as in, this here blog) was a bit … weird? Developing, testing, photographing, and writing about recipes is a highly creative endeavor, and one that, for me, can come with lots of highs and lows. I think it’s the creative aspect – sometimes you’re in the ZONE and loving it and everything just flows. And sometimes … well, it’s the complete opposite. But that’s just when it comes to creating new content. Maintaining a 10-year-old food blog is a lot of work – tons going on behind the scenes. Many food bloggers these days have full staffs – studio offices, tons of employees. It’s pretty freaking awesome how food blogging has evolved into a legit way to make a good living. And the fact that I’m lucky enough to call this my job is never lost on me. 

Me, I’ve toyed with having virtual assistants and contributors, but I keep coming back to just wanting to keep this thing small. I do outsource a few things (videos and web development, namely). But overall, I want to be able to keep doing all the creative stuff and not have to switch over to managing people, schedules, etc. It’s an unconventional way to own a business – intentionally staying small. But it’s what works for me. Well … kind of. 

Strawberry Apricot Sunrise Smoothie

Because I suddenly find myself, 10 years in, with a LOOOOTTTT of housecleaning to do. I have so many recipes and articles on Kitchen Treaty that need the cobwebs dusted out – recipes to retest, rephotograph, re-optimize, re-everything. It’s really starting to weigh on me that I’ve got SO MUCH MAINTENANCE to do on this thing. And yes, I could hire someone … but I just really want to do it myself. 

So, looking ahead to 2020, I’m planning to manage this thing a little differently. Instead of putting out a bunch of new recipes, I am going to dedicate the entire year to fixing up all my fixer-upper recipes and round-ups and tutorials from 4, 6, 9 years ago. There’s a lot to do! But I am so excited to do it, because just like the closet that’s so full of junk you can’t open the door lest you be buried by an avalanche of STUFF, that’s what my blog has begun to feel like. I need to de-clutter, streamline, and perfect all the content I’ve put up over the years. (I also have an actual closet or two that desperately needs the same treatment!)

So what’s that going to look like from a reader’s point of view? A lot less new stuff, first of all. Now, I know myself, and I know I’m never going to fully stop creating new recipes. Because I just can’t help myself. So there will still be times I will develop, test, shoot, and share new recipes in 2020. I’ll also re-share quite a few gems that deserve to be shared again, some with new photos and improved recipes. I hope you’ll still want to follow along!

On social media (which I always struggle with!) I’m going to strive to keep things going consistently, sharing recipes and articles I think are pertinent. (Follow me on Pinterest, Instagram, and Facebook

Thanks so much for reading and for being here. It means more than you know! Happy New Year to you, and here’s to a sparkling 2020!

Blood Orange and Pomegranate Champagne Cocktail recipe - Tart, juicy, and so happy, the pomegranate arils dance in the bubbles!


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