Whoo! I am bad at consistent blogging when I get deep in the thick of things.
Contrary to that statement, I’m working on launching another blog, focused on Asian cuisines — cooking, eating, restaurant reviewing, appliance-and-dishware-geeking, etc. I’ve found that a blog (especially a food blog) with a more specific focus tends to be more engaging, easier to maintain and find postable ideas for, and easier to adapt to a growing niche audience. (Never fear; decaffeinature will still be here! Though .com rights might be shifted around if the newer blog strikes gold.)
That being said, I really need to work on my branding and media presence.
I’ve decided to nix the decaffeinature Facebook page because I have zero time (or knowledge of how) to beef that up. Food blog Facebooks I like from my personal account actually end up being exact replications of Twitter feeds or “Hey, I posted this!” linkage. So, that’s going away.
Second, I’m combining my Twitter presences so I am no longer schizophrenic. Also, I tend to tweet and retweet mostly food-related (sometimes grammar-related) content from my personal account anyway. Decaffeinature and the new, as-yet-unpublished blog will all appear in tweets from my personal account, @rachaelmstuart.
I apologize if any of this is confusing, but throughout the years I have been learning and adapting my knowledge of social media to better fit my professional and personal needs. I don’t plan on making my blogs international, cookbook-selling successes anytime soon, so a universal account is absolutely perfect. Plus, you’ll get to know me better as a person.
I promise and pledge to start cleaning up my personal account to better match the needs of my readers, my blogs, and my career goals. As always, I am open to complaints and criticisms.
So, if you think you’d like to continue hearing about my unhealthy and unamusing addiction to eating or staring at food, make the switch with me.
If you’ve just about had enough of my nonsense and my extreme lack of posting, I understand if we must now part ways at this fork in the proverbial pot roast.
Thanks for being here, either way.