Let’s start with the surface milestones. In 2008, in August, I was a year out of grad school, working as a writing manager, obsessing about what to eat each day for work lunch. I thought maybe I wanted to learn more about being a food writer. I wondered about starting a blog.
- Eight years ago yesterday: I wrote the first post at Food Loves Writing, two paragraphs long, no pictures.
- One year after that: I wrote about why I was writing here, about my grandma, about how she was the first person to give me a place at the stove.
- By 2010, I was knee-deep in love, cheesy as it sounds, with a man who came my way at least in part because of this place and so, across the miles on our phones, of course we talked about a series of third birthday giveaways I wanted to do on the blog, like this one that featured the ricotta, peach and basil tartines I still make every year.
- Five years ago yesterday, in 2011, engaged and in Nashville, I was so busy starting a freelance career, moving and planning a wedding, which I remember at the time felt like its own part-time job, that the blog fell by the wayside. Nonetheless, I got invited on my first big blog trip, to Oregon, one month before I would marry Tim. That was fun.
- In 2012, I made blog conclusions that I have forgotten and remembered several dozen times since then. I wish I would keep believing them.
- In 2013, we were in the midst of a guest-posting series about writing, and the lovely Amy, whose birthday it also was, shared what it’s like to toil in writing, to be like a cavewoman, hunkered down in the work. That still rings true to me, too.
- In 2014, we were lost in another big move, this time to our first house.
- In 2015, we had a newborn baby, and it was all I could do to feed him and me every day.
Here we are in 2016, a lifetime away from August 4, 2008, yet a lifetime launched from that day, too. So something I wanted to say in that last post was that, you know, one day you sit down to do a new thing—try to be a food writer, start a site, put granola in your salad—and you have no idea that there’s a Nashville and a freelance life and a Tim and a Rocco going to grow out of that one thing. You don’t realize how, beyond the surface milestones of addresses and weddings and children, there will be, also, a thousand other, quiet realizations, changes, developments, scars, all of them part and parcel of the change that comes, has to come, hits us all whether we like it or not.
I never intended to keep writing here for eight years, but, I guess the thing is, I haven’t yet been ready to stop. So this is just a short and simple post to say thanks for reading, thanks for commenting, thanks for sharing links and ideas and adding to the conversation of the strange online world contained in this one small space.
*ps if you have thought about starting your own site, let me be your cheerleader. Read our how-to-start-a-food-blog guide. Or, for a super easy, foolproof tutorial that Tim and our friend Brad set up, go here: The Website Ingredient List. Basically, if you can follow a recipe, you can start a website and, who knows, when you do, what might come next.