Breakaway Cook

Some Changes to Breakaway Cook

 

A much-belated happy new year to all. A month seems like the new week now, and an entire year goes by in a quarter, doesn’t it? I’ve been pretty inactive here lately, though hyperactive on the fronts of matcha, cooking for events, editing, and ghostwriting. One big change of late: I’ve discovered that having an office away from home (even if it’s just a five-minute walk away) means that my food photography has waned, since most of my cooking is done in the evenings now, and I’ve never mastered the art of the flash — I just can’t seem to make food look good without natural light. I still feel that having a good photo on top of these blog posts is pretty necessary; it just makes it more fun to look at and read. And my lack of photos recently has impeded blogging, for sure . . . .

Another problem with this blog is the crazy amount of spam it generates. For some reason the blog attracts all kinds of black-hat SEO types who want to sneak links in through the comments section, despite the otherwise-excellent Akismet antispam software I have installed; battling them has become such an unpleasant chore that I’ve decided to disable comments altogether for now, I’m sorry to say. (It’s still easy to reach me via email though, and I do enjoy email exchanges with readers). And there’s plenty of commenting opportunity on twitter and facebook, where I love to engage. I also think I’d like to make this space a tad less formal, to publish shorter pieces on all kinds of subjects, and to just write a little more freely.  I do love hearing comments from genuine readers, and even like the comments sections of many blogs, which are the key attraction to so many, but I think it’s time to try something else.

Thanks for hanging here with me, I do appreciate it! Lots more breakaway goodness to come.