You’ve probably noticed that I haven’t been around here much lately.  I’ve been feeling pretty bad about that, to be honest.  It wasn’t my intention to abandon this blog without a word.

As you know, last year was pretty full on at work, and my break over Christmas was pretty much the opposite of relaxing.  I went from that into one of the more intense grant seasons I’ve dealt with in some years, and to tell the truth, I still feel about as exhausted as I did at Christmas (in fact, I keep having to remind myself that it isn’t January).  And then in January, I developed tendonitis in my left wrist, which made both typing and cooking both difficult and painful.  Because it’s virtually impossible to rest the wrist that you do everything with, especially during a busy season at work, it’s really only been in the last few weeks that I’ve reached a point where I can type with relative impunity. Chopping vegetables is still intermittently a problem for me, and the actions associated with baking (whisking, mixing things) aggravate the tendonitis pretty badly.

In fact, as I realised a few days ago, the reason I haven’t been writing here is quite simply that I’m really not enjoying cooking at the moment.  It’s become another chore at the end of the day, and one that I have had to negotiate around my wrist issues – and in general, the really fun sorts of cooking have been beyond my capacity.

While a love of cooking is not something that everybody needs to have, it’s kind of a prerequisite for writing a food blog, hence my absence.

Before I depress you (and myself) utterly, I will add that I expect things to improve, hopefully even soon.  I’ve been doing a lot of physio for my wrist, and I did manage to spend most of Easter Saturday making chocolates and cupcakes without having significant wrist issues afterwards (I suspect I had extra capacity because I hadn’t been typing a lot at work that week, and had spent all my evenings singing rather than doing anything that required my hands).  And I am now reaching the point in my work year where things are settling down and becoming almost relaxed (only almost…), so I’m cautiously optimistic that I will one day reach a point where I don’t want to spend every weekend napping.

In other words, my current lack of interest in cooking is unlikely to be permanent, and hopefully I’ll figure out ways to handle baking without wiping out my ability to do anything else with my wrist that day – though I suspect my days of making cakes using only a fork are behind me.

But in the meantime, I’m officially putting this blog on hold.  I may do the odd post here and there if something inspires me, and I will try to update the indexes over the next few weeks, but I’m not going to attempt to keep to any sort of posting schedule.   (Guilt-tripping myself about my blog is not, as it turns out, helping me to like cooking more right now!)

I started this blog because cooking was a joy to me, and I wanted to share that joy.

I’ll be back when cooking is a joy again.

Thank you for reading.

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11 comments for “Hiatus

  1. April 9, 2016 at 10:57 pm

    All the best for your continuing recovery!

    • Catherine
      April 10, 2016 at 11:21 am

      Thanks, Cindy.

  2. merriank
    April 9, 2016 at 11:08 pm

    Hope things improve so you can reclaim your love! I don’t cook but I still enjoy reading about your cooking adventures. I’ve appreciated the things you share with your readers. All the best

    • Catherine
      April 10, 2016 at 11:21 am

      Thanks, Merrian.

  3. Alison
    April 10, 2016 at 8:02 am

    Please recover, reclaim your love of cooking and return!
    And I am sorry to hear of the brutal grants season and high stress. Take care.

    • Catherine
      April 10, 2016 at 11:22 am

      Thanks so much, Alison! And lovely to see you here – I hope the NT is treating you well.

      • Alison
        April 10, 2016 at 1:07 pm

        Extraordinarily well! And I can definitely sympathise with the need to restructure activities to better look after oneself (though hopefully you won’t have to move to a tropical climate! 🙂

        Give my love to any members of the lab who have survived grants…

        • Catherine
          April 10, 2016 at 3:43 pm

          I’m so pleased! And yeah, ideally no trips to tropical climates for me. I’m a definite cold-weather girl. I’ll pass on your regards to the lab.

  4. filkferengi
    April 10, 2016 at 12:48 pm

    Do what you need to do to take care of yourself. We’ll enjoy whatever you’re able to share, when or as.

    • Catherine
      April 10, 2016 at 3:43 pm

      Thanks, Jerrie.

  5. Reinhard
    April 15, 2016 at 5:24 pm

    Looking forward total recovery late June at the latest – you probably know for what purpose.
    In the meanwhile here are some other recipes:

    If James Bond movies were about food, these could be their titles:

    On Her Majesty’s Secret Recipe
    Donuts are Forever
    The Spy Who Loved Meat
    License to Grill
    Diet Another Day
    All The Food In The World Is Not Enough
    Cashew Chicken Royale
    Crispy Goldfingers

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