A farewell to all that

How’s your year been? Twenty-twenty two had a blink and you miss it quality—the year dashing past so fast it is difficult to believe the end is almost upon us.

In 2022, I hit a milestone birthday, travelled all over the UK relishing that freedom after the pandemic restrictions of the past few years, joined in a national book group reading challenge*, signed a contract for one of my books, received payment for the retention of the audio/visual rights for another, and caught up with a lot of people I hadn’t seen for years.

I fell off the blogging horse in 2021 and didn’t remount it in 2022 (that is one HORRIFIC analogy, sorry) BUT I plan to address that in 2023.

Man falling off white horse

The best bloggers are consistent and single-minded about what they write about. I follow a good few of them. Alas, my scatter-brained approach has never lent itself to consistency or single-mindedness.

Great for writing fiction as it allows for flights of fancy, but not so good when trying to come up with a consistent theme for a blog. And the life of this writer doesn’t lend itself to thrilling blog content.

Got up early. Bashed out 1,231 words before grinding to a halt when I realised that I’d created a ginormous plot hole. Mulled it over for the rest of the day without coming up with a solution. Wasted time on Twitter working myself up into a righteous rage over the behaviour of terrible politicians. Did the paid job. Exercised. Wrote a little bit more. Ate dinner. Collapsed in front of the TV…**

Repeat ad nauseum.

Woman writing in a notepad

However, I loved blogging when I started in 2012, and blogs are still my preferred choice for keeping up with what other people are doing, following my interests (writing, cooking, travel and nature, diabetes, nature photography 1 and 2, books, reading and archiving) educating myself and more.

Many of the platforms that later supplanted blogging did not exist in 2012. And yet given the choice between reading blogs or scrolling my way through Instagram/TikTok feeds? No contest.

There is also plenty of evidence that scrolling through social media does little, if anything, for you.*** Creatives tend to suffer extensively from comparison-itis. There is always someone popping up in your feed, excitedly detailing their book/TV/film deal/number of reads/commissioning for a script, etc.

I can’t think of a single blog I follow that makes me feel dissatisfied, envious, helpless, furious or any of the other emotions I routinely associate with social media.

So, to the future! Back to blogging… every week I plan to write about my week and find some way of making it interesting, funny and engaging.

A tall order, yes, but nothing wrong with starting the year with a lofty ambition or two. And talking of lofty ambitions, I plan on publishing not one, not two but three books this year, starting with the one in the illustration below:

Anyway, HAPPY NEW YEAR to you all. May 2023 bring you health and happiness!

*Sadly, our book group wasn’t chosen, but the experience was terrific fun and BBC Scotland then used us as sounding boards for a potential new programme about book groups and reading.

**Other writers’ experiences may vary.

***Sleep disturbances, emotional dysregulation, diminished academic performance and depression. Hilariously, there’s a pop-up on the article I read urging you to follow the website on Instagram…

Horse photo by Pixabay from Pexels: https://www.pexels.com/photo/action-animal-bronco-bucking-33251/

Woman Writing Photo by JESHOOTS.com on StockSnap

New Year photo: Jernej Furman on Flickr

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7 thoughts on “A farewell to all that

  1. Happy new year, Emma. I have no solutions or even suggestions. I chose food and cooking because I have to eat every day. My problem is different because there is always a reason to post; it can lack variety.
    Have an excellent 2023, and thank you so much for always visiting my little space.

    • Ah, but I always learn something from your blogs – such as the most recent one, where you talked about how long to cook out the flour and butter in a roux (I’ve always guessed it before).

      • This pleases me to know you now have a better guide on roux making. As I whisk, I have a little battery-operated timer on the bench because I get so easily distracted that counting slowly to 180 rarely works. 😆

      • Oh, yes, I would need a timer too! Probably my phone, though sometimes I use the less precise timer on my cooker.

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