When life gives you lemons, make lemonade.
– Wise man/woman said

When I started this adventure back in 2014, little did I know:

  • how much fun it would be;
  • how much pressure it would put on me;
  • how rewarding it could be;
  • and how devastating it would get.

Let me explain.

On the fun part…

Having a food blog has allowed me to start some interesting conversations with total strangers. People approaching me in the isles of supermarkets curious to see what I hold in my cart. Other ones randomly asking for a suggestion on how to prepare a specific dish or ingredient. Others just complimenting, giving feedback on recipes, exchanging their own, and friends and family fighting over who gets to come over for diner 🙂

A great exchange of knowledge, friendships and fun times comes from having a food blog. More than I could have ever imagined. And that’s loads of fun!

You’ll never know everything about anything, especially something you love.
– Julia Child

Haiti Bites Carrot Rapadou Cup Cake
Haiti Bites Carrot Rapadou Cup Cake

About pressure…

The pressure is real people!

First of all there is pressure to keep bringing your personal touch or twist that makes every recipe unique in your own way. The “wow, how did you come up with that one?”, “where did you get this idea?” or “can’t wait for what you post next!” will leave you at a stall after a while. It happened to me. Full throttle experience of writers block, or cook’s block if that’s even a terminology.

A couple years ago I was lucky to attend Joe Pulizzi’s Content Marketing World, an epic proportion conference. What a treat that was, being in an environment with creative wizards all around. I got to sit on the most interesting master classes in the industry about just that: CONTENT and MARKETING.

As an advertiser and a food blogger it was an incredible immersion into what is and what can be in regards to virtual platforms. What limitations you may have and how to surmount them. But to me, it was also overwhelming.

As a starter blogger, I felt excited, but also drained and lost.

There was so much I didn’t know. So must I learned, or kept wanting to learn. So much I wanted to implement. How to get your blog to generate more leads? Turning interaction into revenue? Finding the catchiest titles? Keeping your audience entertained? How to create disruption in your market? And the list goes on…To sum it up, I froze. Wasn’t too sure where to go from here. I got writers block!

Haiti Bites orange and guava duck
Haiti Bites orange and guava duck

It’s rewarding…

Your emails, your comments, every single like, is music to my ear.

And when you have the honor of having some of your recipes recognized as delicious on platforms such as The Feed Feed, you feel blessed, as light as a cream puff.

I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.
– Maya Angelou

And yet, it can be devastating…

Yes devastating.

That’s when you wake up and realize your entire writings, stories, blog posts are gone. G.O.N.E. Pouf! Up in the air!

Word of advice to other bloggers out there. Don’t you ever think that you have enough backups and backups of backups. Always make sure not only your domain name is paid for, but ALSO you WordPress management. That little mistake is how I came about realizing, in a snap, that I lost all my data from one day to the next. Sniff sniff and loud cries !

What I know today, I wish I knew before

I’ve come to realize that if there was one secret recipe to tending to a food blog, it would probably go a little something like this.

  1. 100 grams of passion
  2. 1/4 cup time
  3. 2 tablespoons creative zest
  4. planning and scheduling to taste
  5. A hint of techy-ness

Luckily, passion I have.

The time… let’s be realistic, it quite often is the most difficult one for all of us. And for entertaining a blog, it is a must.

Creative zest… I like to believe that’s my forte by nature. Though I always feel that my photography skills need big help!

Planning and scheduling is never enough. I dream of the day I have in my drawer at least 20 unposted recipes for the busy weeks or months. (All copied and pasted in Word from now on. Not just on WordPress. And hand copied in my recipe planner too while we are at it.)

Techy-ness … well, that I am still working on obviously. Right? lol

What won’t kill you, will make you stronger.

Haiti Bites Sugarcane, chocolate and coffee ribs
Haiti Bites Sugarcane, chocolate and coffee ribs

I decided, after a few months of discouragement, that it was enough. There was not much I could do to change things around. I can only look forward and keep moving. So instead of considering this post as a kind of wake for Haiti Bites version 1, I’d rather see it as a rebirth celebration for Haiti Bites 2.0.

Here’s to a little wishful thinking though: If by some odd chance, one of you out there happens to have one of my old recipes somewhere, please be kind and send it to me via email. It would mean the world to me.

Now on to greener pastures, and fun kitchens!

I have tons of great ideas for recipes, products and more in my book. And by that I mean, some in my Erin Condren planner, others in my Recipe planner, more in my travelers’ notebook, and some hidden in some glove compartment in my brain…

You get the idea. I am prepared for this! Are you ?


  • Fanny
    Posted September 22, 2018 10:28 am 0Likes

    Not a minute soon! I’m excited!

    • haitibites
      Posted September 22, 2018 7:22 pm 0Likes

      Thank you for the encouragement!

  • Agnes
    Posted September 30, 2018 11:47 am 0Likes

    Strong woman you are, dear daughter! I am ready for version 2.0! I am sure it will be done again with passion. One only does well what he loves. So this new version will be super good! Fantastic ! A real wow!

    • haitibites
      Posted October 1, 2018 1:13 pm 0Likes

      Thank you mom for your continuous encouragement.

  • Ariel Leveque
    Posted October 16, 2018 1:44 pm 0Likes

    Browsing through Haiti Bites again after a long time. I love your passion and courage to start over. Lessons learned for sure!
    Tomorrow is a holiday and I’ve selected my recipes to try. I hope I render them as well as you do 🙂 I’ll let you know 😛
    Keep ’em coming.

    • haitibites
      Posted October 18, 2018 8:41 am 0Likes

      Thank you Ariel! So excited that you prepped my “Djondjon” Black Mushrooms Israeli Couscous With Lemon Butter Scallops & Crispy Sage yesterday. Love that you swiped the pearl couscous for risotto.That is what I want to encourage on this blog. Freedom in your kitchen! The freedom to use ingredients in unusual ways. Happy to hear that it turned out delicious. Keep coming back for more. Happy cooking!

  • Lai-Ching
    Posted February 19, 2019 8:18 pm 0Likes

    Oh no! I didn’t realize that you had lost all your wonderful recipes! I had tried the eggplant recipe – let me see if I had kept it. If I have, I will definitely send it back to you! Glad you are continuing despite that horrid setback! I have no doubt that you will make another success of it!

  • Alexandra
    Posted May 27, 2019 6:22 pm 0Likes

    You go girls. Keep it up! Can’t wait to try some of your recipes.

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