In case you missed it on Instagram, we have decided to stop our full-time travels earlier than anticipated.
The reasons for this are numerous, and all are (mostly) good. We realized, as time passed, that it will be easier for us to promote our business while stationary than it would be if we are traveling, not only for marketing purposes (having our boots on the ground locally, where we want to focus our initial market, makes more sense to us as we continue down this path) but because now, instead of taking up so much time to set up and take down camp and travel on the road, we can use that time and energy to get our business off the ground.
This also plays into my job: I’ve worked entirely remotely for five months now, and while it’s been so great and I’m thankful for it, there is a lot I can’t do for my blog while on the road. I’ll be honest: the oven in our RV was crappy. It took forever to heat up and the heat circulation in there was so uneven, it would often burn the bottom of our foods (even with a pizza stone and stacked baking sheets). Plus, it was TINY. And while I’d come up with a decent schedule of batch-working on recipes in my parents’ kitchen whenever we were there, working in bulk like that just isn’t my style (I made several recipes that never saw the light of day on my blog because I lost my excitement for them over time). I also had difficulty taking on sponsored work for my blog, as oftentimes sponsored posts come up unexpectedly and to get them done in the RV was a tricky task. In short, I felt limited in my abilities to work and just to bake for funsies living in an RV. This is not to say it was impossible; it was just cumbersome.
…