Navigating writing for my Substack and my third cookbook
A recipe for Spring
Bonjour!
It has been two months since I launched my Substack “My Little French Life” and I am still learning and fine tuning what this platform is for me. The first thing - and most important thing - is that I am really enjoying it, more than I’d imagined. Launching myself in “yet” another platform was daunting (I post original self shot and edited content every second day on Instagram, Facebook and on TikTok). Finding the time to do it all is always my most asked question. The answer to that is always “I am not a perfectionist and so I just get sh*t done”. It is not perfect, I give you that (I apologies in advance for the spelling mistakes and grammar errors - I hope you forgive me) but I think practice makes perfect and we all have to start somewhere. Thank you for sticking with me!
I thought this Substack was going to be very much your classic food Substack, one or two recipes a week ect ect. But since I share a lot of that on the other platforms, I want this platform to be a bit more deep and connect with you more. I really enjoy writing thought pieces like “ I have been an influencer for 8 years, and "The Dark side of Kidfluencing" Netflix show made me sick to my stomach” [FREE] or “My second baby turned One, Looking back a year ago and my biggest postpartum lesson learnt” [PAID]
but I also love sharing exclusive recipes I cook all the time and some more candid videos of me at home, chatting to you like here.
What you will continue to read and enjoy
To sum up, on My Little French Life you will continue to enjoy some exclusive recipes shared nowhere else, Step by step chatty cooking videos, BTS of the other projects I am working on and my life as a Content Creator and some parenting and life pieces. But just not all together, and I hope you are ok with that!
Each Paid post will include at least One recipe, “La Recette de la semaine” today we have a very simple 15 min Spring dinner I made last week: Pea Velouté with prawns and wholemeal giant couscous.
