My Year End Review

It’s pretty wild to think that one year ago today I quit my corporate job.

I had been building up Chelsweets for years, and I realized it was finally time to make the leap, and work for myself.

Photo of Chelsey White with pink candy drip cake
Photo from a shoot I did with Instagram, to help them announce a new feature last February

I’d considered things like different revenue streams, tax implications, and even saving for retirement, and I felt like I was ready.

But I didn’t realize how much I still had to learn, or how steep that learning curve would be. I had no clue how strategic blogging really is, or how challenging it is to work for yourself.

Last year flew by as I tried to figure out what to prioritize, while creating content for every social platform possible (YouTube, Instagram, TikTok, Youki, pinterest, and of course my blog).

In the midst of all of this, I mourned the fact that my favorite and only hobby turned into my job. It was a hard transition that diminished my passion for baking. I still liked spending time in the kitchen, but it wasn’t quite the same.

While it was a pretty rough year emotionally, a lot of great things happened too (most of which are sprinkled throughout this post in pictures).

image of chelsey white in a maybelline add in the food network magazine
A fun spread I did with Maybelline for the October Edition of Food Network Magazine

Taking Time to Reflect

I’m not the most introspective person, but I know it’s important to take some time to reflect and to let it all soak in.

I don’t think you can continue to grow and improve if you’re not willing to take a hard look at yourself and your work.

My corporate side wants to call this my year-end review, mostly because I miss having a way to evaluate the work I’m doing, and measuring success.

It was so nice having someone tell you what you’re doing well, along with areas you could focus on improving. Having that outside perspective was validating and helpful.

But I’m on my own now, and it’s time for my own self-assessment.

So here I am, sitting at my favorite craft beer bar on a Saturday, trying to think about the things I’ve learned and accomplished this year, along with the areas I want to grow and improve on next year.

image of chelsey white of chelsweets featured in the wall street journal
Random feature in the Wall Street Journal!

People Management: Needs Improvement

If you’ve ever worked in a corporate environment or managed people on a team, you know what makes a good boss.

A good boss mentors you, communicates clearly, is reasonable and respectful, and pushes you to grow / be promoted.

But when you’re self-employed, you’re your own boss. It’s as cliché as it sounds, and it surprisingly isn’t easy.

You have to set your own expectations and standards for output, priorities, and growth.

I was a pretty unreasonable boss to myself this year. I felt like I needed to work 7 days a week, and I rarely gave myself a weekend off unless I had a trip planned.

In retrospect, I also feel like I punished myself for my flexible work schedule. I would feel guilty taking a 10:30am yoga class, and then “make up for it” by working until 9pm.

It’s like I’m worried about “face time”, even though no one knows or cares how much I work. I think I might still have PTSD from working in public accounting 😛

It makes no sense that I feel that way. One of the main benefits of working for yourself is the flexibility, and I need to start embracing it.

While it shouldn’t be so hard to work less, I find it challenging for a few different reasons.

The first reason is that my income is tied to how much I work. When that direct correlation exists, you feel motivated to share that extra recipe, or work through the weekend and say yes to that unexpected partnership.

While I’m quite happy with the amount of money I made this past year, I am always worried about the future. Who knows if things will turn south in the back half of the year! I feel like I need to say yes to every good paying opportunity that comes my way.

It also has to do with the pride I take in my work. I am a one woman show, and every video and recipe I share is a direct reflection of myself. I care about what I’m doing, and want everything I share to be the best it can be.

The final reason is that my parents raised me to have a strong work ethic. They work a lot themselves, and I’ve always respected their hustle. The mindset that all good things in life are worth working hard for is deeply instilled in me. I like working hard, but I definitely took things a bit too far this past year.

I’m hoping next year to be a bit more reasonable, and am going to focus on working smarter, not harder.

photo of chelsey white on Live with Kelly and Ryan
I got to make a cake for Live with Kelly and Ryan, to celebrate their 2nd anniversary!

You never produce your best work when you’re burnt out, and my work schedule last year was just not sustainable.

To continue to be creative and love what I do, I need to chill out a bit (which is not something that comes easily to me!).

Not every moment of the day needs to be spent doing something productive. This is an exact quote that my husband has told me more than once, and I really am trying to shift my mindset.

Quality of Output: Good Enough

I am extremely type-A and definitely hold myself to high standards.

However, I am by no means a perfectionist. Sometimes when I’m trying to crank content out and have been editing videos for 3 days straight, my attention to detail wanes.

But I don’t think most people reading my blog or watching my videos would even notice the things I consider an error in a video or photo.

photo of chelsey white with her wedding cake
Photo from the morning of my wedding, as I added the finishing touches onto our wedding cake.

While I may still worry about the tiny little details, I think my filming and video editing skills have definitely improved this year.

I’ve been filming with multiple cameras, focusing on better b-roll, and really getting a feel for how I like my videos to flow.

My photography has also improved this year too, which has been a huge investment of my time.

I learned how to shoot manually on my camera, and have gotten so much better at staging my photos. While adding some sprinkles around a cake slice doesn’t seem so hard, filling a frame just right with props and getting the perfect angle take a lot of time.

Just like cake decoration, you have to develop your own style of photography. Part of that is how you shoot your photos, the other part is how you edit them. I use Lightroom to edit my photos, and really enjoy a somewhat dark aesthetic with vibrant colors.

When I compare my work from a year or two ago to now, I am proud of how far I’ve come. I feel like my photos reflect my style, and are engaging. I still have lots to learn, but I’m definitely moving in the right direction.

This isn’t easy to see on a daily basis, but sometimes I have to remind myself to take a step back, and see the big picture (no pun intended).

Planning and Prioritizing: Thumbs Up

While I work more than I should, I am actually quite happy with how I’ve planned and prioritized my work this year.

My content calendar is made months in advance to help plan ahead for holiday and seasonal content.

image of chelsey white with grinch cake
Twinning with my Grinch cake this past Christmas.

This means I have plenty of time to come up with awesome ideas, and take my time with recipe testing, filming, and editing.

Planning ahead gives me peace of mind and helps me make better content. It also makes me feel a lot less stressed, which is always a good thing.

It sounds silly, but when you have complete control over your schedule, prioritization is more challenging than you’d think.

It’s also hard when you’re constantly coming up with fun ideas for cakes, only to realize they need to be put on the back burner for a couple months while you focus on the tasks you already have at hand.

I prioritize my work around partnership deadlines, my content calendar, projects with the Food Network, and my private cake lessons.

image of chelsey white teaching her first cake class at ICE
My first group cake class at the Institute of Culinary Education in 2019

Up for a Promotion? No.

In my past corporate life, I loved the concept of checking the boxes in a role, and knowing I would be promoted in a couple years.

But all of that is irrelevant now. Realizing I might never be promoted again is a strange feeling.

Promotions and titles tell you and the world that you’re progressing in your career, and growing professionally.

image of chelsey white with Jill Biden
I had the pleasure of meeting Jill Biden this year, and got to make her a cake!!

Even though I know I’m moving forward in my career, and I’m freaking running my own business, it seems so much less tangible.

While I can’t track my growth through promotions anymore, I have to remember that it doesn’t mean I’m not growing.

Sometimes I joke around that I’m promoting myself, but it’s not the same as the real thing 😛

Key Metrics

Most year-end goals have some sort of metrics, but it’s a little more complicated when you’re a content creator.

How do you validate your own work? What should you focus on to measure growth? How do you measure success?

These questions have been really difficult for me to answer. My mind always lands on money. If I’m making a lot of money, I must be doing well, and succeeding.

A photo from a food-focused creator’s day at the Facebook office here in NYC.

As bad as it is, money is one of the first things I think about when I wake up each morning. I go to my computer and check my earnings on my blog, YouTube channel, Facebook page, and affiliate accounts.

Part of it is that I love the security money provides. Another part is that having a variable income can be unsettling. But also, it gives me a sense of accomplishment and a way to measure success.

No matter how much money I make, I still have no idea how much I’ll make the next month. It drives me nuts! It’s like I can’t even enjoy the good times, because I’m always preparing myself for the worst.

I have a benchmark amount I like to make each day from those revenue streams, and if I hit it, I feel like I’m doing well.

But at the end of the day, money can’t be the only measure. Throughout this year I’ve tried to retrain my brain to focus on different benchmarks.

photo of chelsey white of chelsweets on set of a shoot
A little behind the scenes from a shoot I did with DPA.

I’ve started focusing on growth metrics across my social platforms, along with engagement.

That can also be a dangerous metric to focus on though, with algorithm updates you have no control over.

As much as I hate to say it, you can’t always measure progress with numbers. I am slowly coming around to the idea that not all growth is tangible.

Full Year Summary

My first year doing Chelsweets full-time was a hard, but a good year.

It has been about 1000% different than I thought it would be – mostly in a good way.

image of chelsey white of chelsweets at an event at the FeedFeed
I got to speak on a panel at an event for Lindt this Fall.

I literally laughed when I read the blog post I wrote about quitting my corporate job last year. Back then I was so bright-eyed and bushy tailed. I had no idea what I was in for.

I had an incredibly hard time adjusting at first. My first three months were pretty miserable.

The combination of dreary winter weather, working from home, working alone, and not knowing how to stop working made me pretty depressed.

But it also helped me grow, and reminded me what makes me happy in life.

I started making it a priority to catch up with friends, spend more time with my (now) husband, and call and visit my family more.

image of chelsey white of chelsweets and her husband from their wedding
A photo from our wedding this summer.

I also was able to fall back in love with baking, which was such a great feeling. It felt like a whole new thing, and I have a lot more fun in my kitchen now.

This year has pushed me in new ways, forced me to try new things and adapt (hello TikTok), and kept me on my toes.

Areas to Focus on in 2020

Now that we’ve taken a thorough look at 2019, it’s time to set my goals for 2020.

While all goals should be SMART (specific, measurable, attainable, relevant, timely, blah blah), I’m focusing on metrics I can actually impact.

While I’d love to make one of my goals be 1 million followers on Instagram (which should happen sometime this year), it’s not something I actually control.

Even if I consistently post and keep making great content, who knows how the algorithm might change this year.

Instead, I’m picking goals around my output and the quality of my work.

Goal #1: Double My Blog Traffic

I want to continue to focus on growing my blog, and share 2 blog posts/recipes a week.

This past year my traffic grew by 250%, and I’m hoping to further double my traffic this year with an increasing focus on SEO / targeted keywords.

I know it’s surprising, but my blog is my largest revenue stream. It makes up about 40% of my income, and I’d love to continue to see that number grow 🙂

Goal #2: Do a Better Job Filming Long-Form Videos for YouTube and Facebook

I share longer, more detailed videos on YouTube and Facebook. They’re usually tutorials on different cake decorating techniques or recipes, and last anywhere from 3-12 minutes.

Both platforms let you monetize your videos (run ads on them), so it’s worth taking the time to create these longer videos.

However, with that long of a video you need a lot of B-roll and different camera angles to keep viewers engaged.

I’ve done a bit of that in 2019, but I know I can do a much better job in 2020.

It’s hard because I film everything myself and managing multiple cameras while baking is a serious challenge. It also makes editing take a lot longer.

But I know I can do it, as long as I make it a priority.

Goals #3: Creating Better Content for My Other Platforms

My third goal is kind of a catch all, for the content I create for Pinterest and TikTok.

Pinterest isn’t really a social media platform, but it drives a lot of traffic to my blog, and I enjoy using it. I made some decent pins for the recipes I shared this year, but I think I can create more engaging and exciting pins with a bit more effort.

I’m also starting to create video pins, which I think will lead to a lot more engagement.

On the other end of the spectrum, I want to continue to create super short and fun videos for TikTok.

I love watching videos on TikTok, and have seen some great growth there this year (I just hit 500k followers). It’s my favorite social media platform and while it’s not monetized, I have done a couple partnerships for it.

I think there’s a lot of potential there for the future, and I truly love creating the videos I share on TikTok.

Goal #4: Work a Little Less

My final goal is to work less. I did travel a decent amount this past year, but I worked pretty much every weekend I wasn’t away. My goal in 2020 is to give myself weekends off…or more realistically one day off a week.

image of chelsey white of chelsweets, tossing sprinkles in the air
Photo from the most amazing sprinkle focused photoshoot with @gdeimz (who is an amazing NYC-based photographer)

I need that time to recharge, keep my sanity, and become a more well rounded person. I’d love to spend more time reading or even doing a bit of needle point (I’m trying to make that a new hobby!).

Work can’t be all consuming, or the only thing that defines me.

Now that I’ve publicly shared my goals, I’m hoping to hold myself accountable.

Let’s hope Year 2 is a good one. A year where I can find better balance, and continue to grow.

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43 thoughts on “My Year End Review

  1. Thank you so much for sharing! The behind the scenes of running your own business, particularly the business side of content creation, is so fascinating to me. I love how your corporate experience translates to your new job! I hope you know how much your viewers & readers appreciate your work. Best wishes on developing a bit of a work life balance in the new year!

    1. Thank you so much for the kind words and support Isabelle! This was a hard post to write, but I always try to keep it real for you guys 🙂 I hope you have a wonderful 2020 too!!

  2. I’m a relatively new follower (and new to baking, for that matter!), but you are far and beyond my favorite baker on social media. The way you write your blogs and recipes makes even the most intimidating technique easy to understand and attainable, and every time I make something of yours I sing your praises to anyone who will listen! I just want to say, after reading about your difficult year, THANK YOU for all of your dedication and hard work. It really shows in your content and I am constantly learning from what you share. I wouldn’t be anywhere close to the baker I am today without your instruction and am so, so grateful for it.

    Also, if you ever teach a class in LA I will be the first person to sign up!!

    1. Thank you Jenn!! You are so incredibly sweet 🙂 I really appreciate your support, and will definitely let you know if I ever teach a class in LA! <3

  3. Thank you for sharing. It definitely puts things in perspective. Bravo for all you have accomplished and good luck in achieving all you set yourself to do in 2020. You can do it!

  4. Hi! This came at a great time, as I’m considering a similar move in the coming years (however from teaching to baking) and one of my biggest fears is losing my love for baking. Do you think if you had allowed yourself more “down time” at the beginning you might not have lost some of that passion. Thanks for posting about this. Lots of things to get me thinking. 🙂

    1. Hi Susan,

      I totally think I would have avoided losing my passion for baking if I had given myself a bit more down time. I was scared of that too when I quit, but I think when you really love something, it never goes away fully. You just might have to spend a little time re-finding your passion 🙂

      1. Thanks so much for this, Chelsey! It’s good to know. Like you, I just really enjoy bringing joy to others through food and I think it’s time to figure out a way to leave the classroom full time (it’s been 20 years!) and move on to something different. Plus, the baking here in Madrid is not great…I think there would be a market for my style of baking!
        Keep on keepin’ on and don’t forget to take care of yourself! It will all work out in the end ?

        Cheers,
        Susan

      2. Omg 20 years?!?! My mom is a teacher, so I really respect that and I know how challenging that can be! I also understand why you might be ready to change things up 😛

        I’m sure your baking would be a huge hit in Madrid 🙂 Here’s to both of us having a great 2020!!

    1. Haha it was a surprisingly cathartic experience 😛 I’m glad you enjoyed reading it though Lorna!!

      And thank you, I hope you have a great 2020 too!! 🙂

  5. Thanks for sharing! It sounds like an open and honest review. I think you’re a much better boss than you’re giving yourself credit for. I truly enjoy your content and wish you the best of luck for more success and balance in 2020!

    1. Aw thanks Grace! It was definitely an honest review of the year 😛 I really appreciate your support and well wishes 🙂 I hope you have a great year too!

  6. Awe! I loved this post! I started following you this past year and you have rekindled my long time baking passion. Since starting to follow you, I have started creating cakes on the side but rarely for money. Just because it’s a fun stress reliever. I’ve been told many times “you should do that for a living.” That’s the best compliment, but I’ve always feared I wouldn’t love it if it paid the bills. I admire you taking the plunge and working for yourself. You are extremely talented and I wish you continued success! I will continue to send traffic your way and give credit to my inspirational blogger!

    1. Hi Katie,

      There definitely is a delicate balance between doing something because you love it, and doing something for work/money :p It’s possible, but challenging…as I’ve learned this year!!

      Thank you for your kind words, I’m so happy to hear you’ve rekindled you passion for baking!!

  7. I started following you this past year when I began to do more side orders of baking and branching out more. I find soo much inspiration from you. I appreciate your attention to detail in your explanations on your recipes
    ( extremely helpful). You are refreshingly honest about your “mistakes” & what could of been done differently or better. There hasn’t been a recipe of yours that I’ve made that hasn’t been a huge success. Thank you for sharing your talent and love for baking. I wish you only continued success & happiness in your journey of baking!
    MaryAnne

  8. The first year of any business is always stressful. Figuring out what works and doesn’t, billable hours, time management, and keeping the clients coming back/getting new clients is the key goal along with putting out successful product. I have been following you for a couple of years now and love it all. I make cakes for the grandkids’ birthdays and have used your tutorials to either copy what you did or as reference. I use your vanilla cake recipe although I switch out the buttermilk for milk and I use your buttercream recipe. They love it! I get to make an absolute mess of my kitchen (and me?) and love creating the cake. I hate the clean-up process but it’s worth it when I see their faces looking at their cake for the first time. Years from now when I am no longer on this earth, they will remember that Grammie took the time to make those special cakes for their birthdays instead of just running to the store and ordering one. I was making their cakes before I found your tutorials but nothing fancy. I have now made a Beauty and the Beast, Mickey Mouse, Raggedy Ann, The Little Mermaid, a unicorn cake, a princess cake, and one that looked like a favorite toy of my grandson’s. They aren’t on par with your creations, but I think they turn out quite well for the little experience I have with decorating. I have you to thank for sparking my creativity with cakes and sharing the knowledge of how to decorate them. So…thank you, thank you, thank you!

    As for being you own boss, here is my take on that from the knowledge I have of helping my husband run our own business. We all have different styles and ways of accomplishing things so this is just my opinion on how I would do it. Please don’t take it in a negative way as that is not my intention. You may find something I say helpful and something you might choose to try or you may just say that none of it is right for you and that’s okay too. Either way, I love your content and will continue to follow you.

    First of all, you have to quit or fire yourself at least once a week. ? This helps to keep humor in your life when things at work get stressful or something is not going as planned. Take a short break, breathe through it, then get back in the trenches.

    Writing out a performance plan for the year, quarter, or month is a great way to keep tabs on everything you do (similar to what you have already done). Try to take yourself out of you for a bit and write it as if you were doing it for an employee and you are the boss. Then do evaluations for each month or quarter for that “employee”. This can help change things for the positive if you see something isn’t working as well as you thought it would and boost the things that are working. You can also use this to fleece out or implement any new ideas that have popped up. Give your “employee” bonuses for great work or ideas. That could be something as small as a $25 bonus or a weekend trip somewhere with the husband.

    You MUST take time off. Building a business is hard work but you can’t give it your 100% if you overwork and suffer burnout. You can work a flexible schedule without working ALL THE TIME. Give yourself 2 days off a week. They don’t have to be back to back every week but take one weekend off a month. This is the time to really re-charge and spend time with the husband and family/friends. Since you are newly married, I would say to set a date night for once a week. Get off work early (or on a day off) and go out of the house. Go out to dinner and a movie or do something that you both enjoy.

    You said every morning you check the money situation. I know making money for your business is a huge thing but doesn’t this stress you out for the day if it isn’t where you want it to be?? It would me. I would check at the end of the work day so it doesn’t interfere with the creativity for the day. I would check it at the end of the work day, take a little bit of time to brainstorm any ideas to help it increase, close the laptop and put it all to bed for the night. Then I would implement the ideas the next day. Everyone works differently so this is just what I would do. Obviously, you have to do it the way it works best for you.

    You mentioned not getting promotions anymore. When owning your own business, a good percentage always has to go back into the business for it to grow and prosper then you figure out how much to give yourself for a paycheck. Some do a set amount and others fluctuate depending on what is brought in that week, bi-weekly, or monthly. What if you promoted yourself in a monetary way. Sure, it wouldn’t be much at first while you get the business on its feet but just a little something to show your “employee” that they are being promoted. It may sound funny but even $1 per paycheck can still be a raise/promotion.

    You also mentioned the great ideas that you get but have to put them on the back burners so you can do what you already have scheduled. What about putting these ideas in a grab bag and once every 2 weeks (or whatever timeframe you chose) draw one out then make it on your day off. Yes it means you are still baking on your off day but it should feel more of a passion bake kind of thing. Exploring your creativity for you, not what a client wants. This can help keep the passion of baking alive and well and hopefully would cut down any of the “have to” feelings that can come with baking for a job.

    Regardless of how you choose to carry forth your business practices, it takes a leap of faith to open your own business and I hope that you are happy and successful for many years to come. I am just one of many that will be here reading your blog and watching your videos. I don’t presonally know you but I am proud of you for following your dreams. Congratulations on your first year!

    1. Hi Barbara,

      I am so happy to hear that you’ve been putting my vanilla cake recipe to good use! You the sweetest Grandma. That’s one of my favorite things about baking, it feels so incredible to bake something special for the people you love!! I’m sure your grandkids will always cherish those birthday memories.

      Thank you for sharing such great advice too! I can’t tell you how much I appreciate it 🙂 You really helped give me some perspective on the situation, and I fully plan to implement several of your suggestions (especially the grab bag idea for fun cakes)!! It can be difficult for people to understand how hard it is working for yourself, and it’s so nice when you find someone who can totally relate <3

      I hope you and your husband continue to have lots of success with your business!!

  9. Interestingly, I first found you through pinterest while searching for a marble cake recipe! I’ve been baking since I was 8 years old and have only recently started making custom orders in my small community. The fact that you could leave your corporate job and bake full time is so exciting to someone just starting out on monetizing what was previously a hobby. Fingers crossed one day I too can make the scary leap from corporate to self employed baker. Thanks for all of your amazing content! A topic I’m curious about that I’d love a blog post on is recipe curation. How many changes until you claim it as your own or do you always no matter what credit the inspiration behind the recipe? Thanks a bunch!

    1. It’s all a process! But if you really work to grow your business, I’m sure you could be self employed one day <3

      While a lot of work goes into testing different iterations of a recipe, a lot goes into research too! Seeing what ratios are common for a certain type of cake or frosting, what techniques exist, and what you think will yield the best possible recipe! I credit a recipe if I truly used it as my jumping off point, and/or if it was the base recipe that I began experimenting with. I then usually share in my blog posts what I changed, and why (like in my chocolate layer cake recipe: https://chelsweets.com/2018/05/08/my-go-to-chocolate-layer-cake-recipe/)

      Hope that helps, happy baking Tamara!

  10. Hi Chelsea. I admire you so much for your hard work, risk-taking and fantastic creative content. Your year-end review was candid, honest, and revealed how far you have come in developing all of your non-baking talents, so critical to your goals. Keep up the great work but please, please, please be sure to take care of yourself too. You need to be coming from a happy place so be sure to recharge once in a while. It is so hard to come back from burn-out so be sure to balance work and life. Good luck!

    1. Thank you Rich!! I didn’t even realize how bad things had gotten until I wrote this post. It was a real wake up call though, and I’m really focusing on taking better care of myself this year. And you are so right, when I’m burnt out my creativity just stops flowing.

      Thank you for the kind words and support!! I really appreciate it 🙂

  11. Thank you for sharing your honest thoughts! You have played a big part in my journey in becoming a baker! I’ve used many of your recipes! So thank you! Hope 2020 is amazing for you ?

    1. Aw I am so happy to hear that Kaylee! That is my goal, to hopefully help others find joy in the kitchen the same way I have 🙂 Thank you for the kind words, I hope you have an amazing year too!!

  12. I’ve been following your insta for a few years and I remember reading your post last year with fingers crossed for you. I’m so happy to see you succeeding and learning lots! Loved the format of this post as a ‘year end review’ – very clever way to be reflective as your own boss.

  13. Thank you for sharing so open and honestly. I’m a baker, but I don’t do decorative things. I do cookies, brownies, cobblers, etc. I started spring and I think I’ve had the hardest time growing my following and making those connections. How did you find the partnerships that you have now?

    1. Of course! I always try to be open with you guys 🙂

      Usually brands or companies will reach out once they find you on social media! That’s how my partnerships have happened in the past.

      Growing your following can be hard, especially nowadays! But people always like good content, so I’d recommend continuing to try to create the best possible pictures and videos of your baking that you can <3

  14. Thanks for sharing the view the behind the curtain! I always think about trying to do more with my blog and social media, but the amount of WORK it requires is just so daunting, especially with a full-time job. I’ve really enjoyed following your journey on Insta the last few years, and I’m glad your first year has gone well, even if it’s not how you thought it would be.

    Please do take time for yourself to travel and chillax – we can all live without our daily cake fix, even if we don’t want to 🙂

    1. of course! I always try to keep things real 🙂 It really is so much work, but it’s a labor of love 😛 Thank you for following along these past few years, and for the kind words!

      I’ve booked a few trips away this winter, and I’m hoping to chill a bit more in 2020 than I did last year. I hope you have a great 2020 too!! <3

Let me know what you think!