Ciao Friends!
It’s been a while since my last food post. I didn’t forget you guys, but I’ve been trying t o figure out where to go with DelPaggio’s Cucina and what I want from it.
While I love posting recipes, as well as the food we cook, I also don’t want to be an intruder consistently to your inbox, which got to me thinking.
I used to blog all the time and while some people have said Substack is like blogging, I still didn’t until the other think think it could be done correctly. Then I dead a post that changed my thinking about Substack and the future of DelPaggio’s.
Let’s be honest, there are a ton of food newsletters on Substack. I can’t even keep up with them lately and I wondered how many other reader feel the same way.
I knew I didn’t want DelPAggio’s to be one of those newsletters that you see in your inbox and delete it as fast as you can. I don’t want that a to be the case, but I still want to write about cooking, my love to cooking, how it came about, and the stories that I feel make for some great recipes.
So after reading an article by another writer in the same position, he mentioned how he does his newsletter/blog.
He will publish one to two newsletter a month, but he write almost every day on what he calls his blog. The secret is not to send it out when you publish. All you have to do is click on the button that says do not mail and voila, it only will post on your site, just like a blog.
This makes it up to the reader to read the post or not. It isn’t forced on them via email.
So as I continue to post, even more than usual I will testing this out. I’ll still post some important recipes, sotories and other good stuff, but form now on you’ll can check it the site whenever you feel like it without feeling you have to delete from your inbox. No stress, no fuss, no mess!
Buon Appetito!
Mark & Patti