Rita Rebellion: Sucrose Slayer

I run a baking blog , I'm a graphic designer and I'm a nerd that you'd just love to love.
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Posts tagged "design"


Mini Game Mayhem.
by Sindre Johnsen.


Typographic Paintings by Annica Lydenberg


The formula to success.


I think what I was trying to say about the generation younger than me is: I feel like there’s a distinct gap between a person wanting to be a professional at something and being patient enough to put in the time and effort necessary to reach that goal.

They say that it takes 10,000 hours (or…

I have a job as an art director at a marketing agency, and I know that I’m already ahead of my game as far as age to position ratio. I think that my lovely millennial generation (which I think is the one you’re talking about, but I haven’t listened to the podcast) is indeed, an entitled one. I’m not going to say you’re wrong, but I can at least say that I am not one of those people. 

I run a baking blog in my “spare” time, but as a full time designer, it’s a tough thing to do when you come home from a long day. I’m lucky enough that my hours aren’t crazy all the time, but that’s not to say my job isn’t draining. I stress bake, which ends up benefiting my blog, but only sometimes. 

As my blog has progressed I’ve found that I’m much pickier about what I post. If it really is a nice photo, is my lighting good, is the content good - do I want to write a story with this, have I spent enough time editing these photos. Did I even TAKE photos of that recipe? Have I made it before? Chocolate chip cookies own my life. I can’t keep posting about them. It’s tough. I want to progress, but I know that I can’t do that without more time to dedicate to it.

Meanwhile at work, I’m learning more and more every day and I’m making great strides in this career path. I actually just won an (internal) award for my dedication and efforts. That’s pretty awesome. I love my job, the people I work with, and being a part of a bigger team. If I quit to start working harder on my blog, I lose that environment. But I gain the support of everyone from that environment.

I think my favorite compliment from coworkers on my baking is “I’m going to get you fired so you can start your own bakery.”

My problem isn’t how much time I want to dedicate to what I love - it’s splitting it up to succeed in both, or deciding if I want to focus more on one or the other. 

I know I’m not going to progress over night, I’m not looking for a promotion or to be famous. I’m looking for acknowledgement, appreciation and support. And I’m looking for more and more doors to open.