After almost 3 years, I have decided that it's time to lay Foodinriga.com to rest. My reasons are many, but it all basically boils down to this: what used to be a fun, stimulating and rewarding project hasn't been any of these things in a long time. I've been struggling with motivation this whole year, and the relaunch of the website with a new layout didn't reignite my passion in the way that I had hoped. So, I would just like to say thanks for reading, and thanks for showing support and appreciation. Foodinriga.com will be online for a while longer, and you can still reach me through my email (email@example.com).
Again, thank you and goodbye.