10 days into my 30 day Ytube Shorts Challenge

Here’s one I liked that got 5 views.

So far, so good! I’m a little behind checking in here, but, Ive been consistently posting two shorts a day this week.

I’ve gained 32 followers and thousands of views in 10 days. I have learned how to use CapCut pretty effectively, and it’s fun!

I wrote that 4 days ago. Since then, I’ve hit a wall. Im still posting twice a day, but I’m beginning to understand how challenging it is to offer relevant content every day.

My current stats: 74 followers– I had 31 when I started.

15.6 K views; I had maybe 100 in 12 years before.

78 hours of watch time, 449 % more than usual

This one, same day, received 1900 views in less than two hours.

I am also observing the strange highs and lows this kind of content creates. Resisting looking at my stats first thing upon waking is hard. I try not to pick up my phone for at least an hour. But, if I went to bed with a short that was doing well the night before, I have a hard time waiting to see how it’s doing.

It’s odd to have one video viewed 1000 times in an hour and another 4 times in 3 days? It’s a rollercoaster. And then, there is…what’s next? I will have to keep posting, or the growth will not continue. I knew that, of course, but it feels different now that I’ve been making shorts twice a day for two weeks.

I will, of course, do more long-form content soon, and I’m looking forward to it. That won’t make it easier, though. What I’ve learned so far–Youtubing is real work. I’m enjoying it and learning. I will keep going with the shorts for the next two weeks. My dream is to reach 1000 subscribers during this challenge.

Your visits, subscribing, likes, shares, and comments, here, and there, are appreciated.



This entry was posted in expatriate life, Uncategorized, Writing and tagged , by vsvevg. Bookmark the permalink.

About vsvevg

Hello, I'm Abby Smith. I started this blog in 2010 to write about the pursuit of a self-sustainable life in rural Mexico. In 2015, my then-husband and I moved to Nicaragua, where we created a successful farm-to-table and in-house charcuterie program for a high-end beach resort. In 2022, with mad butchery and cheese-making skills under my belt, I started a sustainable food systems consulting business. Happily, I also have more time for my first love-- writing about food and the complexities of the simple life.

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