Today I read that the Wednesday Chef has been exhausted by NaBloPoMo. I’m glad to hear I’m not the only one! You’d think I’d have more time to post, having been sick at home. But, well, not really. I’ve been busy trying to get some work done while not moving around too much and taking lots of Yin Chao, all while feeling like I’m drunk and hungover at the same time. I imagine if I had a TV, I’d never get anything done at all. Thank the gods for small blessings.
I’m a bit scatter-brained today, so I’ll write a brief sort of stream of consciousness list of food and foodblog related thoughts that have passed through my mind today:
- Floyd‘s foodblog kicks arse. I loved him on TV, and I continue to love him online. If you haven’t already, do check him out.
- Thanksgiving! Would you believe I’ve been slowly planning it out since last month? I added a lovely looking salad from Leite’s Culinaria to my tentative menu list. I am determined to prepare Thanksgiving dinner at a leisurely pace, leaving enough time to make every dish while still eating at a fairly reasonable hour. Wonder if it’ll actually work out?
- In this photo of Rachel Ray, the guy she’s cooking with is clearly staring at her boobs. This is why some food professionals get on TV faster than others.
- Cranberry sauce to be prepared and preserved this weekend. Stay tuned.
- Are there cooking shows on YouTube? Are they any good?
- Thinking of interesting topics to post about on a daily basis is challenging. Are there any specific topics you’d like me to write about?
- I read a little about photography today, something I know very little about. Apparently there’s this thing called white balance and also exposure. Apparently I should be concerned about them. Note to self: read about white balance and exposure, then fiddle with camera.
- If humankind is so advanced in the later Star Trek series such as Voyager, why do they eat replicated food? How 1950’s of them.
- Sumac is a fun, underused spice. I’ve got a huge jar of it that I often forget about. Tonight, I sprinkled sumac on some dinosaur kale cooked with apples in butter and olive oil. Yes, I know, apples and greens have been done to death. But sumac, that’s interesting. Mmmm, sumac and chicken. There’s a lovely Arab dish of chicken and sumac baked on a large round of flatbread in a wood-burning clay oven. It’s heavenly.
That’s about it for tonight, folks. Seriously, do leave your ideas for topics in the comments section. A demain!
P.S. Do click on the NaBloPoMo randomizer button on the left-hand sidebar. It will introduce you to some nifty, random sites that are participating in NaBloPoMo. Many tips o’ the hat to pink elephants for developing it!
