Honey, can you show me more?
Jan. 8th, 2015 11:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI read today in my internets that the US govt is allowing honey producers to mix corn syrup with their honey and still sell it as 100% pure honey. Sometimes the stupid it burns us it does. Precious.
However, we all have our own stupids, and I'm sure that mine are burnful to other people. Sometimes they are even burnful to myself. As for example my dithery nature. Ever since two things crept into my consciousness - serious food blogging, and Kickstarter - I have had this little private yearn to mix the two together, and Kickstart a food-blog project. It wouldn't be too expensive - set-up costs for a tolerably complex website, some professional design work, a DSLR camera and a little training in food photography - and, y'know. Food, Chaz and the internet - we go together well. And I could call it "All The Better", for reasons of a wolfish appetite and aspirations to improve; and stretch goals could include themed little books, "All The Better: Bread" and so forth, and oh, it is such fun to think about.
So of course that's what I've been doing, holding it in my head like a treasure, while the world has become oversupplied with both food blogs and Kickstarter projects. And sometimes I think "Oh, c'mon, Chaz, you haven't even finished a novel since you came to America; why in the world do you imagine you could even consider taking on some new timesuck that's only going to fail anyway?" and sometimes I think "Yeah, but I haven't even finished a novel since I came to America, so maybe I'm not actually a novelist any more, and it might actually be time to think about doing something different," and yadda yadda, like that. Honestly, I think its time is past, if ever it existed. Maybe I'll write a novel about a food blogger, and settle for that.
Meanwhile, my friends to continue to let me cook for them. Back at the weekend Dave took me to Costco, and one of the things I came home with was a 25lb sack of salt, because I've always wanted to bake things in salt and never have. So yesterday was a halfway-house kind of dinner, where I wrapped a chicken in a salt pastry crust not meant to be eaten, kinda like a mediaeval coffin (and of course Katherine and Mac and I all tasted it, and yup: not meant to be eaten), and it came out moist and delicious and more thoroughly imbued with salt (in a good way) than I had quite expected. Which leaves me wondering how salty the flesh would be if it's packed in pure salt rather than a flour/salt crust. There is, of course, only one way to find out. But I may dither for a while.
However, we all have our own stupids, and I'm sure that mine are burnful to other people. Sometimes they are even burnful to myself. As for example my dithery nature. Ever since two things crept into my consciousness - serious food blogging, and Kickstarter - I have had this little private yearn to mix the two together, and Kickstart a food-blog project. It wouldn't be too expensive - set-up costs for a tolerably complex website, some professional design work, a DSLR camera and a little training in food photography - and, y'know. Food, Chaz and the internet - we go together well. And I could call it "All The Better", for reasons of a wolfish appetite and aspirations to improve; and stretch goals could include themed little books, "All The Better: Bread" and so forth, and oh, it is such fun to think about.
So of course that's what I've been doing, holding it in my head like a treasure, while the world has become oversupplied with both food blogs and Kickstarter projects. And sometimes I think "Oh, c'mon, Chaz, you haven't even finished a novel since you came to America; why in the world do you imagine you could even consider taking on some new timesuck that's only going to fail anyway?" and sometimes I think "Yeah, but I haven't even finished a novel since I came to America, so maybe I'm not actually a novelist any more, and it might actually be time to think about doing something different," and yadda yadda, like that. Honestly, I think its time is past, if ever it existed. Maybe I'll write a novel about a food blogger, and settle for that.
Meanwhile, my friends to continue to let me cook for them. Back at the weekend Dave took me to Costco, and one of the things I came home with was a 25lb sack of salt, because I've always wanted to bake things in salt and never have. So yesterday was a halfway-house kind of dinner, where I wrapped a chicken in a salt pastry crust not meant to be eaten, kinda like a mediaeval coffin (and of course Katherine and Mac and I all tasted it, and yup: not meant to be eaten), and it came out moist and delicious and more thoroughly imbued with salt (in a good way) than I had quite expected. Which leaves me wondering how salty the flesh would be if it's packed in pure salt rather than a flour/salt crust. There is, of course, only one way to find out. But I may dither for a while.