Gastronomy 101

Okay, I know I know I know I know. It seems like I have abandoned this thing. I have been trying to do this post for almost a month now. But I spend my entire day writing about food, and then when I am done .... well, once a week I have to write about food some more. When I sit down to write on this blog, well, it doesn't feel like fun anymore, it feels like work. And in the past few weeks, I've had a lot of stuff going on ... birthdays galore, and friends in need, and between that and the work I've been exhausted a lot, with not a lot of energy left over. But I don't want to abandon this blog, so I'm changing the plot a little bit. While I do have to write about food all day, one thing I don't have to do is photograph it. I have been thinking and I think I may take this opportunity to practice my photography skills and try to improve. My pictures are not exactly masterpieces, but maybe with some work, they can get better. So for a while, I think I am going to n

Guys, I know I have not been posting to this blog much recently. At the moment I am not only doing work that involves writing about food and the foodservice industry all day, but I am also taking a food writing class. Between the two of these things, the thought of also writing about food on my blog on a daily basis is just exhausting. I still plan to keep it up however, as I've been gathering up posts. It just won't be as frequent. The best way to be updated when I write something is join my RSS feed on the side there. Then you can just check for updates there and not have to keep looking here disappointedly as I know y'all are doing. (Refresh! Refresh! ... damn, still no new post!) But an exciting thing that's happening is that I'm getting very close to the end of my wine book. I am in the final section now. How exciting! Now we are learning about how to collect and keep wines. If you decide you want to become a collector, then you will probably be keeping your w