What’s Coming Up
I’ve seen web sites that tell bloggers how to find something to blog about. My jaw drops. I’m overwhelmed by my pile of notes, clippings etc. However, here are some things I really want to get to.
More on Mexican cheese and on the global geography of cheese from a historical perspective (as always)
More on whether organic is the way to go (that’ll probably go on for the rest of time, my time at least)
More on Mediterranean/Mexican pastas
More on aguas frescas since I’m only one third of the way through my promised 52.
And a ton of intriguing bits and pieces (avocados, pressure cookers, pit cookery, migration of dishes, book reviews)
And, really, finally, grinding and pounding, some of my favorites.
If you ever need ideas let me know! :-)
Some things that have floating around my mind are: chicharrones in Andalucia – and how its interpreted around the hispano-world.
Cilantro needs to be adressed!
French influence on Mexican bakery? As much as we think it?
Menudo. My favorite subject
Sonoran Beef.
Heh! Food bloggers never seem to have that worry of “what to write about?” With us it’s more of a question of how to keep up with the stuff we want to cook and eat. In fact, for me, the impetus to start my blog was frustration with all the little scraps of paper I’d written recipes on. I transferred them to the internet, and then people started asking me for my recipes so I got serious about posting them. And here I am! Continually feeling guilty that I’m behind on posting stuff!
Lulu Barbarian, what a great name and an interesting blog too. Thanks to alerting me to it. It’s on my Google Reader and I look forward to reading it from now on–and trying some of the ideas. And like you, much as I run I can’t keep up.
Alex. Great suggestions. I know nothing about chicharrones in Andalucia, a fair bit about them here. Send me an email, I’ll post it and we can go from there.
Cilantro I have no fixed ideas about, just vague theories. Maybe you have something more specific?
French influence on Mexican bakery. Much less than generally asserted is my theory. But let me get done with cheese first, panting along.
Menudo. Not something I’ve been pursuing.
Sonoran beef. What’s the question here?
Plenty to get cracking on!