At :15, I had my first 1.3 seconds of fame. And it was sweet.
The printing company where my wife spends many hours each
day produced HP Epson prints of 2 blog posts of mine on foam
core to add some flair to my display table. 'Gravlax of Love'
and 'The Root of Our Family Tree'. They looked totally
professional, although only a few guests even paused to read
the informative text. That's okay, I know who appreciates
my drivel. Thanks for reading this.
Has this site morphed into a shamelessly self-promoted foodist blog?
ReplyDeleteNo, actually I think the greater weight of evidence suggests that it is only on its way to that kind of a destination. Salvation is still possible.
Vlogging is the future. I'm going to follow your lead and do more vlogging too.
ReplyDeletevlogging? sounds European. must be the hip new thing.
ReplyDeleteGravlogging has been around since the Vikings.
ReplyDeleteso much depends
ReplyDeleteupon
a cured lox
fillet
glazed with dill
weed
beside the sliced
baguette
Mojo, what are you doing in Atlanta?
ReplyDeleteNot there! I think it has me in the Bronx, though it should have been Paterson, NJ.
ReplyDeleteI am what you call a Zish
ReplyDeleteI do not like green dill with fish
don't put dill and fish on my dish
for if you place a dill-fish dish
in front of me you'll surely wish
you never dished dilled fish to a Zish!
Raw fish and salt?
ReplyDeleteHave you overlooked
That most of us eat
Only fish that's been cooked?
That's broiled or braised
Or blackened or grilled,
Not piled beneath
Some rocks and some dill,
And left on it own
To sit in a pot
Where most things would shrivel
Or snivel or rot.
And then you would name it
For fish that's been buried,
To tempt us to eat it?
About you I'm worried.