To no explanation, I have recently taken some time off from this blog, yet again. It seems as though I go through phases with writing, my motivations behind posting, for whom does this blog continue, and general feelings towards blogs.
It has been over a year since I started, since I moved to Korea, since I learned how to move my way around a foreign subway system, since I talked about CSAs, since I made granola and called myself a neo-hippie, since I wrote about an American holiday abroad, and eaten another domestically (see: Thanksgiving) I’ve played around with cameras, settings, and writing modes. Prose, memoir, poetry, photo essays, it’s all been good. But it’s all been foundational. And what a time to reinvigorate food, but the holiday built around food: Turkey Day.
It’s time for another change. I realized this in my “real world” life – that is to say, I moved back from abroad, I’m working as full time as a food service person can, I have a goal with this whole food thing – and now it’s time to transcribe that over to the writing world. Change it up. Switch up the style. Overhaul. Make-over. Life change. Mid-life crisis? Redux. Fresh. Crisp.
A week or two ago I sent out an email, to kick start the whole process. It read something like:
Hey. I’m thinking of moving across the country, again, and starting a restaurant with my brother. I have some ideas, but we all know that cooks, chefs, people who eat food, all fall into ruts when it comes to flavor combinations. What I’m asking you for are suggestions. Do you have a recipe, a flavor sensation, a dish you had on the road that one time when you were driving across the country, that one street vendor you ate at when you were abroad, that you just can’t get out of your head? Well send it my way in any shape or form, and I’m about to start cooking it. I’ll post the results on my blog – picture style. We’ll discuss. You’ll get it fo’ free every time you come into my place. Thanks, Josh.
With that email, I think I have over 50 recipes that I’m now about to tackle. I made myself a little check list on a found chalk board, and I’m about to get down to business: five recipes a week. At least. Maybe ten. It’s all about starting slow and getting wrapped up in it, right? Isn’t that what passion is? I have a good kitchen in the heart of Brooklyn, and I’m about to tear it up. Supper parties. Food tasting. It’s what I’m putting forth, and hoping that people meet me in the middle somewhere.
So with that in my “real life,” how dos that transcribe, transition, translate to in this blog? I want this place now to be a memoir, a conglomeration, a mélange of stories of this construction of a menu, and a palate through the food. Not as many stories in prose, rather photo essays with the occasional bursting forth of anecdote in words if so necessary. Also, information about when I’ll be tasting foods, when I’ll be holding dinners, and most importantly: what’s going on in the local community that’s shaping the seasonal palate.
Where do you, dear reader, come in? Well you keep those eyes flickering across the page, across the photos I attempt to take with my stupid iPhone or my camera(s) (ps. I’m trying to get my film camera back in action, cross those scrolling fingers!). But the most important thing is to respond. Send me recipes. Tell me that that one dish you made yesterday looks down right awful, never make it or that hot damn I need that crème brulee immediately, how do I ship it to you? You are a part of building a restaurant’s menu. Now take those little hands and grab the bull so that you can help create a menu worth coming back to. Honestly.
Also: If you have places that you think I need to go (see: “Oh my, on the upper east side there is a little muffin place that you HAVE to go to, it’s stupid good” or “In Virginia, I had the best biscuits I’ve ever had. Good god I can’t stop thinking of them” or even “In Italy, there’s a little town just outside of Florence that serves that only steak worth eating in the world. You must go.”
I must go.