Tuesday, August 3, 2010

Some updates

Greetings, all -

We are FINALLY back from Maine! I realize that I probably stated that we'd be back in Ohio "soon" in a past entry, but things have been a bit... crazy lately. Between almost everyone getting an eye or ear infection during vacation and some extreme fluidity in travel plans, we arrived home not on July 15th, but on July 30th. Close, right?

Anyhow, while in Maine, to explain a bit about why so little action was evident here on the blog, we have a very small kitchen with very ancient cookware. Meals generally are collaborations with relatives and grocery stores are either quite far away or literally have two aisles, one of which is exclusively spam and Vienna sausages. It may seem that we've been our usual neglectful selves... but to be honest, there wasn't much in the way of gourmet cooking to write about.

Now for the good news. First of all, we're home and have a familiar kitchen and know exactly where to go for quality ingredients. Essentially, we can cook again. As far as availability, I still haven't been able to peg down a job yet, Matty still has a little while before school starts up for him again, and Deering ought to be in town soon. Regarding motivation, the rest of our family is headed off to visit our brother in Australia (where he is studying abroad) at the end of the week, meaning that if we DON'T cook, we don't eat. The future looks bright.

Another update to tell you about is that we've had some professional advice regarding the blog and how it ought to be operated lately. You can expect shorter, more reader-friendly posts (with links to our recipes so as not to clutter pages), more frequent posting, higher Twitter usage and more multimedia usage. We are hoping to do a few video / audio posts and are considering looking into starting a podcast... though that last part has not yet been determined.

If anyone has any input or advice of their own, don't hesitate to let us know either here or by Twitter, email, etc. We'll be back in touch soon!

No comments:

Post a Comment