(no subject)

I've been reading Eating Right in the Renaissance by Ken Abala and it's gotten me thinking. Not just about medieval dietaries, but also about how we approach food in general and how history and tradition has shaped how we view food.

It's also gotten me thinking about what I have to say about food and cooking. So my project for today (and possibly for more of this week) is to blither. Blither about my approach to food, to spices, to cooking, and to anything related to this. Right now I'm blithering into a Word document, where I've given myself permission to ramble, not make a whole lot of connective sense, and make any other writing faux pas I wish to. I'm also trying to send my internal editor on a vacation right now so I can just get the jumble in my head out where I can see it.

Eventually, I hope this will turn into some posts here and on my cooking blog and into some paying articles.

As part of this project, send me any questions you have about my approach to cooking, to spices, to food, etc.

S

(no subject)

Poor Scamp. Something has upset his tummy terribly (I suspect he got into some dishes that were sitting upstairs) and he's had loose bowels today. I gave him a teaspoon of pumpkin, which he thought was novel but didn't want it. So I gave it to him anyway, one dollop at a time.

He's feeling better. He's actually been trying to wrestle with Sable this evening, which he hadn't done all day. He's also chased a few toys, but not with his usual energy. We'll keep an eye on him tomorrow and if he's still not doing well, we'll take him to the vet.

S