at least for the Summer.
During my last week's silence I was suffering through a bout of stomach flu. I wasn't cooking; I was barely eating; and even thinking about food wasn't such a good idea. At this point, I'm starting to recover and while I'm certainly pleased to end the not-eating part, the not-cooking and not-thinking-about-food parts, I'm kind of digging.
I know I'm not entirely thinking straight right now. I still feel oogy considering anything other than small portions of bland ingredients, but I think there's some lasting appeal in not working in a 100 degree kitchen, not wrestling with an electric stove top, not using a mystery box of vegetables on a deadline, not researching novel recipes for the blog, and just not thinking about food all the time.
I'm curious what else I might do with my time. I've been doing the serious foodie thing for about three years now; writing the blog, reading others including the big national ones, looking up recipes, getting involved in the local food community, all that stuff. I'd like to dial it back a bit and try another hobby. And I think it's right here when the marketers have started noticing me that I need to make the decision of whether I'm going Pro-Am or backing away. I don't think I'm that committed. I have got a variety of other interests, you know.
I'm still signed up for the CSA this fall and I could easily see coming back to both cooking with it and blogging about it with some renewed enthusiasm, but I'd be surprised if I do the intensive week by week run-down again. I made so many dishes that I enjoyed but never made again because I was always chasing some new idea, not just for something to post, but because "the new" became an end in itself. Part of it was putting out ideas for other CSA members--and I did help a few stumped folks here and there--but now there's my archive and several other folks who have blogged about their CSAs so I don't think there's any real need to keep it up.
My original idea for this blog was just a place to show off some cool things I cooked and on-going ideas. I did a bit of that with ice cream, learning to bake and finding new ways to work with black sapotes and canistels, but it's taken a back seat to the on-going grind of the posting schedule. Once I've had a break, I'd like to come back to that.
I'd like to thank you all for reading. It has been gratifying to watch my audience grow even if it's been from zero to minuscule. I hope the blog's been interesting and useful for you. I may well be completely back to normal and posting again next week, but if I stick with this then there may be nothing here until October. If/when things gear up again here I'll let some other Miami food bloggers know and, if they care, they'll pass the news along.