Monday, August 11, 2014



I love it.

All kinds.

I have a particularly fussy belly, though, so it has been problematic, this love of food. I also am not able to physically eat very much, so quantity is also an issue. I will never be able to sit down to a 35-course tasting menu. That might amuse my bouche, but not so much my belly (Anthony Bourdain writes about the gastrointestinal perils of large tasting menus in graphic and amusing fashion at the beginning of his second book, Medium Raw, right after he tells the story of eating ortolan, an illegal albeit delicious activity in most of the world. But I digress.).

But I. Love. Food.

Real food. Sweet, juicy peaches from the local orchard that taste like the sun has been captured in their warm, fuzzy flesh. Sandwiches from Parts & Labor, tender and succulent thin slices of pit beef drenched in tiger sauce and stacked with thinly sliced red onions, or an epic BLT with bacon that is neither too fat nor too thing, too crispy or too flimsy - Goldilocks bacon, if you will. Spicy chocolate gelato, with a dusty brush of cayenne on the finish. Pizza with fresh tomatoes and homemade mozzarella. Basil-honey-lemon salad dressing that is like tangy velvet on the tongue.

Oh, my.

Recent freelance writing opportunities have included recipe development, food blogger, and food website content writer. When you are a freelancer, one of the things you do is apply to everything that is interesting, send it out into the universe and hope that something comes back. You can't get too invested in the outcome because so many people are doing the same thing.


I would very much like to broaden into food as a writer. I need an excuse to try new things and an expense account to help me do that. I am still planning to make everything on my Pinterest Food board and everything I have reblogged to Tumblr once we get settled into a permanent house, but that could be awhile.

So I humbly petition the universe to throw me a bone (with warm marrow and toast points) and let one of my food freelancing jobs come through in the meantime.

Bon appetit.


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