Eatin’ My Way Out Of The U.S.
With as many cuisines and flavors and spices and cooking methods coming my way via Spain (and other stops), I am indeed looking forward to international foodie-ism. But that doesn’t mean I won’t miss what I have at home in the US. Being from Savannah, GA, I’m a coastal woman and I enjoy my fair...
Cooking In Spain
Last night, I cooked my first meal here in Barcelona. This was my first time cooking “fuet”, which is a staple meat here in Catalan. I’ve eaten it at a restaurant or two, but the flavor was mixed with others. Last night, though, I tasted its true flavor and liked it. Kale, peppers, onions, chorizo,...
Commitment Issues
I wouldn’t say I’m having commitment issues…I’m just saying one love is not enough for me. Not now. Not ever, really.
When I’m not getting what I need from one, I start spending a little time with the other. When that one starts getting fiesty and not doing what I want, the way that I want,...
Writing Is Actually Writing
…and a whole lot of other stuff, too.
When we sit at the computer (or laptop, or with pen and paper), in a perfect world, the words show up. We type, and we type, and we type some more. We stop to think for a moment, propping our “I’m a writer and I’m thinking” face in...
Why We Write
Lorem ipsum dolor sit amet, consectetur adipiscing elit”, looks like Latin because in its youth, centuries ago, it was Latin. Richard McClintock, a Latin scholar from Hampden-Sydney College, is credited with discovering the source behind the ubiquitous filler text.
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