You’re probably saying, “Who are you? What, no posts for like, ten days, then all of a sudden, BLAM-O! VMAC + Cheese (2) in my Google Reader!”
It’s true. Time gets away from me just like it gets away from everyone else. We’ve already said goodbye to October and it’s time to plan for Thanksgiving. Ooh boy, I can’t WAIT to post on that! Thanksgiving is a time honored tradition ’round these parts. The secret: no turkey involved. Stay tuned.
That’s not the announcement though. This is:
If you take a peek over on the right hand side of your screen, under my tweets and my blogrolls, you’ll notice I’ve started to re-categorize most of the recipe posts on the site. Actually, I think the appropriate word is “sub-categorize,” but you get what I mean, don’t you?
Now, instead of having the very vague term of “recipe” attached to posts with — well, recipes — you’ll also get a bit more information on the contents therein. Was there pasta involved? Is this recipe going to make me gain 5 pounds overnight (category: indulgent)? Does the recipe do anything for my liver (category: greens)? The answers to these types of difficult questions can now be answered by my sub-categories. Eventually, I’m going to add a second Food subcategory on Cooking Techniques. That way, when it’s 40 degrees outside, pouring rain, and you haven’t showered or changed out of the sweats you slept in, you can click on a little category named “braise” and locate a meal perfect for a weekend hermit like you (Which I totally approve of by the way. Welcome to my winter weekends). Awesome, right?
Please let me know if you have any ideas on how to make content on this site more accessible. As VMAC + Cheese rolls into another year, I’m excited to see the backlog of posts building up, but also concerned about losing things — out of sight, out of mind, after all. I realized I had made up some pretty yummy recipes on the fly, and that this could be a catalog not only for you guys, but for my own reference as well.
Come next year, you might also notice a few other visual changes to the site. But we’ll cross that bridge when we get there.
You know, the funny thing is, in categorizing all the recipes, I realized how many things I’ve cooked and wanted to share but never got around to posting on the site. I hope I can remedy that! It’s beyond me how I still haven’t posted anything on guacamole (along with mac n’cheese, it’s supposedly a signature dish of mine), or a little number called Pasta Dream, or even a quick tutorial on basic knife skills. Wouldn’t you like to know about the difference between a brunoise and a medium dice?
The one year anniversary of the blog was back in July, and even though I realized when it was happening, I think I had too much going on to mention it. But now seems as good a time as any to say thanks to my faithful readers out there, as well as the people who discover this site by the most random of Google searchers. I have no idea why your search for “the history of the fork” or “dry ice on Halloween” led you to this blog specifically, but I’m glad you’re here.
And a big hello and thanks to all those readers who end up here because they want to learn about winemaking. By far, my most popular post ever.
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