WOW. And I mean 'wow' in a lot of ways...
Wow, the support I have received is a little overwhelming - for those who wrote in asking are you alive? Did all the deep-frying catch up to you? Or (most often) when's the next blog post?! Thank-you. It means a lot to know people look forward to reading my recipes & rantings.
Which brings me to wow - life changes quickly - and drastically. My life kind of kicked into overdrive these last few months and conspired to rob me of time to do what I love - like this blog.
BUT - I'm BACK and I'm pretty excited about it! To keep these posts coming, a couple things are changing.
First, I'm scaling back my posts - one a week on average now - but rest assured, this is going to be a quality over quantity kind of change. Expect great things.
Second, to save time and be able to deliver great content, the style of entries are changing. Instead of photographing recipes "step-by-step" i'll only be posting shots of the completed recipe... or what's left of it after I 'sample' some. I know the step-by-step photos can be handy (I like them too!) but they really are a lot of work. Imagine running with a 400 degree cast-iron pan to the window mid-sauté, setting up your shot, then running back the stove to continue cooking all the while screaming shit-shit-shit,this is hot. It's a lot of work. So now you get the delicious conclusive shot, from the beginning - every time. I think it's going to be great.
My first confession with these guys is I DOUBLE the sauce. It's not conventional, I know. But - well - I love sauce. Like, equal parts fries:ketchup. If you're the same, I recommend doubling down. For the rest of you 'normal' people, the recipe below should satisfy unaltered.