Do Bloggers Have Sea Legs?

A Dog and His Bone

During my recent forced sabbatical, I would often think to myself, ‘Hmm, that idea would be a nice blog post subject’ – and instead of jotting it down somewhere, I’d just file it away in the recesses of my brain, for later reference. Now, I’m trying to remember as many as I can, before they are completely gone … forever.

So, I think I’ll do the smart thing and just create a short list here (I know it’ll be short, since I can’t remember more than a few even now) – and then I’ll come back later and, one by one, I’ll flesh them out in a respectable way.

  • I’ve discovered a perfectly legitimate and useful way to use up some (not all) of the ‘spent’ sourdough starter that we all experience when we don’t bake on a daily basis. That’s all I’m going to say right now, other than that the discovery was a surprising ‘enlightened’ moment for me!
  • In the interest of making baking easier (you do want to make your baking easier, right?), I have begun using several – count ’em: several – ideas which have proven more effective and increased my consistency. (Damn, I hope I don’t forget ’em all by the time I post them.)
  • And under the general heading of technique, I’ve got, again, several time saving processes that have not only made my baking sessions easier, but improved the overall quality of my finished products.

I’d make a wild guess and say that for most of us -maybe even all- only improve by fits and starts – By that, I mean that for every two steps forward, there follows one step back. My baking especially was like that – it got so that after awhile, I was afraid to give anything away, unless I could cut it in half first. Well, I think that the above ideas, all of which surfaced during my recent respite, have contributed mightily toward improving that. See, maybe vacations are necessary in order for us to do our best work.

There is another reason why I’m going this route – in the old days, I’d have just put together one painfully long post containing all of the above ideas – and then sat around all week wondering what my next post would be about. But I love the Mark Twain quote from one of his letters to a friend, where he said, ‘Please forgive the length of this letter; if I had had more time, it’d been much shorter.’ So, I’d like to take a lesson from Twain, and maybe even improve my writing too.

Next time we meet here again, I shall begin to reveal the secrets from my respite – if I don’t forget them in the meantime. And if you’re not a baker, well maybe those secrets will be powerful enough to tempt you into the club – there are worse things to do with your time, you know.

A Dog and His Bone - One Week Later

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About drfugawe

I'm a guy with enough time to do as I please, and that my resources allow. The problem(s) are: I have 100s of interests; I have a short attention span; I have instant expectations; I'm lazy; and I'm broke. But I'm OK with all that, 'cause otherwise I'd be so busy, I'd be dead in a year.
This entry was posted in Baking, Musings and Mutterings and tagged , . Bookmark the permalink.

11 Responses to Do Bloggers Have Sea Legs?

  1. Glenda says:

    Love the pics of Henry. He certainly did damage to that bone. Your topics sound great – can’t wait.

    • drfugawe says:

      Hi Glenda,
      Yeah, I find it hilarious how he can destroy one of those things in short order – kinda gives one respect for the innate power in a dog’s jaws! Well, if my cousin was a wolf, maybe I could do that too.

  2. Misky says:

    It’s really nice to read your posts again. 🙂

  3. Looking forward to all of the above. Love the pup.

  4. tuppercooks says:

    Awww-Love the pic of Henry!

  5. Joanna says:

    Yo Henry! What a bone! What a dog! Glad you are keeping the Doc on his toes. Yes of course I absolutely want to know all your secret tips for easier baking, oh yes indeed.

    BTW have you come across flower sprouts? a cross between kale and brussel sprouts – a new vegetable, suited to cold winters? Would you like me to send you some seeds if I order for me too? It’s a traditionally produced hybrid, not a GM thingy.

    • drfugawe says:

      Yeah, starting to think about the garden again – however, I’m sure if I dug a hole out there to plant something, it’d be immediately full of water – so first we wait for the rain to stop – but I’ve got all kinds of stuff started in the so-called ‘greenhouse’ just waiting for a proper transplant. Sometime soon!

      How about we trade some seeds? And No, never heard of flower sprouts, that’s a new one for me – have you ever had Komatsuna? I’ve had super luck with it, and it’s very productive – it’s an interesting cross between a mustard (which most Asian greens are in the family of) and a spinach – and it makes big, deep green leaves that cook up quickly and taste great – it takes lots of cold, and isn’t bothered by heat until it gets over 85F. I hope that’s a new one for you.

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