First, I was privileged to be interviewed by Marilyn for the "Tell Simmer" segment over at Simmer Till Done. If you haven't visited Simmer Till Done, do yourself a favor - grab a comfortable chair, pull it up to the computer, and browse her site. Relish her words; savor her pictures. Then get yourself straight to the kitchen and try some of her great recipes. I'm still counting down the days until I can get my hands on some fresh peaches to make her Peach-Pecan Cobbler again. Perhaps, I can adapt this recipe for the great apples that are currently gracing the produce aisle.
Anyway, Simmer Till Done is one of the few sites that I don't merely browse - I read and soak up every word because her writing is like great butter.
My second source of media attention came my high school paper, which kicked off a new feature giving students a look at teachers' lives outside of the classroom. Jenna Phillips interviewed me and wrote a great story about my passion for cooking and blogging. This article resulted in two great experiences.
First, a lady named Esther brought me the following:
Now I've lived long enough to know the following: When a lady named Esther brings me an old Cool Whip container with my name on it, it's a good day. Inside were some great collard greens:
Anytime anyone unexpectedly brings me great food, I'm a happy man.
Then during the passing period between classes, a student approached me and asked, "Have you ever made a risotto?" I was taken aback. Usually when students approach me in the hall, I'm confronted with one of two questions:
- Are we doing anything important in class today? - which makes me want to respond, "No, I thought we'd just sit around eating Bon-Bons and watching reruns of Gossip Girl all hour."
- May I use the bathroom? - which usually leaves me grumbling something about having a 7-minute passing period.
While it's been fun to be in the spotlight, connecting with kindred spirits has been the greatest gift I've been given this past week. I thank everyone who made this happen.
Keep your skillet good and greasy,