Happy Birthday to Meeeee!

It’s hard to believe that September 4th marks the end of year #2 of my new food blog. It's probably time to strip out “new” and proudly accept that I am, in fact, a blogger. What started out as a cathartic escape from the craziness of an overly political and pandemic infested world continues to be a part-time hobby of love. I’ve discovered some yummy regional foods over that time, like the Stuffed Holiday Ham of St Mary’s County Maryland and a mashed potato and cheese pizza from Northeast Pennsylvania. I liked it so much; I wrote about it twice. I've also been introduced to a bunch of fellow food lovers and knowledgeable readers that have turned me on to food traditions that I can't wait to experience.

I've never had the urge to be in front of the camera, I'm more of a behind the scenes kinda guy. But I'd really like people to hear my stories in my voice, with my passion. So I’m in the process of recording my stories, think "book to tape". I never realized how self-conscious of a reader I was. Like, in any normal conversation, I will never run out of breath talking to you, but now that I'm recording, I’m frequently thinking “don’t gasp for air before finishing the last sentence of the third paragraph”. Props to voice over actors.

The start of year #3 is going to be my Southern Period. You know like Picasso had his Blue Period and the Beatles recorded their 3 psychedelic albums. Shit, even one of my best friends in high school wore only purple Champion Sweatshirts and aubergine colored Adidas for a semester. So, get ready for a shit ton of Dukes of Hazzard & Fletch 2 references awkwardly infused into my stories.

I have a trip to the Big Easy planned and I'm going to see my sister in Georgia later this autumn. My annual friends-football-game will be in Baltimore this year, not exactly the South, but technically below the Mason Dixon line and one of the most Southern, Northern cities in the Union if you know what I mean. I'm looking forward to writing about meat and threes, fried chicken and pimento cheese sandwiches.

Thank you for taking the time to read my quick stories and if you haven’t already done so, please tell a friend. While this isn’t my real profession, I still have a little bit of an ego and need to get my Facebook and Instagram followers to feel good about myself. Just kidding. And make sure you continue to share your favorite foodigenous with me through this next year.