Where’s the Love?

It’s Philadelphia that is the city of brotherly love.  Certainly it’s where you can find the iconic LOVE sculpture.

And even here on the FUSSYlittleBLOG there is a lot of love.  But as we mentioned recently the tide may be turning.

Even still, there are a few posts, some old and some new, that just haven’t received much love at all.  Maybe they didn’t have catchy titles, maybe I failed in my Twitter / Facebook teasers, or maybe they just were posted on a beautiful summer’s day and were neglected.

I have a hard time understanding why the inaugural post of the FLB has received so little attention.  When I stumble onto a new blog, there are generally two things I read first.
1) The “About” page, and
2) The very first post.

And the “Fussy Manifesto” isn’t just a:
“Oh hi there, yeah, this is my new blog, I wonder what it will be about.  Thanks for coming, I hope to try and post things, like whenever I have something to say.”

Instead it lays down the framework for what being fussy means in the context of this blog.  That’s kind of interesting.  Is it not?

In a rare Fussy about Criticism where I am not overtly complaining about the Times Union, I admit to having a change of heart.  This is not a very regular occurrence for someone as stubborn as me.  But few of you know about it, given how many page views it received.

Plus it includes a brush with fame, well, food-fame, as I had the opportunity to eat lunch across from Ruth Reichl: best selling author, editor-in-chief of Gourmet magazine, and former New York Times food critic.

Here are some critical cooking tips that have widely gone unread.  Which is tragic, since there are plenty of recipes that call for wine.  Plus wine is a great liquid to use for making a simple pan sauce.  But what wine do you use?  What do you look for in a wine used for cooking?  And what is cooking wine anyway?

All of these answers are languishing unread.

And finally, I recalled a charming exchange I had with Fee Brother’s – the long established upstate New York company that produces one of my favorite orange bitters.  In an earlier post, I likened bitters in cocktails to the use of salt in cooking.  Plenty of people read that one.  Maybe this one just had a crap title.

Constructive criticism is always welcome.  Comments are treasured, even the nasty ones.  And readers are appreciated, probably more than they will ever know.  So don’t be shy, if you are new here, feel free to check out the older posts.  They should all be as relevant today as they were the day they were hatched.

Enjoy.