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Where’s the Love?

August 12, 2009

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.

6 Comments leave one →
  1. phairhead permalink
    August 12, 2009 9:49 pm

    i have love for ya!

  2. August 13, 2009 8:41 am

    I hear you man, having a blog is often thankless. I don’t really know why I even do mine sometimes. I don’t really care if I ever make money or get famous off of it, I just find it relaxing to share. Plus, my wife gets a kick out of some of the stories I tell. I guess this is reason enough. I am frankly surprised, and always have been, when some gibberish I write about catches on and masses of people read it. The internet is a fickle place and I have long since stopped checking traffic.

  3. August 17, 2009 12:54 pm

    Have you discussed rose wines yet?
    I want your opinion. A local somelier and a local wine store clerk both recently tried to sell me on them, and I just can’t seem to get down with the pink stuff. They’re all too sweet for me.

  4. August 18, 2009 6:23 am

    I read you, and I learn a lot from you, I just don’t always comment. Should I start initialing or something?

  5. Tonia permalink
    August 20, 2009 11:17 am

    Showing some love…. I always read your posts. I agree with you… I used to blog a lot on MySpace when it first came out. I loved that you could see how many peeps were reading your blogs.

    I’d like to see the garlic debate on here… to press or not to press…. here’s an interesting one I’ve never seen: my sis uses her zester for the garlic. Never thought of that.

  6. AddiesDad permalink
    September 1, 2009 10:43 am

    To Jess: Try the Pennyfarthing Rose (nee Skinflint), it’s quite dry and crisp. It’s relatively inexpensive and delicious. I am sure you can find it at Empire Wine in Colonie (one of the best wine stores in the region, far superior to All-Star Wine, IMHO). If you’re from further north, Putnam wine and Purdy’s in Saratoga both stock it.

    There are some nice, inexpensive rose Bordeauxs that are excellent, as well. Most traditional (read: European) roses are dry. I think it’s mostly the ghastly white zins and blushes that get too sweet, though I am sure there are sweet Old World rose, too.

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