It’s true, Readers. My trusty netbook laptop machine thingy has seemingly bitten the big one. It has no power. No juice. And while I could probably take it in and have it fixed for $100, it’s probably not worth it. In my heart of hearts, I feel that it may be time to upgrade to an actual laptop. One with a disc drive, some memory and Photoshop. Are you with me? Until I figure out the whole situation though, I am tethered to the family desktop which is A TOTAL AND COMPLETE DRAG. I will share a secret with you now: I write each and every blog post IN BED, generally the night before it posts. That’s just how I roll, amigos. So I will try to keep up my routine as best as I can.
But it’s going to be difficult.
Bear with me.
What any of this computer nonsense has to do with sherry vinaigrette, I don’t know. It’s just the recipe I chose to share today. Mainly because it is short and I don’t want to sit here in this room of doom where the desktop computer lives. You see, it’s kind of under construction at the moment and it looks like an entire family of hoarders lives in here. It’s scary, really.
I just want to get out of here as quickly as possible. All this crap, looking at me reproachfully….”When ya gonna finish this room, eh”?
It is so much more comfortable writing to you from the perch of my comfy soft bed. And I have all the time in the world to research ingredients and post links. You’ll be lucky if you get so much as one link in this whole post!
With a little luck I’ll be back to my regular routine. Long, laborious recipes with eight thousand photographs and wordy explanations.
Definitions of cooking terms and methods.
Funny, funny jokes and anecdotes. Self-deprecating humor. The usual.
Until then, my darlings, we’ll just have to get by.
Adapted from Gourmet Magazine, 1996