Sunday April 7, 2013
I once read you should never apologize for not posting often enough on your blog, that it only calls attention to your own lazy disinterest. But having gone so long without any update, breezily jumping back in without even mentioning it seems like the bigger faux pas.
The problem isn’t that I’ve got writer’s block, it’s that I’ve got writer’s blog. Despite my infrequent updates, in the last few months I’ve done nothing but write. I’m just having a hard time figuring out how to balance writing a book with writing a blog. Hell, I’m having a hard time figuring out how to balance writing a book with holding down my day job.
I love sweets, but between work and the book, I spend twenty hours a day in a sugar coma. I wake up thinking about desserts, spend my entire workday making and tasting desserts, come home to read, research and write about desserts, then fall asleep to dream about ‘em. It’s like a sugar marathon, and pouring that much energy into something makes it hard to think about anything else. (Except salt. I’m always thinking about salt…)
You’ve probably heard of Mexican wedding cookies or Russian wedding cookies or just plain ol “wedding cookies” before, but you may not know how they got their name. Little known fact: they’re so good you’ll want to marry them.
If you think one cup equals eight ounces, I’ve got some good new and some bad news for you. Bad news: you’re totally wrong. Good news: it’s not your fault. Your measuring cups have been lying to you all this time.