Took a nice long day of driving just to get out, away from the computer, and see some old and new things. Of course, the thoughts surrounding all of the work that’s been going on here were numerous.
I’m really trying to post on a semi-regular basis here – 1) to chart the very re-beginnings of this, 2) to get used to consistently posting, and 3) to continue to exercise and improve my writing.
So, some thoughts, from today and other days, on some posts to come:
Subject Uno
I want to do a post on cocktail recipes – specifically what a given recipe actually ends up producing in terms of ABV.
As someone who tries to enjoy cocktails, but do so responsibly, I find it frustrating how great a variation there is in ABV in cocktail recipes. I’ll prepare a cocktail, not thinking anything of it, and then be shocked about how great the differences are between them.
I realize that some cocktails are inherently supposed to be strong than others. I’m not sure I would suggest changing things, but I thought – given that I have complete editorial control over this – that a classification system, a clearly-labeled one, might be a nice thing to have. That way, you know going into it, what you’re getting yourself into.
Idea Deux
I also want to unpack and explain the whole research and rumination process behind the decision to go metric with measurements on here.
On the surface, in America especially, I realize it may be an unpopular move. I tried to avoid it and build a system that could convert anything back and forth any way you wanted it to. But when you get into building a system that can do that, and that also has to accept volume or weight (or sometimes both) measurements, and then add all the amounts on a given menu up, convert everything to metric or standard, and then figure out whether a given ingredient is typically sold by weight or by volume, it just got to be too much.
The more I read about different systems, the more I realized, and then eventually found out – metric typically is the superior system – and the US is one of the last (of very few to start with) to insist on holding out.
Thought Tres
I also definitely want to talk about food adjacent things – lighting, music, decor, etc.
Eating has become such a utilitarian thing for us in America. We eat to survive. Occasionally we eat to enjoy. Very rarely, unless we go out, do we really enjoy a full multi-sensory experience where the food, the music, the ambience, everything is all matched.
We owe it to ourselves, to enjoy life a little, I think. On the daily.
Speech Quatre
I’ll probably touch on the whole philosophy of the implementation I have here too; why it’s recipes, but also menus, and shopping lists, too – and why, though it’s a ton of work, it’s the way it should be done.
There will also be plenty of reminiscing on past food experiences, both vegan, and before I made the switch – and how they all shaped me.
Looking forward to sharing, and hopefully enriching you all with this. Good food and dining experiences, for us to savor on our own, and also share with others, are the basis of the good life – la dolce vita, yes?