Sunday, August 08, 2004

The first post . . .

Hello World.

When I googled 'cooking blog,' I got only 206,000 hits. So, hey, why not one more . . .

I don't know where this effort will lead, but without that proverbial first step, it won't get anywhere. So here goes . . .

I've got no creds, no training, no 'professional experience.' I've just been foolin' around in the kitchen for 30 years. For the past 28, I've done all the cooking for family and friends and guests from around the globe. Nobody's died, and generally, the feedback's been pretty good. So I wrote a cookbook. . . .

But the consensus among literary agents seems to be, fuggheddaboudit. As one agent I queried quaintly put it: "To sell a cookbook these days you must either be a well-known expert in the field, have your own TV show or have a solid publishing record."

Well, I flunk on all those counts, but I'm still a pretty good cook. And I've got a penchant for teaching, so I'm going to give blogging a shot and see what kind of response you offer.

'Course, you're probably expecting a substantive post right now, a recipe maybe or a tip or technique description or . . . But here's rule number one. Don't try to write your blog WHILE you're cooking dinner. My yams just boiled over! I'm done for the day! More tomorrow . . .

Tommy J


  1. Hi Tommy,

    I have been making pickles for several months now using your half-sour pickle recipe and they are a huge hit with friends & family. This last time is the only time the jar overflowed with the liquid and it got a little cloudy. Is this ok or should I call the pickle police ;)? Thanks, Jill

  2. Hi Jill,

    Glad to hear you're having fun with your pickles!

    As for cloudy brines and overflowing jars, the answer is "it depends . . ." A little bit of both is generally not a problem, but too much is, well, too much.

    If you haven't already done so, there's a wealth of wisdom in the comments on the pickle page itself - you can use the "site index" to find it if you haven't got it bookmarked.

    Thanks for stopping by! Keep us up to date on your pickling progress and, hey, check out some of the other posts too!