When I was first asked to write a blog for Wine Spectator, I thought (in no particular order):
What’s a blog?
What could I possibly write about that would interest sophisticated people like the ones who read Wine Spectator?
There’s no way I can do this!
Maybe they’ve asked several chefs, and all the others actually have a clue as to what to write!
Are they serious?
Maybe if I ignore the request it will just go away!
Do they really think I can do this?
Maybe I’ll get some extraordinary inspiration and the words will simply flow right out!
But I’ve lived in Las Vegas almost 10 years now, and have never hit a Royal, so I knew that luck was not on my side. The request would not just disappear. There was no other chef to distract them. And I certainly have not had any divine inspiration. And then I was stuck. I had committed to do this thing – this blog? – and I had absolutely no idea where to start.
Usually when I get really backed up about something, or can’t see clearly, I bake cookies. Coconut pecan oatmeal chocolate chip cookies! Cookies help me think. Everything about cookies -- scaling the ingredients, mixing the dough, portioning, baking and especially smelling freshly baked cookies -- helps me think. Eating the cookies is a treat as well – the restaurant staff certainly doesn’t complain when I’m in a searching mode. But this time the cookies were failing me. So then I baked some rum raisin and walnut double chocolate cookies. Next: brown sugar caramel chocolate chunk bars. Which led to slightly sweet goat cheese and pistachio blondies.
And then it hit me – the baking was doing exactly what I’d hoped. It cleared my mind enough so I could enjoy what I was doing – baking, creating, experimenting. I realized that being in the kitchen and cooking was what I wanted to be doing. That is what I know – that is where I’m comfortable – that I can write about.
I discovered was that no matter what I wrote about, there were people out there in “blog-land” who understood. And there were some who didn’t. I really enjoyed the comments – at least most of them. Some of them even had me laughing out loud. Thank you!
Is there anyone else out there who bakes or cooks when you’re in bind? And are there any particular dessert wines that you like to serve with cookies?
This is my last entry as a guest blogger for Wine Spectator. Thanks to all for your comments and attention, and come see us when you're in Vegas!
Sussanah Nolan — Brooklyn, NY — November 7, 2007 10:15am ET
Jason Thompson — Foster City, CA — November 8, 2007 5:58pm ET
Katherine Brown — North Carolina — November 15, 2007 9:19pm ET
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions