I have about 3 different kinds of posts:

1.  The post that's actually about the food that I'm making.  It joyfully conveys a story about the food or the preparation of the food and then gives you the recipe.  It also contains beautiful, creative and interesting photos of said food.  These are the posts that would get me on some fancy magazines 'Best Blog Award' list or whatever.
2.  The post that's about food... eventually.  The reader has to wade through some tangent or other that I'm going on and on about.  The reader is probably wondering if my meds are off or if I'm going through some sort of crisis.
3.  The post that has absolutely nothing to do with food.  No beautiful food picture.  No interesting story.  No recipe at the end.  This is just a 'I think that you probably should know this about me even though you don't give a rats ass' kind of post.  Usually my meds are off or I've not slept for about 30 hrs.

I'm sure that there are a few variations on the themes above but I think it's fair to generalize that this pretty much covers the spectrum.  I wonder if other food bloggers have the same kinds of 'post issues'.  Do they check their stats obsessively?  Do they find themselves wanting to use their blog as a place to vent all of their ideas/opinions/crazy?  Here's a post that you won't be seeing from me:  The Salad Post.
I'm getting more than a little distressed about all the FREAKIN' salad posts out there right now.  Look, I know it's summer.  I know it's effing hot.  I know that nobody wants to cook in the summer.  But I don't find myself inspired by the salad post.  It's worse than my tangential rant post.  It's worse than the 'I'm-freakin'-perfect-and-take-all-my-perfect-food-shots-in-perfect-light-with-perfect-props' post.  Like I've said before, it's not that I don't like you or your blog but I just can't do the salad post thing.  Nothing personal.


I just can't bring myself to do it.  I almost wish I could.  I wish I could tell you that the salad leaves that I've dumped onto my plate (or a trough if you're me) are inspiring.  That the incredibly fresh veggies that I plopped on top of that are changing my life.  That I came up with this divinely inspired dressing that is going to make Sauveur call me up today and offer me their entire company.  Whatever, it's salad.

So, I decided for this post that I would do my best to mix all 3 of my styles together.

I'll leave you to figure out which paragraphs fit into which post examples.

That's mint hiding in there.

I've got a garden full of herbs.  Well not full but there are a lot of herbs.  I never get to using all of it.  It just grows and I looks at it.  Occasionally I cut it and put it in something but most of the time it grows and then it stops growing because snow falls on it.  Well... that's not gonna happen this year bitches.  My Mom-in-law (and a lot of other West Indians - props to all of you) makes this awesome crap called 'Green Seasoning'.  Green Seasoning is basically herbs thrown into a blender with garlic, maybe lemon juice or a little vinegar, definitely salt and sometimes even a little scotch bonnet pepper for good measure.   You grind up the lot, put it in a jar and then you've got this badass stuff for anything - seasoning meat (oh yes), adding to sauce (definitely) or (if you are me) putting in just about anything you are making instead of chopping up a little handful of herbs each time you need them.  It's like the herb equivalent of curry paste.
I cut a boat load today.
I removed the stems.
I put all the leaves in a blender.
I added about a head of garlic.
I blended.
I put them into freezer bags and...
I froze it for the winter.
Aren't I just the smartest?


Wanda's Version of Green Seasoning
makes about 5 cups

8 - 9 cups (it's pretty forgiving though) mixed fresh herbs (ones that work well: basil, oregano, parsley, chives, mint, cilantro - basically anything)
1/2 cup water (more if necessary)
2 tbsp salt
8 large cloves garlic (more if they're small cloves), coarsely chopped

Remove the leaves from the herbs.
Place them all in a blender.
Add the water.
Add the salt and the cloves.
Blend until liquified (you may need to do it in batches to make sure that it's all a similar texture)
Pour into freezer bags (about 3 cups or so in each bag)
Keep some in a jar in the fridge and use for whatever strikes your fancy.  Pull the rest out of the freezer as needed.
Let Wanda know if you do it and what you decide to use it for... this is very important.