"How long has it been since your last confession?"
It has been a long time since I wrote anything and ultimately I don't have an excuse.
I've been busy, I've been distracted... maybe I just lost interest.
I rented a BMW for a few hours today to revel in the glory of being a San Francisco yuppie, complete with being blocked by a protest parade, being cut off my rogue bikers, getting yelled at by tailgating millennials in a yellow VW Gulf and listening to NPR with a screaming baby in the backseat driving to and from Rainbow Co-operative.
Don't worry, the kid isn't mine – there are plenty of folks better suited to reproduce than I.
One of them, Sine, was my ride along, her colicky progeny in the back.
"I couldn't believe it when The Bold Italic folded," she told me, referring to a sort of online magazine of blogs focusing on the Bay Area and the tech world.
"People don't want to read blogs, I guess," I replied.
"People don't want to read, period," said Sine.
The beauty of Chowbacca! is that we don't really care, either way. It's nice to have an audience, but this is an exercise in writing, it lives and dies on my and other folks' will to contribute.
I've spent weeks and months blinking at drafts in the darkness, wondering how to approach one subject or one theme.
Of course, in the back of my head I know that the key is "just write."
And so I will try to be more present.
Savoy Sauerkraut (with Dill and Garlic):
- 4-5 small heads of savoy cabbage.
- 4-5 tablespoons of kosher salt.
- 2 tablespoons of whole salt-cured capers.
- 1/4 cup of dry dill.
- 1/4 cup of coriander seed.
- 3-4 cloves of garlic.
Peel off the outer leaves of the savoy and set aside.
Quarter and core the remaining heads, slice into 1/8" strips.
Mix the capers, garlic, dill and coriander with the sliced cabbage and stuff into a glass pickling jar.
Roughly chop the loose leaves into large pieces and arrange those on top of the sliced cabbage mixture.
Top with the salt.
Pour cold filtered water over until the jar is about 2/3 full. Additional liquid will leach out of the cabbage.
Check for bubbles after a day or two, opening the jar once or twice a day. When enough liquid has leached, drain and reserve several cups and weigh down the cabbage with a sealable sandwich bag filled with water.
After two weeks you will have a nice crisp, but slightly tart sauerkraut... after 6 months, heaven.