Test

This is a test of my blog’s functionality.

This is only a test. Had this been a real blog post, it would have been followed with detailed anecdotes from my life and witty observations on the nature of humanity.

Again, this is only a test.

Ever since Christmas, I have struggled with the blogging concept. I have nothing against blogs themselves, but I have always felt that a blog should have some skill or special attribute to justify its existence. Yes, every life is unique and precious, but who wants to read about it unless there is some kind of appeal beyond the facts. Take my dear Dev’s blog, for example. Her verbal skill renders her entries entertaining and insightful. That skill has always eluded me. Let’s face it – a technical writer is rarely pressured to make her words interesting.

I want to make sure that my entries do more than just record events from my life – I want them to have some sort of purpose. I hope that you all will bear with me as I struggle with this goal.

Here’s something interesting: I tried a new recipe last night, and I found it absolutely decadent. I highly recommend it.

Salmon Chowder
Serves 6

Source: Epicurious.com

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 (1 1/2 pound) piece salmon filet, skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fresh lemon juice
Garnish: chopped fresh chives

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper, and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice, and salt and pepper to taste. Discard bay leaf before serving.

Stay tuned: this weekend I’ll be experimenting with a grapefruit-white zinfandel sorbet.