I'm sorry. I know you came here today expecting something. After all, I'm a pretty regular blogger. I sorta stress out if I go more than two days without a new post.

But Sippity Sup is dark today. Very dark. That's right. There is nothing here and you are not reading these words.

Because starting midnight tonight (tomorrow? oh that's so confusing) you won't find any of the usual gorgeous photos or genius recipes on Sippity Sup, for 24 whole hours.

Instead, you'll be greeted with a message about anti-piracy bills (which you are reading now) that are topics of heated debate in the U.S. Congress– stirring opposition from tech companies in Silicon Valley and support from media companies in Hollywood.

Wikipedia, one of the highest-traffic sites on the Internet, will also shut down for 24 hours (copy cats) in protest of these laws. Their website says it would make it very difficult– maybe impossible– for community websites (such as Sippity Sup) to continue to operate.

The blackout starts at 12 a.m. ET on Wednesday. So you're probably not reading this now...

But I hate to leave you hungry so how about some deeply chocolate totally DARK truffles to hold you over? GREG

Thanks to CNN for all the facts I quoted here, practically word for word...

"I been workin' here at The DQ for about, um... eight months? Seven? I don't know, somethin' like that, it's fun. Just do the cones... make sundaes, make Blizzards, 'n... put stuff on 'em, 'n... see a lot of people come in, a lot of people come to The DQ... burgers... ice cream... anything, you know? Cokes... just drive in and get a Coke, if you're thirsty". In WAITING FOR GUFFMAN, the smartest movie ever made, Libbie Mae Brown comes to grips with the disappointments of her life, when she says: "I'll always have a place at the Dairy Queen". Here Adair Seldon from Lentil Breakdown tries in her own savvy way to get back to The DQ with The Lick-Your-Bowl-Clean Plantain Banana Split. GREG

Don’t hate me because I’m white trash. Just ‘cause a young Texas girl liked Dairy Queen banana splits, that doesn’t make her a hick. I don’t even have an accent, y’all. Some people just have humble beginnings.

Back when gas was cheap and skies were blue, my parents would take us three kids on summer vacations in our gold Oldsmobile Delta 88. From Dallas, we’d drive somewhere every year—west to the Grand Canyon, Yellowstone or the Rocky Mountains; east to New Orleans or the Smoky Mountains; or maybe north to Lake of the Ozarks. The USA was our playground, and we valiantly marked our turf. En route, we’d stop at some oases along the highway like Stuckey’s—you know, the place with the big yellow sign with red type that said, Home of the World Famous Pecan Log Roll. I wondered just how world famous it really was. Would a Zulu tribesman know of this cylindrical, nut-encrusted treat? Once in a while we’d venture into a Howard Johnson’s restaurant for some ice cream. My favorite flavor was the apple strudel with pie crust in it. That was a novelty, before the advent of the mix-in. I should have seen it coming. But more often we’d stop at that southern fixture known as Dairy Queen.

Goat Cheese Blondies. This Billy goat is not as gruff as you might think!

Because this Billy goat blondie has chocolate chunks in it too. In fact you can call this Billy goat chevre if it makes the idea of swallowing a dessert bar made with goat cheese any easier.

Besides, this recipe defies expectations. That is if you ever had any expectations regarding goat cheese blondies.

In general blondies (despite their name) are the far less glamorous sister to the deep dark chocolate brownie. Even good blondies feel like an afterthought to me. Like you didn't have enough inspiration to make anything better. Or maybe the pantry was a bit bare...

In fact I could have gone the rest of my life without ever making blondies and not felt like I was missing out on one single thing. That is until I came across the blog Real Food Has Curves. First. Yes I knew that. Food should have curves. Food should throw curveballs even. So I already liked this blog just from its name.

A seasonal meal: That’s my hook today. Well that and something else I hope you’ll chew on…

First the seasonal meal: I baked sweet spring onions with lemon slices, kalamata olives & rosemary. It became rich and fragrant. I could have eaten it with a spoon straight from the oven. It would also have made a fantastic topping for crostini. But I tossed it with linguine and called it default pasta. Default past with no faults! Get the recipe for Spring Onion Linguine with Lemon Slices Kalamata & Rosemary here.

It’s a terrific pasta recipe. But spring is green. So, here is a recipe for a cold crisp plate of steamed asparagus with goat cheese and arugula sauce. At the last minute I decided maybe this dish was a little too green and threw some radishes on the plate. I felt the presentation needed something surprising. It turns out radishes and goat cheese are perfect partners (kinda like radishes and butter, only better). I am going to get them hooked up again very soon.

Of course a seasonal meal would be lacking without something a bit sweet. So if you CLICK here I have a Norwegian Orange Cake recipe for you. I took the recipe from the LA Times this past Thursday. Sure it’s sweet and highly seasonal, especially in Norway. But I chose this cake for it’s coincidental timing in my life. You see I found out on Wednesday that this June I will be participating in a Culinary Travel Tour to of all places– Norway! The timing of this Norwegian cake in my life was just too eerie. I had to make it immediately.

You may have noticed that I presented a full meal here. I don’t usually do that. But you see I am trying to keep you interested because I have something else I really want to discuss.

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