Grilling season is here. Blah blah blah. You should try these Bacon-Wrapped Salmon Skewers. They’re brushed with a sweet maple glaze and served with a side dish of golden beets and their greens. Blah blah blah. Bacon adds flavor. Blah blah blah. Besides, Bacon-Wrapped Salmon is far less likely to dry out when cooked over live fire. Blah blah blah. Salmon should be served pink in the center. Blah blah blah. Use an Insta-read thermometer so you don’t overcook the fish. I like to aim for an interior temperature of 120 to 125 degrees F. Blah blah blah. Of course, you should use the very best sustainable wild salmon you can find. Blah blah BLOG!
When it comes to blogging I often feel like it’s all been said before. No matter how passionate I feel about a subject, no matter how many clever words I use– sometimes all I can hear in my head is blah blah blah.
That’s probably because I’ve been pecking at this keyboard for 3157 days now. That’s 1609 posts over almost 9 years– or an average of one post every 47 hours.
However, don’t assume you hear violins playing my swan song. I’m not going to say I’m burned out, or threaten to quit blogging or make any kind of dramatic definitive statement. As long as there’s food on my table and words in my mouth I’ll probably keep blogging. This post is nothing more than my attempt to quiet the blahs.
I should have seen the signs of my mood coming when I chose salmon for this post. I love salmon. But let’s face it, salmon is hardly a stretch for most competent cooks. Salmon is often seen as a dull and predictable fish choice. In fact, there are more than thirty recipes for salmon on my blog alone. But the amazing thing is not one of those recipes is Bacon-Wrapped Salmon.
Which means after 8 years, 7 months, and 23 days into this blogging project I guess I’ve still got something left to say! Even if today it’s just these three dull words: blah blah blah. GREG