Ten more reasons to follow me on Twitter

Okay, I know this seems shamelessly self-promotional, but it’s not. Well, not totally. Yeah, it may get a few more people to follow me (I hope so), but it’s just as likely to make a few people take umbrage and unfollow me (I hope not). But my real reason for posting this is the reason I’m having so much fun with Twitter. Because of all the cool food-related stuff there is out there.

Regular readers here, especially those who scroll down to my second posts most weeks, know that I have a real magpie eye, always on the lookout for some shiny, interesting thing. Twitter is a great place to share those finds—like the study that shows that women who drink gain less weight. Or the story about how humanely raised meat is turning some vegetarians into meat-eating flexitarians (both links are below, but don’t skip ahead). Continue reading “Ten more reasons to follow me on Twitter” →

Ten random things you missed if you don’t follow me on Twitter

I‘ll admit it. I came to Twitter reluctantly, skeptically even. It can certainly feel a little navel-gazing narcissistic the way it’s sometimes practiced. “It’s only 9:30 in the morning and I’m already craving chocolate cake.” And the world needs to know this because?

But Twitter can also be a way to share ideas, links to stories and blog posts and even visuals. Like the amusing billboard above that I photographed and posted on Twitpic, Twitter’s visual sibling, along with the caption “I’m not a big fan of Miracle Whip, but I love their attitudinal advertising!”

Funny thing is, I’ve come to really enjoy Twitter and tweeting [a tweet is what you post on Twitter, and it can be no longer than 140 characters]. From finding articles about food, wine and health I think are worth sharing Continue reading “Ten random things you missed if you don’t follow me on Twitter” →

“Don’t follow me—I’m lost too!” [Blue Kitchen is now on Twitter]

I have to be honest with you. When I first considered using Twitter, I thought “naaaah.” I really didn’t think there’d be anything I’d want to say in 140 characters or less. I mean, on some level, it’s kind of like vanity license plates to me—and there’s nothing I want to broadcast from my car bumper to the world at large in six or seven letters and numbers.

Then I read about Maureen Evans. In her Northern Ireland kitchen, she condenses entire recipes into 140-character tweets. Here’s a recent sample:

Frittata: fry shallot/T oil in iron pan. Lyr w c slice tom&zuke/s+p; +6beaten egg. Don’t stir9m@low; 20m@350F/175C. Flip to srv +parm&basil.

Part of the fun of Maureen’s tweets is imagining the challenges she faces reducing recipes to Twitter’s tight constraints while still making them complete and understandable. Part of the fun is deciphering her necessarily terse shorthand: cvr3m +4c radish leaves means cover for 3 minutes, then add 4 cups of radish leaves, for instance. Continue reading ““Don’t follow me—I’m lost too!” [Blue Kitchen is now on Twitter]” →