As a blogger I've often heard that you shouldn't apologize for your lack of posting, but I can't help it, my Mother and Grandparents raised me right and I think its downright rude to leave people hanging for too long even when you have a very good reason. Surely there was time for an email, Facebook status update, something to let people know "Hey I'm sill around" so the first thing I want to say is that I'm sorry. Now that I've got that out of the way I guess you want to know what the heck I've been doing and have I been cooking up anything exciting. If I just say "Work" will that suffice? Probably not. First things first, I've mentioned before that my oldest daughter is on the Autism Spectrum, she attends a special school that is paid for by our home school district as per New Jersey state law. Well it would seem that the home district is a little fed up with paying the significant cost that is required in order to educate my child and they seem to think they can do better in-house. So without making this a big rant about my kid and the screwed up educational system that often exists for special needs children, let's just say I could be forced to send her back to her home school district in the Fall to sit in a self-contained classroom with a handful of other special needs kids that may or may not be autistic...there is a lot more to it than that, but needless to say I'm in for a real fight this summer.
As for work, well, on the newsstands right now is my latest piece in the May issue of Sister 2 Sister magazine. Coming soon will be an article on Ayurveda for Heart & Soul and I'm working on a few projects with this super chic new digital publication called SALT. I'm pressing my way through my cookbook proposal, and probably the most exciting thing of it all is what's going on over at The Blacker The Berry Food. As a side note, I have picked up a little part-time job out of the house...yeah, yeah, I'm a food writer, its so glamorous, working from home, testing recipes, but if you've been keeping up with the latest chatter in the blogisphere than you already know Food Writing sadly doesn't pay all the bills (Right now Mr. Jones has got that covered). I'm back "on the line" two days a week at my favorite coffee house & vegetarian cafe. This little gig is enabling me to pay for my newly acquired assistant. Yes, I am a broke food writer with an assistant. I've decided that I'm building a brand, a mini-empire if you will, and I needed to find ways to work smarter not harder so I've got some help. That's all I'll say for now, since having an assistant seems to be another one of those taboo topics that food writers don't want to talk about. Let's get to the food...
