Um, you know when you’re so overworked, overjoyed, underslept and overscheduled that a facebook post, phone call, text or tweet makes you slap your head in “how the hell did I forget about that?!?!?!”
That just happened to me. I was tweeting something along and saw the #milkbarmondays handle.
Crap. That was this Monday. I had somehow deluded myself into thinking that my Chevre Frozen Yogurt post was only last week. Which is a laughable idea.
But, if you scroll down, you’ll see that the only posts I’ve done since then have been about my interviews for Serious Eats NY, of which I sometimes take 3 or 4 a week and which take about 7-10 hours each to complete.
If you look at Easy Eats magazine’s blog… yup, those are all my loading and much of my writing.
I went to the awesome TechMunch bloggers conference on Friday and elbowed my way through NYC’s first Great GoogaMooga food/drinks/music festival this weekend and got some great pieces that I’m now working to edit and build frantically before starting a new full-time private chef position on Friday.
I really need a cookie!
So, once again, I’m linky-linking up. My Milk Bar Monday gals have done an incredibly job with this recipe. Check them all out at their links below, and head to Avery Cooks for the full recipe, her awesome notes on the process and problems, and pictures that will make you scream like Cookie Monster.
Happy Milk Bar Mondays, folks. I’ll be more organized and coming back soon with three summer series – gluten-free luncheon salads, gluten and dairy-free meat marinades and my 10 new gluten-free baking videos for EHow:Food!