Have you ever been in the process of saying goodbye to a bunch of people, but somebody keeps missing the cues? You’ll be all, “Okay, so, I’ll see you later,” and then someone asks a question that launches a whole new conversation, so then you have to start again from the top, with a few steps back this time, and an “All right, then, thanks again.”
Well, that’s kind of how I feel about ending the Italian section of Cookbook Friday. The gas light has been on for a while and all signs point to the next off-ramp, and yet I keep driving right on by.
As my own blog editor, I’m saying we’re done with the Italians. It’s been almost a year since I started posting excerpts, and prospective publishers say I’m supposed to be making some kind of progress on the manuscript. I thought the blog would help me stay on track, but now the blog is just distracting me. Which is fun (la la la laaaaaaaa), but let’s just say the manuscript isn’t writing itself the way I’d hoped it would.
So, let’s do one last recipe from the Italian side next week in homage to Nonni. Because we all know that the only reason anybody reads this blog is to look at pictures of my hot grandmother. (Stop looking at her like that. I’m serious, I’ll kick your ass.) Then, I’m taking a break from Cookbook Friday so I can rework this $%&*@ book proposal (I was going to say motherfucking, but since this is a family cookbook, I thought better of it).
If all goes well, we’ll start in with the Appalachians sometime in February. That’s right, more hot grandmothers coming up. I know “hot Appalachian grandmother” sounds like an oxymoron, but, guess what, it’s not! So, ya’ll come back now, you hear. (Do Appalachians even talk like that? Maybe I need to do more research.)