Shucking oysters, shelling peas – I seriously had no idea what I was going to be reading; I only knew I have a strong distaste for both oysters and peas, so this could be a horrifying time of reading a blog.
The first thing I had to do was start at the beginning of this blog and see why it all started and where it’s gone since then. March of this past year is when the site first started, but the only other two months listed within the archives along the sidebar are June and July. There were 61 posts written on March 7th according to the archives, so it sounds like maybe this blog had a home elsewhere before finding itself on Blogspot.
Being hosted on the infamous Blogspot usually means the layout will be one of their templates that have been provided, and this site was no exception to that rule. It’s an easy to navigate layout, though, so finding the things you need is simple.
Quite simply put, this blog is about food. There are a few various other topics thrown in from time to time – a U.S./Italy soccer game or a cute tale of the author’s parents’ dogs and their distaste for American rawhides – but overall, this is going to be a site for those folks we refer to around here as foodies.
It’s hard for me to relate to a blog that goes into great detail about either recipes or the quality of food that the writers have sampled in various restaurants. I’m a creature of habit when it comes to ordering things in any restaurant, and I find Velveeta Shells & Cheese an acceptable meal from time to time.
The author does manage to make an effort in keeping the attention of people not as into such fine food as myself. There’s a post that’s full of YouTube videos, including a link to The Geeky Gourmet, which is definitely on my line of kitchen-work. My friends are going to be so impressed when I serve sake in a cup made out of a cucumber. Maybe more scared than impressed actually…
Overall, this site won’t appeal to every random blog surfer. However, if a random blog surfer happens to have suggestions on how to bake quail in champagne or has an interest in whipping up an authentic Italian stewed squid recipe coming straight from the author’s mother-in-law, this will be a place they can add to their bookmarks. The site is very good at what it’s meant to be good at – food.
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