When I’m not on the radio—or blogging here—I like to read and cook, and sometimes even read about cooking. So, when I found Best Food Writing 2010 on our library’s new book shelf, I snapped it up. This anthology contains great essays by great writers on topics that range from roasting a pig to eating sardines to making the perfect French fry.
So, what does a book about food have to do with amateur radio? Well, just as these essays capture the essential humanity of food, I am trying in this blog to capture the essential humanity of amateur radio. I realize this might be a bit of a stretch. After all, we all need food to survive, but could probably do quite nicely without amateur radio, if it came to that.
Even so, amateur radio is a human experience. Human beings partake in this hobby, and without other humans to communicate with, it really wouldn’t be quite so much fun.
I only wish that I could write as well as some of the writers in this book. Sometimes, after reading an especially good essay, I feel a little twinge, and then get an overwhelming desire to revise some of the posts here. Unfortunately, blog posts usually lack the polish that you find in essays such as these. For bloggers, it’s often more quantity than quality.
I’m going to try, though. Every week, I’m going to go back and do some editing on at least one post. I don’t know that what’s posted here will ever be as good as what’s in this book, but the editing should improve the posts and maybe even make me a better writer in the process.
Dan KE5UTN says
Hey Dan, I enjoyed your post and had to chuckle toward its end. We have similar interests, though your writing is much much better than mine. That said, If you want to feel better about your own writing, just read one of my posts. Writing is hard work! If I let myself get wrapped up in something I want to have published in a journal or other ezine, I end up focused on that one project for hours.
Take Care Dan;
Dan
Dan KB6NU says
Hi, Dan–
Thanks for the comments.
Say, I was going to comment on one of the items in your blog, but there wasn’t a way to simply enter my name, e-mail, and URL as a way to identify myself. I had to select from a menu, that included my Google account, OpenID, and a couple of other selections. I do have a Google account, but I didn’t really want to comment with that account. I don’t know if you can configure that, but you might get more comments if you can change that.
73, Dan
Bob WA4DYN says
As a ham that has been doing more cooking than operating recently, I’d be interested in seeing some of your recipes.
Maybe you should start a 40 meter recipe swap net, then I could tell the XYL, “sorry luv, gotta go get ready to cook”.
I look forward to your emailed blog each day. Keep up the good work.
73, Bob in Lone Oak, TX
Dan KB6NU says
Hi, Bob. My specialty is klobasa, a Slovak sausage. Most people know this sausage by the name kielbasa, which is the Polish word for it. They’re similar, but the Polish version uses a little beef, or sometimes even veal, while Slovak klobasa is all pork. At any rate, you can find my recipe at http://danromanchik.com/how-to-make-klobasa-slovak-sausage/.
What do you cook?