When I was growing up, my entire extended family drank coffee morning, noon and night. (At least that’s how it seemed to me as a kid. I didn’t start drinking coffee until college days, but I sure have made up for missed time!). Back in those days everyone KNEW how bad coffee was for you, an unfortunate addiction that would lead to all kinds of ills and tremors. Everyone was trying to cut back on their coffee habit, or sanctimoniously (and loudly) quitting altogether. But wonder of wonders! – in the last decade, all that has changed. Now coffee extends your life, prevent a host of diseases, and is a great daily source of antioxidants. It’s like a little miracle straight from heaven: what once was a vice, transformed into a virtue! I try to keep that in mind whenever I hear about something “horrible for you” – I think about coffee, and I smile, and pour another cup.
What I’m reading– No Time to Spare: Thinking About What Matters, the newest – and last – book by the recently departed Ursula K. Le Guin (October 21, 1929–January 22, 2018). I first read Le Guin when I was in third or fourth grade, falling in love with Earthsea and the cadence of her writing, her rhythmic and nearly hypnotic prose. At eighty, she decides to start blogging. This book is a selection of her online writings and it just shimmers with her wry humor, wit and keen insight. I would include whole paragraphs here, but I don’t want to bore anyone who is not interested in such things. If you are, here’s a lovely article about Le Guin and her title essay on spare time. I’ll leave you with one phrase …. “The question remains: When all the time you have is spare, is free, what do you make of it?”
Tip from Nick– Nick is expecting a new arrival this week, send coffee and good wishes!
Quick web tip – When did you last revisit your keywords on your website? Do they include location? If they don’t take a look! Make sure all the pages on your website include the location that you are serving as well!
Random thing I’m mulling over – What’s the best way to roast a whole chicken? I’m reading the NY Times cooking section and I’m torn between the traditional trussing or trying out splaying or spatchcocking. Any suggestions or advice? Also if you have a favorite recipe to share, I can post it on my blog if you would like!