Hello. C J here. I’ve finally gotten around to checking a bunch of my social media accounts. I’ve once again had no luck finding people for in person events on Facebook. Cool. This is getting to be not worth trying again. BARQ is mostly the same. Mastodon I have an account on but I haven’t had the time to check it out. I logged back into BlueSky and was surprised that in my almost 6 months of absence I got several new followers, a ton of views and some likes.
Really? A social media platform that will display older content to people and not just lose it all a day after it’s out? This will take more research but I might need to switch over to BlueSky. This seems to be where all the fandoms went when Facebook started doing shady and unethical things. I will start posting on the newer site when I have the time but I will keep this blog running as is. This is a news blog and that’s a different job than a social media platform. Who knows, maybe I’ll finally be able to put together some of those events.
For those of you interested I’m @zedwolf.bsky.social
C J Mcpherson
Hello. C J here. I read a lot of cookbooks. This is done mostly for fun. I’m currently reading a short but really interesting book about traditional Chinese cooking. The book was written by an Indian author who has clearly researched Chinese food very well but some of the translations of recipes or concepts get a bit strange. I’m currently done the soups and starters section and am onto the section labelled ‘food that is saucy.’ Cool? Is it also savvy? There’s a surprisingly large amount of ketchup in the recipes. No I don’t think I want a recipe for hot and sour soup that is thickened ketchup water with vinegar and a bit of cabbage. No I also don’t want to take a slice of white wonderbread, roll it into a tube, stuff it with canned corn, deep fry it and then top it with sesame seeds. What in God’s name do they eat in China? And why is it specifically an image of white wonderbread? China? Are you okay? I managed to take out the vinegar, water and corn starch that makes up most of the h...
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