Being good company is like having good taste; we all believe we are/have it. Last week was my final week on the road and my final and eighth week of being a guest at someone’s house.  Generally, when I visit people I make an effort to be a good guest. I volunteer to cook or […]

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  • June 22, 2017 - 5:56 am

    Danielle Dayney - I think you did a great job showing the rules to being a proper houseguest. My favorite was the mention of pajamas (you mean my ratty t-shirt I wear to dye my hair isn’t acceptable?)

    I’ve had a few fish in my house over the years, haha. Love that quote. Anyway, I’ve been wondering where you were at. Now, at least, I know. Glad to have you back!ReplyCancel

    • June 22, 2017 - 5:09 pm - Glad to be back!ReplyCancel

  • June 22, 2017 - 8:25 am

    Laura Neill - I completely relate to your observation about being an overnight guest vs being a dinner guest – it really appealed to my ever-present notion of ‘imposing’. Being a long-term guest in someone’s home is not an easy feat and I think you really captured that here. My favourite line was actually the first line, ‘being good company is like having good taste…”. That made me really sit back and think. So true!!ReplyCancel

  • June 22, 2017 - 10:34 am

    kalpana solsi - from a distance there life looks perfect….. but it is not. this is so true and frank. the distant mountain looks beautiful and appealing but the climber know the hard rocks and the thorns. I prefer to stay in own company rather than be a house-guest but the rich and varied experiences extolled by you makes me change my mind and venture to be under someone else’s roof.

  • June 25, 2017 - 12:02 am

    YeahWrite #324 Weekly Writing Challenge Kickoff - […] took a moment to appreciate the people in her life in the essay “Good Company.” This week’s prompt taken from her piece is: “Eight weeks is a long time to be a […]ReplyCancel

  • June 27, 2017 - 12:01 am

    YeahWrite #324 Weekly Writing Challenge is open for fiction|poetry! - […] took a moment to appreciate the people in her life in the essay “Good Company.” This week’s prompt taken from her piece is: “Eight weeks is a long time to be a […]ReplyCancel

In cooking, as in almost everything, there are rules and norms. Sometimes those rules are for the optimal result, other times for anything close to the desired result. If you get egg yolk (or any other fat such as residual oil in your mixing bowl) in your egg whites they will never get stiff. Forgo preheating your […]

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  • June 5, 2017 - 10:55 am

    Peggy Gilbey McMackin - Thoughtful post-Nancy. I suppose we each do our best in life and collectively we never know the power of good that through this inspires.ReplyCancel

  • June 5, 2017 - 7:10 pm

    Roshni - It is truly a shock to me that someone like him can be elected and liked and admired by so many millions. Whatever happens, I feel like this country has been changed forever and none of it looks good!ReplyCancel

The other day I had a roll with salted butter, and it was astonishing. The butter was one of those foil-wrapped butter pats, and it was right out of the fridge cold. At home, I use only unsalted butter and I’m one of those renegades who leaves my butter in a butter dish on the […]

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  • May 29, 2017 - 9:56 am

    Peggy Gilbey McMackin - Great article Nancy with fun and thoughtful nostalgia. I always use salted butter and additionally buy unsalted during holiday seasons when I’ll be doing more baking. Softened butter is Delish though I admit to not keeping it out… unless I’m serving baguettes. Thanks for sharing.ReplyCancel

I do not like doing the dishes, and sometimes I feel like it’s all I do. I am a notoriously lousy housekeeper, but I do try to keep the kitchen clean and orderly. As a result of my time away I’ve been doing very little cooking, but still, there are piles of them and as […]

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