Winter Weeknight Dinners from Food Network
I’m trying something different since FB is sometimes faulty for all that I’m working with it so much. So this will be a never-ending, never-quitting post about not much of anything but nothing of the kind of thing (and just like this mind you; and yes, I know exactly how I spend my days hacking away posts to FB because I do that), just like I do in FB. And the reason for this is because, I can’t seem to get back control of my FB page, since I made a fatal flaw on it early at the beginning of this year of blocking things, which were fruitful to the side of their blocking but also then blocking some of my own usage, which is to say my usage.
Well this is a very typical post for my FB page and my FB is very much like a blog except that it has no archives. And I post about all about food and houses and things and things and conversations that I have — with myself it seems, but are actually about conversations and reports of these nepharious, hear-say conversations, which more than usually turn out to be true. So, so there. And then also, because I like to just write my thoughts and maybe someone will read them and they often do and so on and so forth.
But my FB page is getting glutted and even though I am grateful for all the fun and happy years I’ve had on FB, (they are down for maintenance today yes)…. Well I have to make this like a really true FB entry, because if it doesn’t post, then, there’s no point.
And then, I will just invite everyone who knows me on FB to try this page instead or as well.
And so that’s my explanation. I don’t have any other, because, there’s no other place i can put a “as-like-Facebook-page” together except on a flowing blog.
So I’m trying it. And Crackling Pork Rinds is for a business site that will probably never take off but in that case, I will get a regular domain name. And I might.