My blog has been blogging since some of you were kids

Six years ago I had some kind of foggy notion - to some of you this might feel like a revelation but to me it was nothing more than a foggy notion - and this foggy notion was some kind of idea of what it would be like to make an online log of my nonsense, something they were calling a blog. I wrote in journals all my life and no one would get to see them unless I showed them to them and these journals were chock full of drawings and collages and poems and thoughts and clippings and what ever else struck my fancy. Blogs were the perfect format for me plus I wouldnt have to lug my books around to show people, people were sitting in chairs waiting to see in the comfort of their own environs. Six years later everybody has a blog. I am not saying I was the only one because I wasnt, there were other blogs back then but there wasnt a "blogging community" like there is now. Mommy blogs and gripe blogs and HNT blogs and secret blogs and gazillions of food blogs and you name it are all a click away. In six years some of you went from being teenagers to becoming experts on food and wine - a lot can happen in six years - me I just got older.

I have made many friends probably not made a few too, I have had people that can neither cook nor write, offer to teach me how to cook and write. I have had some people think I was a woman, I guess because of my sensitivity, and then be all confused when they find out I am not. I have also learned a great deal about humanity. Blogs are a great thing. So to toast my blog and the blog world I offer up a little drunken pasta with a salmon cake. Cheers.

Whew, celebrations out of the way lets make room for the good stuff. Salmon gnocchi. Did you catch all that - that was the recipe. I found that cute little wooden thing at a flea market yesterday and I thought it was for making gnocchi, maybe it is maybe it isnt - I used a fork to make mine, I tried the little gadget but the grooves didnt seem deep enough.

The gnocchi were so perfect with their little bits of salmon and the yukon gold potato.

Salmon gnocchi with a Meyer lemon caper butter sauce - creamy, silky, pillowy softness with more flavor than deserves to be on a fork.

You know I wish I could share. I have made gnocchi several times and I always say this but this time its more real than the last - these are the best gnocchi I have ever made.