But one of my favourite things I've ever written was this magazine feature (with my photography too) about the problem of trying to resume my nomadic life in the wake of my father's death and how it affected my travel experience, and how the history abroad helped temper my loss:

https://s3.amazonaws.com/media.muckrack.com/portfolio/items/2115339/CanTrav-Winter2017-Europe.pdf

So about me: I write for a living, but you probably haven't read me as most of what I do is SaaS and B2B writing for companies and corporate blogs.

But I was a nomad for a few years, travelled through 25 countries, and sometimes I wrote for places like the Washington Post, like with this:

https://www.washingtonpost.com/news/soloish/wp/2017/01/27/why-i-chose-to-be-a-nomad-in-my-40s/

If you're just getting rolling here, get your personal profile set up or people like me won't follow you -- it's pretty sketchy if you don't have a landing page.

So, I guess I better dust off my account here if the Other Site is going to hell in a handbasket with the stupid billionaire. Here goes.

I'm Snarkysteff on Twitter ergo same-same-but-different here.

I should add that while my food may seem a bit elaborate or decadent, I’ve been losing weight eating this way. It’s amazing how much you stop eating shitty snacks and stuff when you ramp up your cooking to make meals truly enjoyable. Satisfy yourself and it’s easier to eat better.

My weightloss is slow and steady, about 60 pounds in 2.5 years, but it’s through lifestyle changes, not dieting. I’m making sustainable choices that don’t feel like they’ll be hard to maintain forever.

When you make your own mayo with duck eggs and you make your own sourdough bread, the sandwich game feels more high-stakes.

Breakfast sandwich today — pummelled some fresh basil into my mayo and generously slathered the lightly toasted bread. Added some salted tomatoes (salt them for 20 minutes before assembly and press out the juice with towel/paper), avocado, bacon, and a scrambled egg.

#goodeats #CoSoFood

Sunset tonight in Victoria, Canada. Still waiting for the first warm one of the year. The 60-70km winds tonight were not conducive to warmth. But… pretty. Worth it. Hot chocolate time now!

It’s camas flower season here in Victoria, Canada. A magical time of year. But we are having a chilly spring and tonight is no exception. #nature #flowers

Tonight’s dinner — homemade duck egg pasta with a simple ricotta/spinach/lemon sauce. It’s so easy to make. I recommend pureeing the ricotta to avoid curdling. #cosocooks #CoSoRecipes #CoSoFood

Not my recipe: https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/

Tonight’s dinner — homemade duck egg pasta with a simple ricotta/spinach/lemon sauce. It’s so easy to make. I recommend pureeing the ricotta to avoid curdling. Not my recipe: https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/

Pimped up my banana toast because I’m copping out on dinner. There’s a tiny bit of butter under the peanut butter. Then it’s finished with Maldon flake salt. It’s the little things. I’ll make proper dinner tomorrow.

I have also made zucchini fingers (and homemade tzatziki) with the “drizzle oil into bread crumbs instead of spraying the outside” method of air frying too. I should definitely try it with chicken fingers too. #CoSoCooks #CoSoFood #CoSoRecipes

“Eat more vegetables” in comfort food:

Air fryer onion rings with homemade harissa mayo.

The secret is to drizzle a bit of oil into breadcrumbs before breading*, then you don’t need to spray with oil, yet it gets crispy. Just applying fat differently changes everything.

I brined mine in buttermilk with lotsa salt & sriracha for 20 min, then dredged in flour/cornstarch, then egg (+ some of the buttermilk when done brining), then crumbs. #CoSoCooks #CoSoFood #CoSoRecipes

Quite the thrilling Saturday night. From my highest single-word score ever in “Scrabble” to a fresh pot of tea and finally acquiescing to watch British Masterchef. THRILLING, I say.

Hey, folks -- I somehow accidentally unpinned my "community firehose" window on my desktop dashboard for #coso. How do I get it back?

If you're all "dang, I could eat me some fried chicken" now, well, say, partner, I think this could be the weekend for you.

Here's the recipe and the method to the madness of the twice-fried buttermilk-brined fried chicken.

https://www.seriouseats.com/the-food-lab-southern-fried-chicken-recipe

CRONCHYCRONCHY, Abe!

Half-way through the twice-fried fried chicken process on Serious Eats. It will be “women eating chicken and salad” for girl’s night in a glorious way. CRONCH CRONCH.

Got a letter from my father's older sister. He'd have been 80 this year. She must be close to 90. Hand-written. Amazing that she's so bright and communicative still -- she goes dancing and everything. Pretty fab.

I will write her back later. How lovely.

It's nice to see this place is crashing from new interest. I remember joining Twitter (14 years ago yesterday, actually) and walking in and going, "Yeah, this'll never fucking take off, man."

Then I blew out my back a few months later, was flat on my floor for three months, and Twitter became my social lifeline when I was housebound.

Leaving it would be... weird. But there needs to be something to leave it for.