Sunday, March 01, 2009

Why people come here

The Prince of Asturias, 2000

My regular blog chums have their own reasons, but new visitors? Well, even though I have a free site counter and can only check where the last ten visitors came from, I have observed this over time.

Most first-time visitors come here from seeing one of the photos in the Friday Prince Blogging series (that I have not done in almost a year).

Probably the next most popular entrée is folks looking up information on flags (especially red, yellow, and green flags).

After these two items it rapidly becomes hit or miss.

But I got a fabulous compliment last night from my friend Kathy. She said she cannot think of the Constitution without thinking of me. That was very gratifying, especially since I have done very few Thursday Constitution Blogging posts in the last year either. (Regular features fell to the wayside when I became employed.)

-the BB


FranIAm said...

I come here because I love you. Sadly, I do not get to come here as often as I once did.

That said, it does not change how much I love you!

Paul said...

And if you are too busy to post, I still swing by and I still luvs ya too!


((((((( fran )))))))

Jane R said...

Joining the love fest. (((Paul)))

And (((Fran))).

I too think of you when I think of the Constitution!

susan s. said...

I come here for the cuss words!

Paul said...

Aw fuck, SS, there goes my image as a good boy.

I feel quieter without that mofo Shrub to castigate (may he burn forever in the hell I don't believe in), but the Congressional Republicans manage to rile me now and again.

And haven't you just been a little lady of late?

susan s. said...

Well, thank you, Paul dear, for the lovely compliment! The less I say, the more of a lady I can be! I have been reading more than commenting lately. I joined Facebook. Not one of the most exciting places to be, I must say. Hardly any cussin' there atall. Besides, it's Lent you know.

verification word - eflastr Curse word?

"Well what the eflastr do you think about that eflastr Jindal?" See it can be a noun and an adjective!

Paul said...

Well, Susan S., eflaster me if you aren't right!

I joined Facebook some time ago and it was not long before I left it. Too much effort trying to get people to leave me the F alone. I am something of a hermit and curmudgeon and I hated all these little notices and things. Don't like being poked, you know?

I like e-mail and I love blog comments.

Jane R said...

Oh, I dunno, JohnieB and Pseudopiskie and I got into a fine conversation on Facebook tonight about the proper way to make cornbread. Time sucker that thing is though. No wonder they call it Crackbook. Nice way to reconnect with old friends though - a whole gang from about six congregations ago found me. 'course you can always turn people down, and I don't "friend" current students. ('xcept for the Adorable Godson, but he is not my student.) That would be the living end.

Anyway, I come here for blog wisdom and cursing and the Constitution and prayers and WHERE HAVE THE PRINCES GONE?

Paul said...

The answer to the last question, dear Jane, is that I work now. It took a lot of time to post those pretty men here.

Now a discussion on the finer points of cornbread is truly worthwhile.

Bills secret was to increase the cornmeal and decrease the flour and sugar in the Fanny Farmer recipe and preheat the cake pan so the edges got crisper. Gave us a very nice texture. Both of us love the grit of cornmeal. Hmm, I may have to make some tomorrow (for medicinal purposes, of course).

susan s. said...

No, No. No! You must cook cornbread in a cast iron skillet! Cake pan!!??? Please, Mary! That is just eflastering wrong!

Paul said...

When we were young and poor we did not have a cast iron skillet. I do now, so I will heed your counsels.

susan s. said...

Don't give me that young and poor excuse. Cast iron was all we had when we were young and poor.

The skillet must be well seasoned... Usually they are pre seasoned when you purchase them. Now for the crispy secret. To cook, preheat oven to 425 degrees. When oven has preheated, heat the skillet on burner til it really sizzles. Put 2 tablespoons of canola oil in the skillet... just before it starts smoking sprinkle about a tablespoon of corn meal into the skillet. Immediately pour in cornbread batter. Put it in the oven. cook til golden. Oh, and have the oil and the corn meal measured out before you start heating the skillet. Do not mix dry and wet ingredients together until you have the skillet almost ready to put the cornmeal in it. If you have any real questions about this, send me an email w/ your phone number and I will talk you through it. How's that for consultation?

Paul said...

Excellent, Susan S. Thank you. Perhaps tonight.

Since I cook, what you write makes perfect sense.

And of course cast iron skillets were what everybody had, rich or poor, but they had sadly fallen out of fashion. As basic as it is, it was one of my grown-up post-separation purchases.

Have not cooked today. I am feeling very poorly and battling more than bronchitis today. See the doc in one hour.

susan s. said...

If I had the money, I would hop on a plane and come minister to your needs, including corn bread. I might even make you a pot of pinto beans. You prolly don't feel like eating either one of those right now, tho. Hope it's not the pknewmonia!

Paul said...

Thank you kindly, darlin'. I did have a quick and easy supper though the chili came out of a can but it was comfort food.