December 5 ~ Introduce Yourself
It is perfect that I introduce myself two days late. I am not a procrastinator so much as I make sudden decisions to do things. It doesn't matter if the due date has passed or if I need to pull some strings to get in. I am a firm decision maker. Decisions don't come easily, but once they are made, they stick.
I am Charker. It sounds like a infomercial product but it's just a contraction of my many names. I picked it on a whim (theme developing) when I created my blog a few months ago. My friend, Tom, read something I wrote and said, "You're a good writer. You should start a blog." So I did. I haven't told anyone about it and probably no one reads it at all. I like that. I just write out whatever I want without any worry that someone I know is reading. That's why I am Charker. It is me, but unGoogleable.
I am almost twenty-eight. I work in a wine store because I gave up a corporatey sales position earlier this year. I am still unsure about how much I love my job but getting out of the other job was the best decision ever, so I am glad.
I have a boyfriend and he is wonderful. We have been dating for four years and we are looking at real estate in the suburbs. We are officially old now.
My biggest passion in life is food. I love to cook and read cook books and research anything about the history of food. (Did you know man has been eating food since the beginning of time? History of food always sounds funyy as if people just learned to shove crap in their mouths one day.) I absorb all that crap like a sponge. It is maybe odd that I gave up meat a couple years ago, so my food choices are more limited. I love not eating meat - feel better physically and ethically. I still pig out on seafood, so I would never call myself a vegetarian. I have a pet peeve about people who label themselves as veggie but eat seafood. A fish is equal to one animal just like a cow or a chicken. Don't get me started on those who don't eat red meat and think they have some special title... So, basically, I am passionate about food. This shows in my kitchen and on my ass; I am not so skinny at all. I am not super fat either. I am midwestern medium which is rural thin and coastal obese. I am trying to document more recipes to track my successes and failures. This proves difficult as most "recipes" would include directions like, "Cook over medium heat until its time to change the laundry. Look and see if you should add some more liquid. Pour in one coffee cup full of water. Look again. Walk away and let cook while you check email."
So, that's as much as you need to know about me to get started.
