The end of the year is once again upon us. It is funny to
say,
”
Where has the time gone?
”
Over the next few days, you will have the opportunity to see an
array of
”
Year in Review
”
news pieces.
The end of the year is once again upon us. It is funny to say, “Where has the time gone?” Over the next few days, you will have the opportunity to see an array of “Year in Review” news pieces. They will reflect on items that will become an important part of history, some outrageous celebrity stories and some well-known individuals who have passed away. As I end my first full calendar year writing for South Valley Newspapers, I find it important that I share some insight and look back on 2006.
As I started 2006, I came to the realization that writing a grilling column during the early part of the year may be difficult. I grill all year long by counting the one or two times a month I grill from December through early March. If I grill that rarely during the colder months, I have to take into consideration that the readers may not either. During these months, the installments may not have been exactly what you would expect from a grilling column. Sometimes you have to work with what you have been handed and save the best grilling columns for the grilling season. It’s not just a lesson in writing about a specific subject, but a good life lesson, too.
This brings me to one of the most asked questions I received during the year: “How do you come up with something different to write every week?” I know others may be wondering the same thing. I want to share this process with you. I admit, sometimes, it is very difficult. You may recall this from last week’s column. Until I had a mail order meat catalogue dropped off at my home, I didn’t have a subject. Things may come to me just a week or a few days before my column deadline.
Otherwise, I use a spreadsheet program. I use four spreadsheet columns, each with a heading of my deadline date, the publication date, the column subject and ideas for a recipe or two. Once I have the dates in place, I look through an online calendar with celebration dates and add a note to the spreadsheet with ideas. If I am lucky, some months become completely reserved through this method. Sometimes, inspiration hits me while in the grocery store, at restaurants and when talking with other individuals who have an interest in food. When I am particularly excited about a new product or recipe, I bump my subject and recipe for that week down to the next available column date. So yes, it can be difficult to come up with a new subject for every column, but with a little planning and scheduling, I have made it a little easier.
Through 2006, I have received a large amount of positive feedback about this column. I am humbled by complements and well wishes on specific columns. There are also quite a few “keep up the good work” comments about the column in general. Some comments have come from Europe! I am surprised when someone recognizes me from my photo and says, “Aren’t you that guy that writes the grilling column for the paper?”
It was a good 2006, but it is my hope to have a fantastic 2007. Since I know that many of you may not want to brave the weather, I plan on a few more indoor grilling columns in the first part of the year. I hope to write about one in particular that features a grilled chocolate sandwich. I focused quite a bit on grilling this year and hope to bring you a few more techniques that focus on slow and indirect grilling and smoking. I don’t think I have begun to break the surface with my rotisserie attachment, so I am sure a few more recipes for this tool will be featured as well.
I am also in search of grilling recipes and techniques from around the world. Specialty markets may also serve as inspiration for this purpose. Since some grocery stores feature unique meats, such as quail, rabbit and pheasant, they may also find their way to a future column. I don’t want to leave out those who prefer a vegetarian diet, either, and I will search for some interesting recipes other than grilled tofu. If there is a specific subject you want to know about, or if you have any questions, please contact me and it will also be included.
I didn’t want to finish my last column of 2006 without giving one person in particular some much-overdue credit and thanks. My sister, Stacy, encouraged me to audition for this column.
Thank you my dear sister! And I thank you, the reader, for a good 2006, and here is to an even better 2007. Have a very happy and safe New Year!
Mitch L. Mariani II is a self-taught amateur chef. Questions, comments and suggestions can be directed to him through e-mail at Mi*******************@***oo.com. For tips and recipes, visit www.geocities.com/MixedGrillSouthValley.
