Chickens-
It has been long time since I have chatted with you all here, so I have no idea if any of you are even still reading.
But if you are, HI! I've missed you.
In part I have missed you because I have been writing so much elsewhere that it hasn't left me any time or bandwidth to keep up with you here effectively. For any of you who do not currently follow me on other outlets, I have been doing a tremendous amount of food writing for outlets like MyRecipes.com and Food&Wine Magazine and The Chicago Tribune and others.
And yes, I am also working on a new book.
Charming Suitor and I are rattling around most happily in the house and still marveling that we actually got it finished, and catching up on hosting friends and family.
I've gotten very involved in an organization of women leaders in the culinary fields called Les Dames D'Escoffier, and am proud to be serving as the President-Elect of the Chicago Chapter.
So my ability to maintain this site with any sort of consistency has been enormously compromised.
I'm not shutting it down because I want the archives to live on forever, and I never know when I might have something I need to get off my chest that requires a more personal touch. But as you can see, it is not going to be with any regularity.
But I am writing every day, and if you want to read all the musings and recipes and cooking and entertaining tips? You can keep up with me at the following social media outlets:
instagram @stacey.ballis
facebook.com/staceyballis1
twitter @staceyballis
My work for other places gets linked and often cross-posted on these. If you want to know what I am cooking and eating in real time, Instagram is the place for that. Facebook will always have all of my articles posted and linked for easy access as well as any book appearances. And I'm still occasionally being snarky over on Twitter.
I hope to see you all at one or more of these outlets, and I promise, for anything really big like a new book release will still populate right here.
Thanks for being out there, and I hope you are all well.
Yours in good taste,
The Polymath
