You know what happens to naughty boys and girls this time of year, right? I'm talkin' to you, Typepad.
Actually, no, I think the good boys and girls at Typepad are working on it and I'm willing to give them the benefit of the doubt. They still provide a well-priced service for my hobby and usually it works well. They get back to me in a reasonable period of time, and though they are often in denial at first that there is an issue, they do usually come around.
Once in a while the whole shebang seems to get constipated and needs a colonic, though. And when I can't comment on other people's Typepad blogs (a little row of circles just goes round and round and the screen freezes, then I go back and actually find out that a comment DOES post, though it says it hasn't) and people can't comment on my blog for either the same reason, or they get some incredibly complicated error message (I'm assured that their engineers are WORKING ON IT) or their comments are not emailed to me, well....it just feels hardly worth it.
Talking into the ether with no feedback or relationship-building behind the curtain (does that sound dirty?) is NOT the reason I'm doing this.
In the misery-loves-company category, poor Sandy's blog is also broken, and hers is not a Typepad blog. Perhaps there's something deeper at work here. She's blogging today in her substitute blog. Go see her there.
Anyhoo, speaking of tastegasmic (I'm totally stealing that from Kristen), can I just say that that figgy pudding that I talked about the other day, the one that is posted on the NPR website, is -- no exaggeration -- the best friggin' cake I have ever eaten? I ate it as cake, warmed up slightly in the microwave, the morning after I baked it, with a nuclear-strong cup of Joe in the French press, and oh.my.goodness. Make that pudding. Please. In the name of all that is good and holy. It's worth the extra trips to the gym. And do it the way I did -- it's worth the extra money. I used Turkish figs from the co-op, dried tart cherries (they cost a bundle, but SO.WORTH.IT for the flavor shines through in the cake/pudding), and dried sweetened-with-apple-juice cranberries. It is really nothing like your normal fruitcake or Christmas pudding, and oh, so very superior thereto.
Do it! And serve it (I didn't, but I will later) with brandy or cognac whipped cream or creme fraiche. Or hard sauce if you must, but really cognac whipped cream.
When Terry read my post, her comment was something to the effect that when she read my title, "Bring Us Some Figgy Pudding," right at that same moment she was listening to Miss Piggy sing the same lyrics. I couldn't stop laughing, and said to her if I keep eating this stuff, I'm going to BE Miss Piggy. Then I went and had another bite on the way to the gym.