Do you read blogs? I mean, other than this one of course.  I only read a few on a regular basis, but one thing I’ve noticed about “the good” bloggers is that they link to other blogs regularly. I think it’s the equivalent of giving someone a high five or indirectly letting them know you’d like to be friends.

That said, I am about to make my first two blog high fives…

There are 2 food blogs that I read on a regular basis (as in for fun, and not just because I’m frantically scouring the interweb to figure out how to make salad dressing or cook lentils in a new and exciting way). One is this oh so popular blog that probably gets tons of high fives and the other is this one. One thing about food bloggers is that even though they honestly think they are “normal” people with “normal kitchen things” who use “normal ingredients” – they are not. They are FANCY. They nonchalantly reference putting to use things that I generally do not have – things like spring form pans, remnants of expensive cheeses “just lying around in the fridge”, spices I have to google in order to figure out what they are and where to buy them, AND they use things like RAMEKINS.

OH RAMEKINS. One of my housemates (and if you know him you will think this is funny) signed up to receive free issues of Real Simple magazine (he says he is going to cancel it, but I really hope he doesn’t because I love reading that magazine and I really love having it delivered to my house for free on a regular basis).

Back to the RAMEKINS. In one of these free issues of Real Simple, I happened upon this recipe and knew that I must not only try the recipe, but that in order to do so properly would have to buy myself some ramekins. Now, buying ramekins is kind of a big deal for me—I don’t splurge on kitchen things often, so it would be torture to end up with ramekins that I don’t like. Thus, I consulted several websites and my mom, but ultimately I took some advice (okay I copied) the favorite ramekins (scroll down to #5 when you get to the page) of one of my two favorite food bloggers.  Yes, that’s 3 high fives in one post, 4 if you count my real simple recipe.

THE RAMEKINS have not disappointed. I love them and can’t even begin to tell you how happy they are making me. In fact, due to my recent commitment to post weekly – if I run out of things to write about I may resort to posting about things I make in my new ramekins…because I am so excited to make things in ramekins.

In the meantime, I am going to try and convince at least one of my pregnant friends to name their child Ramekin.

And now, that I should really stop writing, I am wondering this: What is the likelihood that someone googling “ramekin” is going to happen upon this post?