At base there are two things you have to understand about making sauce – good sauce – if you want to create something worthwhile. These being aiming for the right ratio of ingredients in the end product, and combining them in the right way (at the right speed, the right time, and the right heat) so the mix doesn’t split.
But it’s not enough to simply know this; you must have, and must cultivate an instinct for it. Some people just can’t make good sauce.
People who’ve been reading my material for some time, may have expected to read a headlong charge at religion the first moment this website was launched. Aside from a single piece of satire, and mentioning my intended attendance at the Global Atheist Convention next year, I really haven’t addressed the topic.
This has been intentional, and will continue for some time.
At least until I’m a little more grounded in this process, I’ll be focusing on the other ‘ingredients’ I intend to add to the roux at this early stage.
The elements of prose will be bubbling away for a while yet, forming a base for everything that follows. This being the first time I’m experimenting with the recipe, I’ll be checking and double checking, stopping to reflect on the taste and take notes. Feel free to grab a spoon and have a sample yourself. Continue reading