偶前一阵子在家坛混，像吃错了药，吊上隐了，整天整天不亦热乎。现在也觉得过分了点。本来女人应该都喜欢瞎聊，但是影响他人就成了噪音。想干点正事，买个商铺，于是乎人家还不卖给你，人家要名牌商家，俺这种初起家不在这档次上。

那俺就来研究一下别人的博客吧。这次研究是偷习西雅图报４月２５号星期三的，偷习没什么不好，把人家学到的好东西拿来进一步消化成自有的，如果有人还要再消化不也是好事一桩？

此文列出以下几个西雅图附近的网页:此文列出以下几个西雅图附近的网页，都是关于吃的。吃还有吃法，什么菜配什么音乐，在什么风的情况下，什么样的阳光照射下，什么样的朋友一起陪同，什么样的话题下等等。
www.accidentalhedonist.com: Comprehensive and wide-ranging essays on food, its history and politics, with recipes.Kate Hopkins 在Accidental Hedonist 的博客说:
Being anonymous helps people let down their guard, allows them to writethings that might be startling, or revealing or very personal .The feeling of peeping into thedaily life or psyche of someone they hardly know adds to the vicariousthrill of the armchair adventurer.

算了，算了，其余的改日在消化了，俺还是去打桥牌好玩。....

At 63, Holden is an elder statesman among bloggers. After a careerthat has included producing, writing, editing and restaurant reviewingfor mainstream media, he finds blogging liberating. "Blogging lets youwrite more spirited, whimsical, youthful stuff."

"The most fun thing about my blog is that I can write about anything I want," says Matthew Amster-Burton, a freelance food writer. His four-month-old blog,Roots and Grubs, chronicles his food adventures with Iris, his2-year-old daughter. If the results are uneven, that's part of theallure of this freewheeling medium.

"I think people understand this is an informal style of writing that gets the bare minimum of editing," he says.

People blog to share information; to connect with those whohave similar passions; to provide a creative outlet; to further a petcause or a career; even to make the world a better place. But everyoneagrees: It's fun.

Hopkins, of the Accidental Hedonist, and Molly Wizenberg, ofOrangette, both admit their lifelong love affairs with food led toblogging.

Hopkins' meticulous research and recipe testing for AccidentalHedonist has earned her two-year-old site a reputation as one of themost authoritative food blogs around: Roughly 2,000 people visit daily.

Wizenberg's plan to earn a Ph.D. in cultural anthropology was derailed by a research trip to Paris in summer 2004.

"After many days spent walking the city in search of the 'best'baguette, picnicking with friends and lots of champagne, writing longletters and soaking up the smells of the markets — all this instead ofdoing my research — I decided to leave graduate school with only mymaster's degree and to focus instead on food and writing."

Now she works as a publicist at the University of Washington Presswhen she's not writing Orangette, which attracts 1,500 people daily andwas voted "Best Overall Food Blog" in the 2005 Food Blog Awards.

Some bloggers have agents who are shopping book deals. Once upon atime, aspiring food writers accumulated years of "clips," examples oftheir published work, to show prospective editors. Blogs can speed upthat process and further careers, allowing a hitherto unknown toachieve a sort of celebrity.

Consider Julie Powell, who set the goal of cooking her way throughJulia Child's book "Mastering the Art of French Cooking" and chronicledevery flick of the whisk on her blog, The Julie/Julia Project. Mainstream media took the bait, and a book soon followed.

Recently, Frank Bruni of The New York Times, arguably the country'smost powerful restaurant critic, started blogging — perhaps inself-defense because the Bruni Digest, a satirical blog thatregularly eviscerates his restaurant reviews with the enthusiasm of acrow ripping into a Happy Meal, has become must reading for foodscribes nationwide.

Most bloggers provide a list of links to other sites they like, so tap into one blog and you will soon be off on a virtual eating adventure.

Links — specifically, how many other sites direct people to yours —are a measure of a blog's popularity. They also foster a sense ofcommunity among people engaged in what can be a singularly solitarypursuit.

When bloggers come together, as they did in March for the secondannual Taste Everything Independent Food Festival & Awards, theresult is a virtual smorgasbord. Tasting Menu's Hillel Coopermaninvited nearly 50 food bloggers to serve as jurors, asking them tosingle out one superlative food experience and bestow an award on it.(Check out the results at www.tastingmenu.com/awards).

The fact that the jurors spanned a sizable portion of the globe, andthat the awards they gave recognized food experiences across Europe,North America and Asia is, in Cooperman's view, a testament to thepower of the independent Internet food press.

"Blogs are a news source," Cooperman says. "They are timely,conversational and personal. They have a huge reach. The lack ofeconomic restraints is a strength; it frees people."