difficulties

this is like when you get up in the middle of the night (I realize that is a relative term, well, my night), and you think: right, I should get more people reading my blog, just in case it might interest someone and how do you do that and then you join some presumed websites and they keep asking for your password and you give it to them and they don't like it and say: we will send you a way to change it, and you change it, and they say INVALID KEY

this just happened to me with Wordpress, about which I know zero, except it is, as I said, the middle of my some-would-call-it-night, and it is very irritating indeed

I would rather go back to writing, even writing a blog no one reads -- I actually like writing, WHICH IS WHY I WRITE, even cookbooks -- not because I am such a great cook, but I like reading great writers on cooking, like Nigel Slater (turns out there is a new film on his TOAST, hooray) and Elizabeth David, the greatest, and M.F.K. Fisher -- it isn't the recipes I love, it is the writing

modern art cookbook!

Having signed the contract for my Modern Art Cookbook, to be published by Reaktion Books, in the UK, but distributed by the Chicago University Press -- both of which publishers I love -- I have quotes from MFK Fisher, Elizabeth David, Laurie Colwin, Hemingway, Proust, Julia Child, Monique Truong (Salt) and so on, but would love a wider selection...
Anyone who has an idea, please do let me know!
This book is about vaious still lifes and recipes connected with the elements in the paintings (you know, Cezanne's Ginger Pot and Eggplants, in the Met Museum, and associated recipes from various artists about eggplant, and Manet's Bunch of Asparagus, and his Single Asparagus, and relevant sections from Proust about asparagus, and from the Hare with Golden Eyes about Charles Ephrussi and his commissioning that painting), but goes wider than that -- it feels heavily tipped towards French recipes, and then modern artist recipes, as it should... but is open to suggestions!
anyone who is interested, and has suggestions, do please respond, thanks,
Mary Ann Caws