Writing this blog (or any blog for that matter) makes me feel so exposed.
In one meeting of mine, a colleague said that he read my blog. This blog in fact. I felt I wanted to hide under the table. Or maybe just say “That wasn’t me!” Sometimes I forget that blogs are exactly that PUBLIC.
I feel like lumpiang hubad (naked spring roll). Literally.
No, I don’t hate lumpiang hubad. In fact, it is one of my favorite “diet” meals from the small store at the lobby of my office building.
It’s just that lumpiang hubad isn’t one of the prettiest things to eat. A whirlwind mess of chopped and torn vegetables on a plate, topped with the signature wiggly or sometimes runny brown peanut sauce. Not appetizing at all.
Just like in blogging, what I post isn’t always 100% appetizing. I don’t get to always put on my best foot forward. There are good days and there are bad days. On bad days, I don’t even get to post anything at all. I TRY to be perfect (re-reading, editing here and there), but it doesn’t always come out the way I want it to be. There can be a grammatical error here, or a punctation error there, or even a misused word. That’s why it’s scary. I am mess exposed and subject to the scrutiny of the whole wide Internet universe.
But the lumpiang hubad, though not at all appetizing, in reality, can be one of the most comforting dishes ever. At least according to my taste buds. Once you get past the hodge podge of white, green, yellow and orange bits, the earthiness of the vegetables, the mild sweetness from the peanut sauce and tang from the raw garlic bits explodes in your mouth with every bite.
So I do hope (and pray very hard) that you, my dear reader (if any exist at all), get past the naked mess of me as an aspiring food writer. Someday, one day my food writing would be one of the most comforting things in the world just as the humble lumpiang hubad.