halfaglass.com

OK, time to come clean. This site is lame. Sure, HALFAGLASS is not itself square, but the lack of active posting is nothing but pathetic. It’s not for lack of care, I mean we’re still in the thick of thinking and drinking wine. And it’s not for lack of effort, our column still appears weekly in The Province and Had a Glass 2009 has gone off to the printers to (hopefully) hit shelves late October.

We just weren’t cut out for this Web 2.0 thing (OK, we do have Facebook accounts). Yes, everyone has to have a blog, but maintaining a good blog takes a “blogger” like personality. It’s true, (for those that logged on early enough to remember) the HALFAGLASS site comprised a “blog” before there was such a word, thanks really to a compatriot who always seems to be ahead of the curve.

We posted then and loved it, for the novelty — and the place it represented in our lives. Textism (though you have to get screenshots from 2001 to really appreciate) was a serious influence, blogging was so real and now that we poured hours into the hobby. It was fun.

But then. But then, we entered new eras of our lives and, well and we realized that we’re best living in the now. Not that cyberspace doesn’t represent an interesting, relevant dimension. It’s just that we can’t smell wine in cyberspace. And there’s never enough hours in a day… and well, I prefer talking to a real teller at the bank rather than the ATM.

Anyways, tonight as I marinated a leg of lamb for some festivities (and serious ping-pong) tomorrow, I was swept away in a bout of nostalgia*. HALAFGLASS remains very much about promoting the Good Life, but the Good Life is hard to appreciate in binary.

Live it.

Grab a bottle. Grab some friends. Embark on fun. In the real world (then report on it on your blogs, and link back to HALFAGLASS).

*And if we’re truly treading down the nostalgia path, it should be noted that the marinade for the lamb (a deadly simple, fool-proof procedure of rosemary, lemon juice, studded garlic, dijon, and S+P) was first introduced to me by my dear friend Rhys, proprietor and wine-maestro extraordinaire of Wine Plus.