No doubt a lot of bloggers will disagree with the title I chose for this blog post, my very first post of many to come.  Those bloggers…..they might be right.  But I say bloggin’ ain’t easy, at least for me, because I’ve been “working” at it for a few weeks now, and these first sentences are the wizened fruits of that labor.  Here’s the deal, though:  I looo-huh-uhv that I’ve been asked to contribute to ReBel.  This project and it’s creator…they’re the real thing.  True passion matched with focus and talent.  You, happy reader, don’t even know…..yet.  Unless, of course, you’ve read her posts before now, in which case you’re probably starting to get an idea.  In any case, believe me.  It’s here.  The talent and all of it.  And more.  And I get to add my little stroke of color to the big picture.  Enough to see, but not enough to screw it all up.Ok.  So let’s get this out of the way.  I’m a food blog contributor who truly knows fuck-all about preparing food, prepared food, or pretty much anything about food other than what I like, what I don’t like, and what I find edible.So, what then?  Why food blogging if I don’t know food?   Easy.  One word: ReBel.If a celebrity crush asks you for a kiss, you don’t question yourself, and you sure as hell don’t refuse.  You put your best lips forward and kiss the hell out of that celebrity crush.That’s the reason.The analogy works on a couple of levels here, but suffice it to say….I’m putting my best lips forward, and I’m gonna kiss the hell out of this blog.  (AND the blogger.)  Whatever struggles I gotta get through to find my rhythm and be a true contributor to this incredible project…..I’ll be doing that.