I can't believe that I, who do not cook, who WILL not cook, who REFUSES to cook under any circumstances, am poring over the pages of a food magazine. But it is so beautifully illustrated and so well written that it's irresistible. Congratulations, Jennifer.If you could hook me -- tomorrow the world!
My man is coming to visit me after too-long a separation. He will be pleasantly surprised and delighted when he sees what's waiting for him on the table. And I don't doubt I will also be surprised. Mmm.
My mouth is watering after just reading over your sea bass recipe. Can't wait until tomorrow night. Thank you, thank you!
Truly, the scallops ARE amazing! Jennifer made them for our Memorial Day bash, and there was seismic-level pleasure moaning. Extraordinary!
Let me add to the chorus on the look and feel of the web site, Jennifer. Colorful, clean and enticing. You don't try to overwhelm with clutter info. The first pages are appetizers for the entres within. Professional and fun. Congratulations on your hard work, and best hopes to your success. :-)
I absolutely LOVE your website. Its understated elegance gives a feeling of anticipation, much as the writing invokes the flavors of the food being discussed - it truly teases the tongue. It makes me want to print all the recipes and get into the kitchen!
What might be of particular interest to SOLOists is what Brillat-Savarin had to say regarding man's ego and his ability to experience the pleasure of the senses. Though he did believe in a divine creator, much of what he has to say in this realm is quite intriguing. His basic premise was that as man's mind developed, and his survival more ensured, his senses were more free to enjoy the pleasures of satiation. It's worth a look.
FYI, the newsletter will be sent out Monday evening, which is the best time statistically to ensure the highest readership.
Astonishingly beautiful as usual. The sea bass recipe looks very appetizing. You could add a rating to your recipes, beginner, intermediate, advanced, super chef only, etc. My mouth is watering but I fear another kitchen disaster. [Sob!]. I tell myself, "Focus, Mike, focus."
Great idea to add the "printer friendly" link. Thanks.
Your suggestion about recipe levels is a good one. Many of the recipes are for very experienced cooks, but we are soon adding a discussion forum so people can learn as they go. We are also launching an online cooking school next year, so perhaps you can be one of our guinea pigs. ;)
Fear not! I am building a collection of proteges, which, interestingly enough, are all male so far. Ladies, if you have questions, step up.
Perhaps if you start with the martini, then cook, things will go smoothly. :)
"I'd like to teach the world to cook, without a microwave... I'd like to buy the world a stove, and every palate save..."
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