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Post 0

Thursday, June 9, 2005 - 3:27pmSanction this postReply
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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!

Barbara



Post 1

Thursday, June 9, 2005 - 4:37pmSanction this postReply
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Barbara, I could ask for no higher compliment.  Thank you so much.  :)



Post 2

Thursday, June 9, 2005 - 8:51pmSanction this postReply
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Jennifer,

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!

~Nicki




Post 3

Thursday, June 9, 2005 - 9:06pmSanction this postReply
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You're welcome, Nicki.  :)  And thank you for that reaction.

(Psst...make the scallops!!!  They are -- amazing.)




Post 4

Thursday, June 9, 2005 - 9:15pmSanction this postReply
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Oh! I forgot to thank you for the Moroccan pork tenderloin with cardamom glazed carrots recipe. My family loved it (edit: as did I, of course)! Keep 'em comin'!
(Edited by Sarah House
on 6/09, 9:16pm)




Post 5

Friday, June 10, 2005 - 3:32amSanction this postReply
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The website looks visually stunning this month and conveys a wonderful sense of life :-)

Well done!





Post 6

Friday, June 10, 2005 - 6:04amSanction this postReply
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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. :-)




Post 7

Friday, June 10, 2005 - 6:33amSanction this postReply
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Jennifer,

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!

Jason

(Edited by Jason Dixon on 6/10, 6:34am)




Post 8

Friday, June 10, 2005 - 7:53amSanction this postReply
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Sarah, I'm glad you liked the tenderloin.  :)  The carrots are one of my favorite recipes from last month -- the cardamom glaze gives them a beautiful punch of flavor without making them too sweet.

Gentlemen,

Thank you for this delightful feedback.  You are all interpreting the magazine precisely the way I intended, and I'm glad that's coming through.

I hope passionate food lovers around the world come to share the same feeling.  I have big plans for this little magazine.  :)




Post 9

Friday, June 10, 2005 - 9:07amSanction this postReply
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Jennifer,

I have not yet received the monthly newsletter by e-mail.

Has it come out yet?




Post 10

Friday, June 10, 2005 - 9:08amSanction this postReply
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What is there left to say about that beautiful, clean and elegant magazine and site...

very very nice Jennifer.

John



Post 11

Friday, June 10, 2005 - 11:39amSanction this postReply
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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.

(Edit: Thanks, John!)

(Edited by Jennifer Iannolo on 6/10, 12:20pm)




Post 12

Friday, June 10, 2005 - 2:19pmSanction this postReply
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"The Flavors of Sunshine."
That would be a great album title.

 Jennifer, you have a very nice way with sensuality, almost synaesthetic.




Post 13

Saturday, June 11, 2005 - 10:56amSanction this postReply
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Thank you, Joe, for the compliment and a new vocabulary word.  :)

From what I understand, synaesthetic refers to a simultaneous stimulation of different senses, so is that what you meant?




Post 14

Saturday, June 11, 2005 - 11:21amSanction this postReply
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Sort of...synaesthesia is a condition where one sense is experienced as another.



Post 15

Sunday, June 12, 2005 - 10:56amSanction this postReply
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Thanks, Joe.  I find that an interesting analysis.  May the stimulation continue.  :)



Post 16

Sunday, June 12, 2005 - 11:29amSanction this postReply
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Hi Jennifer,

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.



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Post 17

Sunday, June 12, 2005 - 11:40amSanction this postReply
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Thanks, Mike.

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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