I hope all of you had a great holiday season. I must apologize that I haven’t posted very much because I’ve been detained with my own festivities. (Festivities meaning I am so bloated from eating too much that I can’t concentrate and am in a postprandial coma.)
As I lie on my couch, I am working on my computer making a guideline for future posts so that I can be more focused. I have gotten a lot of emails (okay, it’s only been about 6) with requests so I will make sure that I honor them in 2012.
One particular email was received just this week. My
stalker reader wanted to know what magazine they would find in my mailbox. He also wanted to know what I was wearing.
I thought great email questions; I’ll show this to my husband. My husband told me the email was a bit creepy and I should only honor one part of his request. So “Henry”, this one is for you…I am wearing skinny jeans, a v-neck sweater and high-heeled boots. I’m not sure what this has to do with food…oh wait…now I get it that was the creepy part.
Maybe I’ll have to talk about the magazines too. The periodicals I currently receive are Cuisine at Home, Bon Appétit, Food & Wine and The Food Network Magazine. There are many other ones to choose from that are really quite useful resources so I do switch it up every now and then.
Cuisine at Home is probably the only one I haven’t let my subscription lapse. Its amazing job of not just giving me a recipe but teaching me techniques and helpful kitchen hints has kept me intrigued. It is a compact yet comprehensive magazine that really has stepped up my cooking skills.
In addition, I enjoy their articles. (Okay, I also look at the pictures. Is that wrong?) They have some amazing writers! (Hint, hint, Editors, I be a good writer! Please see the humor in that sentence.)
Finally, I subscribe to The Food Network Magazine. It is a relatively newer publication that is really enjoyable for fans (or superfan in my case) of the cable station and their chefs. It is sort of fun to see them in a different media and then pin them up in my kitchen so I can have a pretend dinner parties with celebrity chefs. (Seriously, I don’t do that very often.)
Every now and then, I do add to this list despite my mailman’s protests. This is a good time of year to start a new subscription so I look forward to hearing about what you have chosen for yourself. (I don’t look forward to hearing from Henry again.)