Saturday, September 15, 2007

Caramel Cook, my new cooking blog

I haven't really been posting here a ton lately. And when I do, it's usually about food. My urge to post random spirituality tracts has waned over time, and my exercise is what it is; if I log it, it's really just for my own tracking purposes. Cooking is the primary thing I do that I feel compelled to share with others online, and certainly the thing I most rely on the internet to teach me. In Google Reader, my folder of food blogs is bigger than all the rest of the blogs I read put together.

With that in mind, I've decided to put this particular blog on hold so that I can focus my efforts on a new one: Caramel Cook. By making it an official cooking blog, I can really dig into the food I make, the food I eat, the tools I use, the ingredients I love, where here I tended to just summarize.

I hope you'll join me over there, especially if you enjoy cooking, and moreover I hope you'll post comments to solve all my various cooking problems for me!

I'll probably make an occasional post to this blog still, just status-update kinds of things to keep family and friends up to date on what I'm doing, but it'll be even less frequent, most likely, than it already has been lately.

What are you waiting for? Head on over there!

6 Comments:

Blogger Evil Twin #1 said...

Hi Brian,

I am a friend of your sister, Steph. I have a caramel question for you. I have too much Dulce de Leche in my house. Any creative ways use it? Otherwise I am going to have to go by the old stand by of apple cake.

October 24, 2007 8:01 AM  
Blogger Evil Twin #1 said...

Thanks, Brian. And not to worry about hunting me down, because I seldomly work but like to appear like I am working I check your blogs quite frequently. Thanks again for all the helpful suggestions!

October 25, 2007 2:16 PM  
Anonymous moltar said...

Hi Brian,

I found you via IKEA Hacker. They posted your kitchen table and wall mirrors. I couldn't find your email anywhere. I spent 20 minutes looking. So I am resorting to posting this in the comments.

How did you mount those mirrors without the ugly black mounts? Are they seamlessly attached or is there a small gap?

Please reply to roman at fili dot ca.

Thank you!

December 10, 2007 4:06 AM  
Blogger 吉岡勇弥 said...

Nice to meet you. I made a cooking blog.
Very helpful with what has now been linked to please, please

http://fashionandfoodnews.blogspot.com/

April 26, 2008 10:18 AM  
Anonymous przepisy kulinarne said...

Very useful advices. I think I will search more about this on the Net, Guys. :| Many thanks

June 28, 2008 4:13 AM  
Anonymous Anonymous said...

Hi,

Here’s a magazine you should know about. It’s called La Cucina Italiana and it’s the U.S. edition of Italy’s oldest and most popular cooking magazine. It’s all about cooking traditional & modern Italian dishes using healthy, fresh and seasonal ingredients. (Thankfully, it’s for chefs of all levels.) I’m looking to spread the word, and if you’d like to take a look, I’d be delighted to send you a free media subscription. Here’s the site. http://www.lacucinaitalianamagazine.com. Also, if you want to host a recipe contest, we can provide the winner with a free subscription as well. Some ideas for the contest are:

- Momma’s homemade spaghetti sauce

- The tastiest organic Italian soup for fall weather

- Gelato to chill for

- Holidays in the homeland…the most authentic – and delicious – Italian holiday dish

If you’d like to receive the magazine, please send your contact information to me at Vickie@reynoldspublicrelations.com.

Thanks!

August 27, 2008 5:45 PM  

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