The egg white list above makes me miss all the great cooks who used to post here.

The egg white thread has been put into 'Great Threads'... I'm ALWAYS looking for these darn recipes!

 
I'm one guilty of not posting often. In fact, I do not get onto the

computer everyday. Whenever I do log on, I come here and read recent topics.

Since I usually only cook for myself, my food is basic most of the time. I think that I have posted several of the recipes that I have made that have brought positive comments from friends & neighbors. (Recipes like fresh peach pie, tempura battered food, etc.)

 
I think inviting friends is a great idea. For me, it's been

crazy at work since the financial crisis started. We have downsized 15 percent at our company (500 employees had to leave) and the rest of us has been working hard to not only make ends meet, but trying to earn more money.

I still cook but my experimental cooking usually happens on weekends now rather than every other day, because I'm too exhausted to work when I get home. Also, I try to watch what I eat and cooking the way I used to didn't really do anything for my weight.

I'd LOVE to see more posts here, and I'll try to contribute the best I can.

 
Tell her we're SORRY!!! Sometimes it comes across wrong in the written word... no body language!

 
For those of you who blog -- what about a link on your page to this site?

meant to put this comment here at the end so folks see it

 
With all of the great cooks it's a little intimidating to post,but then you quickly become "family."

Also a lot of folks lurk at work,and with the new "trackers" it's curbedmy activity a lot. smileys/frown.gif
See you at 5:30. smileys/smile.gif

 
I was thinking about posting a note on my Facebook page about this group.

Plus add a link to the site. Most of my friends are food people and it might get us some more folks. But I didn't want to do it without checking in.

I'd noticed a drop off as well, although I'm guilty of not posting as much or as often. Most days I get up and then I'm going to bed and I've no idea what happened in the middle.

 
Life goes on...

For me, I've changed, the site's changed, people change, and life has changed. There are so many more things pulling for my attention these days than when this group first formed. I have information flowing out of my eyeballs from overload.

I'm not cooking like I used to; trying to reform my ways in the kitchen and only become Dr. Cream and Butter on holidays.

My rose garden demanded 30 hours of penance, the grass is constantly screaming for a haircut, and I'm still doing battle with the wascly wabbits who are determined to eat their way through the catalog of my garden. Add to that my cello practice time and lessons, orchestra rehearsals, language study, grandaughter trips to the zoo and ballet recitals, and various projects of varying intensities, the dachshunds who own me are standing impatiently patting their little paws in frustration.

"Big dinners" these days seem to be family instead of elaborate over the top dinner parties with lots of fabulous menu planning. Throwing a ham in the oven, whipping some potatoes, steaming some peas, and tossing a salad just doesn't seem worthy of a post these days.

That's what's happening in my world.

 
and I know others have mentioned this, but...

in this day of a gazillion food sites and blogs, plus the fact this site is not sitting on the epicurious Web page and the traffic that generated, this site is just not going to have the walk-ins that was the previous case.

There is just too much else out there now.

The Web food community has greatly diversified. I admit I find more fascination cruising through German language food sites these days when I have the time.

Perhaps this site is suffering from "middle age" and needs to shake things up by moving to a group blog, facebook, or some other method.

 
You see, this is part of the problem...

no posts, no comment. Four hours go by...

Lately I have posted wondrous things...no comment.

The full researched Egyptian menu and recipes? ... no comment...

Many times posting other findings...no comment...

When there is no feedback, where is the desire to post?

Is this an adventurous food group?

Lately, trying to be polite, but, I am not finding that here.

 
Richard, I always love your posts.... You have raised great points re: new technology, I am not a

facebook person, a twitter, a blogger, etc... BUT love to hear and learn about great food and life experiences. See you think we are not reading .... BUT, less than 3 minutes, you have a very sincere response.

 
Barb sweetie, thank you...

you know me, always stirring the pot.

I have always loved your comments, and even more your private messages to me--always loving, heartfelt and sincere.

You have always been a wonderful and positive contributor here.

But really, I have had so many posts go by lately with no commentary, even the outrageous ones, that I have started to think, why bother?

Thoughts?

 
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