A final reminder to please come on over to the new site, www.TheAttainableGourmet.com and re-subscribe if you haven’t already. There’s been lots going on, including my winning the Kitchen Circus competition with a killer dessert recipe, Pumpkin Cheesecake with a Gingersnap Crust, Finished with Curry Whipped Cream.
Hope to see you there!
Happy Sunday! For those of you who have already come over and checked out the newly redesigned site…thank you! For those of you that haven’t, a reminder that you’ll need to re-sign up for the email updates over there. Yesterday’s recipe of Sweet Potato Hash served on a Bed of Winter Greens with Pancetta and Finished with Caramelized Scallops and a Spicy Remoulade can be made in under 30 and would be a perfect Sunday supper before the week gets off and running. I, for one, know that I’m really going to enjoy the extra hour today.
There comes a time in all young blog’s lives when they must grow up. They must face the reality of search engine optimization, and custom designs, and the dreadful reality of being the masters of their own domains. Such is that time, ladies and gentleman, and so it is today, with bittersweet emotions (emphasis on the “sweet”) that I announce that Shut Up & Cook has officially graduated to www.TheAttainableGourmet.com.
Same honest words, same real food, same me…but with a bit more sass. I hope you like it…oh how I really, really do.
The Bad News: I’m afraid the old email list will be going the way of the Dodo Bird, so you’ll have to re-subscribe in the upper right. Please do…I love having all of you. And I’ve got a feeling 2013 is going to be a smashingly fun year.
So make yourself comfortable, help yourself to a glass of wine, and enjoy looking around. I’m so glad you’re here.