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About Me

North Carolina, United States

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To contact me, please
e-mail me at
inmimiskitchen@yahoo.com

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My Disclosure Policy

1. All my posts are written for myself first (with my followers in mind of course). If I make money from a post due to third party advertising such as Google or Foodbuzz, then so much the better.
2. If I write about a product, cookbook or restaurant, chances are that I received the product, cookbook or meal for FREE.
3. If I write a review about a product, cookbook or restaurant that was not FREE, I will disclose that in my post. I will always write about local establishments and businesses (non-chain) gratis- I support local businesses and hope you will too.
4. FREE product does not guarantee a positive review.
5. If you are interested in sending me a book or product to review, or want me to review a restaurant, please know that I make every effort to post reviews within 4 weeks of receiving a book, within 2 weeks of receiving a product, and within 1 week of dining at a restaurant.
6. I write for several websites and print publications in addition to my blog and my writing interests are strictly food or cooking-related, so please make sure that your book or product is food-related in some way.
Sunday, March 14, 2010

$2 Dinners Posts Are Moving


After the success of my recent appearance for $2 Dinners on WGHP, I decided it was time to give $2 Dinners it's own home on the web,and for that reason I won't be posting my column from this past week. I am in the process of starting a $2 Dinners blog that I hope to launch in the next week or so, hopefully before my next spot on WGHP. I hope ya'll will check back and please stay tuned for the big launch of the $2Dinners blog real soon!

In the meantime, here's the video from my appearance on WGHP.
 

1 comments:

Gary said...

I'm tickled... that's right tickled... to get to see you in action, Penny. What a great segment. I will be making your pasta soon. It looks terrific and my MG is going to love it!

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Food for Thought:

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan

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