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The Secret Is In The Sauce

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North Carolina, United States

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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.
Monday, April 5, 2010

Your Comments

I love to read your comments because they let me know that someone out there is reading my blog, and as I promised before, I'll post them all, good or bad (unless they're way-over-the-top nasty). I mentioned in my post of January 24th....please, please make your comments in English, or at least give me a clue where you're from! More and more often I am getting comments in some Asian language (Chinese? Japanese? Korean?) and since I don't know what it is, I can't translate it. I would love to be able to post comments from my International visitors, but I can't when I don't have much to go on.

Here's the problem ya'll- If I can't identify the country or the language, then I can't use Bablefish to's as simple as that! Bottom line....if I don't know what it says, I'm not going to post it to my blog.
I'm not trying to be ugly about this, but if you are able to read my blog enough to want to comment, then I figure you are probably capable of leaving your comment in English (or at least give me a clue where you're from so I can try a translating tool). Otherwise, thanks for stopping by, but don't bother to leave a comment because I can't post it.


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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