January 24, 2004

New Link

I've noticed that many people when adding new links to the menus on their pages will make a housekeeping entry on same. I've never really done that because I've always somewhat thought that few people pay attention to them other than myself. However, after making many updates today (including bringing the recipes back online), I thought I'd go ahead and add some more content...

Andrew Dornenburg and Karen Page: These James Beard award-winners have a page I'll likely be visiting often. Their restaurants section is what originally snagged me -- since they appear to live in New York City which I frequently visit on business. However, I also intend to poke through their recipes too.

Posted by Jennifer at January 24, 2004 10:50 AM

You left me a comment about making stock. It's basically the same way you do it in a pot. Chunk in your veggies and chicken and spices and cover it up with water. So I would say skim it however you normally skim it. Personally, I poured it in a huuuuge tupperware container with a pour spout and stuck it in the fridge. When the ick had congealed, I grabbed a spoon and scooped it off. I was very pleased with the results.

Posted by: Jess at January 26, 2004 9:44 AM

You know, I was doing the same thing when I added links for a while. Then I decided that a) it was too much work, and b) I'm not really blogging per se anyway. Still, in an ideal world, I'd definitely do it. It's nice to have some sort of idea what the link is before clicking it.

Posted by: Robert at January 29, 2004 3:09 PM
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