Just in case I'm not able to successfully extract my mailing list from the crashed computer, please note:
If you were (or would like to be) a subscriber to the email mailing list notifying you of updates to the main Always in the Kitchen site, and you would like to continue to receive updates, please email me and let me know, so that I can add your email back into the list.
My apologies for the technological screw-uppedness.
Thanks!
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5 comments:
I Hate when computers get haunted, I am totaly goning to have to steal the term "technological screw-uppedness"
Heh. Feel free, Templar!
Tin, thanks for the well-wishes. It's all the result of one colossal melt-down, but I think it's mostly under control now (crosses fingers)...
Was reading an old post of yours regarding a bunch of BC reds you and friends tasted through. "Small Lots" or something like that. It's true, BC reds are getting better all the time but, no, prices will not stay under control. Recent new players in the winery start up business are paying exhorbirant $$ for grapes and these prices will continue to rise. This is the same situation in other wine producing countries where the cost of living outpaces traditional expectations of value. Who can afford a steady diet of $30 wines?
Certainly not me, maybe not you but lots can as the best of these wines sell out each release with relative ease.
A suggestion: instead of email, get all your subscibers to download a free news aggregator like SharpReader and then everytime you post in your blog it automatically goes to their 'reader. Providing they used an RSS or XML chiklet from your site. If you don't post, they don't have to waste their time checking your site. Best thing I ever did for mine. Get you personal geek to help you out. I'd like to check out your site more often but simply bookmarking doesn't cut it anymore.
Hi Bradley,
Thanks for stopping by. The subscription isn't for this blog (which, of course, is available through bloglines and other updates-feeders) but for my main, non-blog web site (which has the same name. It's available through my profile, or the link in the above blog post, and is only updated every two weeks. Less frequently now, thanks to some computer glitches, but soon to be back on its fortnightly schedule, I hope.
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