So for those of you who are obsessively compulsively refreshing this page to see when the counter will roll from 499 to 500, you're in luck. Since I'm feeling a bit saucy today (could it be my upcoming booze-cruise-on-land? Or maybe I'm still a little giggly from my favorite new website), I'm going to go ahead and say that the 500th visitor can pick something for me to cook and document here. So if you are reading this and the counter says 500, YOU WIN!!
That is, you don't "actually" "win" "anything", but you do get to make me cook something you like. And you get the fame and glory associated with a personal callout on my incredibly popular, highly trafficked blog. What more could one ask? Ok, fine! Since you twisted my arm, I will toast you (over and over again), while I sip fine wines in California this weekend. Geeez.
500th visitor, just comment on this post and tell me what you want me to make. Within Reason. And if I don't like it, I will probably tell you to pick something else, because, well, this is a blog, not a democracy.
Hooray for Bella/Bello!! Gooooooo Team!
10 comments:
OMG its so close! Who is it going to be?! The anticipation is killing me!
4 more to go...
498! 2 more to go! Who are you people, anyway? Reveal yourselves!
I just looked down to see the big # 500 staring at me! I'm thrilled to be in this position, tho I must admit I was also number 497 when I checked the new entry from home ala facebook. When you sent me the link via email today, I clicked on it at work and, Voila! 5-0-0.
Considering these circumstances, should I bestow such honor to reputable # 501? I'd be happy to, although I don't doubt similar, perhaps intentional, collusion on their part... whoever they be.
Congratulations! Even if you were stuffing the ballot box, so to speak...
It looks like we are already up to 504, so unless visitor # 501 wants to come forward and reveal him or herself, you win!
what should I make?! The possibilities are endless.
I got duck on the brain. Maybe a Napa inspired sauce to accompany? Pinot reduction, maybe somewhat sweet?
Duck, Schmuck. I'll think about it.
I should have known you'd shoot down #500's suggestion! Don't be a weiner-- make the freakin duck!
p.s. Dad and I had French food in Dublin and I had an AWESOME vegetable tarte tatin with mint couscous!
ok fine, I'll make the freaking duck. Care to be more specific?
I must say I'm not sure where this duck angst stems from. Maybe I should have just suggested ramps! Or maybe something so benign that it's ironic (beer can chicken, anyone? PBR only, of course.). I, however, don't live in the "ramp zone," which everyone knows gives me neither the license to suggest ramps or attempt irony. Sigh.
Ok then - Duck it is!
I don't wanna be too specific, because I'm looking forward to seeing your personal spin. However, I do have a coupla requests:
1) Bone-in, skin on. You're welcome.
2) 2 sauces. One being a sweet wine reduction thingy to glaze, the other being more earthy (au jus, maybe even white bacony gravy?) that'll fit the whole plate nicely.
3) Napa inspired starch to accompany. I have many ideas, but am excited to see what you come up with.
4) Greens.
That'll do it. Good luck!
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