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Posted on 3 Apr 2013 03:08:31 BDT
Thank you Retro... Let us know what Sophie ropes you into cooking next. i took your excellent advice and bought a domain name :D

@Frenchie, you are spot on, that one is mine... I agree on the whole book vs. Kindle thing. I like a book I can spill things on! I also like looking at other people's cookbooks, and seeing the tell take splatter marks that show off a family favourite :)

***even more hugs***

Posted on 4 Apr 2013 13:17:46 BDT
RetroEd says:
Free on the Kindle? Er, that seems a tad over generous Mrs Johnson... I hope Amazon paid you something for it!

In reply to an earlier post on 4 Apr 2013 13:40:35 BDT
Negative Retro, it was a free gift for all of my lovely new friends on here :)

Although it caught on a bit and I sold/gave over 500 copies! Still you can't take it with you, I just hope it is well recieved. Cooking anything good at the weekend? I think Thai Fish Cakes will be this months cooking competition xx

In reply to an earlier post on 4 Apr 2013 14:17:06 BDT
pixie says:
It's worth the investment Debs....as you have to get your face out there if you know what I mean.

In the Blood: A Genealogical Crime Mystery #1 (Jefferson Tayte) this author is so popular now on the kindle thread and he gave the first one free...we couldn't wait for the second and third books....would gladly pay for his work now.xx

In reply to an earlier post on 4 Apr 2013 18:18:39 BDT
You are quite right Pixie... and now I am going to read "In the Blood" :)

I haven't mentioned this on here yet... But Mr Johnson (Neel) isn't a foodie at all. He's a good sport, but tonight he looked like he was going to cry when I told him the new recipe I was trialling for dinner tonight...

So now I am serving up Chips, Fish Fingers, Burgers and Beans... Marriage back on track! ;)

In reply to an earlier post on 4 Apr 2013 18:24:46 BDT
pixie says:
I'm sure you'll enjoy it Debs...I'll link his other two and flag them up if either becomes free..

To the Grave (Genealogical Crime Mysteries)

The Last Queen of England: A Genealogical Crime Mystery #3 (Jefferson Tayte)

As for the Chips, fish fingers etc....sounds perfect! don't forget the tom sauce!

In reply to an earlier post on 4 Apr 2013 20:04:36 BDT
My husband won,t try new things, it,s heartbreaking. He likes his food " dry" if you know what I mean. He doesn,t like anything cooked in a. Sauce. Beef casserole is ok, but if it,s creamy or tomatoey he won,t have it. Like chilli, but hates curry, not fond of fish, but likes seafood. Prefers meat and likes it plain and simple....always. Drives me nuts, and then tells me he,s easy to feed.

Posted on 5 Apr 2013 08:08:53 BDT
Lead him into the kitchen and let him feed himself.

Posted on 5 Apr 2013 10:45:32 BDT
Yeah, I,m too soft on him Ori,but he,s got his good points too.

Posted on 5 Apr 2013 12:10:09 BDT
I'd be terrified that Neel actually would go in there and feed himself... What if he really liked cooking and I didn't get a look in anymore... <<shudders>>

Posted on 5 Apr 2013 14:26:39 BDT
Feet up, cup of tea...sweet. Let him get on with it.

In reply to an earlier post on 5 Apr 2013 17:06:58 BDT
pixie says:
Be afraid Debs..be very afraid...I have created a monster!xx

Posted on 5 Apr 2013 18:53:38 BDT
Last edited by the author on 5 Apr 2013 19:19:40 BDT
Edited! Stupid phones and their silly screens. Now it makes sense...

Lol! Maybe I will teach him to make an awesome cup of tea, then I can follow Ori's advice :)

I've just noticed that whenever I read a James Martin recipe, I do it in his accent! Hmmm too much Saturday Kitchen I think...

I downloaded "in the blood" Pixie, about to snuggle under a blanket and dive in xx

In reply to an earlier post on 5 Apr 2013 19:05:14 BDT
pixie says:
Be really interested to know what you think...happy snuggling!x

In reply to an earlier post on 6 Apr 2013 09:19:57 BDT
I do that with any Hairy books, MDK. I hear Si King's voice reading the comments etc.

Posted on 6 Apr 2013 22:00:02 BDT
Frenchie says:
I am awaiting for my book Mrs Johnson's Melting Pot. Hopefully Monday.
p.s. by the way, Mrs Johnson, you are very pretty, if I may say so **smiles**

In reply to an earlier post on 8 Apr 2013 11:57:48 BDT
Last edited by the author on 8 Apr 2013 11:59:55 BDT
Ooooh let me know when it arrives Frenchie, I really hope you like it! I was cooking up a storm this weekend, lots of Breakfast foods :)
Ps. thank you very much, that's a lovely thing to say! That photo was taken at the Zoo, a very happy day xx

Posted on 8 Apr 2013 14:17:55 BDT
I feel a bit jealous with all these Kindle freebies, but not jealous enough to buy a Kindle. I dislike manufacturers who create a "special" format that can't be used by other brands. Kind of like the Betamax/Blueray nonsense. Bluray forgets that Betamax and Phillips2000 both "exclusived" themselves to death.

In reply to an earlier post on 8 Apr 2013 14:24:27 BDT
I hate anyone feeling left out! How about I send you the PDF as a special gift Ori? xx :)

Posted on 8 Apr 2013 18:20:35 BDT
Frenchie says:
I got it today Mrs J. And I already made the tuna club sandwich with the potatoes wedges for lunch for the children and I have my eyes on that humous recipe (I just love harissa). Yes, I like it because it does not ask me loads and loads of exotic ingredients. But I have a question:
Why the chocolate in the Chili? I have never heard of this... **Smiles**

In reply to an earlier post on 8 Apr 2013 18:29:37 BDT
Oh yes please ma'am! I don't have FB either, how can we get together?

In reply to an earlier post on 8 Apr 2013 20:15:43 BDT
@Frenchie... Wow I can't believe you got stuck straight in... Brilliant :) Humous never lasts in this house, I always mean to make extra but end up gobbling it all up.

Dark chocolate is just incredible in Chilli... It thickens it slightly and gives it a beautifully rich and smooth flavour. Have a little taste of the chilli before you put the chocolate in, and then afterwards. I promise you will never go back! Also if I don't have chocolate then I just add dark cocoa powder a tsp. at a time until it tastes right.

@Ori Send me an email at mrsjohnson.cookbooks@gmail.com. I will try and send it to you over e-mail, it's probably going to be too big though, in which case I will bring a memory stick home with me tomorrow and copy it, then I can just send it to you via snail mail :)

Debs xx

Posted on 9 Apr 2013 08:10:23 BDT
Sent! You are sweet!

Posted on 11 Apr 2013 11:35:13 BDT
RetroEd says:
@Mrs Johnson - You're getting quite afan club! rightfully so too :) By the way, if you want to dispense large PDFs you can do it on Skydrive (https://login.live.com). Its free to sign up, totally secure and you upload anything you want, then share the link and password with whomever you want. They can view and download whatever you store in there. You can have hundreds of folders. I use it to share family photos... By the way, Fish Fingers and Chips, divine! No wonder he married you.

As pixie says, giving the book away was a shrewd marketing tactic and now you have another 500 followers spreading the word!

@frenchie, yes she is pretty, bit of a bonus in any recipe book! Got me in trouble with the wife though - you could have warned me Deb!! Thankfully enlisting my daughter in the competition smoothed it over... phew.

Thai Fish Cake Competition - bring it on!! sound delicious :)

In reply to an earlier post on 11 Apr 2013 21:12:37 BDT
Yay Retro's back!! I was wondering where you had been, in fact I was going to email you today... I bought my domain name, and have a week off soon to get my web page designed and up and running.. Expect A LOT of questions :) I used google docs to sent Ori a copy, it was pretty cool and I could limit it to only allow her e-mail address to download it... It's about to go free again for another 3 days, so hopefully that will drum up some more foodie friends!

I don't know what I would do with out you guys egging me on... It can be a bit overwhelming trying to get things to take off, and although I am pretty positive... I do have my moments of spiralling doubt ;)

I can't wait to see yours and Sophie's fish cakes Retro!
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Discussion in:  cooking discussion forum
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Initial post:  18 Mar 2013
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