Thank You!

This time of year, we begin to take stock of the things for which we are so thankful.  I started The Common Plate blog about nine months ago in order to share with others my passion and enthusiasm for cooking and to share what I am doing each week in my own kitchen.  Thank you for subscribing!  My hope is that each week you get a little inspiration from one of my recipes, links or personal anecdotes.  I absolutely love writing these posts and I cannot tell you how much I appreciate your kind words and responses.  Publishing one’s personal thoughts and stories on a website for anyone to read can be rather intimidating.  Whether you have ‘liked’ something on The Common Plate’s Facebook page, written a comment or response on the site, called me when you are at the grocery to ask where you can find a particular ingredient or stopped me in person to tell me that you have enjoyed a particular blog post or recipe, THANK YOU!  I’m excited for what is to come for The Common Plate.  Again, thank you for your support.  Happy Thanksgiving…….may your kitchen be a mess and your belly’s be pleasantly full!

Carolyn

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4 thoughts on “Thank You!”

  1. Mary

    Happy Thanksgiving, Pep! I am thankful for YOU and The Common Plate! So proud of you…you are truly an inspiration!
    I can’t wait to see you this weekend!
    Go Blue!!

  2. John Ridge

    Thank you Carolyn. I just recommended your slow cooked sloppy joes to one of my sisters and I think I’ll try it myself for a party in a couple weeks. Hopefully it’s as good as your fish taco recipe.

    I do have one request. Do you have a good recipe for crown roast of pork. I got a recommendation for this recipe but wanted to know if you’ve worked with crown roast of pork.
    http://www.epicurious.com/recipes/food/views/Crown-Roast-of-Pork-with-Onion-and-Bread-Crumb-Stuffing-233258

    Have a happy Thanksgiving. John

    1. Carolyn Barger Post author

      Hi John. As always, thank you for sharing my recipes with friends and family. I do not have experience with a crown roast of pork. But now you’ve got it on my radar so I may have to tackle it sometime this winter. I checked out the recipe that you provided and it looks pretty delicious…I love the flavors and herbs that it calls for. In the next few days, I’ll be adding a great Grilled Pear Spinach Salad that might be a nice side dish to the roast. ( =

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