Goon… come on, it’s been a week!

Hi Margaret. The magazine was a small student one to be released in Scotland, which is why not many people have heard of it. ~I just wrote a coupleof studenty recipies for it.

Hi Schmoof, I was briefly on a show called Market Kitchen on UKTV food. I don’t have cable so I didn’t even see it myself!

Hi Trig, you’ll change your tune if you ever see me trying to handle a knife! But seriously, I think my student days are done for the time being, regardless of the subject. I’m tired of being broke!

Hi Shantanu, it’s great to find out the name and face of someone who’s been a quiet reader, especially when they are based as far away as India. And thank you for pointing out your own blog. I have already visited and found it very interesting.

Hi Garrett, I’m so pleased that you’ve been back to comment on this site again in recent weeks. Even though I don’t comment as much on your blog as I used to I still am a regular reader. Usually I’m just so stunned by the amazing stuff going into those cupcakes I’m left totally speechless (plus I’m not much of a baker so don’t have much to add).I think it’s great that your blog has developed like it has and become so successful. It will be interesting to see where we are in a year’s time!

Hi Kate, it is funny the way these things work out, isn’t it? I think your blog has developed in a really good way too and I enjoy reading it.The top 100 project is a very interesting one. And you’ve just reminded me that I have half a review written for you. I must get that done soon!

Hi Gary, I’m really glad that you’ve been enjoying the posts and that you’ve been developing your own cooking skills too. I found other people’s food blogs were invaluable to me when I first started cooking seriously. Mackerel eh? Well I was going to try mackerel with gooseberry sauce as soon as I got a chance.

I’m a frequent reader of your blog, and regularly pop by to see what you’re cooking up. I love your photographs - very good quality and great to see the final result. Also your text entries are invaluable, great to read them.

I’m not that great at cooking but enjoy doing it. I’m getting better slowly, and can cook more than I used to be able to to.

So thanks for keeping it updated and making it so interesting.

Anyway, enough jibbering on - I’ll comment again next year!!

Gary

p.s. Any recipe for mackerel