I teased you yesterday and told you I had some exciting news, and sure as spaghetti squash, I have some.
News #1: And Then There was Cauliflower…
Thanks to your support and help in getting the word out (you guys went to bat for me and I thank you), I was a finalist in the contest at Yourhub.com.
To be more specific, we’re talking over 5,000 views in March alone, and over 6,000 to date.
I won $100 smackers (if it had been for pure page hits, I would have won all of the moolah, but it was a drawing for anyone over a certain amount. I know we would have taken the gold, baby!). I am going to pay it forward with the money to you guys (hey–you made it possible and I don’t forget my friends) in different ways, and will tell you how I plan to do this:
News #2. I’m Giving you Some Cool Stuff.
That’s right. I’m not sure how often I’ll be able to give you some goodness, but I’m going to try and make it a semi-regular event. You guys are worth it.
It won’t be weird things like Pamprin or all of the Splenda crap in my cupboards, either.
A giveaway is coming up this week, so stay tuned!
News #3. I would like to thank the academy…
Meet the new National Low-Carb Examiner of Examiner.com.
Sweeter than Stevia and without the bitter aftertaste, someone you know and maybe even (dare I say it) like (in a totally socially acceptable way) has made it into the national spotlight where I can continue to pay it forward to you, to myself and to others who haven’t yet heard the low-carb word.
A former editor of mine invited me to come aboard (now he’s all editor-y again), and after a background check to make sure I’m not creepy or eating people (seriously) (I try not to eat people. They’re too chewy), I am now on the bankroll (so to speak).
Does that rock my support socks? Oh yes. Oh yes it does.
I am not sure where that leaves this blog yet. Maybe I transfer everything there, or maybe I keep things serious over there and we keep cutting up here. It really depends on the amount of leeway they grant me over that direction.
One thing is for certain: these are going to be interesting times.
Now for an admission of guilt:
I’ve been off-plan for a week or two, sampling my way through foods I wasn’t even craving.
But, Dude, I am totally responsible and claim fully my choices: I blame it all on Aspartame and Splenda withdrawals. (Oh, what? And you never lick stuff and blame inanimate substances?)
My mind has finally revisited my ticked-off body and they had words (at least one tersely-worded manifesto). I’m back on plan where I will stay for the rest of the year. Might as well shoot for the moon and see how many chins I can drop by New Year’s Eve.
That said, are you in with me?
Onward we move into summer, with new recipes, way to keep cool, and healthier living; and with that, thanks for the bodaciously delicious support to the most intelligent, cheeky and tasty folks on the internet.
Let’s git r done.
Chai Latté says
I am new to low-carb, and new to your blog… and I am SO with you!
WTG, Cleo, dear!! You rock OUR sox, so it’s no wonder the rest of the world is following suit!
Good luck with the new ventures. We’ll be glued here daily to see what new stuff comes about!
(I try not to eat people. They’re too chewy)
Yes, but they are low carb, haha 🙂 🙂 🙂
Great news on your new gig!
I honestly think you rock. I’ve had a link to your blog in my “Favorites” section for months now. That being said…
I actually had gastric bypass surgery on April 14th. I swear, if I could have had a mindset like you, I wouldn’t have needed it. However, what’s done is done…I still find myself swinging back to check in at your site a couple of days a week though. It’ll be a bit harder to eat higher fat now, (ok, let me revise and say *diarrhea*cough*,) but that isn’t totally going to stop me from trying alot of your awesome sounding recipes.
You really are an inspiration–your attitude, resilience, and sense of humor.
As an afterthought, check out “The World According to Eggface” blog if/when you get a chance. She is a post-op gastric bypass person, but has lots of good recipes as well. Though of course, my loyalty lies with the person I emailed. (Seriously. I never chat on message boards, nor do I randomly comment on things or contact people.)
What 1956okie said….you ROCK! I count on you and your silliness to help me stay low carb, not to mention your fab recipes. So keep on keeping on. We’re all with you!
As for sampling not-so-good-for-you stuff, I’ve been doing the same. I’ll get back ‘on plan’ now, too.
Oh! I made Jimmy Moore’s low-carb lemon cheesecake, only with an almond meal crust, and it was oh-so-good! Only problem was, I made it with Splenda (I know, I said I would never do such a thing), so can you help me convert it to Stevia?
We start Monday! Start preparing yourself now for the exciting ride of a lifetime… or, well, at least through some hot months.
1956– Thanks so much! I am so psyched, and look forward to continuing to pay it forward. I hope I can make a difference.
ew– You are so right! I have a neighbor down the street. He looks chewy, but sour. Thank you!
Christine, I am so very flattered and humbled by your contact! Thank you so much for being so kind. For medical reasons, you could cut the fat on the recipes. I’m not sure by how much, but there are lower-fat cheeses out there, or less fatty options, minimally. I certainly think that surgery is a huge step, and it is one you made for yourself weighing the risks. I hope you hit goal healthfully and will continue to keep in touch. If your “nurse” is any indication, I can already tell you are a caregiver, and probably do for others more than you ask for in return.
Bless you for being so kind, and thank you for taking the time to let me know what you are thinking!
I will check out those recipes and appreciate the tip! I think you rock!
erratica– Hey, woman! thank you for the woohoos! I am jazzed.
I do have a low-carb cheesecake recipe I put together… it was perfect… it was delightful… it used Splenda! Now I’m having to tweak it with stevia to make it such that I’ll recommend it. And this, just after I finally figured out how to sweeten things with Splenda.
I will be playing with recipes more for certain and hope you’ll continue (as you have) to be patient while I get out of the next two weeks of induction. If I taste a bunch of stuff, I’m in serious trouble.
I am playing with Stevia and am in LOVELOVELOVE with it! I look forward to sharing my cheesecake recipe with you soon.
Glad to hear you are back on track, Cleo. I have total faith that you’ll continue to succeed. It’s grillin’ season – woohoo!
Congrats! I’ve done just enough writing to know what it’s like. How you can do this, raise 4 boys, cook, invent recipes, and maintain your cheerful good humor is totally beyond me. Wherever you publish, I’ll read it. You rock!
woohoo Cleo I’m glad your gig is now offical and I can share it but next time share the I’m off plan news so we can all assist you to hget back on plan before you ballon my friend.. Can’t wait for the real world to discover your sense of humor and your recipes.
That is great news g/f, congratulations to you.
Congratulations on joining the staff at the Examiner. Your humor and enthusiasm does so much more than make low carbing delicious and exciting. You have the special gift of lifting people out of down moods. Thanks! I wish you were my neighbor!
I, for one, would be happy to relieve you of your “Splenda crap.” I don’t have either philosophical or physical problems with using Splenda.
Pat– Do you care if the davincis has been opened? I have some stuff I’ll ship if you don’t care. I’m not going to use it. I have Splenda packets, too.
Email me your address
Thanks, OH YEAH!
OH YEAH! Woohoo!
Thank you, willie. I am so understanding what you’re saying. It’s 11:30 and I’m still at it!
2big — LOL. I adore you.
feisty– thank you!
Thank you anonymous! I wish you were my neighbor too. And thank you for the very kind words.