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| Photo by liquene on Flickr |
And when that happens, sometimes you just have to step away and accept the fact that life takes priority over work.
This is one of those times for me.
Don't panic, it's nothing catastrophic or tragic, and everything should be back to normal in a few weeks (fingers crossed, prayers being said).
But beginning today and for the foreseeable future you'll be seeing less of me here and on the Carolina Sauce Facebook page while I recover from dental surgery later this morning and we complete several major home renovation projects that have been going on since the spring.
Because I won't be eating "real" food for at least a couple of days, and because we're still living in our RV with limited cooking options, it'll be a while before I'll have any new recipes of my own to post. And when we finally get the green light to move back into our house sometime in the next week or so, most of my time will be devoted to that daunting project.
So, please don't worry if there aren't as many blog posts or Facebook updates from the Carolina Sauce Company over the next few weeks, or if I'm a little slow to reply to your comments, messages or emails. As some of you know, I am a one-woman operation now, and there's only so much I can do when real life gets in the way. Your patience and understanding -- as well as any prayers, positive energy and good wishes should you wish to send any -- are greatly appreciated.
The good news is that the Carolina Sauces online store and warehouse will continue to operate as usual because they are a separate company and location from me, so they're not affected by my temporary absence. You'll still be able to shop online and your orders will continue to be processed and shipped in a timely manner. Should you have any questions or concerns about any online orders, simply email Customer Service at the warehouse and they'll be able to help you as always.
If all goes smoothly, I hope to be able to post a new Crock Pot Game on Facebook on November 1st as originally planned, and also send out our November VIP newsletter soon thereafter. In other words, life should settle back down to "normal" by mid November (God willing).
In the meantime, thanks in advance for your support and I hope to stay in touch as much as I humanly can over the next few weeks.
Zestfully yours,
Gloria
Relived to hear it's not something even more serious, but you'll be in my thoughts. I've just recovered from knee replacement of my former replacement. Now it's surgery on my cheek for squamous that has returned. Too bad we can't recover together, but laughing might be painful for both of us! Made your mini cranberry walnut scones with orange curd a couple of weeks ago for bridge group. What a hit!
ReplyDeleteThank you so much Jan, and I'll keep you in my thoughts & prayers for your knee and your upcoming surgery. We'll just have to practice laughing with minimal facial movement :-) I'm so glad you & your friends enjoyed my recipe! I cannot wait to start cooking again in a REAL kitchen (although the RV isn't too bad, other than being cramped), and I'm REALLY looking forward to eating solid, CRUNCHY food again. I'm seriously craving a toasted "everything" bagel with sesame & poppy seeds, garlic, onion & kosher salt: exactly what the dentist said NOT to eat :-)
ReplyDeleteAll the best to you,
Gloria
I hope you are feeling better now.
ReplyDeleteThanks so much, Dawn! It's great to be able to eat real food again, and other than throwing out my back a couple of days ago (it's getting better, thank goodness) things are looking up. Can't wait to move back into our house on Wednesday! Hope you're doing well, too, and thanks for reading my blog & commenting.
DeleteZestfully yours,
Gloria
Hope all goes well with you and that you will be back on Facebook soon with more of your fabulous recipes. I had asked you on FB a while back if you had a recipe for pork barbecue in a crock pot. You said you didn't, but offered me a couple of suggestions. I decided to use the one where you place the pork butt or loin in a roasting pan with 1 can of beer and chicken broth up to the middle of the pork loin. Cover the pan tightly with heavy duty aluminum foil and bake overnight or during the day for about 7 hours depending on size in the oven at 275 degrees. ( unfortunately, I didn't write the temperature down so I'm going by memory). I followed this method and after pulling the pork added sauce (Get Sauced which is one of our favorites). It was fabulous and all our out of town guests who were here for a pre party before our daughter's wedding were delighted to taste such great southern barbecue. Thank you so much for this suggestion. It is so easy and the house smelled delicious the next morning. I hope I remembered the correct temperature. This will, from now on, be my southern barbecue recipe. Take care! Glad to hear you are feeling better and that you will be back in your house soon. Debra Smrchek
ReplyDeleteThank YOU so much for your kind words, and for letting me know which recipe you made. I'm thrilled that your guests enjoyed the BBQ, and that I was able to help! You are most welcome, and if you ever have any other questions, please just let me know. I'm always happy to help, and to talk good food and cooking :-)
DeleteZestfully yours,
Gloria