Look! It’s a newsletter! Just what you need, more email! I promise not to flood your inbox. In fact, I set up this newsletter list over a year ago and I have yet to send out a single newsletter. How’s that for restraint? However! I’m making a New Year’s resolution (what, it’s February already?) to send out newsletters. Finally. I’ll be sending out the newsletter about once a month. The newsletter will include sneak peeks at upcoming posts, reminders and handy links from the past month’s posts, and best of all, extras. What kind of extras? Every month, all sorts of good stuff goes by the wayside due to time and space constraints in my daily posts. Cute farm animal photos, recipes, tips, and other fun stuff that just never made it onto the blog. I’m planning to scoop it all up and put the best of the best in the monthly newsletter.
If you’re a registered user here who registered before two days ago, you’re already subscribed to the newsletter. If you’re a registered user and you don’t want to be subscribed to the newsletter (hmmph!), you can unsubscribe when you receive your first newsletter–there will be a handy link in the newsletter to remove yourself from the mailing list. (When I reactivated the newsletter–that I’d never used–I imported all current registered users to the mailing list. So as of two days ago, all registered users are subscribed. As I said, you can unsubscribe easily.)
If you aren’t a registered user, or if you just registered in the past few days, you can still subscribe by using the newsletter subscription link in the sidebar to your right (just above the Slanted Little House photo). Or go here to register and subscribe yourself to the mailing list at the same time by checking the “subscribe to mailing list” box when you register. (Why not do both? It’s free!)
Once you’re registered, you can also post on the forum. We have 400 members on the forum now! Come join in the fun.
If you register and don’t receive your password in email (for some people, this is a problem) and you don’t find it by checking your spam folder, click the Contact button in the menu above and I’ll help you. (Even if it’s been a while back since you registered or if you got it and simply forgot it, I can fix it for you! Just let me know!)
Also, if you want your own gravatar (that’s the little image that appears by your comments on the blog and by your posts on the forum–go here to get your own gravatar. This is very easy, I promise! We’re all about fun and easy here. You can use any photo on your computer. (It doesn’t have to be a photo of yourself, just something representing yourself–your dog, your cat, a flower from your garden, etc. Or you!) You don’t even have to know how to resize your photos. The gravatar site will resize it for you.
Further down in the sidebar, you’ll see that I’ve now added a convenient link to the Community Cookbook page, which is a page with a linked index to all the recipes from the contributors in the Just Recipes forum. This page will be updated regularly to add new recipes as they’re posted in the forum. There is some delicious stuff in there! Check it out!
And–don’t miss the Map page. Where in the world are you? We wanna know! Besides, it’s fun. And we’re all about fun here. (You can also add a small photo of yourself–or something to represent yourself–to the scroll that goes across the bottom of the map when you pin it. MORE fun!)
Now for something truly important.
To answer the pressing question of what type of peppers I use in my pepperoni rolls. Here in West Virginia, we are very snobby about our Oliverio peppers. The Oliverio Peppers plant is located in Clarksburg, West Virginia, and is still owned today by the descendants of the Italian immigrants who founded it. You can find their peppers sometimes in selected stores in surrounding states and you can also find some of their products online. (Google Oliverio peppers.) Here, they sell them just about everywhere. We like them. We think they’re better than any other jarred peppers in the world. I use the Italian-style Peppers (mild rings) in Vinegar Olvero in pepperoni rolls. They also come in hot if you like it hot. I use the Italian-style Peppers (sweet) in Sauce Olvero on pizza sometimes and in all sorts of other recipes. They also come in medium and hot. Oliverio has a wide array of pepper products!
I think Oliverio should come sponsor my site now after all that. Oliverio? Oliverio?
I don’t think they know I exist. Just for that, I’m going to also tell you that if you can’t get Oliverio peppers, you can use any peppers that are available to you in your area and that you like in the pepperoni rolls. (Especially if you have home-canned peppers. I’m all about that. If I had home-canned peppers, I’d be using them myself!) Or use no peppers at all if you don’t like peppers or if you are a pepperoni roll purist and this whole discussion of peppers in pepperoni rolls is making you twitch.
Don’t forget to register, sign up for the newsletter, and get your groove on with your own gravatar. Then come back, pin the map, check out the Community Cookbook, and join us in the forum!
(I love all my new smileys.)
P.S. Seriously, what can I do to get West Virginia companies to sponsor my site? This is quite probably the most trafficked blog in West Virginia. There’s traffic here somebody in West Virginia business, travel, tourism, something, oughta take advantage of and sponsor me. And save me from the ever-increasing hosting and technical expenses associated with the site monthly that are burying me. (Yes, I do run ads here, but if that was helping, I wouldn’t still be talking.) If you have ideas about how I can get business/corporate sponsorship, let me know!
P.P.S. If you want to, you can donate to my monthly site expenses. Thank you. :heart: