"Where bacon is bacon
and pigs are nervous."
The Recipe du Jour
A little over twelve years ago Rich, Walt, and I sat
around my Maryland kitchen table during a weekend get
together, trying to define our first “Internet project”.
The millennium was fast approaching and - - in the event
the world as we knew it did not grind to a halt due to
faulty Y2K technology - - we were ready for the sheer
dot-com-ness of it. At the time we were tossing around
ideas for beginning a science fiction web site. The
conversation swirled in and out of the realm of total
absurdity for several hours. Ground rules were simple:
whatever we came up with MUST incorporate literary
While cutting up a breakfast three-cheese, ham and
mushroom omelet (topped with fresh cut chives from my
herb garden!), Rich’s fork paused in mid air. “How about
a RECIPE site?”
Walt sipped his coffee for a moment or two. “How are we
going to fit ‘literary effort’ into a recipe site?” he
Good ol’ Walt. Always the practical one.
“No problem,” was Rich’s response. “We’ll figure it
And we did. In-between mouthfuls of omelets and sips of
hot coffee, Recipe du Jour was born. It still boggles my
mind that from that innocent beginning we have grown
readership to tens of thousands of subscribers. It is a
humbling experience and one not taken lightly.
Thank you, subscribers, for making
Recipe du Jour a success.
Most folks don’t cook like master chefs. Sure
it’s nice to try something exotic and gourmet. Although it’s fun to read
recipes with ingredients like Madagascar Hoki nut paste or antelope
filets, you won't find a lot of those recipes here. That's because
most of our daily recipes are submitted by everyday folk just like
you. Oh, on occasion we’ll give
in to temptation and slide a goody in. But don’t look for escargot
or conch chowder or any recipe that’s more expensive (or takes
longer) than wallpapering your kitchen.
A lot of the
daily Email recipes you’ll receive come
from our loyal subscriber base. Some are family favorites, some are from
friends, and some are assimilated smack dab from the swirling chaos
of esters that make up Cyber Space. Our "Good Neighbor Friday's"
recipes - for example - are submitted from peoples of all walks of
life. Good stuff. Special stuff. That's what you can expect from
Recipe du Jour.
If you want to see what we mean, browse the real
thing at Recipe du Jour's
Recipe du Jour by sending a blank email.
you like desserts, you'll LOVE Dessert du Jour's weekday Ezines.
Period. Nothing but caloric bliss.
Sinful overindulgence at its best: a chocolaholic's smorgasbord
delivered right to your Inbox. A sugar
rush waiting to happen. Don't believe us? Browse the Dessert
Subscribe to Dessert du Jour by sending a blank email.
A Metered Dose of Brain
Food 6 Days a Week
Many Recipe du Jour readers skip the recipes entirely,
preferring the Ezine's outstanding daily literary content. On
Saturdays - for instance - Recipe du Jour spotlights selected
Centre Daily Times' columnist, Walt Mills'
articles. Here's an example of a
Saturday Edition, including one of Walt's columns.
Weekday columns and articles by Rich and Simply Tim provide
additional diversions and more than an occasional chuckle or two.
Readers often confide, "You guys are just like one of the family!",
or "What would we do without morning coffee with Rich, Walt, and
Author, artist, and graphics designer Tim Lee was
born in 1949. Painlessly assimilated into a typical military family,
he decided to play hooky and go fishing while attending day-2 of
kindergarten in Yokohama, Japan. Fifty-something years later, Tim is
still looking for ways to go fishing.
After teaching photography at Virginia's Tidewater Community College
and graduating from Old Dominion University, Tim launched a career
in television. Tim has been living on Lake Gaston, North Carolina
since 2001 as a
freelance technical writer, painter, graphics designer, Roanoke
Rapids Daily Herald The Lake Magazine writer-photographer and
electric boat salesman.
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