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BEB Reader Feedback Survey
I was super excited about a new zucchini bread recipe yesterday, and then this happened…
That wasn't supposed to happen. Oof.
So, I thought I would use the void that this kitchen fail has afforded me by doing a little survey. It's been nearly two years (!!) since this site had a major design overhaul, and I'm prepping it for a little refresh in the coming weeks. Don't worry, it will by and large look and act the same, it's just going to get prettied up a bit. And of course, I'd love your input!
This is totally informal, so feel free to reply to the questions in the comments section below. As always, I love and appreciate your feedback; it helps me to create a better site and community here at BEB HQ 🙂
1. Is there anything I can change or improve regarding the way the site technically functions that would make it easier or more enjoyable to use? Any specific requests?
2. Are there features on other websites that you frequent that you would like to see implemented on BEB?
3. From a content perspective, what types of recipes and posts would you like to see more of? Less of?
4. If you have any additional feedback or suggestions, feel free to share them below!
189 Responses to "BEB Reader Feedback Survey"
I use Pepperplate (http://www.pepperplate.com) to save recipes I like – it's not a sharing site like food.com or AllRecipes, just strictly a personal recipe book. They have a bookmarklet to autosave recipes from participating sites, and when you use the bookmarklet, it saves the URL of the source with the recipe. It would be kinda great if you worked with the Pepperplate developers to make BEB autosave-able with the Pepperplate bookmarklet…
I agree, that would be great!!!
I use yumprint (same principle as Pepperplate) and when you join them there is a bookmarklet that pops up for you to auto save and categorize your recipes
I agree, it is a easy to you tool!
I use Peprika and it does the same thing. Apparently it used the hRecipe microformat for its "Save Recipe" book mark.
I suspect Pepperplate may be built on the hRecipe specification, looking at the websites which are using it, and knowing which ones work with Pepperplate. Looking the the microformats site, it looks like there are several tools to make it easier to mark up a recipe with the hRecipe format.
Whenever I go to this site, I see a string of HTML [(function (w) { if (w.postMessage) { (w.attachEvent || w.addEventListener)((w.attachEvent ? "on" : "") + "message", function (e) { if (e.data === "topOrigin" && w.top === w.self && e.source !== w.self) { e.source.postMessage("topOrigin", e.origin); } }, false); } }(window));] at the top, I would hope that this will go away.
Hey that happens to me too…
I don't see anything like that. I'm wondering if it is a browser/site compatibility issue. I use Firefox 31.0. If she knows what browsers have the problem, it may (?) be easier to fix.
That doesn't look like HTML to me. I may be wrong because I have never coded anything in JavaScript, but I'd guess it's that.
This fragmented message under my tool bar caused me to go to Best Buy Geek Squad to investigate it as a virus. I'm just cautious.
Personally I love your site and it is very user friendly. I especially love how in most of your recipes you post pictures while making the dish and I find that very helpful. Sometimes I worry that my stuff doesn't look right. Also, in the about drop down, when I get to the FAQ the list disappears and I can't click the photography or tools of the trade links. Just FYI.
I love your website, it's beautiful & I find it very user friendly.
I was wondering do you weigh ingredients for your recipes & if so would you publish them? I think it would attract so many European foodies,
I'm in the UK & the majority of people weigh their ingredients, especially when baking, our cup measurements are also different so while I often come here for inspiration, I rarely bake a recipe as I find it hard to measure accurately.
Thank you 🙂
I'm also from the UK and we do weigh a lot of our ingrediants. I wouldn't let that knock your confidence though, I invested in a set of cup measurements and although its more natural for us to weigh out all our ingrediants its still doable the way the recipe states.
I do agree though, it would make it more user friendly for us Europeans and a great way of encouraging people to weigh their ingrediants as Michelle has said before, it is more accurate.
As an American, I am far more comfortable measuring my ingredients than weighing them and was turned off by recipes that called for weighing until I invested in a decent kitchen scale. Using the cup measurements seems easier to me. Perhaps a compromise could be posting the cup measurement and the equivalent weight!
Hi BEB… I absolutely love your site, thank you! However I must admit that last week I was having endless trouble getting on, not sure if its because of the whole upgrade thing. I love the recipes you share but I would also loved if you shared more about you and your life. (Eg A post on your wedding or a holiday you have been too – I know you do mention in a bit but perhaps a full post) Maybe Im asking for too much here 🙂 but I thoroughly enjoy your content. Thank you
I adore your blog and appreciate all the amazing effort you put for posting such super yummy recipes. I love it how you share your life events and inspire us every week with your precious Friday Things 🙂
My favorite part is the "cheesecake" recipes. I have already made 12 of them and they are just amazing! I would really appreciate it if you can post new cheesecake recipes, whenever is convenient for you 🙂 <3
I can't offer any suggestions as I think your website is very user friendly, particularly the recipe index. If only other food bloggers have a recipe index as organised as yours, I'd be a happy cook.
I love all your sweet-based recipe. And, I confess that I didn't like it when savory recipes started appearing more frequently on your website.
And, one more thing, quite a while ago, I can't remember when, when I visited your website, I immediately got diverted to another scam website. Not sure whether you can do anything about viruses/trojans hijacking your website, but thought you should know.
There are too many savory recipes these days, to the point where I feel liike the name of your blog should be changed, as there are so few actual baking/dessert recipes posted anymore. Or at least it seems that way. Most of your savory recipes aren't exactly health conscious and don't appeal to me, so personally it's been frustrating to log on lately. I do enjoy your Friday Things- it's one of your site's best assets.
I don't have any suggestions to improve the site, but I have a suggestion of what not to change! Your search bar is the absolute very best I've come across!
In a lot of the other blogs I follow, if you type something generic (with two or more words) in the search bar, say peanut butter, they'll bring up every single post that has the word peanut or butter in it, so lots of totally irrelevant butter results. They will also search the related links on each post (your 'YOU MAY ALSO LIKE…') and will show a result that only mentions peanut butter in the related links section, not the actual text of the post, which pretty annoying and useless.
Yours, on the other hand, only shows results with both words in it and only seems to search the text of the post, not the related links section, which is great. Don't change it!
I wonder if you'd be able to add gram weights alongside the cup measurements… am in the UK and only cook/bake with a scale / ml jug for liquids and have found the cup measurements quite tricky (and often VERY messy).
Finally, if there was a gluten-free section that would be wonderful but I appreciate you are not a gluten-free blogger.
Finally, and the biggest message I want to get across is that I love your blog. Your delicious recipes and your positive outlook on life together make getting your blog updates a real joy.
I would also love to see measurements in grams etc alongside the cup measurements as I also live in the UK, and don't find the cup measurement system very accurate. Otherwise, I think the site is brilliant! I really enjoy reading your blog each day.
Love the site although would really like to see some nutritional information for those of us who love our sweets but are trying to work them into a healthy lifestyle of moderation. I know of at least one other blog that does do this and it makes it easy for meal planning. 🙂
nutrition info would be a huge bonus!
It definitely would help. I always check it myself on tools like Calorie Count or this on HF http://happyforks.com/analyzer
It gives really detailed report, but it takes time to precise some products, etc.
Thanks MMM! I'll check that one out!
Michelle, I love your site! My favorite recipes are the mock ones, like the Cheez-Itz you did recently. I agree with an above poster that having pictures of the process is nice. I've tried to incorporate this into my own blog as much as I can and find it helps a lot of people who may be unsure that they're on the right track.
I love your site and the navigation/layout/design is very user friendly. I guess my only comments echo what others have posted. The site is slow to load (I'm not sure if it's the ads or the photo file sizes that bog it down?), I would love to see more health-conscious recipes such as low (or no) refined sugars/lower carb and I know this is not your allergy restriction but mine…maybe some occasional wheat free recipes? Weight measurements would be very helpful as well. Lastly, please don't think I'm weird…maybe some Goldie tips in your Friday things? Our daughter and SIL have a 7 mos old pup that sounds A LOT like your Duke LOL! Anything you learn along the way regarding training would be 🙂
I love your site – it really is my daily fix of baking inspiration! I love almost everything about it, but if you were able to have a mobile-friendly version of it, that would be splendid! I often view your site on my phone, and sometimes I have to zoom right in to click on a link, and sometimes I click on the wrong one! I do often use my phone to read your recipe if I don't have time to print them out, so something a bit simpler to navigate with flour-coated fingers would be great! Also, I have a random strip of code appearing at the top of my screen, some function-related code. Maybe your developer could check into that for you if you have one! Otherwise, I love the rest of it, the colours, the layout, the pictures, your awesome stories about your recipes. Seriously awesome! Keep up the fantastic work! ^_^
I really like your website and have used several recipes from it, but I kind of wish you had some sort of option to review your recipes, because although I mainly trust you, it would be helpful to find out what other people thought of the recipe. Sometimes I will look in the comments box and that is somewhat helpful, but a lot of those people are just admiring the recipe and haven't actually made it yet. Good luck!
I would agree with Katherine – a review option is the only thing that comes to mind as far as improving what you already offer here. And, it would be useful to be able to mark the reviews "helpful" or not – like other sites do. I learn so much from reviews of recipes – how other people have modified it, how it might take longer/shorter in cooking, how they found the final product, etc.
I love your site. You are one of my favorite bloggers because 1) your recipes are so darn good, and 2) because I can "share" them to my food planner app and they translate perfectly without having to be edited. Thanks for the great recipes and even the pictures of the oofs so that I know I'm not the only one that happens to. I made a recipe off another blog once for a whole sheet pan worth of bars (for Christmas Thank you baskets), and it overflowed the pan like crazy. What a mess! There's no way the Chick that wrote that piece had tried that recipe in the size pan she recommended. It made me skeptical of her other recipes – had she even made them??? Anyway, yours have always come through for me, so I know they are tried and tested.
Personally, I love your site and your content. One of the comments above intrigued me (the one where they said you are posting many more savory vs. sweet recipes) so I went back to look and it does seem like it's an every-other post is sweet or savory (most notably since your announcement :). For me, I LOVE this, since lots of sites are either sweet or savory and I prefer to see a combination of both. Now, I can see how this might be frustrating for people who are only here for the sweets but I think it's perfect the way it is. Keep up the good work 🙂
Agree! Love everything about the blog as is 🙂 My first online read every day, so look forward to checking out the latest post!
Yes, I hope you don't change to all sweets! Your savory recipes have been some of my favorites– jalapeno popper dip anyone? Especially with football and hockey seasons coming up, please keep the savory recipes coming! 🙂
Love the site, but the stories about dogs out me off. I am wishing for less dog-content.
I LOVE the dog tidbits. They are one of the reasons I adore your Friday Things. Keep it up. Plus, it's very much a part of you, and I love learning about the blogger behind the blog.
Your site has become one of first go to sites for recipes. I find the site to be easy to navigate and the overall content light and fun. Please don't stop posting about the dogs. I realize some people aren't into dogs but I look forward to the bits about your fur babies. I'm not a kid person but I don't mind the baby updates off putting at all. I think maybe some posts about tools and techniques might be good but I enjoy the content of the blog as it is and I look forward to the new one.
I love your website…in fact it is the first blog I click on in the morning when I am sititng with my coffee and breakfast. Every recipe I have tried is delicious…so you have that down for sure.I love Friday Things as you give us a little insight into your personal life And I also love The Dish. I think all blog readers feel they come to "know" the blog creator… reading some blogs seem to me like the old fashion sharing of information with a neighbor over the back fence. They have a friendly, relaxed, welcoming vibe and your blog is certainly one of those and I appreciate that. I also appreciate that you feel the need to keep your personal life just that. I would have loved to see a wedding picture or two but understand that what you, and by association, your husband, chose to share has to be totally your choice.I do love that you share pictures/info of Einstein and Duke. It has been fun watching Duke grow up.
Absolutely love your site. I love to bake and share with family/friends. When I'm complimented on the recipe, I am always sure to give the credit right back to you and recommend they sign up to follow.
I do love the site just the way it is. However, since I really love to bake, I find myself baking desserts, cookies, and sweets most of the time, during the day, and my husband is stuck with a tuna fish sandwich for supper because I baked sweets most of the day.!!
Since my recipes are always a success when I follow your site for baking, I am sure if there were more "easy meals" to choose from, I would be inspired to not only bake something for the sweet tooth but make supper as well. I did read a few comments that go both ways on the sweet/savory but have to admit, as much as I love your recipes for baking, the Italian Wedding Soup was a big hit here in my house, the Guiness Beef Stew, Saurkraut and Kielbasa made with beer, and the list goes on.
So, I suppose my suggestion is to share "an easy meal", a soup or a casserole or stew……maybe twice a week?
Keep up the good work.! Love to follow the blog. And best wishes to you in your future endeavors, training with the pups, (I have 2 very happy go lucky Labs and we are going through the same adventures with "the girls" as well), and congratulations on becoming a Mommy.
Love your site! It is my go to site for any and all baked goods. I personally would like to see more tutorials like the one you did for the eclair and cream puffs. It was such a huge help. I remember you saying a couple of years ago that you were thinking of doing a frosting tutorial. I would love for you to do that! and more! Thank you for the great blog!
When I first signed on for BEB, the pictures and comments were first, followed by the recipe. For months now, the pictures and comments are shown and then you have to click another link to get the recipe. Why is this format being used? Over all I love the site, pictures of the dogs and the personal info you share. I have tons of your recipes saved in my Recipes folder. Fave is the cinnamon Babka.
I really love your site the way it is. The photos are so tempting (and they let me know what the finished dish is supposed to look like ! ). The search function is one of the best I've used. My favorite recipes, as a former Pittsburgh girl, are the ones passed down to you from your family.
I look forward to reading your blog everyday! I always turn to you first for a sweets recipe. I would like it if you posted weights of ingredients in your baking. And I did like one suggestion another reader posted – maybe a recipe for an easy weeknight meal every now and then, for us busy moms! Congrats on your baby 🙂
I'm fine with the balance of sweet and savory. What I would like to see is a little more attention paid to healthier options. There are a lot of gluten free, sugar alternative, or paleo recipes out there and I would like to see your take on some of them. Your blog is the recipe blog I follow the most religiously! Keep up the good work.
I actually like the fact that this site does not cater to the gluten free fad as well as other food fads out there. The whole gluten free thing drives me crazy as numerous nutritionists and doctors have repeatedly stated that eliminating gluten has no nutritional benefits unless a person has an allergy to gluten. There are plenty of other blogs dedicated to various fads as well as skinny eating. I love that Michelle sticks to her signature. If I see a recipe posted that has more sugar/fat than I would like, I either don't make it or I make alterations to the recipe to suit my tastes.
I also do not want to see any diet fads encouraged/promoted here! Gluten free is not a healthier way of eating, unless of course you have Celiac disease, in which case it is absolutely necessary! This is an indulgent site with indulgent recipes (often) and that is why I love it.
I agree. I already follow numerous vegetarian, vegan or recipe sites for people looking for "skinnier" recipes. This is the website I go to for drool-inducing desserts and treats.
Oh God please no gluten-free nonsense or paleo or whatever it is trendy people are following these days. This isn't a site for people with celiac disease and that's okay – it never promised to be.
Michelle, I love your site too! I have made many of your recipes, both sweet and savory, and they've all been yummy. I think it's a great site, well-organized, and user-friendly. I also enjoy reading about your pups, and your family, as it's part of the charm of your blog. Baking isn't just for sweets, so for those that don't want the savory, you're missing out. This gal is a great cook. And yes, some of them aren't low calorie, but did you ever see the "adapted from" at the top of recipes? This means readers can feel free to change up what doesn't suit their tastes or needs too. Not all recipes will appeal to everyone, so just continue to be yourself, it's what draws us loyal readers back every day.
I totally agree with you.
I don't have much feedback – I generally think you should do what works for you 🙂 – but I just wanted to say that I appreciate when you share a "family" recipe or a dish that relates to a memory from your past. Whether I like the food or not isn't a big deal to me, I just enjoy that it's a food that has a story for you. Gives things more meaning around here and let's you be you.
I think your site is great as is, easy to navigate and lots of pictures to show what the finished product should look like.
I love my kitchen scale and find that in addition to the accuracy, it saves washing extra cups and spoons! It would be great to have both weights and volumes in the recipes.
In addition to the desserts, I come here most often for your amazing variety of appetizers! Any of them that I've made have been big hits.
I go to BEB first when I am looking for something special , for my Bjble Study I make a dessert each week, or Potluck , we have one a month or more and then of course my grandchildren who have many friends so whatever you do Please do not change to much. Thankyou for making my baking more interesting.
I love your site! You were the first food blogger that I ever followed and are still my favorite! One of the things I like best is that you're a "baker" first. I do like sometimes seeing savory recipes, but a) I love sweets and b) your baking style is perfect for me. Lots of bloggers that avoid processed ingredients and fake sugars take it to the next level and also avoid all refined sugars or flours, or are vegan, or are gluten-free. I always have to test-drive those kinds of recipes because some people are averse to anything that doesn't taste like a traditional baked good. I never have to test-drive yours! I always know that if I follow the directions they'll be spot on. i think it's good to stick to your style 🙂 I"d like it if there was a place for us to send you notes or leave comments about specific suggestions or requests for recipes. Also, lots of times you send out round-ups of recipes for specific things – what about including those things as categories in your archives? Like summer, spring, St. Patrick's Day, Christmas, whatever. More info about selecting the best kinds of fruits and vegetables (what they should look like at the peak of freshness, for example) would also be great. But most of all, keep up the awesome work and I'm so excited to hear more about your little one!
So to clarify – I'm 100% happy with the savory/sweet balance.
I love your site the way it is…and I love it's name. You are a baker and occasionally throw in a snack, main dish or salad, and that is fine by me. If people want something else there are thousands of other blogs out there. I love what you post about your life and your beloved dogs…it's your personal touch and I find it charming. I was without access to your blog for 3 months and finally found out it was a problem with my internet provider. I missed it terribly and am so thankful to have access to it again.
Michelle….you can't please the whole world….just keep doing what you're doing!
I am still newish to this site. I discovered it about 6 months ago and you have become my go to baking blog. I love how often you post and the way you write. I look forward to each post, and love Friday things. The only thing I would suggest would be in your recipe section have a favorites. I don't remember which blog I look at sometimes that has it, but she has a favorite: cookies, frosting, cakes, etc. header with her personal favorite recipes. When you stumble upon a site like yours with so many incredible recipes sometimes you want to use the bloggers favorites as a jumping point Plus chances are good they will be many of your readers' favorites too so its easier to find them quickly.
I love your site and recipes and continue to persevere even though I cannot get your email to go anywhere but my junk mail. I contacted you about this shortly after it changed from going to my "in" box to junk mail. You said you had made some changes–those must have affected me. I have used every tool to try to change this, I.e. "Never block sender" and "Never block sender's domain" but nothing works. I have no problem on my iPad but continue to have the problem using Outlook on my PC. The problem seems to be that every time I receive the email it has a different "from" address. One may say: firstname.lastname@example.com another says browneyedbaker.comatl121.mcsv.net. It would be nice to be able to receive your blogs without searching through 200 junk mails per day. I do not have this problem with the other dozen or so sites that I subscribe to.
Thanks for posting such great recipes.
P.S.Your bread recipes are the greatest!
My only suggestion would be when reading a post, to have links at the bottom of that particular page to the previous or next post, instead of having to go back to the blog home page to then see the next post. Does that make sense? I only stop by once a week or so, so when catching up, having to keep going from a post back to the home page to then see the next post gets cumbersome. But, besides that, love your blog and your recipes! Love your writing style and approach on food and blogging!!
Love the website and rarely bake a recipe that I don't get from you. When I'm looking for a new cupcake recipe, I always come here first! I love that I can easily find specific recipes through the recipe index. The only thing that I've ever had difficulty with is the search function, for some reason it occasionally won't return results to me even though I know I'm searching for a recipe of yours. I generally end up going back to google and putting in "Brown eyed baker red velvet cupcakes" to get the link instead of using your search box.
I love your site, I generally like the layout, and I have been coming here since at least 2008. I love the savory foods and the sweet foods, and I think you have a good mix of both. I don't look forward to the dog updates, but they don't bother me, either (it's your blog! Your dogs are part of your life!).
The only thing on your blog I've ever actively disliked is when you do the giant recipe roundups/lists on holidays, because there are too many to go through–I might as well just go to the recipe index (and do) because it's better organized than the list. Maybe just highlight 4 or 5 recipes on holidays, so people's eyes don't cross at the length of the list?
Thank you so much for this blog–it really is my go-to if I want to try something new, or if anyone asks me what food blog to look at. I've only had one recipe not work out of the dozens I've made from here, and I'm pretty sure it was my fault. I'll follow this blog as long as you have it!
I love your site and even though I am not an 'animal person' I do love the pictures of your beautiful dogs. They look so sweet together. I do wonder why the cartoon picture of you on the email page is wearing pink and holding a pink cupcake while the one on your home page is decked out for the holidays all through the year. Sometimes when I click on your site I think that it must have been a holiday posting but in fact is not. Don't change too much – your recipe index and search features are terrific and you make printing a recipe so easy, something that other bloggers should take a lesson from. By the way, my mother taught me to always place my pans on a larger pan in the oven, i.e. a jelly roll pan, to catch any drippings and overflows. You never know when you have miscalculated the size of the pan and will have a runny burnt-on mess to deal with.
I love your website just as it is. I don't have any problems navigating thru things. One of the reasons I love your site is the photography. I also love how you take the time to make a recipe perfect. Sometimes those extra steps are needed to make the item taste delicious as opposed to just mediocre. I have recommended your site to several people and they like it too.
I just love your blog and have been inspired by so many recipes. You asked for suggestions for improving the site and any websites we visit that has features we enjoy. One of my favorites is http://www.allrecipes.com. What I love about the site, aside from the variety of food ideas found there is the choice of printout options: 3×5, 4×6, whole page, size of font, etc. Members can set defaults and change as needed. It really comes in handy for me because most of my recipes are in wooden, handmade boxes which hold 3×5 cards well but I have a binder of bread recipes and opt for the full-page option there.
Thanks for asking!
I believe that you have the best blog out there! First, It is the most user friendly site. Second, it does not have all the pop-ups, flashing signs, and tons of pictures, to slow the opening of the page. My advice is keep it simple and clean (which you have) and update whatever you want. Thank you for a wonderful food blog with enjoyable family stories that make your blog feel as if I'm sitting down with a friend. My family loves BEB and her boys!
Just wanted to say that I love, love, love your blog. I follow a great many and yours is the absolute 1st one I check each and every day. I love your mix of of sweet and savory. I love that you share just enough about your life. I love your format. The only teeny, tiny request would be for more dip recipes, which I know is a tall order because you already have so many, but I really love dip, (or maybe its just appetizers in gendral). With football season anything starting up anything new or improved that you could come up with would be sooo great. Thanks do much for doing such a great job, you make a lot of people vet happy!!!!
First, I love the website. Every time that I want to make something new, I always check here to see if you have done it. It really seems like you test your recipes and give enough feedback for your readers to know what they should look out for when they tackle a particular recipe. Those things take time and are a big deal, so good for you!
I will preface any kind of suggestions by saying that even if you never changed anything on this site again, I would continue to read it everyday as I do now. So there's that 🙂 But anyway, I do sometimes feel that this website is too formulaic. I love (read: LOVE!!!) that there is a new website everyday and the format that the recipe is in. I think that's where the longevity of the site is. But the Friday and Saturday posts can get a little tired. On the one hand, it's good to know what to expect (pics of the dogs, what you are watching, what products you are into, maybe some Buzzfeed articles or funny videos for Friday things), but it's a little too predictable, even for me, and I am kind of a formulaic person. It's so great that there is new content 6 days a week almost guaranteed, but some slight changes in delivery to mix things up a bit would be nice, too.
Michelle, First off – yours is the only blog I follow. I can't exactly remeber how I got to your website but I immediately knew that if I ever was to follow a blog then it would definetly be yours! I love your recipies, the way you write and especially the way you share your life with us "followers". I really appreciate the effort you put into writing your posts and it kind of gives you the feeling to be part of a big BEB-family. Please keep up the gret work – whoever doesn't like the posts about your personal life should just skip them and go straight to the recipes. However, I think there is a great bunch of people out there who would be missing the connection "Food-to-Michelle" if you stopped sharing your life with us. I think your blog nos not only about the fabulous recipes but also about you and the story behind every recipe you post. I'm really happy about your site – and I fully trust that you will improve it just fine 🙂 THANK YOU!
Hello Hello!
#1 and 2 – My most preferred method for browsing recipes in a recipe index is when there is a picture attached to each. It makes me notice recipes I may otherwise pass up.
#3 – I love your content! I feel you have a great mix of savory/sweet and that all your recipes are attainable and practical. Everything I've made from your site has turned out well and I would just say keep it up! And the Friday posts are so fun. I'm a golden retriever mom too and your Duke is about the same age as my Winnie 🙂
#4- Just love your site! Thanks for the hard work you put into it!
I second that!
Reviews on recipes would be nice too.
I love your site the way it is. I make so many of your recipes and, seriously, they have all been delicious…can't say that for every blog! I love the mix of sweet and savory; and I love the dog posts too! I am envious of your photography skills and how skinny you are since you obviously eat well and stay thin…. that's my only problem with the blog- please get fatter (join me)!!
You are my go-to blog- keep up the great work! And get cracking on that cookbook- and maybe a Food Network show or something!!
love your site, your recipes and your commentary. wouldn't bother to reply if i didn't 🙂
the one thing i find cumbersome is that you cannot go directly to a specific recipe in your '10 most popular recipes of 2013′ type lists. i always want to just click on the picture and go to that recipe and not have to go to the whole list then scroll down to the one i want to look at.
First and foremost this is the first site I look at every morning. I find it easy to navigate and your recipes use readily available ingredients. I would love any continued posts about suggested tools you like or use. I also like when you discuss specific types of ingredients and what you use. Thank you for your wonderful blog!
I like your format. I come here every day because you always have a new recipe. That's a smart way of running a blog because it draws your readers back on a daily basis. And I enjoy the photos of your dogs on Friday. The recipes I've tried so far have all been very good and accurate – and accuracy is very important! My husband and I are looking forward to eating the quick and easy refrigerator dill pickles we made on Saturday.
Love your site- you're where I come first for just about anything I bake and what I call 'party food' because of your great assortment of appetizer/dip type recipes as well as cookies/brownies! I LOVED your pretzel bites, so more savory recipes would be amazing! This has been mentioned but I also get the html at the top of the screen, it's not too obnoxious to me but I figure that's not something that you want to be there 🙂 Thanks and keep the great recipes coming!
I'd like to see recipe RATINGS from people who have actually tried them. No comments from people who give useless info like, "Oh, that looks good!" or "I want some of that right now!" How does that help?
Most folks want to read helpful comments and opinions before they waste time and money on a new recipe. It's one of the reasons why Allrecipes is so popular, though I personally don't like them because their ads are so annoying and interruptive.
Also, it would be very helpful to give multiple shots of FINISHED recipes, especially the inside of a baked good so bakers can see the "crumb."
Love the shots of the dogs because I am a dog snob and love only Golden Retrievers.
I disagree about a ratings option. I find the ratings on Allrecipes to be useless and very subjective. I have tried many top rated recipes from that site and have found many to be ones I would never make again. I do like to see photos of the inside of baked goods but again, pictures can be somewhat deceiving. I find that by looking over the list of ingredients and ratios thereof, I can often tell what the '"crumb" should be.
While I wouldn't kind a ratings system, it drives me crazy when someone rates a recipe but has changed the recipe. I only want it rated if the recipe was followed exactly.
I, like the others, am a huge fan. I love your website, and it is a go-to for me, too. 2 comments, though. (1) Until fairly recently, I was able to read your daily blog in its entirety in my email. Now I can only read part of it and then have to follow the link to your website. That extra step is a bit inconvenient. (2) Your email address as listed at the top of the email is a little different every day. As a result, the pictures won't download automatically. Again, this is a fairly recent change as well, and an inconvenience. Overall, keep up the good work.
I love reading your posts, recipes I've tried have been wonderful! I enjoy and always read Friday's Things, my husband and I vicariously appreciate your Einstein and Duke photos! We are older so must use moderation in what recipes I use. That saidI loved your Carrot Cake triffle, Flourless Chocolate Cake recipe, and many others. I use an I-Pad for my recipe surfing therefore I would love to for your site to connect to a service to record my recipes, and create my on personal recipe file, nothing worked until now, that I have found. I refuse to use Facebook, Pinterest, etc. for privacy reasons. I congratulate you and your "chief taste taster" on your pregnancy. Our son is 31, last month, and is still the main joy of our lives. Keep on living well.
1. Please do not give into any of the current/future fad diet crazes, i.e., gluten-free, Paleo, etc. Many, many, *many* other resources for those types of recipes.
2. The ratio of sweet/savory recipes is totally fine.
3. Hearing about your personal life and dogs is lovely. Keep it up.
3. Do whatever works for you. No need to change anything.
Love your blog, first email I open and look at everyday. Everything I have made has been very good. Please don't change anything recipes wise… love the sweet and the savory combo. Friday things are wonderful! The pups and your cute comments always put a smile on my face. Thank you for your hard work.
Hi Michelle!
Yours was the very first food blog I ever discovered and I have been a faithful follower ever since, albeit somewhat quietly :-). I have since discovered some others, but yours is still my favorite.
The list of what I love would be too long to include everything, so here's an excerpt:
– Quickest build on my laptop of any other food site – THANK YOU!! I have quit following several others because of the time it takes to upload them.
– Your writing style: you write really well, and your English is impeccable. Call me a weirdo, but I have quit following someone else who had countless spelling and grammatical errors. Yes, it's a pet peeve of mine and, after giving her several months and trying really hard to just let it go, I couldn't take it anymore. 😛 Plus, the content she was posting was not valuable enough to put up with it anymore.
– Your rapport and blogging etiquette: I really appreciate your courtesy in the way you reply to specific requests for information, and on the other hand, your aversion to engage in conflicts or give too much personal information. You are a true example of how to do it right, and I wish more bloggers would ascribe to your philosophy of when to engage and when not to. (I also don't find it important to reply to every single comment with a 'thank you' like other bloggers do. That slows the page down, and makes it tedious to scroll down the comments page, when looking for helpful information on the recipe.)
– Your content: Just the right mix for my taste on personal info and foodie stuff. Perfect! (Although I would have loved to see more on your wedding. I'll show you some of mine if you'll show me some of yours! 😉 You also write what I need to know. As I'm reading your text and then the recipe, I sometimes find myself wondering things like, "Can I make this ahead of time and freeze? What if I don't have that particular ingredient? That part sounds kinda tricky – what do I need to pay special attention to?"
Then… BAM! You answer my questions before I finish reading!
– On a side note, I am not a dog person at all, but I enjoy your Friday Things. In fact, you are the reason that I would get a Golden Retriever, if I ever decide to get a dog.
– Thanks also for the more technical info and tips you give for aspiring bloggers. I won't be a food blogger, but I may be starting a blog next year as part of a business idea I'm considering.
– Fantastic mix of sweet and savory. I hope it doesn't change.
– I love that you use normal ingredients. Please don't emphasize gluten-free, vegan, or any of the other fads. There are so many other good sites that address special-needs eating/cooking, and it would take away from your site. I don't need the nutritional info either. Like others have said, we know what we're getting when we visit your site, and we love it!
– I also really appreciate the ease of copying and pasting your recipes. Thanks for making it so easy, and including the photo.
– And, probably most importantly: Your site is the only one where every recipe I have tried has turned out perfectly. I credit this to your recipe, baking/testing, and posting integrity and your comprehensive writing style to include all the info we need.
– I could have summed this all up by saying: YOU DO A FANTASTIC JOB, MICHELLE! I APPRECIATE YOU!
(So, this did get longer than I intended. And I wasn't even finished. You asked for suggestions to improve the site. Sorry I wasn't really a help.)
I tend to be a bit of a grammar snob as well! So, I also appreciate your attention to detail in this regard:). As with many others, I really do enjoy your posts about Einstein and Duke…
Your site is very user friendly. I think you've done a great job with it. It's very easy to search for things as well. I love the variety of recipes. I am a baker, but when I'm looking for apps or dinner recipes, your site is usually the first place I look instead of googling something! Thanks for all of your hard work keeping this blog running and for being so aware of your followers. 🙂
I think this website is very user friendly so can't think of much to change. I like the category index to browse certain types of desserts. I'd like to see more cookie recipes simply because I like to bake cookies, but I've tried all types of your desserts and enjoyed them all. I come here mainly for the sweets but I am a vegetarian so in a perfect world there would be more veg recipes. However, if you posted no vegetarian recipes ever again it wouldn't keep me from coming back here regularly. Thanks for a great site!!
Love your website and everything about it. Love the Duke and Eistein updates as I also have Goldens. The best part of your Blog is that you do not ramble as some do and you do not have an excessive number of pictures. I try to avoid the blogs that have to show pictures of adding salt. I also do not like having to scroll for 2 minutes before I find the recipe. You have a great variety of recipes and cook the food I do. I also enjoy your friday and weekend entries. Your blog is the only one I follow daily and with good reason. Keep up the good work!!!
Michelle, you have such a fan base and literally every recipe you post that I have made have come out tried and true. I think the site is user friendly for sure. I would like to see some more seasonal recipes as the seasons change..I.e. Soups and comfort in the winter and perhaps bright and fresh in the spring featuring salads etc.Also, as a mom of a diabetic child , who loves food Perhaps like you could showcase recipes for people who have special needs, just one a month feature a diabetic or gluten free recipe. Also, with a baby coming how about some home made baby foods?
More chocolate malt recipes!
Also, I wish you would keep the recipes/ingredients on your daily e-mail…I understand about the recent change, but am hesitant to load a recipe if I'm reading it on my phone.
And please stick to baking recipes – I like a few healthy/main dish recipes every now and then, but much prefer baking…you are the Brown Eyed Baker after all.
I love this blog. It is one of six I check daily and the only one I subscribe to. Your writing is great, your balance is wonderful. Your etiquette is refreshing. I make time to read the post each morning, and your voice does not fail to remind me of the value of family-based food memories. Thank you.
Your site has become my favorite cooking blog because every recipe I've made from it has been a winner! I think we have very similar taste in food. I also like when you talk about your grandmother's recipes or family history of a recipe. I love how you make a birthday cake for your dad. I realize your pregnancy might effect the types of recipes you're choosing lately, but personally I don't go to your site for healthy or even savory (usually) recipes. Keep up the amazing desserts, of all kinds!! I also like your Friday Things and dog posts. I have an English golden so I may be partial to those posts that have pics of your adorable pups!
I love this website! You are my go-to woman when I need a new sweets recipe. The only constructive (hopefully) feedback I would give is that I occasionally have a technical issue when I search for something. For example, last night I was moving back and forth between the Philly ice cream recipe and the hot fudge sauce (2 essentials!) and the screen kept getting stuck. This kind of thing seems to happen a lot with searches. Maybe something to do with how the ads are loading? Good luck with the changes, I look forward to seeing them!
I have been following your blog for quite some time now and I honestly love your recipes, your photos and your posts. Regarding tour posts, it's very hard (impossible rather!) to please everyone so there will always be posts that may not interest me so much and other that I find essential that will not interest someone else. So I hunk in this sense you've doing a great job so far, but I totally appreciate you ask for our opinion and feedback. I also want to say that I have made MANY of you recipes and they are always a hit. On another note, it's been a whole since I wanted to say CONGRATULATIONS on the coming member in the family. Babies are such a joy, you will see your life will now be whole and your home will be blessed by the little angel you are so lovingly embracing inside you. Finally I just want to say thank you for sharing your work, your time and your ideas with us. As always, I look forward to your next post!
Please don't change the drawing of the baker with the big eyes or the font of the title. I enjoy reading BEB after I come home from work. The writing is always natural and often funny. And of course I like the recipes. I do feel slightly let down when a list of recipes shows up (such as seasonal recipes) instead of a new recipe. But lists often prove to be helpful later when I am deciding what to make next. So no improvements come to mind.
1. Is there anything I can change or improve regarding the way the site technically functions that would make it easier or more enjoyable to use? Any specific requests?
–My biggest issues with websites are search engines. However, today, I was looking for a banana bread recipe, something that wasn't just the norm, and when I searched on other sites, it was so hard to find anything. On your site though, I typed in banana bread and it searched for those two words together first and then separately. So I love pretty much everything that you're doing.
2. Are there features on other websites that you frequent that you would like to see implemented on BEB?
–One thing I enjoy on other blogs is a lot of regional and local finds. I'm also from western Pennsylvania and so I like seeing a lot of recipes that I think are regional or local, so I would like to see more of that. Even exploring the area too. Another feature I like seeing on other blogs is a blogroll. I like seeing who the people I like reading most enjoying reading most too.
3. From a content perspective, what types of recipes and posts would you like to see more of? Less of?
–I love seeing all of the baking because that's what I like to do most in the kitchen too, so keep that up for sure. One thing that I'd like to see more of, if you are a crock pot user, are some crock pot recipes. I just find they are easier for my life. I can't think of anything I'd like less of. If I don't like the post from that day I just simply don't have to read it. You do what you've been doing. It's been going good so far.
4. If you have any additional feedback or suggestions, feel free to share them below!
–I love your website. It was one of the first foodie blogs that I started to follow and if I need to find something that I don't have a recipe for or if I'd like to compare and contrast to create something new, your site is the first one I turn to. I recommend you all the time. Lastly, congrats on the baby news!
I like how you keep the number of clicks to a minimum to get to your recipes. As for content, love how you showcase both new & established recipes. Especially live those from the Pittsburgh area that were family favorites but may have gotten lost over the years. Would love to see easy but delicious cookies & cakes & baked goods worthy of "cookie table" status. Also would love more quick & easy soup & sandwich ideas. Also never saw who won the ice cream maker (still hope it's me!). Overall though I love your sight & think of you as my little niece that I enjoy cooking with!
Love your site! I look forward to the emails & I visit so often I would qualify as a stalker – lol! Just love your take/vibe on recipes! Would love to see a few posts that focus on holiday entertaining/cooking. Specifically dishes that can be prepped/made ahead for big holiday celebrations. Being the one who always hosts, I am always on the hunt for recipes that I can prep/pre-make before the big day (Xmas, Thanksgiving, Xmas Eve) and then simply cook or heat the day, but, that are recipes that are special and holiday worthy. Thanks for all you do! You are a baking/chef role model 🙂
I really enjoy your recipes and think your site is very user friendly and easy to navigate and find recipes. The only thing that I think needs to be improved is to eliminate all the "that looks good, I want to make that" comments. I always look for comments before trying a new recipe. It was starting to take so long to find the actual comments on the food, I stopped going to your site. I hope this helps.
I hate that too! It's a common problem on popular baking/cooking blogs. I just go to the last page of comments and work my way through backwards – usually the last comments are from the people who've actually made the recipe.
My favorite part of your site is where you take a store-bought item and turn it into homemade (ie: American Cheese).
I enjoy that you stick your 'sweet, savory, sinful' tagline and appreciate all the sweets you post. If I want vegetarian I know to look elsewhere but when I want a filling and emotionally-satisfying meal (which is 75% of the time) I go straight to your site.
You occasionally post pictures from the entire prep process but I haven't seen you do that recently. I'd appreciate seeing the processes as often as the finished product in your photos.
Thank you for sharing a huge part of yourself with us.
I think everything is really great the way it is! I love this site. I appreciate the ads being mostly on the side, and how I don't get any pop-ups or hear any ads playing when I visit. I like your Friday posts and doggie pics.
As far as recipes go, I love the recipes for cookies, cake, trifle…anything sweet and with chocolate. Also agree with another poster who asked for no gluten-free/fad diet recipes.
The only feature I could possibly suggest is something that Smitten Kitchen has – a "Surprise Me" function – click it, and you get a random recipe. It's handy for when you just don't know what you want to make. You can click through and get inspiration!
Otherwise, well-designed and well-functioning website. 🙂
I love most of your recipes, but have. Just one caveat: I always have to tone down the sugar in each recipe; the recipes are extremely sweet. A few weeks ago, I made the chocolate chip cookie dough brownies, and even though I used one half cup less sugar than was written, most of family thought they were still way too sweet, myself included. I don't mean to be offensive; I am sure you don't think your recipes are too sweet, but these have been the reviews I have been receiving in my home.
Hi BEB.
I love your site! It's very user friendly and I'm always interested in what sweet treat you have posted. If there was one other kind of "food" that I would like to see more of, it would be slow cooker recipes. As a mom of 4 little ones with school starting and extra activities to get to, I really need some yummy recipes I can fix in the morning and be done by dinner. And as a new mom soon, I'm sure you will be delighted to have some new, easy recipes as well :). Thanks for all you do to give us the best of the best food to feed our families for every occasion.
I really enjoy your blog and it's one of the few I've been following for years. Many blogs I start reading bite the dust after several months or a couple of failed recipes. Your recipes are wonderful and you keep it interesting.
I personally am not a fan of the pregnancy updates but do have to acknowledge that you are much better about not shoving it down our throats (every craving, every kick, etc.. like their pregnancy/baby is the first and the best) like some bloggers do.
I am on your site almost every day & I make a lot of your recipes. I will never use another cupcake recipe again! First, let me agree with others that including weight scale for measuring dry ingredients would be great. With baking, precision is key. I don't think you should have more recipes with GF or other specialized diet components; that's changing who you are. If people are looking for something specific to incorporate into their diets, there are plenty of other sites to go to. I would not include nutritional info for your recipes, as I truly think that would deter people from trying your recipes. I'm a registered dietitian and when I go to your site, I'm looking for a something special to make for work, a baby shower or a treat for my family. I don't want to know that my Levain Bakery cc cookie is going to set me back 257kcals and 13g of fat (20 servings/recipe). I can use a nutritional calculator for that. Lastly, I think it would be nice to have a rating system in place for your recipes. People comment on the recipes, but a lot of times, their comments are more like, "hey I want to make this", when I want to know from people who have already made something and can give me tips and vice versa.
On to the website logistics, courtesy of my husband who is a web engineer for a WordPress company (Looks like you're on WP). Loading your site is sometimes slow. He thinks this may be due to a couple things that you may/may not be doing to optimize your site. You may want to ask your hosting service about your caching layer & due to all the images you have on your site that are loading, you could look at a CDN (content delivery network) module like Photon in Jetpack http://wordpress.org/plugins/jetpack/. Hope this is helpful feedback!
Congrats on your pregnancy; I'm looking forward to seeing and hearing all about your experience via your daily postings!
I meant to write to check with whomever manages your website for the caching layer (not your host).
I am a HUGE fan.
Of your recipes: Have been for awhile now and always come to your site first when I'm craving some dish ("Ohh…hope BEB has a recipe for this!).
And of you: I agree with the other comments that your down-to-earth vibe makes me feel like I know you. The fact that you are from Pittsburgh – makes it all the better (Pittsburgh girl here too).
Some thoughts:
1. It would be great to have a way to tell you that I need a recipe for something. Then maybe you could put it on your list of ideas for a future post.
2. I always appreciate nutritional information about the recipes. I usually have to do it on my own and it is a pain in the dupa. Having someone else do it for me would be awesome.
3. Don't ever stop doing Friday Things posts. Especially don't stop posting pictures of Einstein and Duke. I love your furry babies.
Michelle, I love your blog. I always look forward to your recipes, the updates on your pregnancy and of course, those adorable dogs. Without getting too personal, I have always wondered how you and your Chief Culinary Consultant met and fell in love and was wondering how you became a food blogger originally.
First, thanks for asking us, your BEB community, for feedback. It's appreciated! I love your site. Your site is the only one I follow and it's always the first one I check when I'm looking for something new. I tend to favor the sweet recipes, but that's because I only bake (I can't cook worth a darn). I think having a mix on your site is good. Everything I have ever made from your site has been successful. That is a credit to you and your ability to explain the recipes. I like the photos as well, it is helpful when trying something new and you're not sure what it should look like. I agree with a previous commenter that you strike a good balance between enough personal information for your style to be comfortable but not too much to put yourself at risk. Your recipe index is one of the easiest ones to follow and search. Please keep that with your new revision. You have answered me personally a couple of times when I've asked a question. I've appreciated that, as I know that must be hard to keep up on. I guess I don't have much constructive criticism; just keep up the good work! 😀
First time commenting – I absolutely love the site and read it religiously, but it seems that there are now video ads that autoplay when you open a page, which I find to be kind of annoying, especially when I try to watch at work. Is there any way to disable these or at least choose to not have them play automatically?
Hi! I subscribe to your site by RSS and read a good chunk of your posts, even if I already know I'll never make the recipe (i.e. I hate zucchini, so I'll read that whenever you post it, but its not gonna happen in my kitchen). I really enjoy your writing style. Back when you were posting lots of cupcakes, I made a lot of those recipes. I don't make as many of your other recipes, but I think maybe its because we don't like the same foods? I'm not sure. I do sometimes wish for more dinner items – as I pretty much always need to make dinner, but I don't always need/have time to make cakes, etc. However, dinner is not always "bakeable," so it makes sense that maybe you wouldn't have as many of those. Anyway, keep up the great writing! I can't wait to see the revamp 🙂
1.) Would LOVE to see a "pin" link show up on at least the first pic of a recipe instead of having to scroll to the bottom of a recipe to click the pin button.
2.) Not that I can think of right now.
3.) More healthy. Less sweets, maybe? But, honestly, I'm just as happy with it the way the contents are. LOL
4.) Love your blog… 🙂
I love your recipes and blog in general, all the recipes for key/core foods come out just how I would like them to! One reason in particular I always come back, other than the constant success of the recipes themselves, is the unbelievable ease of finding a recipe. The index is unbelievable. I love when I have an abundance of something I can look at options on there! I always send a link to your website to other blogs asking they do the same!
A post I would love to see though, as odd as it sounds, are cooking failures. With an explanation of what you think went wrong. It would help us learn from our own mistakes as well!
Great site! Thanks!
Good morning!
I love this site! I was drawn in almost two years ago by the Irish Car Bomb recipe and have been following the site since then. The site is user friendly and seems to be very well organized, at least for what I've been looking for. And as others have mentioned, I too appreciate the pictures and comments on your recipes, it helps me gauge how I'm doing.
As to any improvements? I would love to know how you've set up and organizedyour kitchen, loved the pantry blog! We have a very small kitchen we are redoing next year and I'm trying to figure out the best possible use of space and still be able to function efficiently, so am constantly looking for ideas.
We are a dog family so I LOVE your entries about Einstein and Duke 🙂
Really love your blog, thank you for all the great ideas!
Sound like Duke had gotten "kennel cough". I recommend next time you need a kennel go to vet and get the vaccine (nose drops) for them. Just to be safe. May not need vaccine every time you go to kennel. Since you have already gone to vet you may have gotten this information. LOVE!!!! your blog & recipes!!!!! <3
Hi Michelle,
This is my favorite blog, so thank you for all that you do. My co-workers still rave about the Levain bakery cookies and ultimate chocolate cupcakes. You have a great balance of recipes and what's going on in your life (dogs, new TV shows, clothes, etc…). In terms of improvements, in addition to the special occasion food, I would love to hear about typical weekday meals for you.
Hi Michelle,
I really like your site, and it is my favorite of the many food blogs I follow. I say keep doing what you are doing, but I did have one thought for a possible thing to add. I was recently in Pittsburgh and was willing to bet my money that you knew the best places to eat and all the best bakeries. Am I correct? If you included a post on Pittsburgh eats, that would be great!
I enjoy this food blog very much and i believe that it has the right amount of everything to keep people coming back. I love the writing that comes along with each post. It really comes across as if you were talking to your readers as close friends and letting us in on your daily life and your family's history. I also admire the recipes you choose to make. I think it is a good mix… not always just one type of food like healthy or desserts. It is a variety and that always interests me because sometimes i am looking for an interesting dessert to make or for some ethnic food and this blog has many interesting choices from all food categories! I look forward to seeing many more recipes from BEB!
Sorry for the delay in commenting, but at first I couldn't think of any suggestions. But after the last week or so, something did come to mind. I find that I like blog posts that have pictures of the baking/cooking process, particularly if you're trying to describe how a step should look. Usually a picture is very helpful in those instances. This wouldn't have to be for all posts, but where you're using a technique that might not be common/known to the masses or reach a point in a recipe where the look determines if you can move on to the next step, I think a picture or two would be really helpful. Thanks for such a great blog! It's my favorite.
I really love your blog. I must say it is my favourite and I always look forward to seeing an e-mail from Brown Eyed Baker! I do love your recipes and the photographs are very good. I am very impressed with your writing and how you are so open even when recipes do not turn out as planned. To be totally honest, besides the great recipes and photos, it is the pics of your golden retrievers that really appeal to my heart. We had a golden for almost sixteen years, we had to let him go the day before his sixteenth birthday. We miss him everyday and even our two grandsons talk about him like they really knew him! Please keep up the good work and keep those photos coming, they absolutely make my day especially on Fridays when I get to see more golden photos!! Take care and the best of everything to you.
I love your website design, the useful pictures that relate to every step of your recipe; I find very useful the possibility to save recipes. The indexing and recipe research is a bit time consuming and not straigthforward though.
As for the contents, I'd like to have more bread recipes and main or side dishes, less desserts…I'm not such of a sweet tooth I'm afraid!
I appreciate a lot the fact that you share with us your personal life, too: it makes me feel a bit part of a "family", and makes me relive parts of the American way of life.
Thank you for that!
So far, yours' my favourite blog 🙂
Hi Michelle!
I know I am kind of late here with the survey but I just wanted to add one small thing I would like to see. First off, I love your site the way it is and all of your recipes end up being huge hits. However, for a lot of your older recipes the images are not shown, instead is a picture of the cute BEB character. Of course there are images when you click the recipe, but I think it would be a good idea if you could update the recipes that are like this. You take beautiful pictures that make your recipes look so delicious!!!! The pictures are what initially draws me in. Keep up the great work!


text: Kelvin Adams Adams signs new 3-year contract as city schools superintendent By Dale Singer • Jul 5, 2016 Dale Singer | St. Louis Public Radio St. Louis School Superintendent Kelvin Adams has signed a contract to stay on the job for another three years. The new contract calls for his base salary to remain at $225,000 a year – the same salary he has had since he became head of the school district in 2008. But his automobile allowance rises to $800 a month from the $300 a month payment included in the old contract that expired last week. The $800 figure had been part of earlier contracts that Adams signed with the district. Time running out – eventually – for school deseg transfer program By Dale Singer • Jun 9, 2016 Flickr The end isn't near for the area's long-running school desegregation program, but it's coming. Area school superintendents in charge of the Voluntary Interdistrict Choice Corp. , which has run the program since a 1999 settlement established new rules the St. Louis-St. Louis County student transfers, are weighing one final five-year extension to the plan, taking it through the 2023-24 school year. They met Thursday to discuss the plan, with a final vote expected later this year. St. Louis Public Schools ban out-of-school suspensions for young students By Kameel Stanley & Tim Lloyd • Apr 20, 2016 Tim Lloyd | St. Louis Public Radio Administrators will no longer be able to suspend students in pre-kindergarten through second grade who attend St. Louis Public Schools starting next fall. Superintendent Kelvin Adams on Tuesday outlined several changes to the district's student code of conduct during a Special Administrative Board meeting. The most significant change eliminated out-of-school suspensions for the district's youngest students. Discussing Prop 1, student stress and more with St. Louis Public Schools Superintendent Kelvin Adams By Kelly Moffitt • Mar 9, 2016 Kelly Moffitt | St. Louis Public Radio On Monday, the Special Administrative Board of the St. Louis Public Schools launched its first tax campaign in 25 years, seeking to approve a $0.75 tax levy in the city of St. Louis. St. Louis Public Schools Superintendent Kelvin Adams, Ph.D., said the money raised by this tax level, around $26 million, would go to critical efforts such as supporting early childhood education, alternative education and competitive wages for employees in public and charter schools in the city. City school officials spell out specifics for upcoming tax campaign By Dale Singer • Mar 2, 2016 Dale Singer | St. Louis Public Radio Updated 9:25 p.m. Tuesday with results of meeting: If the discussion Tuesday night between members of the elected board of the St. Louis Public Schools and the district's superintendent and head of the appointed board is any guide, the upcoming campaign for a 75-cent tax increase will focus on a few key points: Accreditation consideration: Riverview Gardens, St. Louis top state school board agenda By Dale Singer • Jan 11, 2016 Dale Singer | St. Louis Public Radio Updated at 7:55 p.m. Monday with Adams not getting L.A. job: St. Louis schools will get another hearing by the state school board Tuesday on their request for an upgrade to full accreditation, while board members will also discuss a framework that could lift Riverview Gardens up to provisional accreditation. St. Louis Public School superintendent mentioned in search for LA job By Dale Singer • Jan 6, 2016 courtesy St. Louis Public Schools Kelvin Adams, who has been superintendent of the St. Louis Public Schools since 2008, has surfaced as a candidate for the top school job in Los Angeles. Quoting unnamed sources, the Los Angeles Times said Wednesday that a five-hour meeting to choose a new superintendent Tuesday ended with no consensus. But, it added, "sources have said that the shortlist has included LA Chief Deputy Superintendent Michelle King and St. Louis Superintendent Kelvin Adams." Annual report cards close up: How troubled schools are managing to improve By Dale Singer & Tim Lloyd • Oct 23, 2015 Kimberly Ney | Riverview Gardens School District For three of the St. Louis area's low-performing school districts, this year's Annual Performance Review showed marked improvement. But the success has not been even across the board. While St. Louis Public Schools' score takes it out of the provisionally accredited zone and Riverview Gardens' improvements could be the first step toward regaining its accredited status, Normandy School District is still below the margin. The key to these districts' successes isn't universal. St. Louis schools honored for putting character first By Tim Lloyd • Feb 17, 2015 Tim Lloyd / St. Louis Public Radio For the first time, two St. Louis city schools -- Nottingham Community Access Job Training High School and Busch Middle School of Character – have earned the label "Missouri School of Character." A total of 11 St. Louis area schools received the designation this year. In the St. Louis Public Schools, the designation comes after staff at the two schools spent years proving that their focus on students' character improved academic achievement, student behavior and created a school environment that championed learning. Vashon Students Protest Over Substitute Teachers, Textbooks By Tim Lloyd & Stephanie Lecci • Sep 26, 2014 Stephanie Lecci | St. Louis Public Radio About 100 students from St. Louis' Vashon High School walked out of classes Friday morning to demand more full-time teachers and better textbooks. The students also were upset about certain school policies and the hiring of a new principal. Vashon has been under scrutiny after it earned only 28 percent of available points on the most recent report card from the state. Substitute teachers St. Louis Schools Make Headway, But Plenty Of Work Remains By Tim Lloyd • Jun 27, 2014 St. Louis Public Schools While plenty of work is left to be done, St. Louis Public Schools has established a foothold in its effort to raise academic performance and reverse decades of sagging enrollment. That's the big takeaway from a report by the Chicago based IFF, a nonprofit that released a similar study in 2009 when city leaders were considering the best locations for a wave of charter schools. Roosevelt High Students Aim To Turn Donated Pews Into Learning Opportunities By Chris King • May 2, 2014 Wiley Price/St. Louis American Kenyun Robinson, 16, a sophomore at Roosevelt High School in the St. Louis Public Schools, has a desk and bookshelves at home. But he knows that many students do not, and that is why he was eager to work on a project that the Home Works organization brought to his school on Friday. KIPP Concentrates On New Schools, Not Turnarounds By Dale Singer • Apr 6, 2014 Dale Singer/St. Louis Public Radio The charter school operator is opening a new location for kindergarten and first grade in north St. Louis this fall and plans to have six schools in St. Louis five years from now. On her cell phone, Tiara Abu has a short video showing her and 5-year-old Jawon, sitting on his bed, giving a cheer and doing their best version of jazz hands. What was the occasion? "He had just counted to 100 for me," explained Abu, adding: I hadn't asked him to." Mann And Shenandoah Elementary Schools Will Remain Open By Tim Lloyd • Dec 19, 2013 Tim Lloyd / St. Louis Public Radio Parents and community members concerned about the fate of two south city elementary schools breathed a sigh of a relief on Thursday night. The superintendent of St. Louis Public Schools, Kelvin Adams, told the Special Administrative Board that the district should renovate and keep open Shenandoah and Mann Elementary Schools. With no further action needed from the board, the future of the historic schools is now secure. Adams' recommendation was greeted by a chorus of applause from concerned parents who attended the meeting. City school superintendent keeps close eye on data, students By Dale Singer • Nov 11, 2013 Dale Singer | St. Louis Beacon | 2013 This article first appeared in the St. Louis Beacon. - Filing into a second-grade classroom at Oak Hill Elementary School, Kelvin Adams and others settled into child-sized seats at the back of the room to watch students play a guessing game. They quickly became the object of the kids' curiosity. The students were asked: Which one of the visitors – including a reporter and several employees of the St. Louis Public Schools along with Adams – is the superintendent, aka the "big cheese"? State schools chief sees no changes soon in control of St. Louis schools By Dale Singer • Sep 23, 2013 This article first appeared in the St. Louis Beacon: Missouri's commissioner of education said Monday that until three years of data are available from the St. Louis Public Schools under the state's new evaluation system, she doesn't see a move toward restoring control of the school district to an elected board. St. Louis Public Schools win provisional accreditation from state By Dale Singer • Aug 16, 2013 This article first appeared in the St. Louis Beacon: Members of the Missouri state board of education voted unanimously Tuesday to grant provisional accreditation to the St. Louis Public Schools, accepting a recommendation from Commissioner Chris Nicastro. As New School Year Begins, St. Louis Officials Push For High Attendance By Erin Williams • Aug 7, 2013 Erin Williams In a press conference held at St. Louis City Hall today, Mayor Slay was joined by school and court officials to speak about the importance of regular school attendance before the first day on Monday. Superintendent Dr. Kelvin Adams says that while attendance has increased, it is estimated that 5,000 to 6,000 students don't attend on the first day of school. SLPS Superintendent Optimistic About Accreditation By Tim Lloyd • Sep 26, 2012 (via Flickr/cayoup) On the heels of improving test scores and other accountability measures that were reported last month, the Missouri Department of Elementary and Secondary Education will decide whether to grant St. Louis Public Schools provisional accreditation on Oct. 16. Even though he is optimistic about the chances that the district will begin to earn back local control as soon as next month, Superintendent Kelvin Adams says that isn't the only measure of success. SLPS releases first-day attendance numbers By Tim Lloyd & Kelsey Proud • Aug 13, 2012 (via St. Louis Public Schools) Updated 5:10 p.m. Aug. 13: St. Louis Public Schools has released its attendance figures for the first day of school: 20,283 students in Kindergarten through 12th grade attended classes today According to SLPS, the number shows a 10.25 percent increase over the previous year's first day attendance of 18,397 Three new schools opened to address the closing of six Imagine charter schools in St. Louis. The new schools had the following first-day attendance numbers: Morning headlines: Monday, August 13, 2012 By Julie Bierach, The Associated Press, Illinois Public Radio & Tim Lloyd • Aug 13, 2012 (via Flickr/Indofunk Satish) Heading into special session, Ill. lawmakers remain divided on pensions Illinois Governor Pat Quinn has called for a special session on Friday to overhaul he state's pensions, even though Illinois lawmakers are still divided over the best way to do so. There's an $83 billion gap in what the state has promised its employees they'll get when they retire, and what Illinois actually has in the bank. St. Louis Public Schools outline plan to accommodate Imagine students By Rachel Lippmann • May 3, 2012 (via Flickr/comedy_nose) The St. Louis Public Schools have unveiled their plans to cope with a possible influx of students from the shuttered Imagine charter schools. Superintendent Kelvin Adams says more than 1,200 of Imagine's 3,500 students have applied to attend St. Louis Public Schools next year. He says if enough parents are interested, the district will open as many as six new buildings that would allow Imagine students to stay together. SLPS looks to sponsor two new charters By Rachel Lippmann • Jan 26, 2012 (screenshot via Google Maps) The St. Louis Public Schools will ask the Missouri State Board of Education for permission to sponsor a new charter school that will lease space in a vacant district property on the city's north side. The state board that oversees the district approved the request last night. $96 million settlement helps SLPS clear one hurdle toward reaccreditation By Rachel Lippmann • Nov 21, 2011 (Julie Linder/St. Louis Public Schools) For the first time in a decade, the St. Louis Public Schools will be debt-free. Superintendent Kelvin Adams announced today that the district has entered an agreement with the plaintiffs in a 1972 case over the district's segregation policies that frees up $96 million for debt reduction and district operations. SLPS teachers to get raises for the first time in three years By Rachel Lippmann • Nov 15, 2011 (Patrick Wallace/St. Louis Public Schools) St. Louis Public Schools employees will get raises for the first time since the 2008-2009 school year under a contract approved Tuesday night by the state-appointed Special Administrative Board that oversees the district. Members of the American Federation of Teachers Local 420 voted overwhelmingly earlier in the week to approve the new three-year deal, which takes effect immediately. Audit: Patrick Henry Downtown Academy official misrepresented attendance figures By Bill Raack • Sep 27, 2011 (St. Louis Public Radio photo) A new state audit has found that the principal of a St. Louis Public School District elementary school purposely manipulated attendance figures. The findings indicate that Patrick Henry Downtown Academy Principal Esperansa Veal ordered a staff member to falsify hundreds of attendance records, which may have helped the school meet federal "No Child Left Behind" requirements. State Auditor Tom Schweich says the evidence his office found was overwhelming. Crowd expresses some unease with SLPS budget By Rachel Lippmann • May 9, 2011 (Rachel Lippmann/St. Louis Public Radio) A respectful crowd of 85 parents and district activists filled seats at Vashon High School Monday night seeking some clarity on the 2011-2012 budget for the St. Louis Public Schools. SLPS board orders internal investigation of attendance figures By Rachel Lippmann • May 5, 2011 The appointed board overseeing the St. Louis Public Schools has directed its superintendent, Kelvin Adams, to conduct his own investigation into reports that some district employees falsified attendance records. SLPS subpoenaed over attendance numbers By Rachel Lippmann • May 2, 2011 (Marshall Griffin/St. Louis Public Radio) Updated at 9:20 a.m. May 3: The St. Louis Post-Dispatch has listed the specific school involved in the allegations as Patrick Henry Downtown Academy. Updated at 5:30 p.m. May 2 with a statement from the St. Louis Public Schools Adams unveils budget for St. Louis Public Schools By Rachel Lippmann • Apr 27, 2011 (Rachel Lippmann/St. Louis Public Radio) Three schools would be closed, and several others would undergo vast transformations, under a $273 million dollar budget proposal unveiled last night by St. Louis Public Schools superintendent Kelvin Adams. The proposed spending plan also marks a shift in budgeting philosophy for the district. Money in the past has been distributed to schools based on the number of people that work in the building. Starting next year, the money would be allocated as a grant to schools based on several factors, including the percentage of special education and low-income students, average daily attendance, and whether the school is a magnet/choice school. Within reason - for example, they'll still have to meet state class size limits - principals will be able to set their own staffing plan. "The whole challenge for a principal is to have ownership, and have control of the resources," said Adams, a former principal. "If I decide I want to have a larger third grade class - I have a great, dynamic third grade teacher, I'll put that teacher in that classroom," Adams said. "But I may have a smaller fourth grade class because maybe things aren't working as well in my fourth grade group." More details are after the break. Pages1 2 next › last »

subset: commoncrawl


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The AHPRA Finance, Audit and Risk Management Committee (FARMC) is a committee of the Agency Management Committee (AManC), chaired by Ms Barbara Yeoh. The Committee is responsible for ensuring an effective audit and risk assessment function for AHPRA.
In fulfilling its responsibilities to the AManC, the FARMC reports to the AManC with an annual report on the activities and operations of the FARMC and the achievements against its charter and the annual Audit and Risk Assessment Plan.
Ms Yeoh is the current Chair of Monash Health, Director of the Victoria State Emergency Service Authority and Deputy Chair of the CASA Board Audit Committee.
She has previously served on the Board of Austin Health and Eastern Health in Victoria. She has over 25 years' experience as a director across a range of public and private sector agencies including in the health, education, finance, insurance, transport, technology and infrastructure sectors. Ms Yeoh has previously served as a Council Member and Deputy Chancellor at Latrobe University. She has maintained her interest in education through her position as a Principal Associate of Phillips KPA, specialist advisers to the education sector. Ms Yeoh has also held a range of senior management appointments in the Victorian public sector. Ms Yeoh joins the Agency Management Committee as a member with expertise in health, education and training and is appointed for her first three year term to 11 April 2017.
Ms Ford is an independent consultant who undertakes a range of reviews, inquiries and projects for both government and non-government sectors.
Ms Ford has 30 years experience in the public service at Commonwealth and State levels, holding senior executive positions in Commonwealth Departments of Community Services and Health, Finance, Attorney General, and the Western Australian Departments of Health, Premier and Cabinet.
Ms Ford is a community member of the Medical Board of Australia and a community member of the Medical Board of Western Australia. She is also a member of the Health Consumers Council of WA. In the past, she has been a member of the National Health and Medical Council, and an inaugural member of the National Blood Authority.
Mr Taylor has extensive experience in the banking and marketing sectors having held senior management positions in the financial services industry. Since retiring as Divisional Head, Business Banking at Bankwest Bank, Mr Taylor has served on the Boards of a number of public, private and government enterprises across a range of industries including health services, information technology, financial services, agribusiness and vocational education. Mr Taylor was former Chair of the Forest Products Commission and the Perth Market Authority. He is currently a Board member of Agrifood Skills Australia Ltd and chairs their Finance & Risk Committee. Mr Taylor holds a Bachelor's degree in Economics and is a Graduate Member and Fellow of the Australian Institute of Company Directors.
He joins the Agency Management Committee as a member with expertise in business and administration and is appointed for his first three year term to 11 April 2017.
Mr Balcombe brings to the Committee considerable experience is accounting, audit and risk management gained during an extensive career at Ernst & Young, as a Partner. He was responsible for quality and risk management in that Firm's Oceania area before moving to similar roles in the Asia Pacific area where his responsibilities covered much of South East Asia and China. He was also was involved in audit, corporate advisory, internal audit outsourcing and related roles where he served clients in a broad range of industries including government, manufacturing, retail and distribution.
Mr Balcombe is currently a Financial Counsellor with a not-for profit community organisation.
He holds a Bachelors' Degree in Commerce, is a Fellow of Chartered Accountants Australia & New Zealand and a Registered Company Auditor.
He joined the Finance, Audit & Risk Management Committee as a member with expertise in accounting and audit and risk management, his term will expire on 31 May 2016.


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Welcome to the online Research Participation System! Once you have an account on this system you are able to view the experiments that are available for credits (for the PSYC1102 students) or for payment (for everyone).
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In his 1989 essay The End of History? American thinker Francis Fukuyama suggested that Western liberal democracy was the endpoint of our political evolution, the best and final system to emerge after thousands of years of trial and error. Fukuyama seems to have been wrong: our recent history -- filled with terrorism and war, rising inequity and the mass flight of populations -- suggests that we've failed to create any sort of global formula for lasting peace and social equity. In the 2016 CBC Massey Lectures, Jennifer Welsh explores how pronouncements about the "end of history" may have been premature.
The Return of History will be released by House of Anansi Press on September 17, 2016.
The 2016 CBC Massey Lectures will be broadcast on IDEAS October 31 - November 4.
The 2016 CBC Massey Lectures Tour
Winnipeg, MB - September 21, 7 p.m.
Lecture 1: The Return of History
Muriel Richardson Auditorium, Winnipeg Art Gallery
Presale: $18 regular
Regular price: $23 regular, students/seniors $17
Purchase tickets
Vancouver, BC - September 23, 7 p.m.
Lecture 2: The Return of Barbarism
York Theatre
Presale: 30/$25 regular
Regular price: $35/$30 students/seniors $20
Box Office: 604-251-1363
Purchase tickets
Saskatoon, SK - September 24, 7 p.m.
Lecture 3: The Return of Mass Flight
Broadway Theatre
Presale: $24 regular
Regular price: $29 regular, students/seniors $19
Box Office: 306-652-6556
Purchase tickets
Halifax, NS - October 5, 7 p.m.
Lecture 4: The Return of the Cold War
Paul O'Regan Hall, Halifax Central Library
Presale: $27 regular
Regular price: $32 regular, students/seniors $20
Box Office: 902-422-6278 x500
Purchase tickets
In person: at the Ticket Halifax Box Office/The Coast, 2309 Maynard Street
Toronto, ON - October 7, 7 p.m.
Lecture 5: The Return of Inequality
Koerner Hall
Presale: $45/$35 regular
Regular price: $50/$40 regular, students, $20, seniors $28
Box Office: 416-408-0208
Purchase tickets
Jennifer Welsh is Professor and Chair in International Relations at the European University Institute in Florence (Italy) and a Fellow of Somerville College, University of Oxford. From 2013 until 2016, she was the Special Adviser to the United Nations Secretary General on the Responsibility to Protect. She co-founded the Oxford Institute for Ethics, Law and Armed Conflict, and has taught international relations at the University of Toronto, McGill University, and the Central European University (Prague). Welsh is the author, co-author, and editor of several books and articles on international relations, the changing character of war, and Canadian foreign policy. She was born and raised in Regina, Saskatchewan, and is of Metis descent. She now lives in Italy, with her husband and two children.
The CBC Massey Lectures is a partnership between CBC, House of Anansi Press and Massey College in the University of Toronto. Named in honour of Vincent Massey, former governor general of Canada, since their creation in 1961 by the CBC, the Massey Lectures have established their place as a Canadian institution and become an annual highlight of our cultural life. The lectures provide a forum on radio where contemporary Canadian thinkers can explore crucial issues of our time. Former lecturers include Martin Luther King Jr., Margaret Atwood and Stephen Lewis.


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Working for Worcester 2016 BUILD DAY Video
200K of resources and investment into 21 projects across the city. With the rally at Worcester City Hill and Common and energy at an all time high, 2016 Build Day was a day to remember! Thank you for making this possible.
Working for Worcester proudly accepts donations through SHCAB's PayPal.
What is Working for Worcester? Check out this video to find out!
On Saturday April 25th, the Working for Worcester team gathered with volunteers, business leaders, city officials, and Worcester locals for the Working for Worcester 2015 kick off rally at 8am! The rally showcased the incredible community coalition behind this project and served as a great way to start our MONSTER day of community pride and service! Then 1000+ volunteers from 10 Worcester universities and multiple corporations/neighborhood organizations headed out across the city to make over $100,000 of construction and renovation improvements at 19 sites! By the end of the day, new playgrounds, school yard basketball courts, community gardens, and a baseball field were created from scratch and youth centers renovated, parks cleaned up, and dozens more renovations were implemented! It was an incredible day and an incredible symbol of why Worcester is such a special community! For more details on the project, be sure to look at our Project By-The-Numbers, our Featured Site Recaps, as well as our Rally Photo Gallery.
Working for Worcester is centrally organized by Students Helping Children Across Borders (SHCAB) but in development and implementation, the project is a city-wide partnership of student organizations, local businesses, academic institutions, city government, and community groups. SHCAB is a registered 501c(3) non-profit organization and, as such, all donations to SHCAB are tax deductible. For more information on SHCAB, click here.


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Does anybody know how well or if the usb wifi adapter works?
Spoiler Alert!
Originally Posted by Dkw0101Originally Posted by d kOriginally Posted by Acdude6
You plug it into your computer and allow the Wii to share the network connection on your PC. IMHO, it is a waste of money. Not only it is as expensive as a wireless router, it requires keeping the computer on for the Wii to be connected.


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FCCAbbreviation of Federal Communications Commission. Among its duties in regulating public airwaves in the United States, the FCC is responsible for rating personal computers and other equipment as either Class A or Class B. The ratings indicate how much radiation a personal computer emits. Almost all personal computers satisfy Class A requirements, which means they are suitable for office use. Class B machines, which are suitable for use anywhere (including the home), must pass more stringent tests. Class B indicates that the machine's radio frequency (RF) emissions are so low that they do not interfere with other devices such as radios and TVs.
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This second Study Guide describes the basics of Java, providing an overview of operators, modifiers and control Structures. Read More »The 7 Layers of the OSI Model
The Open System Interconnection (OSI) model defines a networking framework to implement protocols in seven layers. Use this handy guide to compare... Read More »


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A quick question, What's the best material to make dent balls from?
I have seen them in stainless steel and hardened steel.
I like the idea of stainless but has anyone had problems with them?
A quick question, What's the best material to make dent balls from?
I have seen them in stainless steel and hardened steel.
I like the idea of stainless but has anyone had problems with them?
Well, just a thought. Stainless is non-magnetic, so if you planned on using the balls and magnets, steer clear of the stainless.
Nah, i'm talking more the threaded style balls to go on rods.
This thread screams for response, but .....
Its overly obvious of what the conotation can be.
Mr Laureano has it right..
Alas...Ai Dygress
I am not a trumpet tech, but I am a machine repairman. I would stay away from stainless. I have friends that build street rods and show bikes and every time they have used stainless bolts or nuts [because you can polish them and make it look like chrome],the bolts and nuts if put under any strss at all, the threads stretch and the bolts deform. Stainless is not a strong metal like most people think so I personally would go with hardened steel. If a qualified horn tech has better info please post, I do not want to miss lead anyone. also there are many grades of stainless and some stainless even rusts. old geezer Dave
L.A.Benge 2ML 16389
L.A.Benge 2MLP 11745
K- Allmen 1414
Yamaha 231 Flugel 15383
Olds Amb. Cornet 50734
Yeah, rusty dent balls are a b*tch.
Yeah low grade SS rusts real good (302,301)
I have plenty of 431 grade stainless that I am thinking of using, I'm just not looking forward to threading it!
I reckon I'd have to ask "Why use stainless?" After all, mild steel is easily machineable and still so much harder than brass that it would seem to me to be a more obvious choice if you are making your own. If you happen to be able to "lay your hands on" a nice set of stainless balls (perhaps from a bankrupt bearing retailer?) then of course that's what you'd go with. But I do agree, it's going to be a royal pain in the backside to try to drill and thread those things.
In any case, tool steel or machine steel is what you'd have if you used ball bearing balls; stainless is notoriously poor at fatigue resistance (not an issue for your use but one reason why it isn't used for bearings). Reckon you could take a set of machine steel balls, have them annealed (softened), then machine and thread them followed by a quick retempering.
Or maybe just see if you can buy a set from Ferree's Tools and save a lot of headache.
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Published on
Please make note
• If you are renting any water craft from the Ft, Riley Marina you MUST have the Kansas boater safety class. Please see slide for class dates and times.
• BOSS bbq is open to all single soldiers. The date on the slide has been changed to 17 April 1300-1500.
Religious Women's auxiliaries:
Protestant Women Of the Chapel (PWOC)
A place where the women of our community come to fellowship with one another, worship the Lord, learn more about God's Word and share the challenges and joys of military life.
PWOC is a ministry of the Fort Riley Installation Chaplain. For more information on PWOC and Chapel events email@example.com
Visit there facebook page at https://www.facebook.com/FortRileyPWOC
Ft. Riley Catholic Women Of the Chapel (CWOC)
CWOC reflects a visible presence of Christ in military communities by fostering and nourishing women in spirituality, leadership and service. Inspired by the Holy Spirit, CWOC serves as a vital enhancement of the religious support mission of military chapels. For more information contact (MCCW President for Fort Riley) at email@example.com
Visit there facebook page at https://www.facebook.com/FortRileyMCCW/info