I’m so excited to finally announce the winners of the giveaway for my new menu mailer, CHEESESLAVE Menus By Mail. I’m really sorry for the delay — I’ve been ridiculously busy ever since the WAPF conference last week. And it took a bit more effort to set this up than I anticipated.
Thanks to everyone who entered the giveaway. Including entries I got at the conference, we had nearly 400 entries!
If you didn’t win, don’t despair. I’m offering an excellent discount good through the end of November (good through November 30th).
Even if you didn’t win this giveaway, I hope you’ll join us in this new program. I’m especially excited to announce that I’m creating a private online forum where I will be available to you to answer all your cooking questions.
More About CHEESESLAVE Menus By Mail
Click here to read more about the CHEESESLAVE Menus By Mail program. On that page is a sample recipe you can download for crème brûlée (more sample recipes will be posted soon).
Coupons & Special Discounts
This subscription includes coupons from Real Food Media sponsors. I am still setting up these agreements but most of our sponsors are interested in offering specials and coupon codes every month so you guys can save money on the items you need for the recipes you’ll be making.
Also, I will be email you a link to the Menus By Mail PDF every Sunday — a full TWO WEEKS before you need to make the meals. I’m doing it this way so you have plenty of time to shop and plan, soak and ferment, etc.
NOTE: With the exception of this first week. I’m still running behind but will be sending out the first week’s menu by tomorrow. And the first week of menus is a good one! It features recipes including Roast Chicken, Potatoes Dauphinoise, easy Crème Brûlée, and Rustic German Lentil Soup with Sausage, Sauerkraut & Sour Cream.
Private Members-Only Online Forum
As I mentioned above, I’ve set up an online forum exclusively for CHEESESLAVE Menus By Mail subscribers. You will be able to use this forum to ask questions and share ideas, tips and suggestions for future recipes. NOTE: The forum is not quite linked up yet. It’s working — just not linked. It will be live tomorrow.
Sign Up Now — Save 30% Through November 30!
Click here and use coupon code D78DF and you will save a whopping 30%!
Instead of $7 per month ($85 per year), you’ll only pay $5 per month ($59.50 per year).
I’m only offering this very special discount as a launch special to my readers, so take advantage of it while you still can. (You can use the coupon code even if you didn’t participate in the giveaway.)
If you’re not ready just yet to sign up for a year of menus, you can try out the CHEESESLAVE Menus By Mail for one month — priced at just $10. With the coupon code, it’s also 30% off — only $7 right now! (Keep in mind, though, that the 30% discount on the 1-year subscription is only good through November 30. )
Click here to sign up now!
PS: I should mention that when you sign up now, you do have to register for PayPal before you can enter your credit card number. This is temporary — soon you will be able to enter your number straightaway. They have to approve me first and it takes a few days.
And The Winners Are…
OK, now on to the announcement. I always hate announcing the winners because in my heart, I wish you could all win. But everyone can’t win… otherwise it wouldn’t be a contest I guess. Part of the fun is knowing you might win. If you knew you were going to win, there wouldn’t be any suspense!
Congratulations to our lucky winners:
Tammy in Michigan
Please contact me if you see your name listed above (email me or comment below). I will email you as well — just reply back to receive your prize.
Thanks again, everyone for joining in on the fun. If you have any questions about the Menus By Mail program, please comment below. I look forward to cooking with you all!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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