Happy Two-Year Anniversary!

Has it really been that long? Yes! Two years ago today, July 31st, 2008, we got the team together and decided to make a cooking show! Suddenly, we've gone from making quesadillas and snickerdoodles to making potato salad and a quiche! What a change! Three more episodes will be put up today to celebrate the day history was made! Fun fact: when discussing what to name the show, we actually considered "Cooking for Dummies". We think that could have been even better, but there may have been some copyright infringement had we gone that direction. Anyways... HAPPY ANNIVERSARY!

Another Marathon!

Yes, we are officially back, with several new episodes live on Youtube in the next few minutes. We'll be caught up on episodes in a couple days (at episode 27), then episode 28 will fall on a very special day - indeed, the Cooking for Amateurs 2-Year Anniversary. And in attempts to move away from desserts, as hard as that may be, episodes 27 and 28 begin the trend with potato salad, then a delicious bacon quiche. Welcome back to Cooking for Amateurs, please enjoy your stay!

Plans...

I'm going to skip the apologies (which you know I have) and get straight to our plans. We've been discussing the future of Cooking for Amateurs, and I think we've come to a good decision. Starting this summer (probably next week - school ends on Tuesday the 22nd), we will be releasing an episode of CFA every week. Saturdays will be for filming, Sundays will be for uploading. Then, starting in the fall, episodes will be uploaded one or two Sundays per month, depending on the work load at school. In the meantime, follow the blog and the Twitter (@cooking4amateur) for the latest info. And our other big announcement - we'll be cutting down the length of our show for a more accessible and entertaining viewing, probably down to 15 minutes. This means that you won't have to sit and watch us stirring something for 5 minutes, it will be cut down to the start of the stirring and the end of the stirring. We're also trying to branch out into some savory foods for amateurs, instead of all sweet. Keep an eye out for our return episode, coming probably next Sunday (or within a couple days after). HINT - it is a type of salad.

Back from Break!

Well, hi there... if there's anyone reading this. Yes, we have been gone for a while. BUT... we are trying to be back! We are currently on the beginning of a three-day weekend, and then one more week of school, then spring break! So, we will be filming some new episodes, in addition to the 1, 2, 3... 6! 6 episodes of Cooking for Amateurs to edit and upload to Youtube in some... time. More posts will come with the upload of more episodes!

Episode 16 and Marathon

Lots of news today! First off, last night, I posted up episode 16, in which we made some delicious Chocoraspberry Bars from our Nestle Classic Recipes Cookbook. Go check that out.

Part 1



Part 2



Part 3



Taste Test



http://www.amazon.com/Nestle-Classic-Recipes/dp/0785394788
http://cookingforamateurs.blogspot.com/

Second, we have begun summer vacation, so we will now be posting these on a REGULAR BASIS! WOW! To kick off the break, we will be having a Cooking for Amateurs marathon for the next few days, beginning yesterday. One new episode every day! That brings me to our final news. Today IS Father's Day, so we are recording a brand new episode today to celebrate. That WILL be part of the marathon, released today as episode 17, then tomorrow will be 18, after that, 19, and then possibly 20 the next day. We are working through our backlog of unedited episodes. Also, the team will be on vacation for a few days in August, so there may not be an episode. We don't know. Thanks for supporting Cooking for Amateurs!

First App Review

Well, as I posted many moons ago, we will be starting filming app reviews and putting them up. However, right now, we have no time to video tape. So, I'm putting the first app review (and perhaps one or two more) in text. In about one week (the beginning of summer vacation!), we will have more time to tape reviews and cooking shows than we know what to do with. Now, I'm going to write up the first review, and post it in a few minutes.