Monday, September 30, 2002

E-mail Subscriptions

Sign up for a free email subscription ♥ KitchenParade.com, as appreciated as fresh flowers except no need for watering.

Ah, isn't it wonderful to be surprised by fresh flowers? Now "home delivery" is available for Kitchen Parade recipes too! Just sign up for a free e-mail subscription. Once your address is confirmed, every time a new recipe is posted online (usually once a week, some times less), you'll be the first to receive a preview, right in your very own In Box. And unlike fresh flowers, Kitchen Parade recipes require no watering! :-)

Option #1 – Recipes delivered via e-mail 1 - 2 hours after being published online. Subscribe to Kitchen Parade via FeedBurner, part of the Google machine.

Option #2 – Recipes delivered via e-mail just minutes after being published online. Subscribe to Kitchen Parade via Feedblitz, a small private company.

IMPORTANT, PLEASE READ - With both Option #1 and Option #2, a minute or two after you've submitted your e-mail address, you will receive a follow-up e-mail asking you to activate your subscription. You MUST activate your subscription, otherwise, you won't receive new recipes in the mail and there is nothing I can do on my end. If you don't find the request to activate message in your In Box after a minute or two, check your spam folder to see if was diverted there. If it's not there, press Send/Receive (or however you tell your e-mail application to check if there are new messages).

Frequently Asked Questions

Q. How do I get recipes from Kitchen Parade via email? A. It's easy! Just opt-in by providing your email address to either FeedBurner or Feedblitz, then activating the address.

Q. What if I want to cancel the subscription? A. Gulp. I'll miss you! But it's easy to opt-out: at the bottom of each e-mail message is a link where you may unsubscribe, no questions asked.

Q. Are you going to sell or give my e-mail address to someone else who will trash my In Box with spam? A. Absolutely not. You have my word.

Q. But what about the e-mail companies, FeedBurner and Feedblitz? Aren't they going to start using my address to sell other things? A. Absolutely not. Both FeedBurner and Feedblitz are reputable organizations with real people who support them, both these companies help individual bloggers like me make it easy and painless for readers like you to opt-in at any time and opt-out at any time without putting your email address at risk with blankety-blank spammers.

Q. What about an e-mail subscription to A Veggie Venture? A. I'm so glad you asked!

Option #1 - Subscribe to A Veggie Venture via FeedBurner. (Delivery 1 – 2 hours after publishing.)

Option #2 - Subscribe to A Veggie Venture via Feedblitz. (Delivery minutes after publishing.)


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

Readers Make My Day

Every so often, a comment or e-mail arrives from a reader who's been inspired by Kitchen Parade or my food blog A Veggie Venture. I've started to save these messages. On days when life's work lists toward labor, it's good to be reminded that the effort is appreciated.

My heartfelt thanks to all who visit. My special thanks to those who occasionally take time from busy lives to write. It's not expected. But it is appreciated and I thank you! ~ Alanna

(More info about leaving comments)

From Sarabeth, when HealthCentral & MyDietExercise.com named A Veggie Venture one of the best diet sites ... "I think the award is well-suited for this site as my family now eats many more veggies because I know I can always find a tasty recipe for whatever I find at the grocery store. My five year old now loves roasted cauliflower and my soon to be two year old adores the stir-fried broccoli. Carrots are the favorite of my four year old. Why? All because I found the recipes here." (8/3/07 via comment)


From Lisa Stone, a BlogHer founder, with the news that the BlogHer Ad Network is identifying no profanity blogs thanks to advertiser demands ... "And we're very proud to have you -- although your recipes often do make me swear in appreciation (e.g., how the hell does she DO that?)" (7/10/07 via e-mail)


From Rita in Brentwood, New Hampshire ... "I came across your blog via Farm Girl Fare. Years ago, I tried the WW Fat and Fiber plan, worked great after baby #1. Some where along the line, I have lost my motivation. I am not one for meetings so attending the WW meetings my area are not going to happen. But your site was all the inspiration I needed to get on track, your recipes are great. I have a long way to go, but this did not happen over night. Thanks." (7/2/07 via e-mail)


From Amelia ... "Keep up the great blog and column!!! You are an inspiration." (7/1/07 via e-mail)


From Tricia in Canada Haven't written to you before as I don't get a chance to get on the computer very often but I have to tell you how much I appreciate your recipes. They really are wonderful and I use them all the time. Thank you so much for your effort. (6/24/07 via e-mail)


From Judy in Adelaide, Australia ... "Just a quick hello to say .....THANKS ..... for all the great weight watchers recipes that you post. I am a member of Weight Watchers and am always on the lookout for new recipes so, once again, many thanks," (6/23/07 via e-mail)


From Erika of Tummy Treasure, just after being invited to write a column for her local newspaper ... "Thank you for the kind congrats. When I recieved the editor's e-mail, my first thought was to turn it down, I hardly feel qualified to write "professionally". But then I thought "what would Alanna do? And what would she think if I turned down this opportunity." :-)" (5/24/07 via e-mail)


From Angela from Webster Groves, Missouri ... "This sounds silly to write, and probably astounding to read, but I have to say that you have changed my life!! In a really good way! Thank you!! I am a vegetarian and have been for most of my adult life. My husband and our young toddler are meat eaters. Whereas my husband had been content to eat meatless dinners most nights, we felt it was important when Mario came along to have meat much more often. I had been struggling to find meat recipes that would please both of them, with minimal luck, and then along comes Chicken Sybil. I have to tell you that both of them love it! I have prepared it at least once a week since it was featured in the Webster-Kirkwood Times, and each time they both clean their plates! I have varied it using the various optional ingredients that you suggested, and every time it has been a success. I have branched out as well with my own variations ... and feel so confident now in being able to prepare a delicious, quick, and healthy chicken dinner that has limitless possibilities. Thank you so so much for this."(3/23/07 via e-mail)


From Anonymous ... "I want to thank you for the wonderful website! I have already made 2 batches of the Weight Watcher's Garden Veggie Soup and 1 batch of the Chicken Cider Stew. Both were wonderful! ... My cousin loved it and begged for the recipe. I also appreciate that you note if something freezes or reheats well. ... Your site is helping me go from a meat and starch gal to a veggie gal. And I'm taking my friends and family with me!" (3/21/07 via comment)


From Freddie's Mum in the UK ... "Freddie wants you to see what a success your colcannon recipe was." [Freddie's happy!] (3/19/07 via e-mail)


From Peter from Perth, Australia ... "It is a pleasure to browse."(3/12/07 via e-mail)


From Didi ... "I'm an addict to these pages and recipes :-D Thank you again for wonderful recipe! Delicious!"(3/9/07 via comment)


From Deby in California ... "I LOVE your site! I am a veggie lover by nature and happened on your site while looking for a recipe for beets other than the same ole same ole boil in water--you get the picture! I tried yours for the golden beets (although I only had the customary red ones) and it was YUM O!"(2/10/07 via e-mail)


From Sandy ... "Yesterday, my email provider switched to a new company. My email address is now 1236@comcast.net I don't want to miss any of your emails...thanks for updating your database."(2/5/07 via e-mail)


From Sally from Iowa ... "I do love reading your blog and have it on my RSS feed (so I read it every day!)." (2/2/07 via e-mail)


From Lisa from Pensacola ... "Just came across your blog via Sweetnicks ... When I am playing on the internet and come across someone from St. Louis I always let out a little "awwwww". How I miss St. Louis. Then I clicked on your Hometown Newspaper and saw the Webster Kirkwood Times [where Kitchen Parade is published in print]...."AWWWWW"....I grew up in Kirkwood (17 years) and University City (8 years).My family still lives in Kirkwood and I go back at least twice a year. Just wanted to drop a line and say Hi and I am enjoying your blog!" (1/25/07 via e-mail)


From Kim ... "I love your site and your cooking; my husband can't stop eating your Heart-Hearty Muffins!" (1/24/07 via e-mail)


From Sharon ... "Thanks to [a friend] for giving me your blog. I can't seem to pull myself away, it's everything that I love." (1/19/07 via e-mail)


From G in India ... "Alanna, you lifesaver! Each day of this winter we have used your wonderful recipe to make a new soup (it's peak veggie season in India). I think we have already made all the hot soups that you have posted! Btw, my mom is an avid reader now.....maybe she will de-lurk one day and leave u a comment!"(1/15/07 via comments)


From Connie ... "Félicitations chère Alanna! ... you should behold what you have wrought,'Himself' has taken over my tiny kitchen! I have discovered a whole other side of his personality, a calm, careful and meticulous guy who loves to play with food, your site is on the kitchen PC whenever he is in cooking mode, he loves the clarity and orderliness and generosity of your directives and the results always please us. Thank you so much for this! Who knew food and the respect of food & its proper preparation could have such a powerful influence on one's character? 'Himself' talks about it as his therapy, his escape from the pressures of work, the change is remarkable!"(12/5/06 via comments)


From Pam, a former St. Louisan ... "I just wanted to let you know how much I am enjoying A Veggie Venture. I found it over the weekend when I was looking for healthy pizza recipes. ... Anyway, since I am originally from St. Louis ... I also enjoy reading about the St. Louis stuff!"(11/28/06 via e-mail)


From Ingrid from Winnipeg, Manitoba ... "I'm just thrilled to be getting your column. Another reason to look forward to Friday! It's wonderful that the recipes have the Weight Watchers points."(11/6/06 via e-mail)


From Ellen from Rock Hill, Missouri ..."Thank you for your weekly column! I am a foodie and so appreciate being able to find tasty and relatively easy recipes in my Webster Kirkwood Times. I also have to tell you how much it means that you include the Weight Watchers Points in the nutritional info. That you include any nutritional info at all is great, but taking it the extra step to include the points makes it even easier for people like me to keep track." (10/30/06 via e-mail)


From Kate... "I got to your blog while searching for new things to do with veg. Now I've bookmarked it! You seem to have so many new and unique ideas for veggies." (10/24/06 via e-mail)


From MomJamin ... "... I tried your description of roasting. Dear Husband, who admits to not being a cauliflower fan, likes this and has even bought more cauliflower on one of his rare shopping trips, for me to roast. As he encouraged our veggie-phobic 4-year-old, "I don't like cauliflower either, but it tastes like popcorn." (10/18/06 on A Veggie Venture's very first post ... roasted cauliflower)


From Sharon from New England ... "I found your Veggie Venture blog through some forgotten surfing route, but now I have it bookmarked and have tried several recipes with happy results. Thanks for putting your efforts out there to share with the world!" (10/16/06 via e-mail, with a request for tips for green tomatoes)


From Paula from Long Island, New York ... "hi! i'm not a blogger, just an avid cook who stumbled upon the wonderful community of food bloggers 2 yrs. ago after we got our first computer ever (i'm 64!!!). i'm a retired teacher who has lived in a wonderful world of food all her life (born in brooklyn, raised in queens and live on long island)...i can't tell you how much i enjoy your blog, especially since i'm a life-time weight watcher who is still trying to shed those last 3 lbs. this time around ... ... i really envy all of the talent with computer expertise, food styling, photography, and culinary skills that i am enjoying each day...thanks for making our world a better place! (9/26/06 via e-mail ... Paula also shared her recipe for 'yummy squash casserole' which I can't wait to try!)


From Janel ... "Great blog! I just wanted to tell you that I think your blog is wonderful. I can't wait to explore it some more! You see, I just found it this morning by following a link from Elise's blog which is on my Google Home Page. I returned home from the Farmer's Market with an armload of loot, like Fingerling Banana Potatoes and Honeycrisp Apples. It was some kind of Divine Intervention that I happened across your blog within minutes of turning my computer on. I had seen quite a few other veggies that I wasn't sure what to do with, so you are very inspiring. Also, I'm on a diet right now and the calorie counts are very helpful. So, just keep up the good work!" (9/23/06 via e-mail) UPDATE: Thanks for working so hard on your blogs. I turn to them often for recipes. My husband has lost 20 lbs. over the last few months just because I have started cooking healthy dinners every night. I have also lost over 40 lbs. with diet and exercise over the last 6 months. It has truly been a lifestyle change that I'm determined to maintain. (11/13/06 via e-mail)


From Becky... "Alanna, it's not just that you're a wonderful cook and teacher -- you're a wonderful writer. I hope you find time in your life to bless us with more insightful words that all can relate to. Beautiful! Thank you!" (9/15/06 from And the River Was Like Glass, a 9/11 remembrance)


From Connie ... " ... I am no domestic diva but lately because of all these wonderful blogs (the Veggie Adventure being my favorite of course ;) ) I find myself getting into feeding us better." (8/29/06 via a comment on slow-roasted tomato soup)


From Connie ... "Dear Alanna, I read you faithfully and I must say I have learned a great deal from you, you are a wonderful teacher (no need for false modesty here, you truly are). ... you really have encouraged me to go to the market to buy proper food which makes Hubby very happy. Slowly but surely my table is changing. We are eating way better than we used to and to our amazement with way less effort and cost than we ever imagined. I feel it is mostly due to good food bloggers who, like you, really take the time to go through a recipe carefully for their readers, that people like me will become better consumers and therefore more healthy as a result. Again many thanks and here's to the pleasure of reading you at Veggie Venture!" (8/18/06 via e-mail)


From Gloria from St. Augustine, Florida ... I discovered your website late last night and wound up staying up until after midnight! I am so inspired by your recipes and your dedication to fresh, seasonable fruits and vegetables and locally grown produce. I just began Weight Watchers yesterday, too, so I was particularly delighted to see that you feature many recipes that will fit nicely into the program. I've done the program before but I fixed the same things over and over and didn't get much pleasure out of the actual cooking. I can see now that this can be a very different process and I am looking forward to the adventure that lies ahead. I love your writing, too -- it makes me feel as though you're my neighbor, which I guess is the whole idea. I plan to get over to our local farmer's market this week. You are one talented, hard-working lady -- thank you very much for your site, and for the inspiration to have fun cooking, and cook healthfully. (8/14/06 via e-mail)


From Anonymous ... "My grandmother who is 98 yrs old and still makes a small breakfast for herself now and then is an avid reader of the food blogs, when she came across yours and the coleslaw recipe she marveled at the fact that some of your readers had never heard of boiled dressing. ... We both enjoy your blog and the care you take with your recipes & comments. Thank you! (8/3/06 on classic coleslaw with boiled dressing)


From Rita from Kirkwood, Missouri who was inspired by a Kitchen Parade recipe for buttered pecan ice cream to fondly remember making ice cream with her family on hot summer Saturday nights in Webster Groves during World War II, especially the night when her mother accidentally made Swiss chocolate ice cream!(7/2/06 via mail)

Frequently Asked Questions

What is Kitchen Parade all about?

How to print a recipe?

Looking for a recipe you saw in print?

How to find a specific recipe or a recipe with a specific ingredient

How to share a recipe

How to learn about new recipes

Is it okay to leave a comment?

How do you calculate the nutrition estimates?

What does it mean to "Alanna-size" a recipe?

What about the photographs?

Would you like to publish a photograph?

Advertising & Product Reviews

Product Disclosures

Privacy Policy

Something else?



What is Kitchen Parade all about? Kitchen Parade is the food and recipe column written by Alanna Kellogg, a second-generation food writer and a home cook in a home kitchen in suburban St. Louis. It features fresh seasonal recipes for everyday healthful eating and occasional indulgences. Read more about Kitchen Parade, its history, its author, its inspiration.


How to print a recipe Most recipes print on one page, and in side-by-side columns just as they appear online, this makes them easy to shop from, easy to cook from. To print a recipe, click "print" on your browser bar – or click "print preview" to decide whether to print the first page only. Some longer recipes do fall onto two pages. Otherwise, copy what you want to print with a Copy/Paste function into your word processing application, then print from there.


Looking for a recipe you saw in print? Beginning in 2005, all columns are online and can be most easily found via Recipes by Year. While most 2002 - 2004 columns are online, some aren't. Naturally I’m happy to forward what your'e looking for, just drop me an email via recipes@kitchen-parade.com.


How to find a specific recipe In the search box at the top of each page, enter a keyword of the recipe name. If you remember approximately when the recipe was published, check Recipes by Year. If you remember a main ingredient, check Recipes by Ingredient. If you still can't find it, let me know via recipes@kitchen-parade.com. I'm happy to help!


How to share a recipe Share your family’s favorite recipe! Write to recipes@kitchen-parade.com.


How to learn about new recipes New recipes post several times a month. But to never miss a single recipe, Kitchen Parade is also available via a free e-mail subscription (here's how to subscribe) and the free RSS feed (here's the feed) and on Twitter and on Facebook.


Is it okay to leave a comment? Yes! I love to hear from readers! And everyone is welcome to comment, you needn't be a food blogger. Your comments often make my day – I thank you!

If you're intrigued by a column or it triggers a memory or if you make a similar dish: please tell. If you don't understand a technique, wonder about a substitution, question a quantity: please ask. If you tried a recipe and loved it, or tried a recipe and applied a personal touch: please share!

To comment, click "post a comment" at the bottom of any recipe, then write your comment in the comment box. To "sign" your comment, leave your name – or a nickname or if you like something like "Karen from Minnesota" or just click "anonymous". No one, including me, will know more information than you leave, including your e-mail address. You may press "preview" to look over your message, otherwise just press "publish". You'll be asked to type some odd-looking letters in order to publish; this is a pain but prevents an onslaught of automated spam comments.


How do you calculate the nutrition estimates? From 2002-2008, I used recipe management software for Windows called Accuchef for nutrition analysis. The software has many other features but nutrition analysis is what makes/keeps me a power user. I've tried others but always come back to it. You can enter your own recipes but it's especially convenient to import recipes from other sources (click File / Import Wizard). A trial copy allows 60 uses, then it's only $20. I've had a couple of technical issues, both were answered promptly/helpfully by the developer/owner himself. Beginning in 2008, I switched to a Mac and converted to MacGourmet, including its nutrition calculator.


What does it mean to "Alanna-size" a recipe? Regular readers know how committed I am to helping people make informed food choices. That's why every recipe includes nutrition information and Weight Watchers points. But it goes further than that. To me, every-day food is the stuff we can eat in reasonable quantities every single day and indulgences are special treats for every once in awhile. Even before I started to write Kitchen Parade in 2002, I was removing unnecessary fat and sugar from recipes and creating "real-life" portion sizes. My St. Louis friends started to call these smaller, lower-fat and less-sweet recipes "Alanna-sized" and the term stuck. Perfecting the basic technique, I've learned to add or increase low- or no-calorie ingredients and flavors to recipes where I've removed fat and sugar. My goal is to make food "satisfying" – just enough but not too much.


What about the photographs? My camera and photo equipment is as fancy as my kitchen! Mostly, I try to make the food look real – and with any luck, to send other home cooks straight into the kitchen, recipe in hand.

I take all the photographs myself. Until 2008, I used a small 5.1mpx point-and-shoot camera that was so small, it got tucked into my purse and pocket ALL the time. I called it the "baby Nikon" but Nikon prefers the name Nikon Coolpix S1. The S1 model is no longer available but I still like the current Coolpix cameras. In 2008, I converted to a Canon Digital Rebel, although sorry, again, the specific model is no longer available. Many food bloggers love-love their Rebels but Canon and I just didn't think alike. Maybe because before digital, I had a Nikon SLR? So in 2010, I switched back to Nikon with a Nikon D90 with a 35mm lens, the first digital camera gear that "thinks like me". Then in 2015, I upgraded again, again with Nikon, this time to the wonderful Nikon D7100. I also often rely on a compact, lightweight tripod and a "bounce flash". Food photography is a continuing challenge but I am happy to be seeing steady improvements, the longer I practice the craft.

Until 2013, the outdoor shots were taken in my back yard in Kirkwood, Missouri (a St. Louis suburb) that proved decidedly photogenic: a brick patio with a vine-topped wall, a split-rail fence, beautiful trees (tree people will recognize a mature cherry, a slowly maturing dogwood, mature oaks and sweet gums in the background and a huge weeping fir) and my flower gardens, mostly perennials. Other shots are taken at the kitchen table, a few in the dining room, and during the winter when natural light was scarce, I used a "bounce flash". Beginning in 2008 and then exclusively in 2013 when I moved to live with The Man With the Hands, most shots are taken in our home here in suburban St. Louis.

The dishes are usually odd pieces picked up for a dollar or two, ones that let the food be the focus.


Would you like to publish a photograph from Kitchen Parade?
All content on Kitchen Parade is the original creation and property of Kitchen Parade (unless otherwise noted).
You may use photos from Kitchen Parade online, just follow these terms:
(i) Credit the photo to Kitchen Parade directly below the photo with this text "photo provided courtesy of Kitchen Parade" (or something similar, your choice).
(ii) Link the photo and the text "Kitchen Parade" back to http://www.kitchenparade.com/.
(iii) Do not "hot link" the photo, load it onto your own site.
(iv) Do not use a photo for commercial purposes.
(v) Do not alter, transform, or build upon a photo.
These terms apply only to publishing photographs online. For information about the use of photographs in print or any other medium, please contact Kitchen Parade at recipes@kitchen-parade.com.
Photo Policy adopted 7/14/10, revised 10/1/10


Advertising & Product Reviews

ADVERTISING Advertising contributes to Kitchen Parade's grocery budget and operating expenses. If you represent a cookbook or product, this is the fastest way to directly reach the readers of both Kitchen Parade and my food blog A Veggie Venture with placement options available through BlogHer and Google. Please contact me via recipes@kitchen-parade.com for more information.

PRODUCT REVIEWS Occasionally publishers and product companies offer to send complimentary copies and samples. I am happy to accept! and at the same time, offer these thoughts.

For KITCHEN PARADE: I occasionally mention cookbooks, products and ingredients that fit Kitchen Parade's mission of "fresh, seasonal recipes for everyday healthful living and occasional indulgences"; that I especially like; that I have learned to rely on over time; and that are readily available to Kitchen Parade's readers. Here are examples, a generic product mention and specific product mention. If you represent a cookbook or product that fits, please send me an e-mail via recipes@kitchen-parade.com for more information.

For A VEGGIE VENTURE: I never write product or cookbook reviews, per se, for A Veggie Venture, my food blog about vegetables. But since it's published online with a broad readership and is my food playground, I do create more latitude to mention books and products that are on topic (that is, somehow connected to vegetables) when they're ones I feel called to cook from and like and think my readers might, too. Here are examples, a cookbook example and a product example; please note that both had "take-away lessons" that made them worth mentioning, beyond the products themselves. If you represent a cookbook or product that fits, please send an e-mail via recipes@kitchen-parade.com for more information.


My Disclosure Promise

COMPLIMENTARY PRODUCTS Like many food bloggers, I occasionally accept complimentary cookbooks from publishers and food products from food manufacturers. Naturally, these companies send me stuff hoping that I will write about them in a positive light. Here is my promise: when I do accept a product, I will (1) only mention a cookbook or a product that I actually use and really like myself and (2) disclose that it was given to me.

AMAZON AFFILIATE COMMISSIONS When I link to a cookbook, food product or anything else that's available for sale on Amazon, if you purchase it (or anything else after clicking through to it), I may earn a small commission.

Amazon requires the following disclosure: "We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites."

My Disclosure Promise Revised 3/17/18


Privacy Policy

BlogHer (now part of SheKnows) & Amazon
Kitchen Parade and A Veggie Venture use third-party advertising companies to display advertisements during your visits. These companies may use information (NOT including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of particular interest to you.

Google
Kitchen Parade and A Veggie Venture use Google's AdSense program to display advertisements during your visits. Google may use information (NOT including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of particular interest to you. If you would like more information about this practice by Google and to specify your interests, please visit here. You may also opt out of having this information used by Google and some other advertising networks by visiting here. In addition:

  • Google, as a third party vendor, uses cookies to serve ads on Kitchen Parade and A Veggie Venture
  • Google uses the DoubleClick DART cookie which enables Google and its partners to serve ads to you based on your visit to Kitchen Parade, A Veggie Venture and/or other sites on the Internet.
  • You may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy.
Privacy Policy Revised 12/4/09


Something else?

Have I missed something? Leave a comment or contact me via recipes@kitchen-parade.com.

~ Alanna Updated 3/17/18